Recent Forum and Blog Comments
- 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
- Problem in volume measurement
bottlenyon Blog postWhere it all started - Lesson One - for "brushing" a lot of pans or traysDanny1930on Forum topicEggwash brush washing and storage?
- Well done
Doc.Doughon Blog postHydrate, Hydrate, Hydrate - Lesson Two - There is very little sugar in flour that is 70-80%
dabrownmanon Blog postMini Oven White Sourdough
- I would try and modify the temperatureAnonymouson Forum topicYeast - do i need to modify amount during winter
- The BookRickoon Forum topicThe Rye Baker
- bread bookscp3oon Forum topicBread Alone by Leader or The Village Baker by Ortiz
- Thank you for the help!https:doughandryeon Forum topicConcerns regarding lumpy flour
- Thanks my yeast is good,giraffezon Forum topicYeast - do i need to modify amount during winter
- Cheddar..
drogonon Forum topicCheese to Compliment Rye Bread
- Hmpleveeon Blog postMini Oven White Sourdough
- Thank you!algon Blog post36 hours+ sourdough baguette - everything I know in one bread
- 65% hydration is right
davidg618on Blog postOliive Oil Buns: Take 2: my recipe - The roaster is plenty deep,doughookeron Forum topicPoor Man's Dutch Oven
- Just noticedElsasquerinoon Forum topicHelp!
- Oh I've seen thoseAnonymouson Forum topicHelp!
- Don't apologiseElsasquerinoon Forum topicHelp!
- That's easyElsasquerinoon Forum topicHelp!
- Thank you!Anonymouson Forum topicHelp!
- why not just place
eddierukoon Forum topicPoor Man's Dutch Oven - I heard that....
Mini Ovenon Blog postMini Oven White Sourdough - My lactic-acid starterdoughookeron Forum topicMaking a New Starter — Alternative to Pineapple Juice
- Very nice indeed!Anonymouson Forum topicHelp!
- I've started to get better at
DanAyoon Forum topicMy Ankarsrum Problem
- AwesomeElsasquerinoon Forum topicHelp!
- Another alternative would be
Lazy Loaferon Forum topicPoor Man's Dutch Oven - Ok cool thanks for that I'll
mutantspaceon Forum topicBread Alone by Leader or The Village Baker by Ortiz - Thank you GordonAnonymouson Forum topicYeast - Fresh vs ADY - whats the real difference
- Stop feedingAnonymouson Forum topicFWSY levain starter stops rising after day two