Recent Forum and Blog Comments
- Thanks for introducing Kusama Rao to me!Elsie_iuon Blog postBold Flavour Attacks ×2
- Thanksemmsfon Forum topicInstant Yeast Ratios
- yeast water is a totally new concept to me
franbakeron Forum topicsecond 100% whole wheat sourdough loaf - Interesting question...
not.a.crumb.lefton Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome - thank you, I'm thrilled that I'm getting some oven spring
franbakeron Forum topicsecond 100% whole wheat sourdough loaf
- Definitely an option DanAnonymouson Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- Abe, consider Spelt
DanAyoon Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome - I work around the cornerAnonymouson Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- Groovy you...working in Soho!
not.a.crumb.lefton Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- Kendall, you make an important and over-looked point
DanAyoon Forum topicThe batch that makes it worth all the reading time
- I like a lunchtime trip from workAnonymouson Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- Depends on how open a crumb you're afterElsie_iuon Forum topicCan the crumb be significantly more open?
- Oh Lina Stores is amazing...
not.a.crumb.lefton Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- Thank you KatAnonymouson Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- I’m listening, Caroline
DanAyoon Forum topicCast Iron Cooker vs. Granite Ware -Thermal Data-
- I'm enjoying this conversation
Solanoon Forum topicThe batch that makes it worth all the reading time - Exiting the Banneton
WatertownNewbieon Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome - Great you've got your photos back....
not.a.crumb.lefton Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- That crumb...
not.a.crumb.lefton Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- I love a mild curry but I've
PalwithnoovenPon Blog postBold Flavour Attacks ×2 - Barry, the purpose of the
DanAyoon Forum topicCast Iron Cooker vs. Granite Ware -Thermal Data-
- poke test on retarded dough
not.a.crumb.lefton Forum topicThe batch that makes it worth all the reading time
- sonorvinh , what tester arebarryvabeachon Forum topicStarter Ph remained at 5.6-5.8 after matured
- First things firstAnonymouson Forum topicFirst Sourdough Attempt Post Mortem
- An interesting question for sure
leslierufon Forum topicComparison of the starter with High amount of Bacteria VS Yeast - But are you happy...Anonymouson Forum topicStarter Ph remained at 5.6-5.8 after matured
- You might want to check out Kusama Rao
LP14on Blog postBold Flavour Attacks ×2 - I too have become more used to sourdoughAnonymouson Forum topicInstant Yeast Ratios
- The time between the final
IPlayWithFoodon Forum topicI thought I had it.. - No contradiction
Mini Ovenon Forum topicThe rate of starter/levain and it’s affect on LAB - I've seen the first video; he
IPlayWithFoodon Forum topicI thought I had it..
- Maybe an ancient bread.
Mini Ovenon Forum topicAnother ancient bread find
- How much time lapses
Mini Ovenon Forum topicI thought I had it..
- Contaminated? Or invaded?
Mini Ovenon Forum topicStarter Ph remained at 5.6-5.8 after matured
- Lovely aroma
Lazy Loaferon Blog postReinhart's Sprouted Pulp bread - The bake must have smelled
Mini Ovenon Blog postReinhart's Sprouted Pulp bread
- That first video is great,Jayon Forum topicI thought I had it..
- I think I'm going to keepJayon Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- the crumb on your batard is very good!
leslierufon Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- Check your starter 12 hours after feeding and sitting
dabrownmanon Forum topicStarter Ph remained at 5.6-5.8 after matured - NY Hard RollsNYS raisedon Forum topicNY Hard Rolls - HELP
- Great bread inside and out. It has to be delicious!
dabrownmanon Blog postReinhart's Sprouted Pulp bread
- pH 3.0 is low
Our Crumbon Forum topicStarter Ph remained at 5.6-5.8 after matured - Theory on ear inconsistancy
texasbakerdadon Forum topicI thought I had it.. - A bit more data
trailrunneron Forum topicCast Iron Cooker vs. Granite Ware -Thermal Data- - Yeah, I tried that, I'm justJayon Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- Try stiffer starter
Lazy Loaferon Forum topicI thought I had it..
- Flip With the Dough Knife
WatertownNewbieon Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- A bit more ooommph
Lazy Loaferon Forum topicsecond 100% whole wheat sourdough loaf
- but but but
texasbakerdadon Forum topicCast Iron Cooker vs. Granite Ware -Thermal Data-