Recent Forum and Blog Comments
- You "discovered" batter breadclazar123on Forum topicDough Consistency experiment
- Proteolysis
jimbtvon Forum topicSigns of Excessive Proteolysis? - whoa!
sadkitchenkidon Forum topicSourdough with caramelized onion and parmesan - Now with a driver for delivery !!!
macetteon Forum topicOrdered new mixer...yayyyy!!!!! - I think we'll need expert advice, howeverAnonymouson Forum topicLactobacillus
- Proteolysis? Organoleptic?pleveeon Forum topicLactobacillus
- Homemade Pizza
Yippeeon Forum topicSourdough Pizza: Problems adapting a professional recipe for home use - more information
BreadBabieson Forum topicHelp me improve my sourdough. - Thanks Abe.
HansBon Forum topicUnder? Over? - Many thanks for all comments
Clemicuson Forum topicA Question on working with Poolish - Thanks for sharing..bread1965on Blog postSD Bread for Stuffing and SD Parker House Rolls For Thanksgiving
- Editpurpledreadon Forum topicInjera... anyone making it successfully and consistently?
- Thanks for sharing. This is
SnowPeakson Forum topicDough Un-Mixing - I can second the quality of this flour!
Danni3ll3on Forum topicArva Flour Special - Canada - Too bad you didn’t have a chance
Danni3ll3on Blog postSD Bread for Stuffing and SD Parker House Rolls For Thanksgiving
- Yes it is corrn bread. I put a note under the picture.
dabrownmanon Blog postSD Bread for Stuffing and SD Parker House Rolls For Thanksgiving - I believe that's naturalclazar123on Forum topicInteresting!
- Square dish..bread1965on Blog postSD Bread for Stuffing and SD Parker House Rolls For Thanksgiving
- If you can stretch it cold
MichaelLilyon Forum topic% sourdough starter for pizza dough - If your loaf went down wellAnonymouson Forum topicA Question on working with Poolish
- I'd sayAnonymouson Forum topicUnder? Over?
- Getting a feeling for the doughAnonymouson Forum topicNorwich Sourdough: Susan's
- Well you're a developer right ?
kendalmon Blog postLevain baguettes first bake from new starter - Wrapup on the EHBBold bakeron Forum topicEmile Henry Baguette Baker
- Bulk fermentation of my Norwich breadarugulaon Forum topicNorwich Sourdough: Susan's
- Taste of my Norwich breadarugulaon Forum topicNorwich Sourdough: Susan's
- Nice write upAnonymouson Forum topicNorwich Sourdough: Susan's
- brilliantjr07on Forum topic% sourdough starter for pizza dough
- Convenience
MichaelLilyon Forum topic% sourdough starter for pizza dough
- Crumb Shot
HansBon Forum topicUnder? Over?
- I've ruled out Fats and Sugars as the culprit
DanAyoon Forum topicNatural Levain with fats and sugars - I just ball them then let
HansBon Forum topicHow to prove and shape sourdough rolls
- The Loaf Was Not Bad
Clemicuson Forum topicA Question on working with Poolish
- I wonder if it can change over timeAnonymouson Forum topicLactobacillus
- Found more info but not quite sure what it means thoughAnonymouson Forum topicLactobacillus
- I too have Pediococcus sp 1,2 &3
leslierufon Forum topicLactobacillus - hope debra reads thisjr07on Forum topicSourdough loosing elasticity - please help
- based on what I've seen
alfansoon Blog postSemolina w/fennel seeds, golden raisins and pine nuts, - Where in the World is the Original Larraburu Starter?
Wild-Yeaston Forum topicDivine inspiration--for me it way Larraburu Brother's SF SD. What was it for you? - Some clarification and an example
alfansoon Forum topicStretch and Fold
- Parchment paperAlan.Hon Forum topicquick question on Tartine rye method
- Larraburu Quest Continued
Wild-Yeaston Forum topicDivine inspiration--for me it way Larraburu Brother's SF SD. What was it for you?
- LolAnonymouson Forum topicLactobacillus
- Mmmm I don't knowAnonymouson Forum topicLactobacillus
- I am British too. Maybe it'spleveeon Forum topicLactobacillus
- Hmmpleveeon Forum topicLactobacillus
- I agree with that!
leslierufon Forum topicIn case anyone missed it
- for one in the photo yes
leslierufon Forum topicA starter question
- ExpertsElsasquerinoon Forum topicIn case anyone missed it
- Hydration?
Lazy Loaferon Forum topicIn case anyone missed it