Recent Forum and Blog Comments
- Hi. After 2 hours bulk yourjr07on Forum topic% sourdough starter for pizza dough
- I only do sourdoughAnonymouson Forum topicLactobacillus
- Do you culture cabbage?clazar123on Forum topicLactobacillus
- DittoAnonymouson Forum topicLactobacillus
- Pediococcuspleveeon Forum topicLactobacillus
- Wow! that is quite an oven spring!
leslierufon Blog postSemolina w/fennel seeds, golden raisins and pine nuts, - Sounds like separationAnonymouson Forum topicMy starter dropped after storing it in fridge
- The 2nd batard had the added bonus
leslierufon Blog postTrevor Wilson's Champlain sourdough
- thank you dabrownman
leslierufon Blog postTrevor Wilson's Champlain sourdough
- yes, maybe. Judging when to
leslierufon Blog postTrevor Wilson's Champlain sourdough
- Seeds weigh the dough down
Mini Ovenon Blog postBread1965’s “Let’s Blame CNN Sourdough” - Is the flour exposed
Mini Ovenon Forum topicTexture of dough has changed
- Every oven is a little different
MichaelLilyon Forum topic% sourdough starter for pizza dough - You can Blame It On CNN
alfansoon Blog postBread1965’s “Let’s Blame CNN Sourdough” - Leslie,
alfansoon Blog postTrevor Wilson's Champlain sourdough
- We two, at least we two,
alfansoon Blog postLevain baguettes first bake from new starter
- comprehensive feedback
Clarkon Blog postMy second tartine loaf with some issues - Try this one.cgapon Forum topicSoda bread splitting on the side
- Clear water and Strong smellHoT_CoCoon Forum topicMy starter dropped after storing it in fridge
- wetter dough
Stuart Borkenon Forum topicTexture of dough has changed - J, there is a wealth of infobarryvabeachon Forum topic% sourdough starter for pizza dough
- Thanks, Since I've ruled out
DanAyoon Forum topicAm I expecting too much rise from seeded bread? - I;m guessing it is the huge sugar and fat that
dabrownmanon Forum topicAm I expecting too much rise from seeded bread? - There you go. That is some fine looking bread
dabrownmanon Blog postTrevor Wilson's Champlain sourdough
- Change in Flour
jimbtvon Forum topicTexture of dough has changed - Window pane is taking a bit of dough
Danni3ll3on Forum topicBulk Fermentation Emergency - You guys are a godsendBreadRoveron Forum topicBulk Fermentation Emergency
- Ditto DanniAnonymouson Forum topicBulk Fermentation Emergency
- You're on the way!bread1965on Blog postTrevor Wilson's Champlain sourdough
- Thank youBreadRoveron Forum topicBulk Fermentation Emergency
- Let it go until you see what you want!
Danni3ll3on Forum topicBulk Fermentation Emergency
- Google bakeries..bread1965on Forum topicVisting Dallas - need starter
- Actually, I enjoy a wide variety of flavours
Danni3ll3on Blog postBread1965’s “Let’s Blame CNN Sourdough”
- sourdough?
Mini Ovenon Forum topicTexture of dough has changed
- How does the machine adjust
Mini Ovenon Forum topicindustrial operation and final product
- Hodgson mill's graham flourTerryDon Forum topicPlease comment on Graham Flour
- Milling malt
Lazy Loaferon Forum topicNatural Levain with fats and sugars - How do you grind the malted
DanAyoon Forum topicNatural Levain with fats and sugars
- Thanks Gary, I just bought
DanAyoon Forum topicNatural Levain with fats and sugars
- You aren't the only oneAnonymouson Forum topicLactobacillus
- more infobikeprofon Forum topicTrevor’s book and levain building!
- I used Hodgson Mills...
Weizenbroton Forum topicPlease comment on Graham Flour - Without belaboring the point,katyajinion Forum topicFavorite whole wheat flour?
- If I were doing a cold start,MTJohnon Forum topicBest brand of covered clay oblong baker?
- Thank you so much for sharingkatyajinion Forum topicPlease comment on Graham Flour
- You are so right...
macetteon Forum topicOrdered new mixer...yayyyy!!!!! - Fats
gary.turneron Forum topicNatural Levain with fats and sugars - That makes me feel somewhat
mutantspaceon Forum topicTrevor’s book and levain building! - Yay!
Lazy Loaferon Forum topicOrdered new mixer...yayyyy!!!!!
- Romertopfpleveeon Forum topicBest brand of covered clay oblong baker?