Recent Forum and Blog Comments
- Not being a connoisseur of sourdough
kendalmon Forum topicBaguette aux levain - first batch in a long time - the virtues of bleached cake flourJoanna Sheldonon Forum topicCake Flour
- I finished cleaning half a jackfruit
Mini Ovenon Forum topicHappy 150th birthday for Canada. - Thank you, Dab!
Danni3ll3on Forum topicHappy 150th birthday for Canada. - reads like Sourdough Brownies?
Mini Ovenon Forum topicNeed Help -No Noticeable Oven Spring
- Sorry to hear about the
IceDemeteron Forum topicBaguette aux levain - first batch in a long time - Really nice
IceDemeteron Forum topic1st loaf of sourdough
- A cake today would have been an adventure...
IceDemeteron Forum topicHappy 150th birthday for Canada.
- You should
IceDemeteron Forum topicAnother try at cinnamon Raisin Bread
- Nice bake!
IceDemeteron Blog postMutantSpace's Honey Oats Sourdough Variation
- Had to come back and
IceDemeteron Blog postLucy’s Dark Rye Bread
- What is with all of these great first sourdough breads?
dabrownmanon Forum topic1st loaf of sourdough - We went to Whole Foods and split a huge
dabrownmanon Forum topicHappy 150th birthday for Canada.
- It's not confusing to me
Mini Ovenon Forum topicLow hydration starter
- Sounds like a good idea..bread1965on Forum topicHappy 150th birthday for Canada.
- Thank you so much for replying..Eonawion Forum topicNeed Help -No Noticeable Oven Spring
- you bet!!ricmanon Forum topicHome stone mill worth it?
- I do keep it in the fridge
sadkitchenkidon Forum topicMy starter smells like warm garbage! - thanks!
sadkitchenkidon Forum topicMy starter smells like warm garbage!
- I'll try that now
DanAyoon Forum topicLow hydration starter - 100% starters work well for me
DanAyoon Forum topicLow hydration starter
- I don't buy the dead yeast cell theory
Mini Ovenon Forum topicAbnormal black dots on the surface of my half-day old sour dough starter
- Well, one can go so low as
Mini Ovenon Forum topicLow hydration starter
- Mutterings of Palmyras
Mini Ovenon Forum topicLamination help – Thicker layers?
- Great jobElsasquerinoon Forum topic1st loaf of sourdough
- The legendary Debra Wink has
sallamon Forum topicFinally a sourdough starter that works: Whey Starter - 2 16" pizzas. My kids can't
sallamon Forum topicFinally a sourdough starter that works: Whey Starter
- That is one amazing first loafAnonymouson Forum topic1st loaf of sourdough
- Congrats!Anonymouson Forum topicFinally a sourdough starter that works: Whey Starter
- 2 points...Anonymouson Forum topicMy starter smells like warm garbage!
- Thanks very much for
sallamon Forum topicFinally a sourdough starter that works: Whey Starter
- Wow it sure looks good enough to slap anything
dabrownmanon Blog postAnother no-measure adventure
- Fantastic
kendalmon Forum topicBaguettes not expanding between scoring cuts
- Nice rise
kendalmon Forum topic1st loaf of sourdough
- All yeast slows down in cooler conditions
kendalmon Forum topicFinally a sourdough starter that works: Whey Starter
- Try upping oven temp
kendalmon Forum topicCiabatta - dense crumb
- Still not sure
DanAyoon Forum topicLow hydration starter
- The problem with the old
Debra Winkon Forum topicMaking a New Starter — Alternative to Pineapple Juice - Tea and other liquids
Lazy Loaferon Forum topicDoes tea affect sourdough? - Adding more cereal
Lazy Loaferon Blog postAnother no-measure adventure
- Thoughts
Debra Winkon Forum topicMaking a New Starter — Alternative to Pineapple Juice
- I could have chucked in some more red rye malt
dabrownmanon Blog postLucy’s Dark Rye Bread
- Italian bread
bobhurleyon Forum topicItalian bread - It's cooled off to 108 F this week so we are in
dabrownmanon Blog postLucy’s Dark Rye Bread
- Take 10 gram of it and feed it
Danni3ll3on Forum topicMy starter smells like warm garbage!
- I'm really getting better at nit getting this thick dough
dabrownmanon Blog postLucy’s Dark Rye Bread
- black dots are dead yeast cells...
rustleinthehedgerowon Forum topicAbnormal black dots on the surface of my half-day old sour dough starter - Sorry but I'm not really sure what
Mini Ovenon Forum topicNeed Help -No Noticeable Oven Spring
- Autolyse has always been about enzymes and
dabrownmanon Forum topicTartine method clarification
- DirtyElsasquerinoon Forum topicAll Butter Triple Chocolate Cherry Berry Do-Nuts