Recent Forum and Blog Comments
- Many thanks!
Adam4SDon Forum topicBaking steel vs. Lodge combo - Probably not the stone
TopBunon Forum topicHome-milled flour: is grit or small hard/stone-like parts normal? - Yeah, looks like you could have
Ru007on Forum topicHelp! Newbie at large, loaf won't hold it's shape. - Looks fantastic!
Ru007on Blog postSweet walnuts sourdough
- Congratulations Pal!!!
Ru007on Blog postDouble Celebration Fruitcake
- Hello Fellow HKer!HKbreadwinneron Forum topicContinued Oddysey (and OCD) Towards Achieving Holy Grail of Open Crumb!
- Back to Basics!HKbreadwinneron Forum topicContinued Oddysey (and OCD) Towards Achieving Holy Grail of Open Crumb!
- My crumb shots look similarGrinChaseron Forum topicWeak starter
- Ecology > Microbiology
Our Crumbon Forum topicDouble Levain Formulas - Semolinaoldskoolbakeron Forum topicRye with semolina
- Thank you DabrownmanAnonymouson Forum topicCiabatta
- With any new stone mill,charbonoon Forum topicHome-milled flour: is grit or small hard/stone-like parts normal?
- That works too!Anonymouson Forum topicHow to create levain that will ripe after 13 hours
- It depends on how you keep your starterAnonymouson Forum topicHow to create levain that will ripe after 13 hours
- In addition to the
HansBon Forum topicHome-milled flour: is grit or small hard/stone-like parts normal? - It'll die by the time I get to itIttaydon Forum topicHow to create levain that will ripe after 13 hours
- Whoops, yes at 30C it will...
HansBon Forum topicHow to create levain that will ripe after 13 hours
- Then what is the difference to using the starter?Ittaydon Forum topicHow to create levain that will ripe after 13 hours
- I think I'll do that, with a twistIttaydon Forum topicHow to create levain that will ripe after 13 hours
- What you could also doAnonymouson Forum topicHow to create levain that will ripe after 13 hours
- "all" ovens are designed to vent
alfansoon Forum topicBaking steel vs. Lodge combo - I would build the leaven in
HansBon Forum topicHow to create levain that will ripe after 13 hours
- First, take it easy and relaxElsie_iuon Forum topicContinued Oddysey (and OCD) Towards Achieving Holy Grail of Open Crumb!
- Happy with the taste and the crumb, but..
IPlayWithFoodon Forum topicWeak starter - I do knowAnonymouson Forum topicHome-milled flour: is grit or small hard/stone-like parts normal?
- Doesn't look too bad actuallyAnonymouson Forum topicWeak starter
- You shouldn't have hard bitsbarryvabeachon Forum topicHome-milled flour: is grit or small hard/stone-like parts normal?
- Crumb shot diagnosis
IPlayWithFoodon Forum topicWeak starter
- Thank you! 250 g I roll toKamilaon Forum topicCroissants dough
- hi Catim in ireland too -
mutantspaceon Forum topicHelp! Newbie at large, loaf won't hold it's shape. - Well i've never heard of a final proof that longAnonymouson Forum topicWeak starter
- Ah sorry was unclear there -
IPlayWithFoodon Forum topicWeak starter
- TerminologyAnonymouson Forum topicWeak starter
- steam vs oven?pcakeon Forum topicBaking steel vs. Lodge combo
- Have done a 15% levain built
IPlayWithFoodon Forum topicWeak starter
- Hi Lechem, thanks for your
Beatriceon Blog postSweet walnuts sourdough - Can't recall doing a "sweet" sourdoughAnonymouson Blog postSweet walnuts sourdough
- You don't have to build the dough in the morningAnonymouson Forum topicHow to create levain that will ripe after 13 hours
- Thank youIttaydon Forum topicHow to create levain that will ripe after 13 hours
- Don’t worry too much about
IPlayWithFoodon Forum topicContinued Oddysey (and OCD) Towards Achieving Holy Grail of Open Crumb!
- When you say 300g of levain...Anonymouson Forum topicHow to create levain that will ripe after 13 hours
- If I remember correctlyAnonymouson Forum topicDouble Levain Formulas
- Thank you!
Thenameisjeffon Forum topicPain au chocolat size? - It is a good bread, maybe not
Cedarmountainon Blog postCracked Grain Porridge Sourdough Bread - Yeasty smellRob1on Blog postThe Pineapple Juice Solution, Part 2
- I have often made a double Levain bread...aromaon Forum topicDouble Levain Formulas
- Thanks a lot! yesterday I ate
Beatriceon Blog postKhorasan whole wheat sourdough
- Fascinatingemmsfon Forum topicDouble Levain Formulas
- Because it contains far more eggs
PalwithnoovenPon Blog postSourdough Xuixos - Diauxic Growth
Our Crumbon Forum topicDouble Levain Formulas