Recent Forum and Blog Comments
- I don't understand
HansBon Forum topicPizza dough problem - Spelty..
drogonon Forum topicRecipe conversions for starter - Convert Recipe to Sourdough
txbubbaon Forum topicRecipe conversions for starter - If you watch that video from my comment
alfansoon Blog postIt's been a long time coming - I actually like the shorties better
alfansoon Blog postIt's been a long time coming
- Take a look at this recipe...
Weizenbroton Forum topicNewbie little experience but poor rise seems to be the norm - Maybe a stoopid question
kendalmon Blog postIt's been a long time coming - Yes, baker's percentagesAnonymouson Forum topicRetarding Rise Problems
- 21.5
kendalmon Blog postIt's been a long time coming
- Woah ho !
kendalmon Blog postIt's been a long time coming
- Lechem, a quick clarifyingsingermaneon Forum topicRetarding Rise Problems
- Good pointschasingmytailon Forum topicNewbie little experience but poor rise seems to be the norm
- FDA Wheat Inspection Guides
Wild-Yeaston Forum topicWHEAT MONTANA FLOUR CONTAMINATION - lovely crumb!
leslierufon Blog postRan Out of Bread Sourdough - Crumb
Danni3ll3on Blog postRan Out of Bread Sourdough - Hi Pmiker, I too have to
msneuropilon Forum topicSourdough storage - Doc.dough, wow 30yrs!
Norcalbakeron Forum topicTorRey food scale - Rye Ciabatta is awesome
Rajan Shankaraon Blog postFoolish Baker - Week in Review - Laminated dough
Rajan Shankaraon Blog postFoolish Baker - Week in Review
- Stiggs no need to proof
Norcalbakeron Forum topicPizza dough problem
- No worries
Rajan Shankaraon Blog postFoolish Baker - Week in Review
- Thank you, Dabs!
bakingbadlyon Blog postMy 2.2 kg / 4.8 lbs Sourdough Multigrain Miche - Survey says...
Dixongexpaton Forum topicSpelt Starter question - Actually I do use a piece of laminated flooring
alfansoon Blog postIt's been a long time coming
- I was pretty happy
alfansoon Blog postIt's been a long time coming
- Peel?
Doc.Doughon Blog postIt's been a long time coming - it will help if you do a bit of research
Norcalbakeron Forum topicNewbie little experience but poor rise seems to be the norm
- ohhh that looks so good Danni
leslierufon Blog postRan Out of Bread Sourdough
- Nice updatesnickelmoreon Forum topicHobart N50 restoration experience
- Maybe a sheet pan?
fupjackon Forum topicCommercial Oven troubles - Thanks for the reply. Istiggson Forum topicPizza dough problem
- Powder Coating
givemethedoughon Forum topicHobart N50 restoration experience - It's struggling alright...
Dixongexpaton Forum topicSpelt Starter question
- Batch size matters
Doc.Doughon Forum topicHELP! Stiff (60%) pre-ferment didn't budge in 12 hours?
- Stiffer dough
Doc.Doughon Forum topicBread Flour vs. AP
- A&D SK-xxxx
Doc.Doughon Forum topicTorRey food scale
- It looks great! So how did
Isand66on Blog postRan Out of Bread Sourdough - Thanks Tom.Very interesting
Isand66on Blog post36 Hour Toasted Porridge Spelt Bread
- Welcome!
Lazy Loaferon Forum topicAwesome site - thanks! ill try next week andsingermaneon Forum topicRetarding Rise Problems
- I don't have the book, butColin2on Forum topicReinharts Bread Revolution
- Next time and evedry time you use ADY, just dissolve
dabrownmanon Forum topicHELP! Stiff (60%) pre-ferment didn't budge in 12 hours? - If you feel shame then I should feel like a serial child
dabrownmanon Forum topicSo glad I found this site!
- old doughdorketteon Forum topicHow do you maintain your starter?
- yes
breadforfunon Forum topicHELP! Stiff (60%) pre-ferment didn't budge in 12 hours? - Yup, underproofed / underfermented
Lazy Loaferon Forum topicRetarding Rise Problems
- Another slam dunk
Filomaticon Blog postIt's been a long time coming - Rye Ciabatta?
Filomaticon Blog postFoolish Baker - Week in Review
- Poolish has way more water
AlanGon Forum topicHELP! Stiff (60%) pre-ferment didn't budge in 12 hours? - If you go down the Levain routeAnonymouson Forum topicRetarding Rise Problems