Recent Forum and Blog Comments
- 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
- There are many, many types of Italian breadsArjonon Forum topicItalian bread
- Like all of us, his methods changed
dabrownmanon Forum topicTartine Confusion
- Just type ciabatta into the search engine on this site
dabrownmanon Forum topicItalian bread
- Even though we haven't moved recently, I wish
dabrownmanon Blog postSourdough love
- I Admire anyone who moves. I personally hate moving
dabrownmanon Blog postSourdough love
- Ciabatta...
drogonon Forum topicItalian bread - I find tea works especially well for dessert breads.Anonymouson Forum topicDoes tea affect sourdough?
- Not the most open crumbAnonymouson Forum topicItalian bread
- We need all these guys on TFLAnonymouson Forum topicTartine Confusion
- Italian bread
bobhurleyon Forum topicItalian bread
- Thank you MichaelAnonymouson Forum topicTartine Confusion
- Much clearer than the recipe in the bookAnonymouson Forum topicTartine Confusion
- His book seems to sayAnonymouson Forum topicTartine Confusion
- Italian Bread
jimbtvon Forum topicItalian bread - Looks delicious to meAnonymouson Forum topicNeed Help to Read My Sourdough Crumbs
- Do you mean Turkish "pide" bread?
Weizenbroton Forum topicDoner Kebab -- anyone have recipe for the bread - Commentswilliamppon Forum topicNeed Help to Read My Sourdough Crumbs
- Thank you so much for replying..Eonawion Forum topicNeed Help to Read My Sourdough Crumbs
- Thank you, it sounds like the
Anne-Marie Bon Blog postSourdough love - We seem to have relentlessly
Anne-Marie Bon Blog postSourdough love
- Thank you all...
macetteon Forum topicFrom disaster to happy mistake... - You don't need to have a bulktgraysonon Forum topicBulk Fermentation - When is it "done"?
- Commentswilliamppon Forum topicNeed Help to Read My Sourdough Crumbs
- newbie hereBrianPinoon Forum topicNew(ish) baker just introducing myself
- I am totally impressed with that loaf!
Danni3ll3on Blog postAnother no-measure adventure
- Microwave!!! Duh!!!skiaddict1on Forum topicCan I leave bread to rise in an enclosed space?
- Chad didn't quite understand that autolyse
dabrownmanon Forum topicTartine Confusion
- Welcome to my world!
Mini Ovenon Forum topicCan I leave bread to rise in an enclosed space?
- Yes
Danni3ll3on Forum topicDoes tea affect sourdough?
- Oh, totally awesome!! Theskiaddict1on Forum topicCan I leave bread to rise in an enclosed space?
- Nice bread!
IceDemeteron Forum topicNew(ish) baker just introducing myself - Oh... will most of the
loafsnifferon Forum topicDoes tea affect sourdough? - I think the issue is that
IceDemeteron Forum topicBulk Fermentation - When is it "done"?