Recent Forum and Blog Comments
- What I'm really looking for..
GaryBishopon Blog postSan Francisco-Style Sour Bread - We’ve been working to improve
DanAyoon Forum topicsourdough bread , no open crumb , slightly vinegar scent - Thank you guys so so much forcskortonon Forum topicReviving A Lost Family Recipe: Italian Easter Bread (La Pigna)
- Thanks! Quite tasty too!harumon Forum topic70% dark rye / 30% whole wheat
- being a beginner, i don'tpcakeon Forum topicwhat to use - 4.5 qt lodge or 6 or 8 qt stainless steel?
- Your starter looks extremely
DanAyoon Forum topicsourdough bread , no open crumb , slightly vinegar scent
- I think it is a Trevor Wilson specific term...
not.a.crumb.lefton Forum topicCan someone help me diagnose? Very dense, uneven crumb. Underproofed? - Toasted starter
lenbon Forum topicToasting grains before milling - Never heard the termclazar123on Forum topicCan someone help me diagnose? Very dense, uneven crumb. Underproofed?
- Non sticklesbruon Forum topicAvoid sourdough sticking during shaping
- Dan i think you are right,
restless bakeron Forum topicsourdough bread , no open crumb , slightly vinegar scent - Tell us what size loaf (barryvabeachon Forum topicwhat to use - 4.5 qt lodge or 6 or 8 qt stainless steel?
- Looks like 'fool's crumb' to me....
not.a.crumb.lefton Forum topicCan someone help me diagnose? Very dense, uneven crumb. Underproofed?
- I’m pretty sure I know one of
DanAyoon Forum topicsourdough bread , no open crumb , slightly vinegar scent
- just for flavor
rudirednoseon Forum topicToasting grains before milling - Great Crumb!
not.a.crumb.lefton Forum topicSourdough Round Two (warning: long post with lots of photos)
- Excellent crumb structure!
Mini Ovenon Forum topic70% dark rye / 30% whole wheat - yes, yeasty too something
restless bakeron Forum topicsourdough bread , no open crumb , slightly vinegar scent
- Thank you! I feel like I putTrptmanon Forum topicSourdough Round Two (warning: long post with lots of photos)
- Thanks Mini and dabrownman!harumon Forum topicenhancing the flavor of 50% rye sourdough
- Gorgeous crumb!tgraysonon Forum topicSourdough Round Two (warning: long post with lots of photos)
- Bravo!
Danni3ll3on Forum topicSourdough Round Two (warning: long post with lots of photos) - I'd be inclined to drop thetgraysonon Forum topicCan someone help me diagnose? Very dense, uneven crumb. Underproofed?
- Time, temperature, hydration and flour types in various
dabrownmanon Forum topic2 fundamental SD questions - I have only used home sprouted fresh milled flour
dabrownmanon Forum topicConvert recipe to sprouted flour
- Don't get me wrong ,I like all kinds of bread but to SD
dabrownmanon Blog postSan Francisco-Style Sour Bread
- They look lovelyhreikon Blog postSmiling Mantou
- Mini has taught most of us all the ins and out of
dabrownmanon Forum topicenhancing the flavor of 50% rye sourdough
- I don’t know much about Ken
DanAyoon Forum topic2 fundamental SD questions
- Kati, I’m glad you found help
DanAyoon Forum topic2 fundamental SD questions
- I am thrilled to pieces, sokatyajinion Forum topic2 fundamental SD questions
- If I want to stay on thekatyajinion Forum topic2 fundamental SD questions
- This post has a great deal ofbarryvabeachon Forum topicConvert recipe to sprouted flour
- Hot Cross Bun crosses
RobynNZon Forum topicHot Cross Buns - I disagree..bread1965on Forum topicReviving A Lost Family Recipe: Italian Easter Bread (La Pigna)
- One diagnosis
suminandion Forum topicCan someone help me diagnose? Very dense, uneven crumb. Underproofed? - Work fast and keep hands wet will make shaping
dabrownmanon Forum topicAvoid sourdough sticking during shaping
- Toasted grains and other stuff like seeds are the
dabrownmanon Forum topicToasting grains before milling
- Mk, if you want a high
chauqgon Forum topicAvoid sourdough sticking during shaping - these are the BEST baguettesSarah8233on Blog postBaguettes a l'Ancienne with Cold Retardation
- Barry: Thank you for that.katyajinion Forum topicAnyone tried this SD culture seller....?
- We have been eating these jewels for almost a week
dabrownmanon Blog postGone for 5 weeks Tomato plants near death but loaded with cherry's
- Thanks to all of you. It is so nice to be back home
dabrownmanon Blog postFinally Some Decent Bread
- When I got back the salad greens & reds were a bit
dabrownmanon Blog postFinally Some Decent Bread
- Your enthusiasm comes through!
chouette22on Forum topicSourdough Round Two (warning: long post with lots of photos) - Yup, cheapo dutch oven offTrptmanon Forum topicSourdough Round Two (warning: long post with lots of photos)
- Great videos!clazar123on Forum topicReviving A Lost Family Recipe: Italian Easter Bread (La Pigna)
- I get the glossy crumb, but I
DanAyoon Forum topicLooking for advice
- I think I may have answeredcskortonon Forum topicReviving A Lost Family Recipe: Italian Easter Bread (La Pigna)
- Hi Dan, Thanks for the
Pletynkaon Forum topicLooking for advice