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Doc.Doughon Forum topicWhen to score whole wheat loaf - right after shaping? - That is dang gorgeous. I knowRobin Dobbieon Forum topicAfter less than 24 hours, new levain starter more than doubled
- From your other messages:Robin Dobbieon Forum topicAfter less than 24 hours, new levain starter more than doubled
- Getting a Starter Ready
WatertownNewbieon Forum topicI baked a second round of no-rise bread - Parchment Works
WatertownNewbieon Forum topicThe 1.8 kilo boule. (First attempt was a catastrophe)
- I didn't see any photos ofbarryvabeachon Forum topicZentrofan
- Doc, thanks, I will startbarryvabeachon Forum topicWhen to score whole wheat loaf - right after shaping?
- haha....grape jelly ! mustard !!
trailrunneron Blog postNew toy - Definitely works for me
pmccoolon Blog postNew toy - The only thing the manual says about remilling
pmccoolon Blog postNew toy
- I can see a lot of experimenting in my future
pmccoolon Blog postNew toy
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- Thanks, hester
pmccoolon Blog postNew toy
- perfect !
trailrunneron Blog postNew toy
- Crumb pics added to original post
pmccoolon Blog postNew toy
- haha
trailrunneron Forum topicyeast water questions
- Starter %Anonymouson Forum topicAfter less than 24 hours, new levain starter more than doubled
- Ok ok, I'll lower the amountsRobin Dobbieon Forum topicAfter less than 24 hours, new levain starter more than doubled
- I forgot to add how muchkwbakeron Forum topicyeast water questions
- I should start with a caveat:kwbakeron Forum topicyeast water questions
- What does "better" mean?clazar123on Forum topicApplesauce Bread
- First of allAnonymouson Forum topicAfter less than 24 hours, new levain starter more than doubled
- Why is it of course soup? ItRobin Dobbieon Forum topicAfter less than 24 hours, new levain starter more than doubled
- WelcomeAnonymouson Forum topicThanks from a lurker
- Amazing variety!
Danni3ll3on Blog postPlaying with Different Bread Shapes - I don't have a mill but if you get a sifterhreikon Blog postNew toy
- You're doing fine!Anonymouson Forum topicAfter less than 24 hours, new levain starter more than doubled
- I was going to just start aRobin Dobbieon Forum topicAfter less than 24 hours, new levain starter more than doubled
- Glad you enjoyed it AlanAnonymouson Forum topicThis has zilch to do with baking
- I find that if you leave
albacoreon Forum topicThe 1.8 kilo boule. (First attempt was a catastrophe) - Pineapple JuiceAnonymouson Forum topicAfter less than 24 hours, new levain starter more than doubled
- 45°F is pretty warm for a refrigerator
Doc.Doughon Forum topicWhen to score whole wheat loaf - right after shaping?
- Sweet! I'll pick up someRobin Dobbieon Forum topicAfter less than 24 hours, new levain starter more than doubled
- I use Diax - it's diastatic
albacoreon Blog postMy Oatiferous 50/50
- Noises Off.
alfansoon Forum topicThis has zilch to do with baking - Rice flour might work better
Southbayon Forum topicThe 1.8 kilo boule. (First attempt was a catastrophe) - whoa !!
trailrunneron Forum topicyeast water questions
- YW of all kinds is known for its sometimes
dabrownmanon Forum topicyeast water questions - Day 2 of black and wild starter.
dabrownmanon Blog postRed Rice Kamut Spelt Bread
- Find a jarAnonymouson Forum topicAfter less than 24 hours, new levain starter more than doubled
- That was a very funny part of the videoAnonymouson Forum topicThis has zilch to do with baking
- Keep it going!grainofstrengthon Forum topicAfter less than 24 hours, new levain starter more than doubled
- Congratulations on a fineJustanoldguyon Blog postNew toy
- My Mom always said to wear clean underwear
dabrownmanon Forum topicThis has zilch to do with baking
- Oh Mon Duex!
dabrownmanon Blog postItalian Olive Bread with Rosemary and Sun Dried Tomatoes
- Hi Robin, when I first
treesparrowon Forum topicAfter less than 24 hours, new levain starter more than doubled - What can I say?
pmccoolon Blog postNew toy
- Good question, treesparrow
pmccoolon Blog postNew toy