Recent Forum and Blog Comments
- Nice looking pies!
The Roadside Pie Kingon Forum topicWindow pane for pizza dough? - Mauricio has some really good
justkeepswimmingon Forum topicThe Perfect Loaf- Membership Reviews - That makes sense about mushy
justkeepswimmingon Blog postYeast water - off to the races 🏇🏼
- No window pane neededWaterDogon Forum topicWindow pane for pizza dough?
- Hi ReneBrianShawon Forum topicStoring my 100% hydration SD starter
- I have stored mine for months at a time
trailrunneron Forum topicStoring my 100% hydration SD starter - No window pane neededWaterDogon Forum topicWindow pane for pizza dough?
- groats
jo_enon Forum topicOats, rye, and GLP-1 - Still available?sourdough.ninjason Forum topicDMV - Pico Plus + stand for sale
- Aaaaaand that’s great, but a
Valduson Forum topiccommercials on this site - I used to fill a smalltpassinon Forum topicStoring my 100% hydration SD starter
- He has to raise *some* fundstpassinon Forum topiccommercials on this site
- Thanks! That so worked! Ads,
Valduson Forum topiccommercials on this site
- If stored - it will be slow
Davey1on Forum topicStoring my 100% hydration SD starter - If you want to pay - go for
Davey1on Forum topicThe Perfect Loaf- Membership Reviews
- Maybe dough temperature?
Breadzikon Forum topicInconsistent results between breadmakers - I'll never achieve the consistently wonderful crumb
alfansoon Blog postVermont SD batards at 65% hydration - Look at that loft and crumb!tpassinon Blog postVermont SD batards at 65% hydration
- Good to see you too.
The Roadside Pie Kingon Forum topicHow to clean a Couche
- If its anything
Valduson Forum topicStarter Flat-lined: Advice?
- Good to hear from you, Will
DanAyoon Forum topicHow to clean a Couche - Not everyone seems to havetpassinon Forum topicStarter Flat-lined: Advice?
- All the photos are taken
alfansoon Blog postVermont SD batards at 65% hydration
- As mentioned
alfansoon Blog postVermont SD batards at 65% hydration
- Nice !
Isand66on Blog postVermont SD batards at 65% hydration - Damn, so you're telling me
Valduson Forum topicStarter Flat-lined: Advice?
- Congrats
Abeon Blog postYeast water - off to the races 🏇🏼 - Danny boy!
The Roadside Pie Kingon Forum topicHow to clean a Couche
- Really nice.
The Roadside Pie Kingon Blog postVermont SD batards at 65% hydration
- Are there any problems using
Valduson Blog postEasy As Pie - NMNF Whole Grain Rye Starter from Scratch to Bread in 5 Days
- Next time you go to make atpassinon Forum topicStarter Flat-lined: Advice?
- I did not like
Valduson Forum topicStarter Flat-lined: Advice?
- Is this still available? I'msourdough.ninjason Forum topicRofco B40
- Curious
Valduson Blog postEasy As Pie - NMNF Whole Grain Rye Starter from Scratch to Bread in 5 Days
- I am very interested andsourdough.ninjason Forum topicDMV - Pico Plus + stand for sale
- I meant less resistant totpassinon Forum topicStarter Flat-lined: Advice?
- Not sure what you mean by
Valduson Forum topicStarter Flat-lined: Advice?
- Something has been attackingtpassinon Forum topicStarter Flat-lined: Advice?
- Suggestions?
Valduson Forum topicStarter Flat-lined: Advice?
- Haha
trailrunneron Blog postYeast water - off to the races 🏇🏼
- Got it! (Races to the fridge
justkeepswimmingon Blog postYeast water - off to the races 🏇🏼
- Overnight Country Blonde Ken Forkishnelardoon Blog postOvernight Country Blonde Ken Forkish
- Heating pad
trailrunneron Forum topicUsing a Double boiler method to speed up Sourdough to rise
- A few tips
trailrunneron Blog postYeast water - off to the races 🏇🏼
- Duplicate
justkeepswimmingon Blog postYeast water - off to the races 🏇🏼
- Day 5 - I think it's ready
justkeepswimmingon Blog postYeast water - off to the races 🏇🏼
- I sense this may have
Valduson Forum topicStarter Flat-lined: Advice?
- A double boiler is to much -
Davey1on Forum topicUsing a Double boiler method to speed up Sourdough to rise
- After 12 hours there was
Valduson Forum topicStarter Flat-lined: Advice?
- my first cotsw cr loaf
jo_enon Forum topicbest UK flours?