Recent Forum and Blog Comments
- yum!pcakeon Forum topicI call this Faux Sourdough
- Wanted aussie pineapple doughnutTillyon Forum topicWanted Aussie pineapple donut !!!
- If you like the way mine come out
alfansoon Forum topicScoring - Diastatic malt is like adding sugar to your dough.
dabrownmanon Forum topicSubstituting diastatic malt for non diastatic malt - Love your vids. I watched
Bigblueon Forum topicHow do the gas bubbles (alveoli) evolve in size? - why no salt
sjm1027on Forum topicAutolyse with SD Starter - Bread baking classesClaire Kennedyon Forum topicBread Making Class
- Ted, longer Bulk Ferments and
DanAyoon Forum topicAdvice on score and rise please! - thanks...pcakeon Forum topicbrown rice flour starter?
- Elasticity v. Extensibility
WatertownNewbieon Forum topicAdvice on score and rise please! - * sigh * the gluten-freepcakeon Forum topicbrown rice flour starter?
- No worries because an autolyse is flour and water
dabrownmanon Forum topicAutolyse with SD Starter
- Check this out (not me):
leftcoastloafon Forum topicScoring - Frankly, their descriptionsuaveon Forum topicSubstituting diastatic malt for non diastatic malt
- So if I use non diastaticAnonymouson Forum topicSubstituting diastatic malt for non diastatic malt
- Crystal malt that I get from the brew shop is non
dabrownmanon Forum topicSubstituting diastatic malt for non diastatic malt
- If the loaf crusts over too quicklyAnonymouson Forum topicAdvice on score and rise please!
- The second video test is complete
DanAyoon Forum topicHow do the gas bubbles (alveoli) evolve in size?
- For certain bakes I use a
DanAyoon Forum topicFirst successful bake from freshly milled flour
- That’s good to know, Ted. I
DanAyoon Forum topicAdvice on score and rise please!
- Under-Fermented
WatertownNewbieon Forum topicAdvice on score and rise please!
- Thanks for that information
Cedarmountainon Blog postSourdough Donuts - Can you ask the brew shop
DanAyoon Forum topicSubstituting diastatic malt for non diastatic malt
- Alek, I notice right away
DanAyoon Forum topicAdvice on score and rise please!
- Thank you so much! Mydisneymagicon Forum topicBarm vs sponge
- No beer in my mix. :-).disneymagicon Forum topicBarm vs sponge
- I used Bob's Red Mill hard
severoonon Forum topicFirst successful bake from freshly milled flour - True!Anonymouson Forum topicWho created the 123 Sourdough formula?
- I think Unverified User means
DanAyoon Forum topicWho created the 123 Sourdough formula?
- We just made a Wild and Black Forbidden Rice starter
dabrownmanon Forum topicbrown rice flour starter?
- Here is what I boughtAnonymouson Forum topicSubstituting diastatic malt for non diastatic malt
- There is no concern for failureAnonymouson Forum topicSubstituting diastatic malt for non diastatic malt
- I kind of this about malt
DanAyoon Forum topicSubstituting diastatic malt for non diastatic malt
- If I had to guess I would think they were steamed.
dabrownmanon Forum topicBrewhouse pre-gelatinized flaked rye vs. Bob's red mill creamy rye flakes
- You are correct DanAnonymouson Forum topicSubstituting diastatic malt for non diastatic malt
- Sprouted grains, great idea.
DanAyoon Forum topicWho created the 123 Sourdough formula?
- Abe, you have things mixed up
DanAyoon Forum topicSubstituting diastatic malt for non diastatic malt
- Well I'm confused but pleasantly surprisedAnonymouson Forum topicSubstituting diastatic malt for non diastatic malt
- I'm pretty sure I would make these baked no worries.
dabrownmanon Blog postSourdough Donuts
- The wonderful thing about 1:2:3
leslierufon Forum topicWho created the 123 Sourdough formula? - Left is Russian red malt,suaveon Forum topicSubstituting diastatic malt for non diastatic malt
- Smoke and spice and everything nice does sum it
dabrownmanon Blog postAfter not baking bread for weeks – The Houston Miche
- It means they were boiled orsuaveon Forum topicBrewhouse pre-gelatinized flaked rye vs. Bob's red mill creamy rye flakes
- Thanks to all of you for the fine comments.
dabrownmanon Blog postAfter not baking bread for weeks – The Houston Miche
- Right is barley maltAnonymouson Forum topicSubstituting diastatic malt for non diastatic malt
- Just to give you some ideasuaveon Forum topicSubstituting diastatic malt for non diastatic malt
- Define "healthy".suaveon Forum topicBASIL PACKED, YEAST FREE BREAD
- Thank you so much!Anonymouson Blog postSourdough Donuts
- The link to the original post
bottlenyon Forum topicWho created the 123 Sourdough formula? - Ferment beginsAnonymouson Forum topicAutolyse with SD Starter