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IceDemeteron Blog postSept 26-28: A mix of inspirations - Welcome!
IceDemeteron Forum topicJewish Corn Rye Bread Recipe - A request for help
- While I know absolutely nothing
IceDemeteron Forum topicFWSY help needed - Pain de Campagne
- When looking at the sort of
IceDemeteron Forum topicSmooth and soft
- Stunning as ever, and I'm sure the flavour
IceDemeteron Blog postSan Joaquin sourdough two ways
- Impressive!
Yippeeon Blog postSept 26-28: A mix of inspirations - Gorgeous, as always!
IceDemeteron Blog postCranberry Walnut Sourdough! 87% Hydration
- You brought a tear to my eye
IceDemeteron Blog post20170924 The Taste of Home
- Thanks, Danni3ll3!
IceDemeteron Blog postSept 26-28: A mix of inspirations
- Thanks, isand66!
IceDemeteron Blog postSept 26-28: A mix of inspirations
- Thanks, Alfanso!
IceDemeteron Blog postSept 26-28: A mix of inspirations
- Try this
dmsnyderon Forum topicJewish Corn Rye Bread Recipe - A request for help - Thank you, Danni and Ian!
Yippeeon Blog post20170924 The Taste of Home
- You are not an idiot!
dmsnyderon Forum topicFWSY help needed - Pain de Campagne
- I keep a jar of 50/50 brown
MontBaybakeron Forum topicrice flour and/or plain flour - Thanks, Leslie!
IceDemeteron Blog postSept 26-28: A mix of inspirations
- Thank you!
Danni3ll3on Blog postCranberry Walnut Sourdough! 87% Hydration - Thanks, suminandi!
IceDemeteron Blog postSept 26-28: A mix of inspirations
- aaah thank you!!
sadkitchenkidon Blog postCranberry Walnut Sourdough! 87% Hydration - Yes, longer fermentation =
phazon Forum topicFeeding ferment (Bertinet method) - how much to take out/replenish? - That sounds good!
HansBon Forum topicFresh milled spelt - Beautiful!
Danni3ll3on Forum topicFresh milled spelt
- Nasty best describes it.
phazon Forum topicWhat does leuconostoc bacteria smell like?
- Yeah, I am trying to fit atSergeyAUon Forum topicCloche baking with cold dough
- I use roughly 50/50.
Danni3ll3on Forum topicrice flour and/or plain flour
- Wow! I am in awe of that crumb!
Danni3ll3on Blog postCranberry Walnut Sourdough! 87% Hydration
- Yum!
Danni3ll3on Blog post20170924 The Taste of Home
- Wow, well done!
Danni3ll3on Blog postSept 26-28: A mix of inspirations
- The earlier you tweak
Mini Ovenon Forum topicCloche baking with cold dough - This was actually a differentSergeyAUon Forum topicCloche baking with cold dough
- That's a cold fridge
Mini Ovenon Forum topicCloche baking with cold dough
- Long bulk fermentation for sour tasteSondelyson Forum topicFeeding ferment (Bertinet method) - how much to take out/replenish?
- Thank you for such a detailedSergeyAUon Forum topicCloche baking with cold dough
- Good links but
Rake_Rockoon Forum topicsprouted wheat question - First off, pretty good loaf
Mini Ovenon Forum topicCloche baking with cold dough
- Feeding the starterSondelyson Forum topicFeeding ferment (Bertinet method) - how much to take out/replenish?
- Whole grain sourdoughs
Lazy Loaferon Forum topicPeter Reinhart's Whole Grain Breads wins James Beard Award - Love it!
Lazy Loaferon Blog postCranberry Walnut Sourdough! 87% Hydration
- Equipment
Lazy Loaferon Forum topicDumb question about equipment
- Paneski, I am not aware ofbarryvabeachon Forum topicPeter Reinhart's Whole Grain Breads wins James Beard Award
- Beautiful bakes! Your son
Isand66on Blog post20170924 The Taste of Home - Great Bake! Those baggies
Isand66on Blog postSept 26-28: A mix of inspirations
- Minimum Equipment
jimbtvon Forum topicDumb question about equipment - Previous post
LP14on Forum topicsprouted wheat question - and yet...
Dixongexpaton Blog postNew kitchen - thanks for that leslie...ill
mutantspaceon Forum topicrice flour and/or plain flour - Nice Crumb
WatertownNewbieon Forum topicForkish starter showing no life on Day 5 - I tweaked it and it's AMAZING!!!AndreaMon Forum topicPublix Breakfast Bread - Please help me tweak recipe!
- That soundsBobBouleon Forum topicArtisan bread at 5000 feet
- Adding toppings
alfansoon Forum topicbaguette that don't brown