Recent Forum and Blog Comments
- thanks
lenbon Forum topicRecycling rye starter - This is what I don't get
DanAyoon Forum topicHow do the gas bubbles (alveoli) evolve in size? - How about unsalted beaten butter
Mini Ovenon Forum topichelp with frosting! - thanks
Truth Serumon Blog postMy Daily Bread inspired by Skibum and Sarah Owens - High hydration starter continue...
Mini Ovenon Forum topicNancy Silverton Starter Troubleshooting
- Crackers and quick breads, King Arthur discard collection
LP14on Forum topicRecycling rye starter - Cookies by weightFrank Mon Forum topichelp with chocolate chip cookies!
- CalculatingBobBouleon Blog postExtremely novice sourdough baker
- & on the elusive question of when to stop the BF
littlelisaon Forum topicHow do the gas bubbles (alveoli) evolve in size? - 1-2-3
cfraenkelon Forum topicWho created the 123 Sourdough formula? - Hi Dan - regarding the gas
littlelisaon Forum topicHow do the gas bubbles (alveoli) evolve in size?
- Dab, I have 3 different
DanAyoon Forum topicSubstituting diastatic malt for non diastatic malt
- I'm pretty sure I could eat a half
dabrownmanon Blog postMid-Autumn Festival Special: Pineapple Char Siu Buns - The oe closest to Machu Picchu would be
dabrownmanon Forum topicBakeries to visit in Peru?
- On my brewing chart
dabrownmanon Forum topicSubstituting diastatic malt for non diastatic malt
- Thank you
sjm1027on Forum topicAutolyse with SD Starter - Multiple snacks a day is totally acceptableElsie_iuon Blog postMid-Autumn Festival Special: Pineapple Char Siu Buns
- The HL-6 is still going strong!Plan2buildon Forum topicHobart HL6 on ebay
- +1 for pancakes (and waffles too)
OldWoodenSpoonon Forum topicRecycling rye starter - You asked what flours do I use?
OldWoodenSpoonon Forum topicWhat flour do you use for your bread?
- One thing I noticed...syroson Forum topicWho created the 123 Sourdough formula?
- Sharon, the Community Bake
DanAyoon Forum topicWho created the 123 Sourdough formula?
- So if we do the 1-2-3 formula for the community bakesyroson Forum topicWho created the 123 Sourdough formula?
- I do mostly artisan typeEmpire's Chef Chrison Forum topicWhat flour do you use for your bread?
- lol, sounds good
leslierufon Blog postDegree of proof before retarding @ 4 deg C - an experiment - It depends on what you want
leftcoastloafon Forum topicMy sourdough fermented too fast - Lisa, you wrote, “For me this
DanAyoon Forum topicHow do the gas bubbles (alveoli) evolve in size?
- HK, I’ve done a number of
DanAyoon Forum topicHow do the gas bubbles (alveoli) evolve in size?
- All Trumps is a high-glutensuaveon Forum topicWhat flour do you use for your bread?
- Salt is hygroscopic meaning it absorbs water
dabrownmanon Forum topicAutolyse with SD Starter
- Thank you for the advice...
not.a.crumb.lefton Blog postCiabatta at 66% and 76% hydrations - Leslie, we need to see the doctor
DanAyoon Blog postDegree of proof before retarding @ 4 deg C - an experiment
- It is amazing how much we don’t know
DanAyoon Blog postDegree of proof before retarding @ 4 deg C - an experiment
- Thank you!Saraheliizabethhon Forum topicBrioche bread help
- Thank you, I finally
sjm1027on Forum topicAutolyse with SD Starter
- I agree; pancakes. Just a bitJeremyCherfason Forum topicRecycling rye starter
- Thank you!
Solanoon Blog post100% organic white flour - Thank you Kat!
Solanoon Blog post100% organic white flour
- What a delicious bread
littlelisaon Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- Sometimes it is technique rather than ingredientsclazar123on Forum topicBrioche bread help
- You can do anything with a starterAnonymouson Forum topicMy sourdough fermented too fast
- Hi HKB, It occurs to me now
littlelisaon Forum topicHow do the gas bubbles (alveoli) evolve in size?
- I don't have a reference forRedjacketswampon Forum topicQuestion about different flour blends in your starter
- I have a theoryRedjacketswampon Forum topicHobart CE100
- I have written to them the following emailAnonymouson Forum topicSubstituting diastatic malt for non diastatic malt
- What Hydration DoughHKbreadwinneron Forum topicHow do the gas bubbles (alveoli) evolve in size?
- Performing an autolyse means
littlelisaon Forum topicAutolyse with SD Starter
- A few observations and thoughts
littlelisaon Forum topicHow do the gas bubbles (alveoli) evolve in size?
- Dan I was going to agree with you BUT
leslierufon Blog postDegree of proof before retarding @ 4 deg C - an experiment
- 90 minute bench rest crumb shot added
leslierufon Blog postDegree of proof before retarding @ 4 deg C - an experiment