Recent Forum and Blog Comments
- 104 F at 96% humidity sounds like
dabrownmanon Blog postLarraburu SFSD Revisited - This is a beauty!
Isand66on Blog postDab’s Eight Sprouted Grain Three Seed Sourdough - You're too kindDesigningWomanon Forum topicHelp! Runaway bulk ferment!
- Wow! 100 degree proof is
Isand66on Blog postLarraburu SFSD Revisited
- We can aim for thatAnonymouson Forum topicHelp! Runaway bulk ferment!
- Thank you
Isand66on Blog postMulti-Color Roasted Carrot Porridge Bread
- When I grow upDesigningWomanon Forum topicHelp! Runaway bulk ferment!
- Funnily enoughAnonymouson Forum topicHelp! Runaway bulk ferment!
- My attempt at Pane casarrecia di Genzano
prof_fron Forum topicMy attempt at Pane casareccio di Genzano - I understand perfectly,DesigningWomanon Forum topicHelp! Runaway bulk ferment!
- Too coolDesigningWomanon Forum topicAcetic vs. Lactic Flavor
- Did you remember the maple syrup?Anonymouson Forum topicHelp! Runaway bulk ferment!
- FrankenpuddingDesigningWomanon Forum topicHelp! Runaway bulk ferment!
- This is even more delicious a day laterAnonymouson Forum topicAbel's 90% Biga (Italian Method)
- LINK HERE :)jkuszmaulon Forum topicAnthropology Amateur Sourdough Baker Survey
- Link?
GaryBishopon Forum topicAnthropology Amateur Sourdough Baker Survey - Wow!
Filomaticon Blog postDab’s Eight Sprouted Grain Three Seed Sourdough - Lucy just charcoaled her last bread
dabrownmanon Blog postA Heart as Black as Night
- Thank you Lechem!Chef Maggieon Forum topicIntroduction and a question
- Love the stories!
CAphylon Blog postThis SD Bread Makes Itself While You Are At Work ….Or At Retired Play - Increased starter to flour ratio worked
DanAyoon Forum topicAcetic vs. Lactic Flavor - Thanks so much!
CAphylon Blog postLove this Loaf!
- I chuckled when you said huge balls of dough!
Danni3ll3on Blog postDab’s Eight Sprouted Grain Three Seed Sourdough - This looks really great. Very
Edo Breadon Blog postLove this Loaf! - Barry, are there 2 basic sours?
DanAyoon Forum topicAcetic vs. Lactic Flavor
- WelcomeAnonymouson Forum topicIntroduction and a question
- I think the key here is to
Edo Breadon Forum topicOvernight Country Blondie from K. Forkish, total failure !!!!
- Doesn’t it give a good crust
Thalia0503on Forum topicBaking bread question - One can do a bulk ferment in the fridgeAnonymouson Forum topicFairly new to SD (Hot Country)
- Increasing starter?Rhaoon Forum topicFairly new to SD (Hot Country)
- You can also lower the hydration
Mini Ovenon Forum topicFairly new to SD (Hot Country) - Minor to major challengeclazar123on Forum topicFairly new to SD (Hot Country)
- Sit back and enjoy the sceneryclazar123on Forum topicDo starters from different regions become similar when maintained at one location
- I feel your pain!Elsie_iuon Blog postDab’s Eight Sprouted Grain Three Seed Sourdough
- Well it would speed things upAnonymouson Forum topicFairly new to SD (Hot Country)
- A very tasty loaf. We had to
Anne-Marie Bon Blog postA Heart as Black as Night - I have all the faith in the
Anne-Marie Bon Blog postA Heart as Black as Night
- Thank you. The amount of
Anne-Marie Bon Blog postA Heart as Black as Night
- Some science to bring to the table
Doc.Doughon Forum topicDo starters from different regions become similar when maintained at one location - the size of buns...
macetteon Forum topicHunt for the perfect burger bun... - Couple of Things
TinkManon Forum topichow can i fix this... - It does taste amazing!
Danni3ll3on Blog postDab’s Eight Sprouted Grain Three Seed Sourdough
- i will once i slice it open.latananteon Forum topichow can i fix this...
- No offense taken!
Danni3ll3on Blog postDab’s Eight Sprouted Grain Three Seed Sourdough
- That is exactlty the crumb I would expect.
dabrownmanon Blog postDab’s Eight Sprouted Grain Three Seed Sourdough
- SaludosHonestpandaon Forum topicPuerto Rican "Pan Sobao" and "Pan de Agua"
- That's a ton of bread!Elsie_iuon Blog postDab’s Eight Sprouted Grain Three Seed Sourdough
- ? I agree! I do need help!
Danni3ll3on Blog postDab’s Eight Sprouted Grain Three Seed Sourdough
- Great pizzaTheartfuldodgerrlw@gmail.comon Blog postPizza Napoletana
- late in the evening...pcakeon Forum topicwhat went wrong with my spelt/rye loaf?