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- Lee, thanks for yourMike Wurlitzeron Forum topicIdeal Proofing Temp???
- My first 100% (almost) spelt
DanAyoon Forum topicI've come to the conclusion... - Not sure why!clazar123on Forum topicNot sure?
- Using quantities from percentsgvetteron Forum topicSteel-cut oats whole wheat formula
- I don’t care for sour bread either
Danni3ll3on Forum topicIdeal Proofing Temp??? - Of course there is!leemid51on Forum topicIdeal Proofing Temp???
- NO, that was not unhelpfulMike Wurlitzeron Forum topicIdeal Proofing Temp???
- Quick question as this soundsMike Wurlitzeron Forum topicBauernbrot recipe
- Is there an ideal proofing temp?
Danni3ll3on Forum topicIdeal Proofing Temp???
- Thanks Alan. I did check out
DanAyoon Forum topicCommunity Bake - 123 SD (Tenth Anniversary)
- Thank you all very much forCellarvieon Forum topicDough weight vs oven spring
- AyeMatt Kronschnabelon Forum topicDough extensibility and open crumb
- You may be able to7oakson Forum topicCommunity Bake - 123 SD (Tenth Anniversary)
- Great to see you join in, 7 Oaks
DanAyoon Forum topicCommunity Bake - 123 SD (Tenth Anniversary)
- Magna Carta 1237oakson Forum topicCommunity Bake - 123 SD (Tenth Anniversary)
- The folks at Puratos seem toJustanoldguyon Forum topicWanting a ancient or old starter. Are flakes a good start?
- Thank you and it was great
not.a.crumb.lefton Blog postSemolina, emmer, WW and white loaf inspired by Rich's 1-2-3 from RWC - Thank you and
not.a.crumb.lefton Blog postSemolina, emmer, WW and white loaf inspired by Rich's 1-2-3 from RWC
- I agree with Mini,
Danni3ll3on Forum topicCan't get it right
- https://web.archive.org/webbmazon Forum topicWild Yeast Blog
- Watch those Oven lights
Mini Ovenon Forum topicCan't get it right - Perfect!embthon Blog postSimple Sunflower Rolls
- Lovely!
rgreenberg2000on Blog postSemolina, emmer, WW and white loaf inspired by Rich's 1-2-3 from RWC - Oh noElsie_iuon Blog postCheaty 123 Sourdough: Double Rice Comte SD
- Ingenious!
Yippeeon Blog postEasy As Pie - NMNF Whole Grain Rye Starter from Scratch to Bread in 5 Days - Gorgeous loaf!Elsie_iuon Blog postSemolina, emmer, WW and white loaf inspired by Rich's 1-2-3 from RWC
- I sure wished I could make
DanAyoon Forum topicAny other Parisians out there?
- I wish I knew this half a year earlierElsie_iuon Blog postEasy As Pie - NMNF Whole Grain Rye Starter from Scratch to Bread in 5 Days
- Hi. Thank you so much for
fiftyweighton Forum topicWe have AFFORDABLE high quality DOUGH SHEETERS (350.00 and up) - Looks grand!
dabrownmanon Blog postA Big Tin Loaf - Invert the recipe methodAnonymouson Forum topicCan't get it right
- Einkorn
Gwenon Forum topicTartan High-extraction wheat flour - I’m with Mini. It is also
DanAyoon Forum topicDough weight vs oven spring
- what's an overday bread? itsaltyon Forum topicCan't get it right
- I researched Einkorn. I
DanAyoon Forum topicTartan High-extraction wheat flour
- her sourdough sandwich recipe!Sharmsworthon Forum topicWild Yeast Blog
- The last two starters I builtJustanoldguyon Forum topicWanting a ancient or old starter. Are flakes a good start?
- High Extraction
Gwenon Forum topicTartan High-extraction wheat flour
- BF or AP
Gwenon Forum topicTartan High-extraction wheat flour
- Gwen, I dn’t think your real
DanAyoon Forum topicTartan High-extraction wheat flour
- Best bet for high extraction
albacoreon Forum topicTartan High-extraction wheat flour - Banneton Size
albacoreon Forum topicDough weight vs oven spring
- Thank you Leslie and
not.a.crumb.lefton Blog postSemolina, emmer, WW and white loaf inspired by Rich's 1-2-3 from RWC
- A lovely bake Kat!
leslierufon Blog postSemolina, emmer, WW and white loaf inspired by Rich's 1-2-3 from RWC - Where to get it
Jim Burginon Forum topicWe have AFFORDABLE high quality DOUGH SHEETERS (350.00 and up) - I use this method every time to make Old School Rye
dabrownmanon Blog postEasy As Pie - NMNF Whole Grain Rye Starter from Scratch to Bread in 5 Days
- I saw that!DesigningWomanon Forum topicCommunity Bake - 123 SD (Tenth Anniversary)
- No bread sucks for
dabrownmanon Blog postCheaty 123 Sourdough: Double Rice Comte SD
- I would say to make cookies thinner
dabrownmanon Forum topicSourdough Cookies Puffing Too Much?
- If you didn't split the top it would like a
dabrownmanon Blog post50% W/M Spelt with White Spelt and 50% Greek Yoghurt