Recent Forum and Blog Comments
- Oh yeah!
Danni3ll3on Forum topicBagels - Thank you Claudia
Stuart Borkenon Forum topicMy first Cloche raised and baked sourdough - Yes
inumeridiierion Forum topicHow is this being scored to expand in this way - congratulations
cgmeyer2on Blog postFour gold awards for four breads - beautiful
cgmeyer2on Forum topicMy first Cloche raised and baked sourdough
- I think with the YW
leslierufon Blog post1:2:3 loaf with 20% wholewheat spelt and yeast water - yes , the Yw was fast
leslierufon Blog post1:2:3 loaf with 20% wholewheat spelt and yeast water
- I was going to make a pizzaBaking703on Forum topicCraters in my dough
- Ah, pizza!
Lazy Loaferon Forum topicCraters in my dough - You are correct. 100%Baking703on Forum topicCraters in my dough
- These loaves are overproofed
dabrownmanon Forum topicNo spring in Tartine Bread's whole wheat - InterestingEZANOon Forum topicIs 1 TBS Enough??
- Depends
Lazy Loaferon Forum topicIs 1 TBS Enough??
- Use the rule of 15 to make the levain.
dabrownmanon Forum topicIs 1 TBS Enough??
- Country Brown?
Lazy Loaferon Forum topicNo spring in Tartine Bread's whole wheat
- Thanks - how young?EZANOon Forum topicIs 1 TBS Enough??
- What he said
Lazy Loaferon Forum topicIs 1 TBS Enough??
- Good SuggestionEZANOon Forum topicIs 1 TBS Enough??
- Formula checking
Lazy Loaferon Forum topicCraters in my dough
- Tartine Starter BuildAnonymouson Forum topicIs 1 TBS Enough??
- Only 7-8 hoursEZANOon Forum topicIs 1 TBS Enough??
- The only thing I can think ofAnonymouson Forum topicNo spring in Tartine Bread's whole wheat
- If your starter is healthyAnonymouson Forum topicIs 1 TBS Enough??
- One general rule is to use atptakon Blog postBread Blog
- To experiment with a different amount of starterAnonymouson Forum topicCraters in my dough
- I took it out of the fridgeBaking703on Forum topicCraters in my dough
- Appreciate the reply. IBaking703on Forum topicCraters in my dough
- Well first of all what jumps out at meAnonymouson Forum topicCraters in my dough
- There is also very little sugar in flour. Maybe 1-2%
dabrownmanon Blog postBread Blog- Brenna, Sydney, JP: 2nd Period
- Well i've certainly got oneAnonymouson Forum topicMy first Cloche raised and baked sourdough
- I would feel more accomplishedAnonymouson Forum topicMy first Cloche raised and baked sourdough
- Acetic Acid????
Stuart Borkenon Forum topicMy first Cloche raised and baked sourdough
- I take the 12 hour buiuld and retard the levain
dabrownmanon Forum topicMy first Cloche raised and baked sourdough
- I think you meant yeas couldtptakon Blog postBread Blog- Brenna, Sydney, JP: 2nd Period
- There are lots of recipes for bread, most of them
dabrownmanon Blog postOur Bread Recipe
- TangAnonymouson Forum topicMy first Cloche raised and baked sourdough
- 125% hydration is too thin to see much rise usually..
dabrownmanon Forum topicSourdough fail
- Response to dabrownman
Stuart Borkenon Forum topicMy first Cloche raised and baked sourdough
- I keep my stiff rye NMNF starter in the fridge for
dabrownmanon Forum topicSourdough with a travel-heavy career
- 4 gold medals would make you an instant hero
dabrownmanon Blog postFour gold awards for four breads
- Nothing like some new baking equipment to bring
dabrownmanon Forum topicMy first Cloche raised and baked sourdough
- Both of these bakes turned ut very good. The YW
dabrownmanon Blog post1:2:3 loaf with 20% wholewheat spelt and yeast water
- Glad you like this one Ru. It is a very powerful
dabrownmanon Blog postPurim and Sprouted Westfalian Rye
- Bread BlogEmma_Caleyon Blog postEmma, Olivia, and Elizabeth. Bread Blog period 4.
- They did turn out more than just well!
Danni3ll3on Blog post1:2:3 loaf with 20% wholewheat spelt and yeast water
- I have explained it to him myClee999on Forum topicSourdough International culture reviews?
- Why do you think they are rude?gerhardon Forum topicSourdough International culture reviews?
- Very true!
Danni3ll3on Blog postPain au Levain
- Don't buy starter fromClee999on Forum topicSourdough International culture reviews?
- Thanks
jimbtvon Blog postPain au Levain