Recent Forum and Blog Comments
- sirrith, I don't think youbarryvabeachon Forum topicBaking stone thickness
- Does anyone have photos ofsirrithon Forum topicHow much increase in dough size for Bulk Ferment
- this who my last night loafHoT_CoCoon Forum topicSeeded Multigrain Sourdough came our dense
- it sounds as if your starter is quite young?
leslierufon Forum topicSeeded Multigrain Sourdough came our dense - If you make smaller loavessirrithon Forum topicMy Everyday Bread in the Cuisinart Combo Steam and Convection Oven
- Sourdough is back:90% Denti
Antilifeon Forum topicNeapolitan Pizza and Teglia Romana - I use it for bread only ...aromaon Forum topicComments on Brod & Taylor Folding Proofer?
- That would be awesome, thank
knitftyon Forum topicNewbie from Washington - Thanks! I'll keep that in
knitftyon Forum topicNewbie from Washington
- Basalt tile untreated
kendalmon Forum topicBaking stone thickness - I’m in Gig Harborkwhon Forum topicNewbie from Washington
- not much like my firstHoT_CoCoon Forum topicSeeded Multigrain Sourdough came our dense
- Was your starter active and mature?
leslierufon Forum topicSeeded Multigrain Sourdough came our dense
- For me, it is always the moment
leslierufon Blog postWhat no runt ?
- granite remnant
alfansoon Forum topicBaking stone thickness - Yes, I did use it twice.
Danni3ll3on Blog postSpiced Raisin Sourdough - Beautiful!
trailrunneron Blog postSpiced Raisin Sourdough - Welcome fellow Montrealersyroson Forum topicHello from Montreal
- Just so you know, I stillsyroson Forum topicHello from Montreal!
- Stretching and Folding.
myrtleskitchenon Forum topicStretch and fold, when, how many times, how often? - Thank you all for the helpfulMonicaon Forum topicSourdough starter substitute
- This one has nuts too to go with the raisins and
dabrownmanon Blog postRaisin, Cinnamon, Walnut & Maple Syrup Sourdough - These look great and have
dabrownmanon Blog postHamburger Bun
- If it sounds like your rye starter DabrownmanAnonymouson Forum topicI've got a great tasting but lazy starter
- I was using tap water. WhileJust Loafingon Forum topicSourdough Woes
- Yeah,TheBrickLayeron Forum topicDisastrous overlarge holes
- Most likely underproofing.
MichaelLilyon Forum topicDisastrous overlarge holes - You can make breads with theColin2on Forum topicSourdough starter substitute
- StarterBGMon Forum topicSourdough Woes
- My usual timeframe
Danni3ll3on Blog postSpiced Raisin Sourdough
- Greetings from a few miles upColin2on Forum topicNewbie from Washington
- Best Way to Achieve HolesHarleyellen05on Forum topicBest Way to Achieve Holes - Open Crumb Structure
- the last 1 percent of perfection is where all the action happens
alfansoon Blog postWhat no runt ?
- Case in point
kendalmon Blog postWhat no runt ?
- Absolutely!500 G Milk100 Ggravitokon Blog postHamburger Bun
- I was going to bring up bikes !
kendalmon Blog postWhat no runt ?
- Thanks ...
Portuson Forum topicIdeas please - Risked all, but it workedCellarvieon Forum topicWould diastatic malt work with Stollen?
- Looking good !
kendalmon Forum topicBest Way to Achieve Holes - Open Crumb Structure
- Gotcha
kendalmon Blog postSpiced Raisin Sourdough
- If you refresh your starterAnonymouson Forum topicIdeas please
- I wholly agree with Leslie's comment.
alfansoon Blog postWhat no runt ?
- They are like baggies
kendalmon Blog postCroissants - another half a step of half a step
- Recipe?`Ahnathon Blog postHamburger Bun
- You honed in
kendalmon Blog postWhat no runt ?
- Thanks for the suggestion. IJust Loafingon Forum topicSourdough Woes
- A longer fermentation period ...
Portuson Forum topicSeeking long-to-peak (6-8 hours) starter and flour query
- Sounds like you have a contaminantAnonymouson Forum topicSourdough Woes
- Sounds like my rye starter
dabrownmanon Forum topicI've got a great tasting but lazy starter
- Well you haven't lost it and are
dabrownmanon Blog postWhat no runt ?