Recent Forum and Blog Comments
- Or feed to thicken it up
Mini Ovenon Forum topicMy very very first mother starter, is it ready yet? - 1:3:3BKSinAZon Forum topicMy very very first mother starter, is it ready yet?
- Yes it is too high a pH that leasds to bad things
dabrownmanon Forum topicTartine starter - Now It is time for you to take 30 g of your starter
dabrownmanon Forum topicTartine starter
- Even Van Gogh wold be impressioned!
dabrownmanon Blog postStarry Night Bread
- According to cultures built in laboratories
dabrownmanon Forum topicMy very very first mother starter, is it ready yet?
- Looks fantastic!
Floydmon Blog postOld Fashioned Oats and Toasted Seeds - I used to do paper and then went to spread sheets
dabrownmanon Forum topicTracking recipe changes and experimentation
- the culture has a mild bite
pmikeron Forum topicControlling the sour in sourdough - I don't think the mould isCombo64on Forum topicTartine starter
- I do have a Kefir tree, ready for milking in Swaziland
dabrownmanon Forum topicpure Lactobacillus sanfranciscensis culture, Anyone please ?
- I should clarify a few thins
Dixongexpaton Forum topicCleanup on Aisle 1... - If it isn't orange or red mouldAnonymouson Forum topicTartine starter
- I tasted the rye culture
pmikeron Forum topicControlling the sour in sourdough
- Would pineapple juice reallyCombo64on Forum topicTartine starter
- Read for further sourdough
Herbgardenon Forum topicLactic Acid Fermentation in Sourdough - Hi LeslieAnonymouson Forum topicOvernight bulk ferment -
- I was hoping for more sour . Sour comes in two
dabrownmanon Forum topicControlling the sour in sourdough
- thanks Abe
leslierufon Forum topicOvernight bulk ferment - - I get the Certificate warning whenever
leslierufon Forum topicWebsite problems?
- Not much of a crumb shotAnonymouson Forum topicVenturing into Barley Bread
- trying again today
BreadBabieson Forum topicHelp with Hamelman - That is exactly the way a 100% Barley
dabrownmanon Forum topicVenturing into Barley Bread
- Rye has gelAnonymouson Forum topicVenturing into Barley Bread
- Speaking from direct
Herbgardenon Forum topicpure Lactobacillus sanfranciscensis culture, Anyone please ?
- Does barley act like rye?clazar123on Forum topicVenturing into Barley Bread
- Oven plansTobias39on Forum topicovencrafters plans
- Or should have I calculated
Desiderioon Blog postPane con Semola Rimacinata di Grano Duro - Love the different shapes, HansB!
dmsnyderon Forum topicSan Joaquin - <Blush>
dmsnyderon Forum topicSan Joaquin
- If the mould is orange/redAnonymouson Forum topicTartine starter
- Haniah, the recipe broken down
Mini Ovenon Forum topicCinnamon roll dough
- I definitely will do, it'sBetht87on Forum topicBeginner Recipe - ideas
- Re: ok I did the float test
pmitc34947on Forum topicTartine starter - Re: ok I did the float test
pmitc34947on Forum topicTartine starter
- A fellow LondonerAnonymouson Forum topicBeginner Recipe - ideas
- Absolutely lovelyAnonymouson Forum topicBeginner Recipe - ideas
- stale after 8 hours
MTloafon Forum topicCinnamon roll dough - Next steps
pmikeron Forum topicControlling the sour in sourdough
- Yup, I try not to get my hands
Mini Ovenon Forum topicCleanup on Aisle 1...
- interesting - next steps
Doc.Doughon Forum topicControlling the sour in sourdough - I've made Vermont Sourdough a few times
pmikeron Forum topicHelp with Hamelman
- My oven, final picture and results
pmikeron Forum topicControlling the sour in sourdough
- A spreadsheet app would work
phazon Forum topicTracking recipe changes and experimentation - Today I'm Getting Revocation of Security Certificate
AlanGon Forum topicWebsite problems? - My Experience
AlanGon Forum topicHelp with Hamelman
- Oven plans pleaseCrobwinon Forum topicovencrafters plans
- Please correct me if I am
Desiderioon Blog postPane con Semola Rimacinata di Grano Duro
- Impasto
Desiderioon Blog postPane con Semola Rimacinata di Grano Duro
- Thank you for sharing!
Danni3ll3on Blog postRye Bread from the Swiss Valais: Pain de Seigle Valaisan or Walliser Roggenbrot