Recent Forum and Blog Comments
- Island life has its ups and downs
pmccoolon Forum topicRepeated failure to rise - $.37/pound would be excellent!caritimoon Forum topicRaleigh: organic flour anyone?
- Cake things
Lazy Loaferon Forum topichelp with this cake recipe! - Supplybob13on Forum topicRaleigh: organic flour anyone?
- Not much baking in Taipei
bottlenyon Forum topicArtisan baking in Mandarin - Yes you can
makebreadneton Forum topicI call this Faux Sourdough - Local millscaritimoon Forum topicRaleigh: organic flour anyone?
- CiabattaLJayon Forum topicI call this Faux Sourdough
- Carolina Groundcaritimoon Forum topicRaleigh: organic flour anyone?
- ;)KatinaPon Blog postHoney Spelt Oat Porridge Sourdough
- Wow! Those are super nice loaves!
Danni3ll3on Blog postHoney Spelt Oat Porridge Sourdough - Thanks for replyingMoritzon Forum topicCroissant tearing while proofing
- Baking in Taiwantom scotton Forum topicArtisan baking in Mandarin
- The final productKatinaPon Blog postHoney Spelt Oat Porridge Sourdough
- Re-hydrate starter
Thaichefon Forum topichow to turn dry sourdough to active one. - I love old startersclazar123on Forum topicQuestion about an old starter of my grandma
- txfarmer
Our Crumbon Forum topicArtisan baking in Mandarin - Just to add - i don't mean asjeffmaughanon Forum topicArtisan baking in Mandarin
- Flour Sourcesbob13on Forum topicRaleigh: organic flour anyone?
- Ash
mwilsonon Forum topicCroissant tearing while proofing - Asheville is not Raleigh but...Rube Goldbergon Forum topicRaleigh: organic flour anyone?
- more good suggestions
littlelisaon Forum topicRepeated failure to rise - 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