Recent Forum and Blog Comments
- Joze...Thank you so much for clarifying...
not.a.crumb.lefton Blog post50% Wholewheat Community Bake - Joze's version - Great, just go on with your WW recipe!
joc1954on Forum topic100% WW Cooperative Baking with Texasbakerdad - yes, I'm really looking forward to trying a variety of grains :-
franbakeron Forum topic100% WW Cooperative Baking with Texasbakerdad - The numbers should be slightly different!
joc1954on Blog post50% Wholewheat Community Bake - Joze's version
- I'm not really an expert, but maybe try a poolish instead
franbakeron Forum topicSlow Rise Pita Fail
- Thank you HeinoAnonymouson Forum topicWhy don't we (normally) include salt when making a starter?
- Some scienceheino_hon Forum topicWhy don't we (normally) include salt when making a starter?
- This must be telepathy...
not.a.crumb.lefton Blog post50% Wholewheat Community Bake - Joze's version
- You are welcome Kat!
joc1954on Blog post50% Wholewheat Community Bake - Joze's version
- Good decision!
joc1954on Forum topic100% WW Cooperative Baking with Texasbakerdad
- You're welcomeMileson Forum topicRetsel pros and cons?
- Oh, I understand the problem, Fran!
joc1954on Forum topic100% WW Cooperative Baking with Texasbakerdad
- Looking good!
not.a.crumb.lefton Blog postLiving dry starter recovered and performed better than expected
- I findAnonymouson Forum topicyeast water questions
- Congratulations!
joc1954on Blog postLucy’s New Almond Crust Fruit Stupid Tart with Peaches, Plums and Nectarines
- You are right Mini Oven!
joc1954on Forum topicyeast water questions
- True! MiniAnonymouson Forum topicWhy don't we (normally) include salt when making a starter?
- Control?
Mini Ovenon Forum topicWhy don't we (normally) include salt when making a starter? - very cool!
leslierufon Blog postAnd for all the great Fresh Lofian Bakers in Michigan - Well so far MiniAnonymouson Forum topicWhy don't we (normally) include salt when making a starter?
- Low Hydration? Check.Anonymouson Forum topicWhy don't we (normally) include salt when making a starter?
- Thanks for that StuartAnonymouson Forum topicWhy don't we (normally) include salt when making a starter?
- Not much flavour comes
Mini Ovenon Forum topicyeast water questions
- I'd be tempted to add
Mini Ovenon Forum topicWhy don't we (normally) include salt when making a starter?
- Baking percentages is the best way to write down any
dabrownmanon Forum topicHydration % Calculation - What slows down wee beasties and enzymes is
dabrownmanon Forum topicWhy don't we (normally) include salt when making a starter?
- In the End
Valduson Forum topicNo Muss No Fuss Starter - 24 or 48 hours later take it out of the fridge stir it down
dabrownmanon Forum topicNo Muss No Fuss Starter
- More Hydration=More Open Crumb, thanks for the suggestion!Vishnuton Forum topicHELP! Sourdough too close-crumbed, overnight fridge proofing retardation
- Levain won't deflate or lose its activity?
Valduson Forum topicNo Muss No Fuss Starter
- Yes, my starter clearly
sjm1027on Forum topicFloating starter - Thanks, I made the loaf just
sjm1027on Forum topicRookie Mistake
- I always try to retardd levains because it makes better bread
dabrownmanon Forum topicNo Muss No Fuss Starter
- There are few if any LAB being produced
dabrownmanon Forum topicyeast water questions
- These are so good indeed!Elsie_iuon Blog postThai Sweet & Spicy Tomato Corn Sourdough + Taiwanese-Inspired Pretzel-Bagels
- Refrigerate the levain
Valduson Forum topicNo Muss No Fuss Starter
- Thank youhayes_nchon Forum topicRetsel pros and cons?
- no I haven’t. so now there is another
leslierufon Blog postSquare scoring experiment....
- Why not table salt?
Stuart Borkenon Forum topicWhy don't we (normally) include salt when making a starter? - Thank you...
not.a.crumb.lefton Blog postSquare scoring experiment....
- Macaroons
kendalmon Blog postSquare scoring experiment.... - picture perfect
kendalmon Blog postSquare scoring experiment....
- Oh you have me really inspired....
not.a.crumb.lefton Forum topicyeast water questions
- Yes 14g salt. It doesn't
Lemonieon Forum topicFat free bread - Safe journey and have a
not.a.crumb.lefton Blog postSquare scoring experiment....
- Thanks for the tip. I have a
sjm1027on Forum topicDrying Starter to Store
- Beautiful! great crumb Kat
leslierufon Blog postSquare scoring experiment....
- Fat free breadAnonymouson Forum topicFat free bread
- I'm pretty sure that any fruit or berry would
dabrownmanon Blog postLucy’s New Almond Crust Fruit Stupid Tart with Peaches, Plums and Nectarines
- Don't let the gumbo scare you off
dabrownmanon Blog postTake 2 for 50/50 Whole Grain 25 Percent Sprouted Sourdough