Recent Forum and Blog Comments
- Yay! Thanks I will!
Thalia0503on Forum topic2 new books for my collection ! - Great!bread1965on Blog postPolenta, Pepita sourdough...with a twist!
- Sarah OwensAnonymouson Forum topic2 new books for my collection !
- Very nice looking bread!
DanAyoon Forum topic[Champlain SD] mystified by adding starter to premix - There's King Arthur'sdoughookeron Forum topicLooking for a tangy whole wheat sandwich loaf
- That's a pretty nice first loaf.hreikon Forum topicSourdough proofing times
- 20180402_215635.jpgTone1402on Forum topicSourdough proofing times
- Hi Hester, Couldn't make thatTone1402on Forum topicSourdough proofing times
- It's back.
lenbon Forum topicRye starter problem - Would love for you to retryhreikon Forum topicSourdough proofing times
- That sounds about rightAnonymouson Forum topicsourdough starter questions
- I'm not sure to be honest.
rhwendton Forum topicsourdough starter questions - An active starterAnonymouson Forum topicsourdough starter questions
- Not essentialAnonymouson Forum topicShould I use malt? Is protein content of this flour too high?
- I'm not certain I do which is whyhreikon Forum topicShould I use malt? Is protein content of this flour too high?
- What is the purpose of the malt?Anonymouson Forum topicShould I use malt? Is protein content of this flour too high?
- Thanks Paul.hreikon Forum topicShould I use malt? Is protein content of this flour too high?
- Not so fast!
pmccoolon Forum topicShould I use malt? Is protein content of this flour too high? - All gluten is protein but not all protein is gluten
pmccoolon Forum topicSourdough starter smells like alcohol, and bubbles strangely?
- Oh Gosh, Your response is reallyhreikon Forum topicShould I use malt? Is protein content of this flour too high?
- First, a question for you:
pmccoolon Forum topicStarters maintained in different locations
- Now I need some spit roasted Philipine pork
dabrownmanon Blog postSmiling Mantou - Millers test their milled flours to see if any additional malt
dabrownmanon Forum topicShould I use malt? Is protein content of this flour too high?
- Or perhaps a third option
pmccoolon Forum topicSteam or a Hot Surface
- Dough 1:90% Denti Zero+ W340
Antilifeon Forum topicNeapolitan Pizza and Teglia Romana - My starter....flavorofitalyon Forum topicSourdough starter smells like alcohol, and bubbles strangely?
- Perplexed about gluten and protein!flavorofitalyon Forum topicSourdough starter smells like alcohol, and bubbles strangely?
- How does your starter behave when fedAnonymouson Forum topicSourdough starter smells like alcohol, and bubbles strangely?
- My starterflavorofitalyon Forum topicSourdough starter smells like alcohol, and bubbles strangely?
- Rye starters are not like white ones. Keeping them both
dabrownmanon Forum topicRye starter problem
- Sprouted whole grains and whole grains,
dabrownmanon Blog postFor Mom: HK Style Coconut Bun with Tang Zhong and Sourdough
- No problem HesterAnonymouson Forum topicShould I use malt? Is protein content of this flour too high?
- Thanks again Abehreikon Forum topicShould I use malt? Is protein content of this flour too high?
- The crumbAnonymouson Forum topicShould I use malt? Is protein content of this flour too high?
- Both is the answer.
dabrownmanon Forum topicSteam or a Hot Surface
- okay, then to address your original questionArjonon Forum topicPreparing LARGE quantity of levain
- Many thanksGill63on Forum topicLost bookmark
- Thanks, Abe,hreikon Forum topicShould I use malt? Is protein content of this flour too high?
- Here is a post I did a few years ago
dabrownmanon Forum topicJapanese white sandwich loaf with raisin yeast water
- My thoughtsAnonymouson Forum topicShould I use malt? Is protein content of this flour too high?
- Yeast WaterAnonymouson Forum topicJapanese white sandwich loaf with raisin yeast water
- Raisin Yeast WaterBetterBouleson Forum topicJapanese white sandwich loaf with raisin yeast water
- Looks great!
not.a.crumb.lefton Forum topic[Champlain SD] mystified by adding starter to premix - Good pointAnonymouson Forum topicSteam or a Hot Surface
- I don't know, but I thinkbarryvabeachon Forum topicSteam or a Hot Surface
- Thanks Grind, for theLeticiaon Forum topicPreparing LARGE quantity of levain
- Yes, all at onceLeticiaon Forum topicPreparing LARGE quantity of levain
- Whoops...I meant to write GRAMS!Leticiaon Forum topicPreparing LARGE quantity of levain
- Photo?.
Mini Ovenon Forum topicsprouted buckwheat flour - Thanks for this. In addition
loveon Forum topic[Champlain SD] mystified by adding starter to premix