Recent Forum and Blog Comments
- try raising the hydration
Mini Ovenon Forum topicVery Tight Dough using Straight Starter - Starter activityclazar123on Forum topicReverse Tutorial -- I make video...you teach
- Directionally correct..bread1965on Blog postFact of the day.
- So many to choose fromclazar123on Forum topicAdvice re: what to bake for fussy parents
- No expert here
Danni3ll3on Forum topicReverse Tutorial -- I make video...you teach - I make that 65% hydrationAnonymouson Forum topicReverse Tutorial -- I make video...you teach
- This is by no means a full analysis butAnonymouson Forum topicReverse Tutorial -- I make video...you teach
- i did calculate something wrong....
BreadBabieson Forum topicReverse Tutorial -- I make video...you teach - is my brain mushy
BreadBabieson Forum topicReverse Tutorial -- I make video...you teach
- Gosh you are right!Anonymouson Forum topicReverse Tutorial -- I make video...you teach
- LovelyAnonymouson Forum topicSourdough problems
- I will checkbobyoung73on Forum topicHelp on baking in the stone based oven sourdough
- I know the same, but here invinyei93on Forum topicIs this overproofing? Or maybe underdeveloped gluten?
- Why bread smell like alcohol?aaronjohnon Forum topicAlcohol smell from bread 4 days old
- Pierre Nury
Mini Ovenon Forum topicAdvice re: what to bake for fussy parents
- What level is the stone
Mini Ovenon Forum topicSourdough problems
- Thanks for the advice. How do
sallamon Forum topicwhich starter should I keep? - Peace.Bread rat.on Forum topicBread, all purpose flour. Both?
- Looks and sounds delicious!
Danni3ll3on Blog postDurum Ricotta Porridge Bread
- Considering New OvenSonyaCEon Forum topicConsidering New Oven
- thanks Abe
BreadBabieson Forum topicAll is forgiven plus my preferred levain build
- Keep yours
pulon Forum topicwhich starter should I keep? - Are you sure the oven is
MichaelLilyon Forum topicHelp on baking in the stone based oven sourdough - I have had the same stiffness
pulon Forum topicVery Tight Dough using Straight Starter
- Sometimes the title alone is enough to identify
pmccoolon Blog postDurum Ricotta Porridge Bread - For what it's worth..bread1965on Blog postFact of the day.
- Thank you for that..bread1965on Forum topicFlour affecting starter development..
- Success!nobbyon Forum topicSourdough problems
- That looks awesome! I'm lateavason Blog postMultigrain sourdough with seeds
- Just found this video
breadforfunon Forum topicFlour affecting starter development.. - I haven't seen the Mockmillbarryvabeachon Forum topicThree mill choices - which do you recommend?
- There is some debate, but Ibarryvabeachon Forum topicIs this overproofing? Or maybe underdeveloped gluten?
- Board
MontBaybakeron Forum topicpastry, cutting, other boards - Great recipe!
MontBaybakeron Blog postSan Joaquin Sourdough Baguettes
- Oh no no no! If I had i would have owned
dabrownmanon Blog postFact of the day. - Peaking is good however...Anonymouson Forum topicAll is forgiven plus my preferred levain build
- looks great
BreadBabieson Forum topicAll is forgiven plus my preferred levain build
- I don't know about that...Elsasquerinoon Forum topicOut, not up!
- It just so happens..bread1965on Forum topicWhole wheat pumpkin bread
- Buddy.. pal.. o friend to many..bread1965on Blog postFact of the day.
- Too true DabrownmanAnonymouson Blog postFact of the day.
- Taste is everythingAnonymouson Forum topicOut, not up!
- Taste is really good. WhenGill63on Blog post2nd go with Medieval Peasant Flour
- Abe's versionElsasquerinoon Blog post2nd go with Medieval Peasant Flour
- Bookmarked!Elsasquerinoon Blog post1849 Gold Rush SD Whole Wheat Fruitcake and Pecan, Prune and Cranberry Sourdough
- I've never used attaElsasquerinoon Blog postAt(ta) Last!
- Abe has you in handElsasquerinoon Forum topicAdvice on proofing
- Has worked fine for me
HansBon Forum topicBread, all purpose flour. Both? - C'mon, guys...
Queen of Tartson Forum topicBread, all purpose flour. Both? - Thanks for the suggestions.Janna3921on Forum topicpastry, cutting, other boards