Recent Forum and Blog Comments
- Yes I'm using it in most of my bakesElsie_iuon Forum topicHas anyone used Yogurt Whey in their breads?
- Interestingm but don't forget Carl!Mike Averyon Forum topic120 Year Old Sourdough Stater
- Thank
stantonfinleyon Blog postWhole Wheat Sourdough Bread - Take 2 - What a nice whole grain bread.
dabrownmanon Blog postWhole Wheat Sourdough Bread - Take 2 - “Cumin” in The Rye BakerHerrjaegeron Forum topicCumin in European breads? An common translation error!
- Instrumentation for measuring levain maturity
Doc.Doughon Forum topicWhen to score whole wheat loaf - right after shaping? - @ Dan No problem with that Dan
dabrownmanon Forum topicyeast water questions
- Substitute SD Levan for yeast
DanAyoon Forum topicsecond times a charm - That is one sweet looking loaf
DanAyoon Forum topicsecond times a charm
- I haven’t experienced a need
DanAyoon Forum topicDough hydration has a way of increasing
- Changing states
The Roadside Pie Kingon Forum topicTwo questions about steam - Caroline - see this video
DanAyoon Forum topicyeast water questions
- Jmoore, let’s do it
DanAyoon Forum topicBulk Fermentation Bubbles
- I understand that perfectly
The Roadside Pie Kingon Forum topicReal Jewish Rye Tangzhung / Aoutoyse methods.
- Geremy, my favorite bread, a
DanAyoon Forum topicBulk Fermentation Bubbles
- You are trying tp make pumpernickel in a weird sort of
dabrownmanon Forum topicexperiment with Icelandic Rye - recipes for Icelandic Rye?
- Actually no
kendalmon Blog postSo over this heat - I am also using Ken Forkish’sgrainofstrengthon Forum topicAfter less than 24 hours, new levain starter more than doubled
- You are right
Bart Tichelmanon Forum topicTwo questions about steam - You're on day 14? WhatRobin Dobbieon Forum topicAfter less than 24 hours, new levain starter more than doubled
- Try Chicago Brew Werks.badgetton Blog postMaking Red Rye Malt
- Red rye malt sourcebadgetton Blog postMaking Red Rye Malt
- red tint on starterLisa99on Forum topicRed tint at top of jar of my sour dough starter
- Nice Baking Buck Rodgers! ?
Isand66on Blog postChamplain goes to Germany! - Don't worry when it looks like it goes
dabrownmanon Forum topicAfter less than 24 hours, new levain starter more than doubled
- Thank you again...
not.a.crumb.lefton Blog postMy 3rd batch of Joze's version of 50/50 community bake... - Here you go
dabrownmanon Blog post1-2-3 Double levain -rye SD and AYW
- Awesome
Isand66on Blog post1-2-3 Double levain -rye SD and AYW
- Links please?
Isand66on Blog postRimacinata “00”
- Like Stan said in your link and I agree with is that
dabrownmanon Forum topicReal Jewish Rye Tangzhung / Aoutoyse methods.
- Here's my protocolJustanoldguyon Forum topicFresh milled wheat bread not rising well
- Thank you to you all
not.a.crumb.lefton Blog postChamplain goes to Germany!
- Mine smelled like vomit for 2grainofstrengthon Forum topicAfter less than 24 hours, new levain starter more than doubled
- Lovely loaf. Andhreikon Blog postWhole Wheat Sourdough Bread - Take 2
- Elsie used it sometimes
bottlenyon Forum topicHas anyone used Yogurt Whey in their breads? - Me too
dabrownmanon Forum topicHas anyone used Yogurt Whey in their breads?
- Hopefully you are using less amounts by a factor of 10
dabrownmanon Forum topicAfter less than 24 hours, new levain starter more than doubled
- Yeah it wasn't doubled, orRobin Dobbieon Forum topicAfter less than 24 hours, new levain starter more than doubled
- AND ...... the more reading Ikwbakeron Forum topicexperiment with Icelandic Rye - recipes for Icelandic Rye?
- Pastrami on rye
The Roadside Pie Kingon Forum topicReal Jewish Rye Tangzhung / Aoutoyse methods.
- BBGAbikeprofon Forum topicDough Mixers
- Are you doing water kefir
Danni3ll3on Forum topicHas anyone used Yogurt Whey in their breads? - The more reading I do - Ikwbakeron Forum topicexperiment with Icelandic Rye - recipes for Icelandic Rye?
- Ah - this is thread I shouldkwbakeron Forum topicVolcano Bread
- nope
trailrunneron Forum topicyeast water questions - in agreement
kendalmon Forum topicBulk Fermentation Bubbles
- Watch the dough, not the clock
TopBunon Forum topicWatch The Dough!!! - yes if I pay attention LOL !
trailrunneron Blog post1-2-3 Double levain -rye SD and AYW
- it's so easy...
trailrunneron Blog postRimacinata “00”
- I have used it lots of times
trailrunneron Forum topicHas anyone used Yogurt Whey in their breads?