Recent Forum and Blog Comments
- Forget the Nomenclature
WatertownNewbieon Forum topicBarm vs sponge - no hard rule
eddierukoon Forum topicAutolyse with SD Starter - Great News, and also not-so-great
DanAyoon Forum topicWho created the 123 Sourdough formula? - Nice first attempts!
leftcoastloafon Forum topicAdvice on score and rise please! - Thanks Yippee! I emailed her
DanAyoon Forum topicWho created the 123 Sourdough formula?
- Coincidentally I'm trying a barm breadAnonymouson Forum topicBarm vs sponge
- First of allAnonymouson Forum topicAdvice on score and rise please!
- Thank you I just picked upforgeblaston Forum topicLooking for an ancient grain flatbread
- barm confusiondisneymagicon Forum topicBarm vs sponge
- I have been a bit of an idiot
not.a.crumb.lefton Blog postCiabatta at 66% and 76% hydrations - There were a few posters hereclazar123on Forum topicbrown rice flour starter?
- Those look great!
Isand66on Blog postAfter not baking bread for weeks – The Houston Miche - Thank you
Isand66on Blog postKiss My Grits Potato Bread 2.0
- Very niceJustanoldguyon Forum topicFirst successful bake from freshly milled flour
- Crackers!pintolaranjaon Forum topicStoring Starter Discard
- Flo's blogDesigningWomanon Forum topicWho created the 123 Sourdough formula?
- Smoky and spicyElsie_iuon Blog postAfter not baking bread for weeks – The Houston Miche
- There is some marketing going on with Kamut
dabrownmanon Blog postCiabatta at 66% and 76% hydrations - If I had known this was Originally a French recipe
dabrownmanon Forum topicWho created the 123 Sourdough formula?
- Unverified user
Yippeeon Forum topicWho created the 123 Sourdough formula? - Never baked with Kamut
alfansoon Blog postCiabatta at 66% and 76% hydrations - In a word, NO
alfansoon Blog postCiabatta at 66% and 76% hydrations
- Thanks Yippie and
DanAyoon Forum topicWho created the 123 Sourdough formula?
- Flo Makanai's 123 formula
Yippeeon Forum topicWho created the 123 Sourdough formula?
- Here is a link to her post
greyoldchiefon Forum topicWho created the 123 Sourdough formula? - Quote:So the yeast gas don’t
gary.turneron Forum topicHow do the gas bubbles (alveoli) evolve in size? - thats a mind bender
kendalmon Forum topicHow do the gas bubbles (alveoli) evolve in size? - Hey Gary, put this in layman’s terms.
DanAyoon Forum topicHow do the gas bubbles (alveoli) evolve in size?
- boomshanka !
kendalmon Forum topicSubstituting diastatic malt for non diastatic malt
- I hate to admit my first question
gary.turneron Forum topicare my braids too tight?
- This answer is derived from
gary.turneron Forum topicHow do the gas bubbles (alveoli) evolve in size?
- Only thing for itAnonymouson Forum topicSubstituting diastatic malt for non diastatic malt
- But is it Ciabatta?
WatertownNewbieon Blog postCiabatta at 66% and 76% hydrations
- brewery guys
kendalmon Forum topicSubstituting diastatic malt for non diastatic malt
- Super write up as
not.a.crumb.lefton Blog postCiabatta at 66% and 76% hydrations
- Geremy, did you see the first video?
DanAyoon Forum topicHow do the gas bubbles (alveoli) evolve in size?
- Thanks! I'll Try again
Robin Oon Forum topicare my braids too tight? - My Classic Neapolitan Pizza,
Antilifeon Forum topicNeapolitan Pizza and Teglia Romana - what a great video danny !
kendalmon Forum topicHow do the gas bubbles (alveoli) evolve in size?
- I'm in complete agreement with you
alfansoon Blog postCiabatta at 66% and 76% hydrations
- Quintessential linkclazar123on Forum topicHow to get super soft japanese milk bread?
- Question about hydration
bottlenyon Blog postCiabatta at 66% and 76% hydrations - In the video
alfansoon Blog postCiabatta at 66% and 76% hydrations
- I'm not sureAnonymouson Forum topicSubstituting diastatic malt for non diastatic malt
- malt grains to grinder
kendalmon Forum topicSubstituting diastatic malt for non diastatic malt
- Thanks Dan. I actually have aanthonyv23on Forum topicNancy Silverton Starter Troubleshooting
- I know exactly what you meanShellygrlon Forum topicSome doughs don't catch on my KitchenAid Pro Line 7Qt
- Anthony, you can really jump
DanAyoon Forum topicNancy Silverton Starter Troubleshooting
- Looks like it would be reallyMsrsimpkinon Forum topicBake Sourdough Bread like a Pro with a Free Android App
- Interesting Take on Ciabatta
WatertownNewbieon Blog postCiabatta at 66% and 76% hydrations