Recent Forum and Blog Comments
- Wow, that's pretty!
ll433on Blog postPie are round - I did a double take
ll433on Blog postrosemary & meyer lemon pain au levain
- Back to basics, perhaps?BrianShawon Forum topicHow do I get "golden brown"
- There are things they do not…sparkfanon Forum topicLooking for advice on sourdough management in a pizzeria
- When you follow Ian (or…sparkfanon Forum topicLooking for advice on sourdough management in a pizzeria
- Not Sour But Stll "Sourdough"tpassinon Forum topicHow to mimic the crumb and crust of a crusty sourdough loaf with yeast?
- Pretty as a picture
AmandaWon Blog postPie are round - Yes I agree with much of Ian’s analysisSueVTon Forum topicLooking for advice on sourdough management in a pizzeria
- Magnificent
JonJon Blog postPie are round - I've got to disagree here...sourdough doesn't have to be sour
JonJon Forum topicHow to mimic the crumb and crust of a crusty sourdough loaf with yeast?
- aha! Thanks. I completely…
squattercityon Blog postrosemary & meyer lemon pain au levain - Thanks for the advice, your…
beniam4on Forum topicLooking for advice on sourdough management in a pizzeria - I started following his…
beniam4on Forum topicLooking for advice on sourdough management in a pizzeria
- Try Barton Springs Mill
Isand66on Forum topicSpelt Flavor - No
Isand66on Blog postrosemary & meyer lemon pain au levain
- Genus, species, subspecies,…sparkfanon Forum topicSpelt Flavor
- If it's not sour - it's not…
Davey1on Forum topicHow to mimic the crumb and crust of a crusty sourdough loaf with yeast? - For the record;Mix dough and…
Davey1on Forum topicHow do I get "golden brown"
- Thanks, but after this…kay-deeon Forum topicHow do I get "golden brown"
- mile zero kitchen (MZK)
jo_enon Forum topicHow to mimic the crumb and crust of a crusty sourdough loaf with yeast? - Thanks for that Sparkfan
Abeon Forum topicSpelt Flavor - Ostro is also an old "pure"…sparkfanon Forum topicSpelt Flavor
- I live in the US (Oregon)…djslatton Forum topicSpelt Flavor
- Just Remembered... Oberkulmer Rotkorn!
Abeon Forum topicSpelt Flavor
- Thank you both for your…djslatton Forum topicSpelt Flavor
- six loavesRICHARD HAMILTONon Forum topicSourdough bread recipe
- True Spelt
Abeon Forum topicSpelt Flavor
- 2. - Inacccurate
mwilsonon Forum topicUsing AI to Generate or Troubleshoot Artisan Bread Recipes—What’s Your Experience? - OK, so it looks terrible but…tpassinon Forum topicHow do I get "golden brown"
- Nope.Formed the dough into a…kay-deeon Forum topicHow do I get "golden brown"
- mould
mwilsonon Forum topicMoldy starter
- I suggest letting the dough…tpassinon Forum topicHow do I get "golden brown"
- By forming the "ball" I…kay-deeon Forum topicHow do I get "golden brown"
- There are many varieties of…sparkfanon Forum topicSpelt Flavor
- No need to stress because…tpassinon Forum topicHow do I get "golden brown"
- Thanks Tom, and the dough is…kay-deeon Forum topicHow do I get "golden brown"
- A starter gets moldy when it…
Davey1on Forum topicMoldy starter
- A picture is worth a…sparkfanon Forum topicHow do I get "golden brown"
- thx, nafkraps! for sure,…
squattercityon Blog postrosemary & meyer lemon pain au levain
- Good, that dough looks about…tpassinon Forum topicHow do I get "golden brown"
- Will do, thanks for the tip!
beniam4on Forum topicLooking for advice on sourdough management in a pizzeria
- So far - so good. Enjoy!
Davey1on Forum topicHow do I get "golden brown"
- Hot pastrami is a very good…sparkfanon Blog post50%-50% Wholemeal Rye - Ruchmehl (First Clear?)
- Thanks, Ian
pmccoolon Blog postPie are round - thx, naI. So are you…
squattercityon Blog postrosemary & meyer lemon pain au levain
- Different recipe, perhaps...BrianShawon Forum topicHow do I get "golden brown"
- Why not milk?BrianShawon Forum topicHow do I get "golden brown"
- Good morning everyone…kay-deeon Forum topicHow do I get "golden brown"
- Bread flour for starterbradon Forum topicUsing AI to Generate or Troubleshoot Artisan Bread Recipes—What’s Your Experience?
- Levain ratio
mwilsonon Forum topicLooking for advice on sourdough management in a pizzeria