Recent Forum and Blog Comments
- methodsbikeprofon Forum topicTrevor J Wilson Academics Please Respond
- So, we have some information
DanAyoon Forum topicChanging the ratio when feeding my starter - enzymes during looong fermentationbikeprofon Forum topicBroken gluten
- I'm not so familiar with the French systemAnonymouson Forum topicSome slap and folds and a save
- And that’s my problem, I’vemissylabon Forum topicPercent Levain vs. Percent Pre-Fermented Flour
- 恭喜！DesigningWomanon Forum topicMy 1st SJSB
- Thank
jonhongon Forum topicMy 1st SJSB - I am still on cloud nine, it
jonhongon Forum topicMy 1st SJSB
- Woo-hoo!DesigningWomanon Forum topicMy 1st SJSB
- Well the jury is in... You
DanAyoon Forum topicMy 1st SJSB
- Thanks Abe, that's why I'm all confusedDesigningWomanon Forum topicSome slap and folds and a save
- How do you know it wasAnonymouson Forum topicBroken gluten
- Found the recipeAnonymouson Forum topicSome slap and folds and a save
- According to this...Anonymouson Forum topicSome slap and folds and a save
- Yes, T65 is considered bread flour hereDesigningWomanon Forum topicSome slap and folds and a save
- omg Dan you getting better all the time
leslierufon Forum topicLooking For Impressive Sourdough Recipe - Don’t know
Adam4SDon Forum topicColor got erased! - Tofu
Adam4SDon Blog postKorean Sourdough Boule
- Won’t regret and
Adam4SDon Blog postKorean Sourdough Boule
- Baking time
Mini Ovenon Forum topicSome slap and folds and a save - Mold inhibitor?
MontBaybakeron Forum topicBread Shelf-Life and Proving - HAPPY FATHER'S DAY
jonhongon Forum topicMy first 123 Sourdough Bread
- Good Advise!
jonhongon Forum topicMy first 123 Sourdough Bread
- I will try with less
Beatriceon Blog postHot rye sourdough - Just fed it. Not really aMarymlon Forum topicChanging the ratio when feeding my starter
- Thanks a lot! I used “circa”
Beatriceon Blog postHot rye sourdough
- Yes, I used 410g water! I
Beatriceon Blog postHot rye sourdough
- What is your feeding ratio?
DanAyoon Forum topicChanging the ratio when feeding my starter
- Continue feeding. The bubbles
DanAyoon Forum topicChanging the ratio when feeding my starter
- Only 1 image, Mary
DanAyoon Forum topicChanging the ratio when feeding my starter
- YouTube video does not look like 37% hydration
Doc.Doughon Forum topicDough still stiff even after 5-10 tablespoon of milk/water? - 24 hrsMarymlon Forum topicChanging the ratio when feeding my starter
- Sourdough StarterMarymlon Forum topicChanging the ratio when feeding my starter
- More good looking bread!
DanAyoon Forum topicMy first 123 Sourdough Bread
- Happy Meat Day!
Isand66on Forum topicIs it Father's Day already? - Nicely done
Isand66on Blog postKorean Sourdough Boule
- What a fantastic Experience
Isand66on Blog postWhere it all began - for me
- what was your break through..
DanAyoon Forum topicTrevor J Wilson Academics Please Respond
- Those look great
Isand66on Blog postBrioche Burger Buns
- Lesson learnedclazar123on Forum topicSpring Chive Blossom Bread
- The standard bakers percent is all based on
dabrownmanon Forum topicPercent Levain vs. Percent Pre-Fermented Flour - Dear CM...
Yippeeon Blog postMy PTSD Bread - Never had Kimchi in bread
dabrownmanon Blog postKorean Sourdough Boule
- Rain Country HomesteadPattiFooteon Forum topicAdvice on milling my own flour
- I hate that when that happens!
dabrownmanon Forum topicSpring Chive Blossom Bread
- T think the hardest thing to learn
dabrownmanon Forum topicFinally a grin I can be happy about
- Sad outcomeclazar123on Forum topicSpring Chive Blossom Bread
- Thanks for the link and compliments!GrinChaseron Forum topicFinally a grin I can be happy about
- I would say this one turned out perfect for the
dabrownmanon Forum topicLooking For Impressive Sourdough Recipe
- and don't forget the bacon
dabrownmanon Forum topicIs it Father's Day already?