Recent Forum and Blog Comments
- Crumb Shot
HansBon Forum topicUnder? Over? - I've ruled out Fats and Sugars as the culprit
DanAyoon Forum topicNatural Levain with fats and sugars - I just ball them then let
HansBon Forum topicHow to prove and shape sourdough rolls
- The Loaf Was Not Bad
Clemicuson Forum topicA Question on working with Poolish - I wonder if it can change over timeAnonymouson Forum topicLactobacillus
- Found more info but not quite sure what it means thoughAnonymouson Forum topicLactobacillus
- I too have Pediococcus sp 1,2 &3
leslierufon Forum topicLactobacillus - hope debra reads thisjr07on Forum topicSourdough loosing elasticity - please help
- based on what I've seen
alfansoon Blog postSemolina w/fennel seeds, golden raisins and pine nuts, - Where in the World is the Original Larraburu Starter?
Wild-Yeaston Forum topicDivine inspiration--for me it way Larraburu Brother's SF SD. What was it for you? - Some clarification and an example
alfansoon Forum topicStretch and Fold
- Parchment paperAlan.Hon Forum topicquick question on Tartine rye method
- Larraburu Quest Continued
Wild-Yeaston Forum topicDivine inspiration--for me it way Larraburu Brother's SF SD. What was it for you?
- LolAnonymouson Forum topicLactobacillus
- Mmmm I don't knowAnonymouson Forum topicLactobacillus
- I am British too. Maybe it'spleveeon Forum topicLactobacillus
- Hmmpleveeon Forum topicLactobacillus
- I agree with that!
leslierufon Forum topicIn case anyone missed it
- for one in the photo yes
leslierufon Forum topicA starter question
- ExpertsElsasquerinoon Forum topicIn case anyone missed it
- Hydration?
Lazy Loaferon Forum topicIn case anyone missed it - Dinner roll conversionfunkyspacecowboyon Basic pageItalian Bread
- "billowy" is the word I thinkColin2on Forum topicHow much increase in dough size for Bulk Ferment
- We have those here!
Dixongexpaton Blog postPurple Sweet Potato Sourdough - oh my!
Dixongexpaton Blog postBread1965’s “Let’s Blame CNN Sourdough”
- He may lookElsasquerinoon Forum topicIn case anyone missed it
- Thanks for posting!
Lazy Loaferon Forum topicDough Un-Mixing
- Thank you much
Floydmon Forum topicHappy Thanksgiving from across the pond... - The loaf pictured was not
Clemicuson Forum topicA Question on working with Poolish
- oh wow gorgeous!
sadkitchenkidon Blog postSemolina w/fennel seeds, golden raisins and pine nuts, - Max rise is more of atgraysonon Forum topicHow much increase in dough size for Bulk Ferment
- DISPATCHED...!!!
macetteon Forum topicOrdered new mixer...yayyyy!!!!! - Nice Baking. All looks
Isand66on Blog postSteam made the baguette crust - Is the goal of a Bulk Ferment
DanAyoon Forum topicHow much increase in dough size for Bulk Ferment
- Great crumb!
Isand66on Blog postTrevor Wilson's Champlain sourdough
- Alan, are you talking about 1
DanAyoon Forum topicStretch and Fold
- He considers solidified fats like butter
alfansoon Blog postSemolina w/fennel seeds, golden raisins and pine nuts,
- Well he certainly knows more
Isand66on Blog postSemolina w/fennel seeds, golden raisins and pine nuts,
- Hi Terry...
macetteon Forum topicOrdered new mixer...yayyyy!!!!!
- I think you found the perfect mixer!Plan2buildon Forum topicHobart HL6 on ebay
- Mixer
Half-baked Terryon Forum topicOrdered new mixer...yayyyy!!!!! - Egg custardAnonymouson Forum topicChinese Cheesecake?
- Thanks P2B
giancaemon Forum topicHobart HL6 on ebay - Hi, So what washreikon Forum topicHow much increase in dough size for Bulk Ferment
- More brainstormingclazar123on Forum topic-
- The changeAnonymouson Forum topicHow much increase in dough size for Bulk Ferment
- If you've mixed well and
alfansoon Forum topicStretch and Fold
- Processc.alexison Forum topic-
- so worth tasting something
mutantspaceon Forum topicAre different flour starters better as leavening agents - You said, "You will also
DanAyoon Forum topicHow much increase in dough size for Bulk Ferment