Recent Forum and Blog Comments
- Hopefully i've answered in timeAnonymouson Forum topicDo nothing sourdough bread
- No, actually,
Vince920on Forum topicDo nothing sourdough bread - Holy hell
Vince920on Forum topicDo nothing sourdough bread
- Thank you, Gerhard I'mAmbarservadacon Forum topicDoughnut deflating after frying, need help!
- another takebikeprofon Forum topicLactic Acid Fermentation in Sourdough
- Wonderful results from a first bake
alfansoon Blog postFirst baguette bake! - As with anything that usesgerhardon Forum topicDoughnut deflating after frying, need help!
- I won't go into the gory details but...
alfansoon Blog postSJSD-ish with 125% hydration rye levain
- just a nasty coincidence.
alfansoon Blog postItalian bread with currents, fennel and pine nuts
- It's getting better all the time.
alfansoon Forum topicAnother notch up the baguette ladder of perfection
- Hi, I live in a hot humidAmbarservadacon Forum topicDoughnut deflating after frying, need help!
- Thank you!I live in a hotAmbarservadacon Forum topicDoughnut deflating after frying, need help!
- Knowing the hydration would be helpfulclazar123on Forum topicwindow pane
- Under proofing and too dry agerhardon Forum topicDoughnut deflating after frying, need help!
- If you poke the doughAnonymouson Forum topicwindow pane
- I think your loaf looks fantastic!
Danni3ll3on Blog postToasted 10 Grain Porridge Sourdough with Sprouted Rye - FWIW ...
drogonon Forum topicBaking Timetable - For those not convincedmartinon Forum topicLet’s
- Oh wow
loafsnifferon Blog postFirst baguette bake! - Hm...
loafsnifferon Forum topicSecond sourdough bake - Vermont SD. Comments please!
- Thank you
loafsnifferon Forum topicSecond sourdough bake - Vermont SD. Comments please!
- Useful methodologyCellarvieon Forum topicDo you use a stand mixer for dough making?
- thanks for that bread1965 ive
mutantspaceon Forum topicdry bread problem - might be an issue with proofing?
sadkitchenkidon Forum topicDoughnut deflating after frying, need help! - well I had a go with this Danni
leslierufon Blog postToasted 10 Grain Porridge Sourdough with Sprouted Rye - HI Jim Thanks for the help.
oo7wazzyon Forum topicBaking Timetable - thanks !latananteon Forum topicwindow pane
- i use a sprouted white alllatananteon Forum topicwindow pane
- you seem to have a handle on thingsHPoiroton Forum topicForkish Overnight Country Brown. Fail after fail.
- bread shapeHPoiroton Forum topicStretch and Fold
- The only reason i do it os because
kendalmon Forum topicwindow pane - ciabatta
Doc.Doughon Forum topicHow can i improve? - machine mixHPoiroton Forum topicMixing Ciabatta
- some questionsHPoiroton Forum topicHow can i improve?
- Thanks!MJ Sourdoughon Forum topicFreshly milled rye VS aged milled rye
- What about gluten development?MJ Sourdoughon Forum topicHow long to age freshly milled flour before use
- No guidelines here..bread1965on Forum topicneed guidance for seeds
- I suspect it's your timing..bread1965on Forum topicdry bread problem
- nice..bread1965on Forum topicAnother notch up the baguette ladder of perfection
- How are your breads?
dmsnyderon Forum topicwindow pane - Eliminate the Malt
jimbtvon Forum topiccold fermentation - Bread flour1%Bobb kon Forum topiccold fermentation
- Flour
jimbtvon Forum topiccold fermentation
- Hardest Thing to Learn
jimbtvon Forum topicLactic Acid Fermentation in Sourdough
- Flour water yeast malt powderBobb kon Forum topiccold fermentation
- Formula Please
jimbtvon Forum topiccold fermentation
- Retardation
jimbtvon Forum topicBaking Timetable
- King Arthur. The specks areBobb kon Forum topiccold fermentation
- On the dough.Bobb kon Forum topiccold fermentation
- Looks like a Vermont Sourdough should look.
dmsnyderon Forum topicSecond sourdough bake - Vermont SD. Comments please!