Recent Forum and Blog Comments
- Thanks, Danni :)
Dixongexpaton Blog postThe Mother of All Loaves - I just love reading your posts!
Danni3ll3on Blog postThe Mother of All Loaves - Beautiful job for this week's baking!
Danni3ll3on Blog post99.2% WG Durum; 60% WG Red Fife / Rye; always make it *yours*
- Coffee cans?
fupjackon Forum topic5 lb bread "can"? - Hmmm, I've always thoughtsuaveon Forum topicwhere Lactobacillus sanfranciscensis get Maltose from in white flour ?
- Fair enough, but then . . .
Trevor J Wilsonon Blog postMore consistency, but let's talk about steam - It could be worse...
Dixongexpaton Blog postThe Mother of All Loaves
- Ohhhh that is a gorgeous crumb!
Danni3ll3on Blog post50 Percent Whole Sprouted 7 Grain Sourdough
- @ kendalm - data if you have it:
Doc.Doughon Blog postMore consistency, but let's talk about steam - re: Yippee's LinksEgg Tarton Forum topicChinese Cheesecake?
- Awesome!
BethJon Forum topicMy Go to Norwich sourdough - Sounds really weird in a good sort of Sourdough
dabrownmanon Blog postThe Mother of All Loaves - Old post, but maybe helpfulnina_pon Forum topicBrioche au Levain (recipe)
- OK SO,Some appear to add
Herbgardenon Forum topicwhere Lactobacillus sanfranciscensis get Maltose from in white flour ? - Another reference for Maillard reaction and caramelization
Doc.Doughon Blog postMore consistency, but let's talk about steam
- True for proteins and other amino acids in the
dabrownmanon Blog postMore consistency, but let's talk about steam
- Point taken
Dixongexpaton Blog postWeekend Baking
- When i started getting into
kendalmon Forum topicwhere Lactobacillus sanfranciscensis get Maltose from in white flour ? - As usual art gallery worthy loaves
kendalmon Blog postMore consistency, but let's talk about steam
- If she is a beer drinker,
Danni3ll3on Blog postDaybreak Mill 12 Grain Sourdough
- Another angle for fun
kendalmon Forum topicThis is how I roll...baguettes, baby!
- Reference for Maillard reaction chemistry
Doc.Doughon Blog postMore consistency, but let's talk about steam
- The usual suspect (photo angle)
kendalmon Forum topicThis is how I roll...baguettes, baby!
- Enzymes
gary.turneron Forum topicwhere Lactobacillus sanfranciscensis get Maltose from in white flour ? - Yeah, looks like you nailed
Floydmon Blog postEnglish muffins - Oh Abe,hreikon Forum topicMy Go to Norwich sourdough
- Wow ...a Bsker and a
dabrownmanon Blog postDaybreak Mill 12 Grain Sourdough
- Your husband doesn't know what he's missingAnonymouson Forum topicMy Go to Norwich sourdough
- Lovely HesterAnonymouson Forum topicMy Go to Norwich sourdough
- I would rather slit my wrists and lay down in the
dabrownmanon Blog postSoft pull apart dinner rolls
- Your hubby sounds like my wife and daughter so
dabrownmanon Forum topicMy Go to Norwich sourdough
- These sure look great. i usually make SD ones that
dabrownmanon Blog postEnglish muffins
- In brewing, the grains are malted. Both amylase
dabrownmanon Forum topicwhere Lactobacillus sanfranciscensis get Maltose from in white flour ?
- Freezing sourdough cultureRuth Maason Basic pageYeast FAQ
- The thing about the Maillard reaction and
dabrownmanon Blog postMore consistency, but let's talk about steam
- The two critical propertiessuaveon Forum topicwhere Lactobacillus sanfranciscensis get Maltose from in white flour ?
- Objection to plastic?
gary.turneron Forum topic5 lb bread "can"?
- Not completely true
gary.turneron Forum topicwhere Lactobacillus sanfranciscensis get Maltose from in white flour ?
- Glad I could help someone
IgorLon Blog postMultigrain sourdough with seeds - Here you go.
dabrownmanon Forum topicwhere Lactobacillus sanfranciscensis get Maltose from in white flour ?
- That's good to know
IgorLon Blog postMultigrain sourdough with seeds
- They sure look great and have to be tasty too!
dabrownmanon Forum topicHot Cross Buns - aced!
- Here in AZ I don't ever see Red Fife with it being a
dabrownmanon Blog post99.2% WG Durum; 60% WG Red Fife / Rye; always make it *yours*
- Yep, it's essential. It's very versatilehreikon Forum topicMy Go to Norwich sourdough
- Thank you sohreikon Forum topicMy Go to Norwich sourdough
- It is good to have your everyday eating bread
dabrownmanon Forum topicMy Go to Norwich sourdough
- Correct.
dabrownmanon Blog postMultigrain sourdough with seeds
- It is high extraction 7 grain sprouted flour.
dabrownmanon Blog post50 Percent Whole Sprouted 7 Grain Sourdough
- Beautiful!
Lazy Loaferon Blog postMultigrain sourdough with seeds - In AZ you grow suff to eat in the winter time and
dabrownmanon Blog post50 Percent Whole Sprouted 7 Grain Sourdough