Recent Forum and Blog Comments
- Nice!
Lazy Loaferon Blog postWhole Wheat Wort Sourdough - What an interesting bake! Seems like most Island
dabrownmanon Blog postWhole Wheat Wort Sourdough - RyeCountryBoyon Forum topicRye Flour
- It isn't impossible with the right amount of prefermented
dabrownmanon Forum topicVery Low % Levain With LOOONNG Ferment Question
- The one thing Lucy like better than whole grain
dabrownmanon Blog postSFBI Pain au Levain "long batards"
- Great, thanks!tomaszjon Forum topicBread bursting at the bottom
- So basically, in a nutshell.......
JamieOFon Forum topicVery Low % Levain With LOOONNG Ferment Question - From the comment section of the linked post
dabrownmanon Forum topicBread bursting at the bottom
- Cherry Destiny
Rajan Shankaraon Blog postYogi Bakes, Update - I'm giving up on rye!
albacoreon Forum topicRye Flour - Hey phaz! I've noticed a fewtomaszjon Forum topicBread bursting at the bottom
- Hi! The bread from your linktomaszjon Forum topicBread bursting at the bottom
- Hand milling
Lazy Loaferon Forum topicHi from Newcastle, Australia
- Thanks so muchlyndapazon Forum topicIs my starter ready?
- buttermilk icecream sounds
mutantspaceon Forum topicbuttermilk or yogurt to bring a tang to bread - Grandma is grateful. :)
Lazy Loaferon Blog postTesting the Ankarsrum
- Acidity too
fupjackon Forum topicbuttermilk or yogurt to bring a tang to bread - Ash content too
fupjackon Forum topicTrue Purposes of KA Flour?
- Getting the dough out
gary.turneron Blog postTesting the Ankarsrum - Seems fast but why not
fupjackon Forum topicIs my starter ready?
- I must sound very eccentriclesbruon Forum topicRetarding before dividing
- Wow! Go big or go home, eh?
pmccoolon Forum topicHi from Newcastle, Australia - That may take some experimentation, Lechem
pmccoolon Forum topicThis might be a very stupid question
- Not reallyLeraon Forum topicBakipan yeast in the U.S.? Help a blind baker
- I must try it I have a rye
mutantspaceon Forum topicwhats the difference between rye and white starter in a bread
- Bobs rice flour
eddierukoon Forum topicRetarding before dividing - Durum in the UK
Lazy Loaferon Forum topicThis might be a very stupid question
- The thing to remember is that there are
dabrownmanon Forum topicTrue Purposes of KA Flour?
- Wow
Filomaticon Forum topicCroissant help and results - Enzymes start denaturing at 140 F
dabrownmanon Forum topicThis might be a very stupid question
- The thing would worry about is the denaturing of
dabrownmanon Forum topicThis might be a very stupid question
- Biases, you ask?
alfansoon Forum topicTrue Purposes of KA Flour? - flour choice is pretty personalArjonon Forum topicTrue Purposes of KA Flour?
- Don't bake in expensive CI enamelware
dabrownmanon Forum topicBread bursting at the bottom
- This is correctBobBouleon Forum topicNo Knead Dough?
- Robin Hood bread flourArjonon Forum topicTrue Purposes of KA Flour?
- So adding a touch of malt would helpAnonymouson Forum topicThis might be a very stupid question
- Thank you AlanAnonymouson Forum topicThis might be a very stupid question
- Using a rye starter for a white bread only makes a bland
dabrownmanon Forum topicwhats the difference between rye and white starter in a bread
- Thanks for that dabrown, Ilesbruon Forum topicRetarding before dividing
- Like Doc says, ferment speed and emzyme activity
dabrownmanon Forum topicVery Low % Levain With LOOONNG Ferment Question
- Since I usually bake 50% sprouted bread
dabrownmanon Forum topicIncreasing sourness of sourdough
- AWESOMEbreadboy025on Forum topicTrue Purposes of KA Flour?
- Flour protein by types and brands (retail flour):
alfansoon Forum topicTrue Purposes of KA Flour?
- I would rather do a shaped bulk proof. I always
dabrownmanon Forum topicRetarding before dividing
- Use rice flour
dabrownmanon Forum topicRetarding before dividing
- What you are seeingclazar123on Forum topicHELP with some bread baking/crumb structure knowledge
- gluten development and yeast/LAB activity are independent
Doc.Doughon Forum topicVery Low % Levain With LOOONNG Ferment Question - Regarding labeling--I neverbreadboy025on Forum topicTrue Purposes of KA Flour?
- Wow!Anonymouson Forum topicVery Low % Levain With LOOONNG Ferment Question