Recent Forum and Blog Comments
- Strength problemMoritzon Forum topicCroissant tearing while proofing
- I tried a hydration levelsnonovon Forum topicCroissant tearing while proofing
- I tried a hydration levelsnonovon Forum topicCroissant tearing while proofing
- Happy New Year!!!
Odelia Murchon Forum topicHappy New Year 2018!!! - Wait 2 hours before returning to fridge after feed?SlekkerBreadon Forum topicHow do you maintain your starter?
- Teff and APF starterSlekkerBreadon Forum topicHow do you maintain your starter?
- Starter smell may be a problem...SlekkerBreadon Forum topicSourdough gluten problems after bulk fermentation
- I had this enzyme activity problem, tooSlekkerBreadon Forum topicSourdough gluten problems after bulk fermentation
- a quick update
leslierufon Blog postExperimentation - the next step - Yellow pea flour rollsI also
Abelbreadgalleryon Forum topicLentil flour pavé with carrots - Video
Abelbreadgalleryon Forum topicSuperlevain
- Hi Alan. The formula I made
Abelbreadgalleryon Forum topicSuperlevain
- Indeed, I just observed some
pulon Forum topicAbel's Superlevain; More Tangy - These sure look grand and have to be tasty!
dabrownmanon Forum topicAbel's Superlevain; More Tangy - Try upping the hydration and keeping them moist
kendalmon Forum topicCroissant tearing while proofing - Ok - Lesliebread1965on Blog postExperimentation - the next step
- I really like your posts,
alfansoon Forum topicSuperlevain - Thanks Phil
alfansoon Blog postMaurizio's 50-50, as baguettes. But wait, there's more...
- I love a dark baked and crusty bread.
alfansoon Blog postMaurizio's 50-50, as baguettes. But wait, there's more...
- Thanks.It's nice to be here.
FrankPon Forum topicHi - Ok - Lbread1965on Blog postExperimentation - the next step
- Cool good to hear! Thanks!
mrjeffmccarthyon Blog postSeed Monster Sourdough - Moffat
Leandro Di Lorenzoon Forum topicAny advice from Moffat Turbofan owners? - soaker ratiosAnonymouson Forum topicOptimum Ratios for multigrain soakers
- Thanks Abe
DanAyoon Forum topicOpinions on Lekue Silicone Baker - Yes, i made 4 rolls this time
pulon Forum topicAbel's Superlevain; More Tangy
- From 10 to 20% of the total
Abelbreadgalleryon Forum topicLentil flour pavé with carrots
- my thoughts..law_and_loafon Forum topicOptimum Ratios for multigrain soakers
- inumeridiieri and Abelbreadgallery
sallamon Forum topicHow do you maintain your starter? - Hello Kristoffer, have yousnonovon Forum topicTearing croissants
- Hi Moritz, I have the samesnonovon Forum topicCroissant tearing while proofing
- IT was good!
cfraenkelon Blog postSeed Monster Sourdough - Smell is another indicatorAnonymouson Forum topicHow do I know when my starter ha peaked?
- Well, that certainly helped clarify things!
alfansoon Blog postExperimentation - the next step
- Noted
psedilloon Forum topicFine sea salt vs. kosher salt - BookTheBrickLayeron Forum topicQuestions related to gummy bread
- Not sure
Lazy Loaferon Forum topicQuestions related to gummy bread - BFTheBrickLayeron Forum topicQuestions related to gummy bread
- How do you know if BF is done?
breadforfunon Forum topicQuestions related to gummy bread - how many rolls
eddierukoon Forum topicAbel's Superlevain; More Tangy - Starter RecipeTheBrickLayeron Forum topicQuestions related to gummy bread
- Re: BFTheBrickLayeron Forum topicQuestions related to gummy bread
- Gummy crumb
Lazy Loaferon Forum topicQuestions related to gummy bread
- How do you determine bulk ferment is done?
breadforfunon Forum topicQuestions related to gummy bread
- Since it appears that you maintain your starter at
pmccoolon Forum topicHow do I know when my starter ha peaked? - Curious...
mrjeffmccarthyon Blog postSeed Monster Sourdough
- You can always do what Granny did:
pmccoolon Forum topicRepeated failure to rise
- Thank you!
mrjeffmccarthyon Blog postSeed Monster Sourdough
- sprouted grain
AndyPandaon Forum topicLiving Sprouted Grain - anybody using this? - Just one more thingPostal Grunton Forum topichow to turn dry sourdough to active one.