Recent Forum and Blog Comments
- It isnlt a 123 recipe but does come to
dabrownmanon Forum topicSourdough bread (dense, no lift, doughy, flat) - Agreed
Modern Jesson Forum topicThe path to better flavor - Exploration, really. I can
Modern Jesson Forum topicThe path to better flavor
- Better flavor for many folks is very subjective.
dabrownmanon Forum topicThe path to better flavor
- By weight!Anonymouson Forum topicSD formula suggestions
- Why higher hydration?
Lazy Loaferon Forum topicThe path to better flavor - You can't beat the 123 SD recipe
dabrownmanon Forum topicSD formula suggestions
- I had not heard of "do
Modern Jesson Forum topicThe path to better flavor
- I started out at 10% starter
Modern Jesson Forum topicThe path to better flavor
- Great!Anonymouson Forum topicSourdough bread (dense, no lift, doughy, flat)
- I wonder...Anonymouson Forum topicI call this Faux Sourdough
- I just got a message from him
biobreadon Forum topicSourdough bread (dense, no lift, doughy, flat) - Ha ha ha so funny... And maySaxoon Forum topicEmile Henry Baguette Baker
- I sent him a message to
biobreadon Forum topicSourdough bread (dense, no lift, doughy, flat)
- Good heavens!divfranon Forum topicEmile Henry Baguette Baker
- email FloydAnonymouson Forum topicSourdough bread (dense, no lift, doughy, flat)
- hybridMaverickon Forum topicLight airy sourdough ?
- Thank you for your advice! I
biobreadon Forum topicSourdough bread (dense, no lift, doughy, flat)
- I don't think so. I used:3
biobreadon Forum topicSourdough bread (dense, no lift, doughy, flat)
- Awesome! Thank you for your
biobreadon Forum topicSourdough bread (dense, no lift, doughy, flat)
- If your starter is 100%Maverickon Forum topicSourdough bread (dense, no lift, doughy, flat)
- Looks like a really lovely breadAnonymouson Blog postPane con Semola Rimacinata di Grano Duro
- 1:2:3Anonymouson Forum topicSourdough bread (dense, no lift, doughy, flat)
- 1 2 3 bread inverted?
_vkon Forum topicSourdough bread (dense, no lift, doughy, flat) - Yes, that's Slovenian song
joc1954on Blog postBread Assessment Results - Thanks for the suggestion...
txbubbaon Forum topicMobile Wood Fired Oven - Anyone Have One? - Thanks for the answers!
PalwithnoovenPon Blog postBread Assessment Results - ropePeter ellison Forum topicPossible Rope in Bread - Please Help!
- First of allAnonymouson Forum topicThe path to better flavor
- You need to rethink this recipeAnonymouson Forum topicSourdough bread (dense, no lift, doughy, flat)
- Certainly chris
prof_fron Blog postGreat pizza!!! - Ah, the kitchen garden...
Ingrid Gon Blog postBread Assessment Results - Amount of Starter?aromaon Forum topicThe path to better flavor
- You have really watched the video very carefully
joc1954on Blog postBread Assessment Results
- 100 loaves
lepainSamidienon Forum topicEquipment Advice - Those loaves are just amazing!
joc1954on Blog postHamelman Vermont Sourdough with Increased Whole Grain
- I am using exclusively linen
joc1954on Forum topicLinen versus flour cloth
- Thanks for the comment Modern
biobreadon Forum topicSourdough bread (dense, no lift, doughy, flat)
- I am going to look up Bulk
biobreadon Forum topicSourdough bread (dense, no lift, doughy, flat)
- Okay, I'm an amateur too (and
Modern Jesson Forum topicSourdough bread (dense, no lift, doughy, flat)
- Thank you very much! This
biobreadon Forum topicSourdough bread (dense, no lift, doughy, flat)
- Did you do a bulk ferment
leslierufon Forum topicSourdough bread (dense, no lift, doughy, flat) - dabrownman, if you don't mind
Modern Jesson Forum topicGreetings and Salutations
- I would add... What machineMaverickon Forum topicwhy does my bread not rise properly?
- Small business methods
Lazy Loaferon Forum topicEquipment Advice
- Thank you, Joze
Ingrid Gon Blog postBread Assessment Results
- Butter or Olive Oil?
Bonsai2on Forum topicButter or Olive Oil? - Certainly Chris
Skibumon Blog postGreat pizza!!! - Thanks dabrownmandschalon Blog postSan Joaquin Sourdough scaled up to 750 gram loaves
- Pizza
prof_fron Blog postGreat pizza!!!