Recent Forum and Blog Comments
- Is the new flour unmalted?
pmccoolon Forum topicBuns didn't not brown - When a starter has peakedAnonymouson Forum topicFeeding cycle of starter
- and what about the starters'gongon Forum topicFeeding cycle of starter
- 1:2:2 will be quickerAnonymouson Forum topicFeeding cycle of starter
- I have an 100% hydrationgongon Forum topicFeeding cycle of starter
- I feed mine when it needs feedingAnonymouson Forum topicFeeding cycle of starter
- Busy BakingVictor Melloon Forum topicConvert to Couche
- It's ready when it's ready...
drogonon Forum topicHow do you know when your WHITE Starter is ready to be used? - Cushty couche ..
drogonon Forum topicConvert to Couche
- More details?
drogonon Forum topicBuns didn't not brown
- sometimes I do when I do the refresh
leslierufon Forum topicHamelman's Starter is at 125% hydration, why? - LovelyAnonymouson Blog postWalnut and Raisin Levain
- You don't have to convert your starterAnonymouson Forum topicHamelman's Starter is at 125% hydration, why?
- Not a good practiceAnonymouson Forum topicRaw dough...
- she whispers in your ear
Mini Ovenon Forum topicHow do you know when your WHITE Starter is ready to be used? - Lucy is a longhaired Doxie Dog. She is one
dabrownmanon Blog postYeast Potato Buns - Mine has some in it. I wouldnickelmoreon Forum topicHobart N50 restoration experience
- This is pretty basic milling.
Danni3ll3on Blog postMultigrain and Sprouted Wheat Sourdough - Well done Paul. I've made
Isand66on Blog postLast Friday's baking - Just curious...what are you
Isand66on Blog postMultigrain and Sprouted Wheat Sourdough
- Very Nice Progress
givemethedoughon Forum topicHobart N50 restoration experience - Max and Lexi just bought
Isand66on Blog postYeast Potato Buns
- Looks great, that thingnickelmoreon Forum topicHobart N50 restoration experience
- Just a Lurker
gwschenkon Forum topicThis is a Lovely site - Tasty it was!
young_and_poolishon Forum topicSesame country loaf - You could use your regular starter
Danni3ll3on Forum topicHamelman's Starter is at 125% hydration, why?
- Hard redJane Doughon Forum topicI must be mad but...
- No buns but she did get a taste of the beef and
dabrownmanon Blog postYeast Potato Buns
- If there are bubbles on topAnonymouson Forum topicHow do you know when your WHITE Starter is ready to be used?
- Here's some UK stuff which is EU compliant...
RoundhayBakeron Forum topicHygiene code based on HACCP? Anyone has something set up? - 100% hydration white starter is sooo much more
Ogi the Yogion Forum topicHow do you know when your WHITE Starter is ready to be used? - (No subject)Joebarton Forum topicAnother N50 resto with Food Chopper ---aka "The Duo"
- (No subject)Joebarton Forum topicAnother N50 resto with Food Chopper ---aka "The Duo"
- (No subject)Joebarton Forum topicAnother N50 resto with Food Chopper ---aka "The Duo"
- (No subject)Joebarton Forum topicAnother N50 resto with Food Chopper ---aka "The Duo"
- Hi,I did most of the sandingJoebarton Forum topicAnother N50 resto with Food Chopper ---aka "The Duo"
- BBA
gwschenkon Forum topicBooks focused on technique?
- oh yum
cgmeyer2on Blog postCinnamon bread - Nice Job!AnotherLoafon Blog postCinnamon bread
- So I've lowered the fridgeDanthomiron Forum topicDoughballs overproofing and slacking
- PicturesLimezyon Forum topicHobart N50 restoration experience
- This info is really good to know!
Danni3ll3on Forum topicI must be mad but...
- Powder CoatingLimezyon Forum topicAnother N50 resto with Food Chopper ---aka "The Duo"
- Deane?
gary.turneron Blog postOh noes! Academia is at it again. - That looks great
stu currieon Blog postOver-proofed lemon poppy seed loaf - That looks great
stu currieon Blog postOver-proofed lemon poppy seed loaf
- Oh, citations?
gary.turneron Blog postOh noes! Academia is at it again.
- Dusting With FlourVictor Melloon Forum topicConvert to Couche
- Looking forwardAnonymouson Blog postkneading bread dough
- Everything causes global warmingAnonymouson Blog postOh noes! Academia is at it again.