Recent Forum and Blog Comments
- Agree with charbono - wheat
albacoreon Forum topicproblem (?) with batch of hard wheat grains - How much of the starter buildAnonymouson Forum topicStarter Feeding
- I’m working on the baguetteEloson Forum topicStarter Feeding
- I’m working on the baguetteEloson Forum topicStarter Feeding
- LovelyAnonymouson Forum topicMy first sourdough loaf
- Do you need to build so much?Anonymouson Forum topicStarter Feeding
- Just read your question againAnonymouson Forum topicdough-pocolypse!
- Huskscharbonoon Forum topicproblem (?) with batch of hard wheat grains
- Thanks very much.Eloson Forum topicStarter Feeding
- Thanks. What do you mean byrichmacon Forum topicdough-pocolypse!
- Go easier on the fermentation timeAnonymouson Forum topicFinal proof is always very loose
- AP flour aloneAnonymouson Forum topicStarter Feeding
- Don't be afraid to alter the waterAnonymouson Forum topicdough-pocolypse!
- Lovely indeed!Anonymouson Forum topicMaurizio's Tartine Best Sourdough Recipe
- His recipes have very highhreikon Forum topicdough-pocolypse!
- Baking stoneCathinMalvernon Forum topicMy first sourdough loaf
- Thank youWhisperUKon Forum topicNew Starter showing little signs
- starter attempt w/ raw sauerkraut juice
Mini Ovenon Blog postmaking sourdough starter -- sauerkraut juice - Thanks, I know I can do it...syroson Blog postSourdough Italian Bread: Another SJSD Variant
- Well I couldn’t resist so...syroson Forum topicMaurizio's Tartine Best Sourdough Recipe
- Old plastic container
Felilaon Forum topicSourdough Starter’s Access to Air - Dough roll
MontBaybakeron Blog postKAF's Gruyere Loaf - The following are excerpts
DanAyoon Forum topicAdditional ingredients to sourdough - I’m using 220g/220g AP/water.Eloson Forum topicStarter Feeding
- Thank you bread1965
macetteon Forum topicFirst time Choux pastry... - Brian, I have been
DanAyoon Forum topicFinal proof is always very loose
- Yum..bread1965on Forum topicFirst time Choux pastry...
- Probably so. Whole grains
DanAyoon Forum topicStarter Feeding
- Leave Top of Jar Ajargerryp123on Forum topicSourdough Starter’s Access to Air
- Leaving it open
Danni3ll3on Forum topicSourdough Starter’s Access to Air - lovely crumb and crust.
leslierufon Forum topicMaurizio's Tartine Best Sourdough Recipe - Here it is....!!!!
macetteon Forum topicFirst time Choux pastry...
- Success ! !
macetteon Forum topicFirst time Choux pastry...
- @Sharon (syros)
dmsnyderon Blog postSourdough Italian Bread: Another SJSD Variant - Starter does not need air.
HansBon Forum topicSourdough Starter’s Access to Air - Yes to both questions. Hardpowerdogon Forum topicproblem (?) with batch of hard wheat grains
- I think around 30 mins soundsbeccad18on Forum topicFirst time Choux pastry...
- Looks fine to me. Just
HansBon Forum topicNew Starter showing little signs
- Have not seen that tip...
macetteon Forum topicFirst time Choux pastry...
- Awesome! Thank you so much!beccad18on Forum topicProduction cycle for Liege Waffles
- Yes that's definitely a goodbeccad18on Forum topicFirst time Choux pastry...
- At the final proof stage.iPaton Forum topicProduction cycle for Liege Waffles
- Learning as I go...
macetteon Forum topicFirst time Choux pastry...
- Suretgraysonon Forum topicSourdough Starter’s Access to Air
- They look well risen, goodbeccad18on Forum topicFirst time Choux pastry...
- Paperycharbonoon Forum topicproblem (?) with batch of hard wheat grains
- Thank you beccad18...
macetteon Forum topicFirst time Choux pastry...
- Why are you touching theiPaton Forum topicFinal proof is always very loose
- At which stage? Just thebeccad18on Forum topicProduction cycle for Liege Waffles
- If refrigerated, the doughiPaton Forum topicProduction cycle for Liege Waffles