Recent Forum and Blog Comments
- thanks for clarifying!
treesparrowon Forum topicCold retarding dough during either bulk fermentation OR proofing, but NOT both? (...says Ken Forkish) - Good photos esp the cross section
Mini Ovenon Forum topicSourdough blowout - I think those twoAnonymouson Forum topicAn alert for fake cinnamon
- I use both
Yippeeon Forum topicAn alert for fake cinnamon - 谷歌譯廣東話
Yippeeon Blog postBlack Peppercorn Peanut Cranberry 50% Sprouted Kamut SD
- EliminateAnonymouson Forum topicSourdough bread fail
- Some things are known
Doc.Doughon Forum topicIndividual Starters and their Unique Characteristics - Are you mixing by hand?
Danni3ll3on Forum topicSourdough bread fail - Well, my room temperaturephilon Forum topicSourdough bread fail
- I took a quick look at the recipe
Danni3ll3on Forum topicSourdough bread fail
- Penzey'sBobBouleon Forum topicAn alert for fake cinnamon
- I'm often amazedElsie_iuon Blog postBlack Peppercorn Peanut Cranberry 50% Sprouted Kamut SD
- Well, I didn't manage to takephilon Forum topicSourdough bread fail
- Thank you, Danni!Elsie_iuon Blog postBlack Peppercorn Peanut Cranberry 50% Sprouted Kamut SD
- Did I eat them all? Of course...Elsie_iuon Blog postBlack Peppercorn Peanut Cranberry 50% Sprouted Kamut SD
- Let us know how you progress,barryvabeachon Forum topicGot the Mill and the Book... BUT WHICH GRAINS DO I USE?
- Tom, there may be exceptions,
DanAyoon Forum topicIndividual Starters and their Unique Characteristics - yes I read that too
leslierufon Forum topicIndividual Starters and their Unique Characteristics - I am playing around with my starter (65% hydration)
leslierufon Forum topicIndividual Starters and their Unique Characteristics
- Our Canadian flour is some of the best out there
Danni3ll3on Forum topicSourdough bread fail
- Danni, how would you describe
DanAyoon Forum topicIndividual Starters and their Unique Characteristics
- Well, it looked pretty mature to me at that stage.
Danni3ll3on Forum topicIndividual Starters and their Unique Characteristics
- Interesting observation Roberto
Danni3ll3on Forum topicIndividual Starters and their Unique Characteristics
- Yea, I read that this morning
DanAyoon Forum topicIndividual Starters and their Unique Characteristics
- This thread with Mariana
Bigblueon Forum topicIndividual Starters and their Unique Characteristics - Much
Bigblueon Forum topicNo Muss No Fuss Starter
- Temperature, hydration, whole-grain
Bigblueon Forum topicIndividual Starters and their Unique Characteristics
- Steel v. StoneJustanoldguyon Forum topicIshigaki 3745 Millstone - is this any good?
- the stored NMNF rye starter using fresh milled flour
dabrownmanon Forum topicNo Muss No Fuss Starter - Young levainRobertobon Forum topicIndividual Starters and their Unique Characteristics
- Getting to know spelt
Adam4SDon Blog post100% spelt sourdough bread - Interesting, Robert. You
DanAyoon Forum topicIndividual Starters and their Unique Characteristics
- Hi Mariana, Thanks for youranthonyv23on Forum topicNancy Silverton Starter Troubleshooting
- Not sure about different startersRobertobon Forum topicIndividual Starters and their Unique Characteristics
- That’s interesting, Paul.
DanAyoon Forum topicwhat's the point of an oven's proof setting?
- If asked this before, but
DanAyoon Forum topicIndividual Starters and their Unique Characteristics
- My oven gets to its proofing temp in minutes,
pmccoolon Forum topicwhat's the point of an oven's proof setting? - I always buyAnonymouson Forum topicAn alert for fake cinnamon
- Such an interesting thread.
Bigblueon Forum topicHelp me understand "builds".
- Just to confirm.
Bigblueon Forum topicNo Muss No Fuss Starter
- This is the real deal. I’ve
DanAyoon Forum topicAn alert for fake cinnamon
- Right! I generally do my
Kimmer2on Forum topicGot the Mill and the Book... BUT WHICH GRAINS DO I USE? - Thanks!
rgreenberg2000on Forum topicStill loafing - Not all proofs are final
Our Crumbon Forum topicwhat's the point of an oven's proof setting? - Try it
Doc.Doughon Forum topicMy Tangzhong Roux FAQ
- Great input!
rgreenberg2000on Blog postVery first baguettes
- Effect of using more tangzhongCalvinizeon Forum topicMy Tangzhong Roux FAQ
- New couche?
alfansoon Blog postVery first baguettes - Challah miscellanyAndyluteon Forum topicHi from the Newbie
- Amen, Brother Barry - Amen!Justanoldguyon Forum topicGot the Mill and the Book... BUT WHICH GRAINS DO I USE?