Recent Forum and Blog Comments
- Larger Mass Considerations
jimbtvon Forum topicDoubling recipie - Moisture Content
jimbtvon Forum topicStored Flour Moisture Content
- Yea I guess it might work tooKaleibakeson Forum topicThe right temperature of water
- Levain is rising, dough is
Dixongexpaton Blog postCountry Sourdough with Walnuts (and pecans and cashews) and Cherries - For thousands of yearsAnonymouson Forum topicdoes Anyone know the Taste of authentic San Francisco bacteria and has real S.F Starter to share please ?
- Wow..
drogonon Forum topicdoes Anyone know the Taste of authentic San Francisco bacteria and has real S.F Starter to share please ? - Doh - Of-course...
drogonon Forum topicbromate in flour?
- Keep the same amount of flour, water and saltAnonymouson Forum topicLooking for recipe for Portugese bread
- Excellent, many thanksI foundpitomon Forum topicLooking for recipe for Portugese bread
- Maybe prepare your dough...
RoundhayBakeron Forum topicThe right temperature of water - Love it
umnkenaon Blog postToasted 10 Grain Porridge Sourdough with Sprouted Rye - Chrome
umnkenaon Forum topicwebsite becoming unusable
- Oh please use the fresh ryeTNKnitter423on Forum topicFreshly milled rye VS aged milled rye
- Starterpleveeon Forum topicdoes Anyone know the Taste of authentic San Francisco bacteria and has real S.F Starter to share please ?
- love it
BreadBabieson Forum topicPope Francis on Bread - Oh you mean the first riseAnonymouson Forum topicQuestion about fermentation
- Second hand AnkarsrumCellarvieon Forum topicDo you use a stand mixer for dough making?
- What you are going to get issuaveon Forum topicdoes Anyone know the Taste of authentic San Francisco bacteria and has real S.F Starter to share please ?
- And to further Clean Up our
Herbgardenon Forum topicdoes Anyone know the Taste of authentic San Francisco bacteria and has real S.F Starter to share please ? - According to my microbiology
Herbgardenon Forum topicdoes Anyone know the Taste of authentic San Francisco bacteria and has real S.F Starter to share please ?
- Have one, it works greatstarvingvioliston Forum topicIkea Cast Iron Senior (oval shaped) for Batards?
- yes i suspect that too.myHPoiroton Forum topicHow can i improve?
- Get it here
Doc.Doughon Forum topicdoes Anyone know the Taste of authentic San Francisco bacteria and has real S.F Starter to share please ? - Hemp canvas
Doc.Doughon Forum topicWould these bags make a good couche?
- I'd be careful with the bulk
phazon Forum topicHow can i improve? - No you don't need to age rye,suaveon Forum topicFreshly milled rye VS aged milled rye
- The problem is, all thesesuaveon Forum topicdoes Anyone know the Taste of authentic San Francisco bacteria and has real S.F Starter to share please ?
- If you pay the lab fiees I will have mine tested
dabrownmanon Forum topicdoes Anyone know the Taste of authentic San Francisco bacteria and has real S.F Starter to share please ? - Shiny crumbBBBBakeron Forum topicShiny Crumb
- i just picked up a 20 pound bag of La Fama AP
dabrownmanon Forum topicWould these bags make a good couche?
- Consider getting a second-hand machine
Windischgirlon Forum topicDo you use a stand mixer for dough making? - Oh, I wish!
pmccoolon Blog postOn the oven road... - No worrie. Uus twatch the dough
dabrownmanon Blog postCountry Sourdough with Walnuts (and pecans and cashews) and Cherries
- Look no further than this site, Floyd has a fine
dabrownmanon Forum topicLooking for recipe for Portugese bread
- It is 10 times better fresh milled than aged to be
dabrownmanon Forum topicFreshly milled rye VS aged milled rye
- There is nothing as good as fresh milled flour
dabrownmanon Forum topicHow long to age freshly milled flour before use
- Ah, I see
Ingrid Gon Forum topicIkea Cast Iron Senior (oval shaped) for Batards? - First rise that's why I'mMattBakeron Forum topicQuestion about fermentation
- Nextflix - Cooked - Episode 3bread1965on Forum topicVolcano Bread
- If you search there areColin2on Forum topicLooking for recipe for Portugese bread
- that is some wet bread! It
Dixongexpaton Forum topicVolcano Bread
- Greetings
BreadBabieson Forum topicForum newbie...
- Hi, and welcome to
IceDemeteron Forum topicForum newbie... - One more obvious differences...Anonymouson Forum topicQuestion about fermentation
- thanks for all coments
cnidreon Blog postLayered experiments and other weekend breads - Congratulationsbreadman_nzon Forum topicHobart N50 restoration experience
- WelcomeAnonymouson Forum topicForum newbie...
- Looking forwardAnonymouson Forum topicDoubling recipie
- Great thank you! I'll try itSpoopon Forum topicDoubling recipie
- I do not care how others make their bread and it
dabrownmanon Forum topicDo you use a stand mixer for dough making?