Recent Forum and Blog Comments
- Beautiful loaf!syroson Forum topicAnyone interested in a Champlain SD bake?
- Well said!
DanAyoon Forum topicWhy is attaining big holes so important? - Thanks RuElsie_iuon Blog postSmoked Chipotle Onion and Parmesan Sourdough
- Attempts Can Lead to Success
WatertownNewbieon Blog postRu's Seeded Sourdough -- My Attempt - sourdough rye girl, first,barryvabeachon Forum topicProblems milling rye berries
- Rye Sour
WatertownNewbieon Forum topicFirst bake with rye. Feedback please and outstanding questions.
- So my thoughts are thissyroson Forum topicIn search of perfection
- It may be overloading,suaveon Forum topicGOST Borodinsky Rye - subbing whole rye for medium
- Don't overhydrate, don'tsuaveon Forum topicCan you get good grigne without retarding?
- It is not . . .
Trevor J Wilsonon Forum topicWhy is attaining big holes so important? - Now, that is a handsome loaf of bread!
dmsnyderon Forum topicCan you get good grigne without retarding? - I'm surprised no one has
IPlayWithFoodon Forum topicWhy is attaining big holes so important? - Also an update on the crumb..
IPlayWithFoodon Forum topicIn search of perfection
- Turn them on, turn them off
albacoreon Forum topicWhy is attaining big holes so important? - Ah, thanks for that! My only
IPlayWithFoodon Forum topicIn search of perfection
- Thanks David; as a comparison
albacoreon Forum topicCan you get good grigne without retarding?
- Currently, I refresh my
albacoreon Forum topicLievito Madre Starter Storage
- Not so bad-looking, really.
dmsnyderon Forum topicCan you get good grigne without retarding?
- Aha
Filomaticon Forum topicSourdough keeps me humble! Please help diagnose this fail - I've been following theJayon Forum topicHello from an old/new baker in Sacramento
- Terminology
dmsnyderon Forum topicSourdough keeps me humble! Please help diagnose this fail
- We're part of a fairly decentJayon Forum topicHello from an old/new baker in Sacramento
- I'm definitely going to tryJayon Forum topicHello from an old/new baker in Sacramento
- David, I stand corrected with
albacoreon Forum topicCan you get good grigne without retarding?
- I think yes. From everything
DanAyoon Forum topicNewbie here - so all starters are different??
- There's so much I've beenJayon Forum topicHello from an old/new baker in Sacramento
- Back to Initial questionkkon Forum topicNewbie here - so all starters are different??
- I'm going to try and hit theJayon Forum topicHello from an old/new baker in Sacramento
- I've spent the last few daysJayon Forum topicHello from an old/new baker in Sacramento
- Under
Filomaticon Forum topicSourdough keeps me humble! Please help diagnose this fail
- Choice of rye
dmsnyderon Forum topicFirst bake with rye. Feedback please and outstanding questions.
- Any tips?Lance
albacoreon Forum topicCan you get good grigne without retarding?
- Thanks everyone for your
albacoreon Forum topicWhat was artisan bread like 50 years ago?
- Thank youiboron Forum topicDiastatic malt powder
- I don't see any such "attempt"Anonymouson Blog postRu's Seeded Sourdough -- My Attempt
- LolAnonymouson Blog post5 7 5 Haiku Bread Poem Challenge
- If Amazon Prime is available to youJustanoldguyon Forum topicProblems milling rye berries
- I too have the Mockmill 100
leslierufon Forum topicProblems milling rye berries - DittoAnonymouson Forum topicSourdough keeps me humble! Please help diagnose this fail
- Medium or Whole Rye for Hansjoakim's?
WatertownNewbieon Forum topicFirst bake with rye. Feedback please and outstanding questions.
- Fictional and earlier
suminandion Forum topicWhat was artisan bread like 50 years ago? - Oh what a dream....
not.a.crumb.lefton Blog postCountry bread with levain - one more questionsourdough rye girlon Forum topicProblems milling rye berries
- thanks!sourdough rye girlon Forum topicProblems milling rye berries
- thankssourdough rye girlon Forum topicProblems milling rye berries
- too moistJustanoldguyon Forum topicProblems milling rye berries
- Diagnosis: Under-fermented + over-proofed
dmsnyderon Forum topicSourdough keeps me humble! Please help diagnose this fail
- Yes but
Filomaticon Forum topicCan you get good grigne without retarding?
- Oh bread memories...
not.a.crumb.lefton Forum topicWhat was artisan bread like 50 years ago?
- How to get rye flavor
dmsnyderon Forum topicFirst bake with rye. Feedback please and outstanding questions.