Recent Forum and Blog Comments
- Thank you Alan & Lechem! I'mDoughReMeon Forum topicWhole wheat stone ground flour varies...what to do?
- Thanks!
foodsluton Blog postAtta Flour Experiment - Crisp Up the Crust in the Toaster
AlanGon Forum topicSD bread vs molds - what's been your experience? - Day 1 was the bad LAB taking over and going wild
dabrownmanon Forum topicStarter doubling 1st 24 hrs, then little growth - Very normalAnonymouson Forum topicStarter doubling 1st 24 hrs, then little growth
- I just can't get myself to "kill" a bread
alfansoon Blog postSFBI Pain au Levain "long batards" - When you use so many different grains
alfansoon Blog post16% Whole 8 Grain Sourdough
- At 60 F, the yeast are reproducing at 1/3 the rate
dabrownmanon Forum topicBreads made with poolish
- Good point on the size of
cgfanon Forum topicSD bread vs molds - what's been your experience? - So it's bearing down on me
cgfanon Forum topicSD bread vs molds - what's been your experience?
- I was referring to what Chad Robertson does for his
dabrownmanon Forum topicFriday's Recommendation - Dark French Sourdough
- Solution for Mold
jimbtvon Forum topicSD bread vs molds - what's been your experience? - Boy those look great!
alfansoon Blog postEgg Multi-grain Rolls II
- You mean the new flourAnonymouson Forum topicWhole wheat stone ground flour varies...what to do?
- very pretty
alfansoon Forum topicYellow pea flour rolls
- Thank you DabrownmanAnonymouson Forum topicFriday's Recommendation - Dark French Sourdough
- I actually use the clearbarryvabeachon Forum topicSD bread vs molds - what's been your experience?
- That sounds like a winner,
cgfanon Forum topicSD bread vs molds - what's been your experience?
- Wow, 3 out of 3 using plastic
cgfanon Forum topicSD bread vs molds - what's been your experience?
- Yes, that's what I like and
cgfanon Forum topicSD bread vs molds - what's been your experience?
- .
cgfanon Forum topicSD bread vs molds - what's been your experience?
- As a rough rule of thumb at 72F I use
dabrownmanon Forum topicFriday's Recommendation - Dark French Sourdough
- Thanks for that I generally
mutantspaceon Forum topicBreads made with poolish - Wow, never would've
cgfanon Forum topicSD bread vs molds - what's been your experience?
- Always add the water gradually
AlanGon Forum topicWhole wheat stone ground flour varies...what to do?
- How much VWG to add depends on many things
dabrownmanon Forum topicCostco ap flour
- it dependsArjonon Forum topicCostco ap flour
- I make poolish and non poolish pizza dough
dabrownmanon Forum topicBreads made with poolish
- have you tried slicing before freezing?Arjonon Forum topicSD bread vs molds - what's been your experience?
- A poolish is just made with yeast and not souedough
dabrownmanon Forum topicBreads made with poolish
- It does remind me of the early 1970's SFSD
dabrownmanon Blog post16% Whole 8 Grain Sourdough
- cool thanks for the
mutantspaceon Forum topicBreads made with poolish
- The girls love the quesadillas too - especially
dabrownmanon Blog post16% Whole 8 Grain Sourdough
- RyeCountryBoyon Forum topicRye Flour
- Thank you DabrownmanAnonymouson Forum topicFriday's Recommendation - Dark French Sourdough
- Thank you!!
GrowingStellaon Forum topicSoft pretzel questions - NO difference is my experience
AlanGon Forum topicBreads made with poolish
- No Mold in Nine Days
AlanGon Forum topicSD bread vs molds - what's been your experience?
- I found Essential Depot .com
MichaelLilyon Forum topicSoft pretzel questions - My poolish has the
mutantspaceon Forum topicBreads made with poolish
- WW has different handling needsclazar123on Forum topicWhole Wheat Always Gummy, or I Undercook?
- My thoughts on your question are these.richkaimdon Forum topicBreads made with poolish
- Did you measure the internal temperature of the crumb?richkaimdon Forum topicWhole Wheat Always Gummy, or I Undercook?
- I just found this on the webrichkaimdon Forum topicCostco ap flour
- Thank you SO much!
GrowingStellaon Forum topicSoft pretzel questions
- Top classElsasquerinoon Blog post16% Whole 8 Grain Sourdough
- These look like they were turned ina machine shop
kendalmon Blog postSFBI Pain au Levain "long batards" - 1. I use softened butter, but
MichaelLilyon Forum topicSoft pretzel questions
- Perfect crumb on this one
Isand66on Blog post16% Whole 8 Grain Sourdough - Wow, different experience!
Lazy Loaferon Blog postTesting the Ankarsrum