Recent Forum and Blog Comments
- 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.
- salt is salt, kinda
eddierukoon Forum topicFine sea salt vs. kosher salt
- water??
breadforfunon Forum topicRepeated failure to rise
- I thinkAnonymouson Forum topic1st ever levain starter questions
- thankyou !
trailrunneron Forum topicAbel's Superlevain; More Tangy - Rehydration
Thaichefon Forum topichow to turn dry sourdough to active one. - That makes complete sense.
psedilloon Forum topicFine sea salt vs. kosher salt
- A true autolyse only includes
Danni3ll3on Blog postHoney Spelt Oat Porridge Sourdough - Is this a way to look at it?
doctordough92on Forum topic1st ever levain starter questions - Thank you everyone for all oftwinkletoes2035on Forum topicLötschental Valley rye bread technique
- I have done what you said
pulon Forum topicTurning dough during cold bulk fermentation? - This works every timeAmbimomon Forum topichow to turn dry sourdough to active one.
- Welcome! and thanks for
CarlThePigFarmeron Forum topicHi - levain after autolyse?KatinaPon Blog postHoney Spelt Oat Porridge Sourdough
- thanks :-)
littlelisaon Forum topicRepeated failure to rise - Is your yeast really active?
pulon Forum topicRepeated failure to rise
- why dont you make a poolish
mutantspaceon Forum topicRepeated failure to rise - Glad to be here Lechem, thank
FrankPon Forum topicHi - Hi Caroline, I added all the
pulon Forum topicAbel's Superlevain; More Tangy
- WelcomeAnonymouson Forum topicHi
- First things firstAnonymouson Forum topic1st ever levain starter questions
- The biggest one for me is
BreadScienceon Forum topicLiving Sprouted Grain - anybody using this? - Wow!
trailrunneron Forum topicAbel's Superlevain; More Tangy
- oh dear, I didn’t think it was too complex but....
leslierufon Blog postExperimentation - the next step - All of them. Like allsuaveon Forum topicLiving Sprouted Grain - anybody using this?
- RehydrationPostal Grunton Forum topichow to turn dry sourdough to active one.
- Worked at PioneerKrisson Forum topicPioneer Bakery, Venice, California
- Gorgeous!SlekkerBreadon Forum topicDoes anybody else work with Teff?