Recent Forum and Blog Comments
- Genius Kitchen site not visible in France!DesigningWomanon Blog postSourdough Cookies!
- New to me!
Felilaon Forum topicNeed starter stat! - About working with rye, clean up
Mini Ovenon Forum topicAm I overfeeding my inactive rye/ap sourdough starter (The Perfect Loaf)? Help! Pics included. - Save a tablespoon to feed
Mini Ovenon Forum topicAm I overfeeding my inactive rye/ap sourdough starter (The Perfect Loaf)? Help! Pics included.
- If all else fails...
Mini Ovenon Forum topicBaguette Tradition - needing help with my crumb :c)
- Need starter stat!
shmojon Forum topicNeed starter stat! - SLFDoughKnobon Forum topicWhole Grain. Red Fife. Rye.
- Never thought of putting the bran in the levain
TopBunon Forum topicWhole Grain. Red Fife. Rye. - Lovely loaf and a very appealing formula
TopBunon Forum topicWhole Grain. Red Fife. Rye.
- more, deeper, doublebikeprofon Forum topicDouble hydration and open crumb
- good stuff
TopBunon Forum topicDouble hydration and open crumb
- Thank you so very much <3 I
shanicealishaon Blog postMy 2nd Bake - Five Seed Sourdough - Tartine Style - Teehee! That is too funny
shanicealishaon Blog postMy 2nd Bake - Five Seed Sourdough - Tartine Style
- Why thank you! I hope you'll
shanicealishaon Blog postMy 2nd Bake - Five Seed Sourdough - Tartine Style
- I have an answer
Felilaon Forum topicNeed starter stat!
- Surprisingly, it smells only faintly alcoholic, a bit sweetyellowgingkoon Forum topicAm I overfeeding my inactive rye/ap sourdough starter (The Perfect Loaf)? Help! Pics included.
- Hopefully some would make their way into the doughElsie_iuon Blog postMiso Caramelized Chestnuts Sourdough
- Thank you!
Isand66on Blog postRye Spelt Onion Cheese Beer Bread - Since you told me that Lahey
DanAyoon Forum topicNo Knead technique - Appreciate your response.iwonderon Forum topicDouble hydration and open crumb
- Thank you so much
Isand66on Blog postRye Spelt Onion Cheese Beer Bread
- you could also use an inverted
leslierufon Forum topicConvection or Bake Mode? - Crumb shot - 90 minutes bench rest
leslierufon Blog postDegree of Proof – Part 2
- You are correct that the
OldWoodenSpoonon Forum topicConvection or Bake Mode? - Next reply
Jim Burginon Forum topicNo Knead technique - You are far too kind
Lazy Loaferon Forum topicCommunity Bake - 123 SD (Tenth Anniversary) - Redirect to Mariana ...
Portuson Forum topicNo Knead technique - If you have a big baking
albacoreon Forum topicConvection or Bake Mode? - Oh my goodness, I wish!
Mini Ovenon Forum topicNo Knead technique
- Thanks bikeprofiwonderon Forum topicDouble hydration and open crumb
- Looks good to go!
Mini Ovenon Forum topicAm I overfeeding my inactive rye/ap sourdough starter (The Perfect Loaf)? Help! Pics included.
- I see in the photoAnonymouson Forum topicAm I overfeeding my inactive rye/ap sourdough starter (The Perfect Loaf)? Help! Pics included.
- Thank you :)And yes they areOkuon Forum topicFeedback on my bagels
- Second Reply Dan
Jim Burginon Forum topicNo Knead technique
- Plans
Jim Burginon Forum topicNo Knead technique
- Doubled within 4 hours, but possibly plateaued?yellowgingkoon Forum topicAm I overfeeding my inactive rye/ap sourdough starter (The Perfect Loaf)? Help! Pics included.
- Jim, have you tried fully
DanAyoon Forum topicNo Knead technique
- After looking at the formula ...
dmsnyderon Forum topicBaguette Tradition - needing help with my crumb :c) - Thanks Dan
Jim Burginon Forum topicNo Knead technique
- My experience has been the same
OldWoodenSpoonon Forum topicConvection or Bake Mode?
- Jim, I started a loaf today
DanAyoon Forum topicNo Knead technique
- First time post, but I hazarddsb66on Forum topicCan medium gluten flour be the same as high extraction flour?
- Congrats and Happy Teacher Day!
Allison Slatteryon Blog postHappy Teachers' Day 2018! - Thanks
Jim Burginon Forum topicUsing this site
- FORMULAseriously5.0on Forum topicBaguette Tradition - needing help with my crumb :c)
- I find that recipe a littleJeremyCherfason Forum topicBaguette Tradition - needing help with my crumb :c)
- No apologies needed. I hadTMBon Forum topicLow carb bread
- FORMULAseriously5.0on Forum topicBaguette Tradition - needing help with my crumb :c)
- Great Ideaold bakeron Forum topicConvection or Bake Mode?
- There is no effective chartJeremyCherfason Forum topicBaguette Tradition - needing help with my crumb :c)