Recent Forum and Blog Comments
- sourdoughRaewyn Brownon Forum topicSourdough blues
- How interesting, a milk starter
Mini Ovenon Forum topicMilk in starters - I'm with Michael on this one
albacoreon Forum topicSponge Vs. Poolish Vs; Biga - Much delayed response here,tomP528on Forum topicLong Ferment of a yeast bread.
- I am surprised that doesn't
Edo Breadon Forum topicMilk in starters - Are you using an mixer?
Edo Breadon Forum topicTroubleshooting Crumb
- I thought that was your house
albacoreon Forum topicA cute dinner roll idea for the Thanksgiving table
- Type of Flour?
WatertownNewbieon Forum topicTroubleshooting Crumb - Beautiful tree
Debra Winkon Forum topicA cute dinner roll idea for the Thanksgiving table - Your comment, retarding 2-3 edays
Jim Burginon Forum topicSponge Vs. Poolish Vs; Biga - Retarding 2-3 days
Jim Burginon Forum topicSponge Vs. Poolish Vs; Biga
- Me Too!
Jim Burginon Forum topicHalf sized 2lb loaf tin
- LAB are pH sensitive
Doc.Doughon Forum topicReducing "sour" flavor - My fastest starter yet
Mini Ovenon Forum topicAbsolute beginner here trying to make a sourdough starter
- Yeah, I'm realizing I got thearthurprson Forum topicReducing "sour" flavor
- Are the sign posts
Mini Ovenon Forum topicCatcha Challenged
- Congratulations!DesigningWomanon Forum topicAbsolute beginner here trying to make a sourdough starter
- Thank you for your answer. Iarthurprson Forum topicReducing "sour" flavor
- no kidding!
Vaon Forum topicAbsolute beginner here trying to make a sourdough starter - Only tried one
Filomaticon Blog postFirst Focaccia - you are clearly a person who loves
Vaon Forum topicAbsolute beginner here trying to make a sourdough starter
- Looks great!Anonymouson Forum topicAbsolute beginner here trying to make a sourdough starter
- spirits rise with the starter level
Vaon Forum topicAbsolute beginner here trying to make a sourdough starter
- Honey is about 50% fructose
Doc.Doughon Forum topicReducing "sour" flavor
- Sure, you can do that, theresuaveon Forum topicSponge Vs. Poolish Vs; Biga
- Artisan Breads Every Day bysuaveon Forum topicSponge Vs. Poolish Vs; Biga
- Thank you and maybe I need to
not.a.crumb.lefton Blog postFirst Focaccia - If the bread is sour enoughsuaveon Forum topicReducing "sour" flavor
- Unfortunately, you are usingsuaveon Forum topicReducing "sour" flavor
- Thank you and now that I've started...
not.a.crumb.lefton Blog postFirst Focaccia
- What books?
Jim Burginon Forum topicSponge Vs. Poolish Vs; Biga
- I hear what you are saying,suaveon Forum topicSponge Vs. Poolish Vs; Biga
- Have you consideredAnonymouson Forum topicReducing "sour" flavor
- I haven't tried this yetAnonymouson Forum topicAbsolute beginner here trying to make a sourdough starter
- It looks to me like a shaping
Edo Breadon Forum topicUneven sourdough expansion in oven
- Play nice
Jim Burginon Forum topicSponge Vs. Poolish Vs; Biga
- And thus my point about why I
Edo Breadon Forum topicSponge Vs. Poolish Vs; Biga
- Another thng you could do is sprout some of the grain
dabrownmanon Forum topicDiastatic malt powder - You could do a longer, say 1 hour autolyse of the dough
dabrownmanon Forum topicDiastatic malt powder
- I used to think a
dabrownmanon Forum topicHE LIVES! Thanks, Dabrownman!
- Great thank you!Saraheliizabethhon Forum topicEmergency brioche question
- 75ml milkzest of 4 oranges orSaraheliizabethhon Forum topicEmergency brioche question
- Don't worry
dabrownmanon Forum topicAbsolute beginner here trying to make a sourdough starter
- Drives me crazy. And
Bred Maverickon Forum topicCatcha Challenged - Warmth and time neededclazar123on Forum topicEmergency brioche question
- Welcome to the group!I bake
Bred Maverickon Forum topicCatcha Challenged
- I am hoping for bread pans;)
Bred Maverickon Forum topicCatcha Challenged
- Careful
mwilsonon Forum topicSponge Vs. Poolish Vs; Biga - +1
pmccoolon Blog postIt ain't' rocket science. - Va , Congrats on how farbarryvabeachon Forum topicAbsolute beginner here trying to make a sourdough starter