Recent Forum and Blog Comments
- How Did You Bake It?
AlanGon Forum topicSourdough Round Two (warning: long post with lots of photos) - You always give a new twistsyroson Forum topicSaccharomyces boulardii
- Hi All,I figured I'd run withcskortonon Forum topicReviving A Lost Family Recipe: Italian Easter Bread (La Pigna)
- Adds flavour and finer flour
NeilMon Forum topicToasting grains before milling - Retsel’s POOR customer service
pjoutspokinon Forum topicRetsel pros and cons? - Oooooooo, Nice!
NeilMon Forum topicSourdough Hot Cross Buns
- I thought the same thing. The
DanAyoon Forum topicmy first SD loaf is a failure... but tastes great - I used half cup Kefir to
NeilMon Forum topicExtreme Three Week Bread
- Recipe ?
lenbon Forum topicExtreme Three Week Bread - i was just thinking - whypcakeon Forum topicmy first SD loaf is a failure... but tastes great
- Hope you post the outcome!
Cuisine Fiendon Blog postBun-e-ttone - just re-read the page - itpcakeon Forum topicmy first SD loaf is a failure... but tastes great
- thanks for the link - i didnpcakeon Forum topicmy first SD loaf is a failure... but tastes great
- Thank you so much for yourcskortonon Forum topicReviving A Lost Family Recipe: Italian Easter Bread (La Pigna)
- Easter morning sweets decision solved!
cfraenkelon Blog postBun-e-ttone - Here is a link for testing
DanAyoon Forum topicmy first SD loaf is a failure... but tastes great
- That is a good question DanAnonymouson Forum topic2 fundamental SD questions
- Question, Abe? And anyone else...
DanAyoon Forum topic2 fundamental SD questions
- What happens during the baking of a Rye doughgrainne9711on Forum topicRye Flour
- thanks for the assessment -pcakeon Forum topicmy first SD loaf is a failure... but tastes great
- At any stage does it smell yeasty?Anonymouson Forum topicsourdough bread , no open crumb , slightly vinegar scent
- When we make a sourdough starterAnonymouson Forum topicSaccharomyces boulardii
- Love your thought process
DanAyoon Forum topicSaccharomyces boulardii
- Lechem , no the starter
restless bakeron Forum topicsourdough bread , no open crumb , slightly vinegar scent - Have to taken a look at this
DanAyoon Forum topic[Champlain SD] mystified by adding starter to premix
- Have to taken a look at this
DanAyoon Forum topic[Champlain SD] mystified by adding starter to premix
- Great reply, Clazar!
DanAyoon Forum topicReviving A Lost Family Recipe: Italian Easter Bread (La Pigna)
- 227g sourdough starter, ripe
DanAyoon Forum topicmy first SD loaf is a failure... but tastes great
- Within 5 hours it smells like vinegarAnonymouson Forum topicsourdough bread , no open crumb , slightly vinegar scent
- Please add an image of today
DanAyoon Forum topicsourdough bread , no open crumb , slightly vinegar scent
- it's this onehttps://wwwpcakeon Forum topicmy first SD loaf is a failure... but tastes great
- Restless, I may have some
DanAyoon Forum topicsourdough bread , no open crumb , slightly vinegar scent
- hum, DanAyo you are correct,
restless bakeron Forum topicsourdough bread , no open crumb , slightly vinegar scent
- Debra WinkAnonymouson Forum topic2 fundamental SD questions
- Another method suggestionclazar123on Forum topicReviving A Lost Family Recipe: Italian Easter Bread (La Pigna)
- Way above me, too. You'reJustanoldguyon Forum topic2 fundamental SD questions
- I think my experiment will beAnonymouson Forum topicSaccharomyces boulardii
- Yes, I saw that article as well....
AlanGon Forum topicSaccharomyces boulardii
- re: Whiter shade of pale
GaryBishopon Blog postSan Francisco-Style Sour Bread - A few questionsclazar123on Forum topicReviving A Lost Family Recipe: Italian Easter Bread (La Pigna)
- Thanks I incorporated yourcskortonon Forum topicReviving A Lost Family Recipe: Italian Easter Bread (La Pigna)
- I searched the KA site for
DanAyoon Forum topicmy first SD loaf is a failure... but tastes great
- well, I haven't discarded
restless bakeron Forum topicsourdough bread , no open crumb , slightly vinegar scent
- Found this articleAnonymouson Forum topicSaccharomyces boulardii
- Ten days old and still no mould
Mini Ovenon Blog postmaking sourdough starter -- sauerkraut juice - From what I can see
Mini Ovenon Forum topicsourdough bread , no open crumb , slightly vinegar scent
- Saurkraut has yeast?Anonymouson Forum topicAnyone tried this SD culture seller....?
- Guess again
Mini Ovenon Forum topicAnyone tried this SD culture seller....?
- Yes, you can retard a 25% rye dough
Mini Ovenon Forum topicenhancing the flavor of 50% rye sourdough
- "Red, White + Rye"harumon Forum topicenhancing the flavor of 50% rye sourdough