Recent Forum and Blog Comments
- In my experience not allgerhardon Forum topicDoubling recipie
- In generalArjonon Forum topicSourdough with Crust that Tears Easier
- it might be a lot longArjonon Forum topicHow can i improve?
- If you're making one large loafArjonon Forum topicDoubling recipie
- There are many ways to do it.
drogonon Forum topicForum newbie with a question... - Too late!
Dixongexpaton Blog postCountry Sourdough with Walnuts (and pecans and cashews) and Cherries - Famine then feast....
Emerogorkon Forum topicCan one purchase frozen raw bread dough? - Don't forget the chocolate!
pmccoolon Blog postCountry Sourdough with Walnuts (and pecans and cashews) and Cherries - Moisture / Flour
BetsyMePoochoon Forum topicStored Flour Moisture Content - As you have saidAnonymouson Forum topicForum newbie with a question...
- Thanks, now how can I save what I did:)dlovejoyon Forum topicForum newbie with a question...
- A levain should be done at room temperatureAnonymouson Forum topicForum newbie with a question...
- The levain is strong (muy
Dixongexpaton Blog postCountry Sourdough with Walnuts (and pecans and cashews) and Cherries
- Desired Dough Temperature (DDT)
jimbtvon Forum topicThe right temperature of water - Larger Mass Considerations
jimbtvon Forum topicDoubling recipie
- Moisture Content
jimbtvon Forum topicStored Flour Moisture Content
- Yea I guess it might work tooKaleibakeson Forum topicThe right temperature of water
- Levain is rising, dough is
Dixongexpaton Blog postCountry Sourdough with Walnuts (and pecans and cashews) and Cherries
- For thousands of yearsAnonymouson Forum topicdoes Anyone know the Taste of authentic San Francisco bacteria and has real S.F Starter to share please ?
- Wow..
drogonon Forum topicdoes Anyone know the Taste of authentic San Francisco bacteria and has real S.F Starter to share please ?
- Doh - Of-course...
drogonon Forum topicbromate in flour?
- Keep the same amount of flour, water and saltAnonymouson Forum topicLooking for recipe for Portugese bread
- Excellent, many thanksI foundpitomon Forum topicLooking for recipe for Portugese bread
- Maybe prepare your dough...
RoundhayBakeron Forum topicThe right temperature of water - Love it
umnkenaon Blog postToasted 10 Grain Porridge Sourdough with Sprouted Rye - Chrome
umnkenaon Forum topicwebsite becoming unusable
- Oh please use the fresh ryeTNKnitter423on Forum topicFreshly milled rye VS aged milled rye
- Starterpleveeon Forum topicdoes Anyone know the Taste of authentic San Francisco bacteria and has real S.F Starter to share please ?
- love it
BreadBabieson Forum topicPope Francis on Bread - Oh you mean the first riseAnonymouson Forum topicQuestion about fermentation
- Second hand AnkarsrumCellarvieon Forum topicDo you use a stand mixer for dough making?
- What you are going to get issuaveon Forum topicdoes Anyone know the Taste of authentic San Francisco bacteria and has real S.F Starter to share please ?
- And to further Clean Up our
Herbgardenon Forum topicdoes Anyone know the Taste of authentic San Francisco bacteria and has real S.F Starter to share please ? - According to my microbiology
Herbgardenon Forum topicdoes Anyone know the Taste of authentic San Francisco bacteria and has real S.F Starter to share please ?
- Have one, it works greatstarvingvioliston Forum topicIkea Cast Iron Senior (oval shaped) for Batards?
- yes i suspect that too.myHPoiroton Forum topicHow can i improve?
- Get it here
Doc.Doughon Forum topicdoes Anyone know the Taste of authentic San Francisco bacteria and has real S.F Starter to share please ? - Hemp canvas
Doc.Doughon Forum topicWould these bags make a good couche?
- I'd be careful with the bulk
phazon Forum topicHow can i improve? - No you don't need to age rye,suaveon Forum topicFreshly milled rye VS aged milled rye
- The problem is, all thesesuaveon Forum topicdoes Anyone know the Taste of authentic San Francisco bacteria and has real S.F Starter to share please ?
- If you pay the lab fiees I will have mine tested
dabrownmanon Forum topicdoes Anyone know the Taste of authentic San Francisco bacteria and has real S.F Starter to share please ? - Shiny crumbBBBBakeron Forum topicShiny Crumb
- i just picked up a 20 pound bag of La Fama AP
dabrownmanon Forum topicWould these bags make a good couche?
- Consider getting a second-hand machine
Windischgirlon Forum topicDo you use a stand mixer for dough making? - Oh, I wish!
pmccoolon Blog postOn the oven road...
- No worrie. Uus twatch the dough
dabrownmanon Blog postCountry Sourdough with Walnuts (and pecans and cashews) and Cherries
- Look no further than this site, Floyd has a fine
dabrownmanon Forum topicLooking for recipe for Portugese bread
- It is 10 times better fresh milled than aged to be
dabrownmanon Forum topicFreshly milled rye VS aged milled rye
- There is nothing as good as fresh milled flour
dabrownmanon Forum topicHow long to age freshly milled flour before use