Recent Forum and Blog Comments
- Getting there...
rufriedmanon Forum topicFeedback on The Rye Baker - The experiment
sehon Forum topicWhat to try fixing next time - Should've mentioned 50/50 ryeSLanneyon Forum topicStarter too active! Eats up food in <4hrs!
- Hahaha yup, you'll never seeSLanneyon Forum topicStarter too active! Eats up food in <4hrs!
- TrueAnonymouson Forum topicStarter too active! Eats up food in <4hrs!
- You're one step aheadAnonymouson Forum topicStarter too active! Eats up food in <4hrs!
- Whiff
Modern Jesson Forum topicStarter too active! Eats up food in <4hrs! - Pretty good
Modern Jesson Blog post[2017-10] My First Brioche
- Thanks! You could onlySLanneyon Forum topicStarter too active! Eats up food in <4hrs!
- next on the to-do listdrobbleon Blog post[2017-10] My First Brioche
- That sharp smellAnonymouson Forum topicStarter too active! Eats up food in <4hrs!
- twice a week
esthercon Forum topicHow others are feeding their starters - That works if you bake oftenAnonymouson Forum topicHow others are feeding their starters
- Just down the road
Modern Jesson Blog post60% Whole Wheat [toasted] Porridge Levain
- Thanks.Zapon Forum topicBread will not rise
- It's all about the flour.. flour..alpertheidioton Forum topicTroubleshooting dense bread (Ken F. - Saturday Bread)
- As to warming up
hanseataon Forum topicRefrigerator - baskets for bannetons-chemicals on baskets
Heidython Forum topicHome made bannetons - another viewbikeprofon Forum topicFirst try at Reinhart's WW Sandwich bread
- ThanksZapon Forum topicBread will not rise
- Thank you! I'll give AP flourSokhaS10on Forum topicBaking with Bread Flour and Plain Flour
- Thanks Jean, this is helpfulSokhaS10on Forum topicBaking with Bread Flour and Plain Flour
- Wheat Starter Stays in the Fridge
AlanGon Forum topicStarter in fridge - AP Flour
AlanGon Forum topicBaking with Bread Flour and Plain Flour
- Meraviglioso :-)
inumeridiierion Blog post80% rye - Yes, that's correct. I haven
Julie McLeodon Blog postTartine Country Loaf - Finally Sour! - good info
breadforfunon Blog postAnother go at 100% Durum (Pane di Altamura) - Increasing Sour Taste in Tartine's Country Loafparalegal2001on Blog postTartine Country Loaf - Finally Sour!
- The reasons to build a levain each time is a simple
dabrownmanon Forum topicHow others are feeding their starters - Tuscany
Modern Jesson Blog post[2017-10] My First Brioche
- Gluten
Modern Jesson Blog post[2017-10] My First Brioche
- Once a starter is mature it is difficult for
dabrownmanon Forum topicBread progression - is more mixing what I'm missing?
- Making a levain each time you bake is work tooArjonon Forum topicHow others are feeding their starters
- I imagine adding a bit ofgerhardon Forum topicBread will not rise
- Greater Hydration
VonildaBakesBreadon Forum topicFirst try at Reinhart's WW Sandwich bread - Awesome!
VonildaBakesBreadon Forum topicTroubleshooting: Reinhardt WW sandwich bread
- The alcohol smell soundsdoscoon Forum topicBread progression - is more mixing what I'm missing?
- All of those methods are just way too much work.
dabrownmanon Forum topicHow others are feeding their starters
- Using UK flour for a Forkish bread has to be a thrill
dabrownmanon Forum topicTroubleshooting dense bread (Ken F. - Saturday Bread)
- @dabrownman ... SD culturesdoscoon Forum topicBread progression - is more mixing what I'm missing?
- Taloa
Basque Bakeron Forum topicTaloa - I say get some fruits in there and all it panettone!
dabrownmanon Blog post[2017-10] My First Brioche
- It sure is a beautiful loaf of spelt. Nicely done.
dabrownmanon Blog post[2017-09] Honey Spelt with Spelt Starter
- Your pizza looks very thick like it was a pan pizza
dabrownmanon Forum topicSourdough pizza experiment
- Welcome. Can;t wait to see some of your
dabrownmanon Forum topicHello Everyone,
- You're really prolific!
PalwithnoovenPon Blog post[2017-10] My First Brioche - And enlightening post for sure. But the VWG got me
dabrownmanon Forum topicGluten-free bread vs. Sourdough method for digestibility
- Beautiful!
PalwithnoovenPon Blog post[2017-08] Hearth Pan Loaf
- What you have is a basic no knead recipe
dabrownmanon Forum topicBread will not rise
- There are more than dozen each of yeast and LAB
dabrownmanon Forum topicBread progression - is more mixing what I'm missing?