Recent Forum and Blog Comments
- I'll set the proofer to 78°
DanAyoon Forum topicLow hydration starter - Just give it time
Mini Ovenon Forum topicLow hydration starter - Interesting! On that line ofRickoon Forum topicWestphalian Pumpernickel
- Did you cover the jar?Anonymouson Forum topicLow hydration starter
- I haven't done it yet but
Mini Ovenon Forum topicWestphalian Pumpernickel
- Pictures of my starter ball
DanAyoon Forum topicLow hydration starter
- Thank you Michael and MiniRickoon Forum topicWestphalian Pumpernickel
- first of all, know that this bread
Mini Ovenon Forum topicWestphalian Pumpernickel
- I've made a similar
MichaelLilyon Forum topicWestphalian Pumpernickel - keep going
BreadBabieson Forum topicFWSY levain starter stops rising after day two - I went for the Maggie glazer
mutantspaceon Forum topicBread Alone by Leader or The Village Baker by Ortiz - Bake times..
drogonon Forum topicBaking Time/Temp Differences in Commercial Oven vs Dutch Oven at Home - Thanks for the responseG_money9on Forum topicBaking Time/Temp Differences in Commercial Oven vs Dutch Oven at Home
- Why change?
drogonon Forum topicBaking Time/Temp Differences in Commercial Oven vs Dutch Oven at Home
- Yeasty gas...
drogonon Forum topicAcetone Starter Odor
- I'm not asking if folks haveRickoon Forum topicWestphalian Pumpernickel
- Dabrownman has advised meAnonymouson Forum topicCan I Retard my Levain During a Build to Increase Flavor?
- The other factor
Lazy Loaferon Forum topicPercent Levain vs. Percent Pre-Fermented Flour - At 20% prefermented flour
philm63on Forum topicPercent Levain vs. Percent Pre-Fermented Flour - I always look at the temperature, how long I
dabrownmanon Forum topicPercent Levain vs. Percent Pre-Fermented Flour - The trick with pita is forming a skin.
Mini Ovenon Forum topicOH MY GOSH what's the secret to getting pita to puff correctly?
- I should do one with mineAnonymouson Forum topicLow hydration starter
- As long as you had plenty of
eddierukoon Forum topicCold Proof Question - Stiff starter pics
Mini Ovenon Forum topicLow hydration starter
- 10c of stater - start baking!
eddierukoon Forum topicSourdough starter just starting!! Now what!?
- "haven't seen any bread coming out of it yet"
Mini Ovenon Blog postMini Oven White Sourdough
- Thanks for the adviceJayDubson Forum topicAcetone Starter Odor
- Pain au Levain
jimbtvon Forum topic75% hydration Pain au Levain, mixed leavening, Kamut/Wheat - Perhaps there is something wrong with the machine?Anonymouson Forum topicYeast - do i need to modify amount during winter
- Why don't you ask Stantptakon Forum topicWestphalian Pumpernickel
- Retarding Fermentation and Proof
jimbtvon Forum topicBulk Ferment - Cold and Long, or Warm and Short?
- freshly ground grainAnonymouson Forum topicLow hydration starter
- I'll try again
DanAyoon Forum topicLow hydration starter
- Well mineAnonymouson Forum topicLow hydration starter
- How dry should low hydration be mixed
DanAyoon Forum topicLow hydration starter
- Usually,
drogonon Forum topicAcetone Starter Odor
- That's a ton
Southbayon Forum topicSourdough starter just starting!! Now what!? - My low hydration starterAnonymouson Forum topicLow hydration starter
- If that is all the instructions sayAnonymouson Forum topicSourdough starter just starting!! Now what!?
- Wowpleveeon Blog postMini Oven White Sourdough
- Maybe I am overcompensating a bit
philm63on Forum topicPercent Levain vs. Percent Pre-Fermented Flour
- I'm just gonna open a new
tinpanalleyon Forum topicForkish Overnight Country Brown. Fail after fail. - Not all starters and levains are the same.
dabrownmanon Forum topicPercent Levain vs. Percent Pre-Fermented Flour
- Thanks. I knead dough in thegiraffezon Forum topicYeast - do i need to modify amount during winter
- What's a lot for some is normal for others..
drogonon Forum topicPercent Levain vs. Percent Pre-Fermented Flour
- Need Some ClarificationRickoon Forum topicWestphalian Pumpernickel
- Don't wait too long between feedings though.
Southbayon Forum topicFWSY levain starter stops rising after day two
- I think of it asAnonymouson Forum topicPercent Levain vs. Percent Pre-Fermented Flour
- Depending on the source, weights can vary
pmccoolon Blog postWhere it all started - Lesson One - Dough always far too wetsourdough chickon Forum topicHelp requested on a Peter Reinhart bread