Recent Forum and Blog Comments
- Looks more like a tapioca cake to me
Mini Ovenon Forum topicChinese Cheesecake? - I'm gonna try it!
Zuurdesemon Forum topicTartine bread that isn't sour - Eliminating oversized bubbles
Mini Ovenon Forum topicCan someone help me diagnose? Very dense, uneven crumb. Underproofed?
- Danni3ll3 I think
restless bakeron Forum topicsame hydration different stickiness - 4 days a week , i have
catweaselon Forum topicSpelt/dinkel/grand epeautre - I live in south eastern
Anne-Marie Bon Blog postThe Land of Milk and Honey - Bees
MontBaybakeron Blog postThe Land of Milk and Honey - I really want to make thisgrindon Forum topicMaking a dosa starter
- How I make dosa battercandlestickson Forum topicMaking a dosa starter
- I was, for the most part,
hippygirlon Forum topicDay 8, starter doubled for the 1st time... - Bigger is bettergrindon Forum topicRofco or Deck oven with Steam for small farm store bakery?
- Did not come out as I
Thalia0503on Forum topicBought some diferent flours online from local millers to try them - This is a great referencebarryvabeachon Forum topicre: Grinding own flour & using it with my starter
- I just finished baking it and
Thalia0503on Forum topic2 new books for my collection !
- crumb.jpg
AnneTXbakeron Blog postPolenta, Pepita sourdough...with a twist! - If the flour is from agrindon Forum topicsame hydration different stickiness
- PerfectAnonymouson Forum topicBig holes only on sides and not in the middle.
- Taste is wonderful. I am very
Pletynkaon Forum topicBig holes only on sides and not in the middle. - Looks very good to meAnonymouson Forum topicBig holes only on sides and not in the middle.
- My goodnessAnonymouson Forum topicBought some diferent flours online from local millers to try them
- P.s.Anonymouson Forum topicDay 8, starter doubled for the 1st time...
- Thanks Lechem...
hippygirlon Forum topicDay 8, starter doubled for the 1st time...
- After it has been fed...Anonymouson Forum topicDay 8, starter doubled for the 1st time...
- I'll check when I feed it
hippygirlon Forum topicDay 8, starter doubled for the 1st time...
- Yes and yes!
Danni3ll3on Forum topicTartine bread that isn't sour - Are you using 100%
Danni3ll3on Forum topicre: Grinding own flour & using it with my starter
- Decrease the water,
Danni3ll3on Forum topicsame hydration different stickiness
- Don’t worry about being rude!
Danni3ll3on Forum topicSpelt/dinkel/grand epeautre
- " had characteristics ofmorcillaon Forum topicCan someone help me diagnose? Very dense, uneven crumb. Underproofed?
- Could you post am image of
DanAyoon Forum topicre: Grinding own flour & using it with my starter - Your breads are beautiful.
DanAyoon Forum topicAnyone interested in a Champlain SD bake?
- Much improvedclazar123on Forum topicCan someone help me diagnose? Very dense, uneven crumb. Underproofed?
- Blister Beautiful
Wild-Yeaston Forum topicOne of my monday morning loaves, best blistering I've gotten so far - Progress
lenbon Forum topicRye starter problem - Lard - or no fat?
hanseataon Blog postModernist Bread - gorgeous books, but some curious flaws - Only thing to doAnonymouson Forum topicDay 8, starter doubled for the 1st time...
- Another 'Wink' and a nod for pineapple juiceJustanoldguyon Forum topicSourdough newbie
- If your starter is 100%Justanoldguyon Forum topicReplacing I cup of flour
- My recommendationsyroson Forum topicSourdough newbie
- This isn't quite what you are looking for
pmccoolon Forum topicSourdough starter smells like alcohol, and bubbles strangely? - You kinda of make my point
catweaselon Forum topicSpelt/dinkel/grand epeautre
- replace weight for weight
eddierukoon Forum topicReplacing I cup of flour - Are you saying that spelt does NOT contain gluten?
pmccoolon Forum topicSpelt/dinkel/grand epeautre
- Kings Roost starter on Youtube
hippygirlon Forum topicSourdough newbie
- Strong White Flour
anandaon Blog postSour dough: leaven refreshment, and ash content - Strong White FlourBetterBouleson Blog postSour dough: leaven refreshment, and ash content
- ok - most recent attemptmademorcillaon Forum topicCan someone help me diagnose? Very dense, uneven crumb. Underproofed?
- Thanks so muchhreikon Forum topicShould I use malt? Is protein content of this flour too high?
- Lechem what I mean is after
restless bakeron Forum topicsame hydration different stickiness
- i tried this yesterday...pcakeon Forum topicI call this Faux Sourdough