Recent Forum and Blog Comments
- All look great!
PalwithnoovenPon Blog postA few enriched sourdough bakes - Magnificent!
Yippeeon Blog postHamelman Semolina Levain, Alfanso Style - Difficult to answerAnonymouson Forum topicidentifying when dough is 'ready'
- You mention about using 5-20% starterAnonymouson Forum topicCollapsing or huge holes
- 1: 3.5: 4.16 Rye ratio
Mini Ovenon Forum topic123 method with Rye - I agree.
Mini Ovenon Forum topic123 method with Rye
- Parchment lifters
Lazy Loaferon Blog postCountry Brown success - Stuffing?
Lazy Loaferon Blog postCountry Brown success
- If you find the rye
Mini Ovenon Forum topicRIDICULOUS amount of starter!
- Wow, Derek
Mini Ovenon Forum topicyeast proofing
- here is a snippet that may
yozzauseon Forum topicyeast proofing - sorry for the delay in my
yozzauseon Forum topictop crust is cracking as loaves cool?
- Keep going
lepainSamidienon Forum topic123 method with Rye - I'm rather new to this whole
jimton Forum topic123 method with Rye - Right now, I'm baking once aKayDee1on Forum topicRIDICULOUS amount of starter!
- I do what Alan does but I only do 56 slaps over 3
dabrownmanon Forum topicHamelman Vermont Sourdough -- Hand Mix Strategy - typoJoshTheNeophyteon Forum topicHamelman Vermont Sourdough -- Hand Mix Strategy
- Active dry vs InstantKbrackon Forum topicyeast proofing
- Decrease yeastclazar123on Forum topicLow Carb Bread in a B&D B600C
- Temp makes a differenceclazar123on Forum topicI keep killing starters :(
- I got home last night and myphoxphyreon Forum topicI keep killing starters :(
- What crust!bread1965on Blog postA few enriched sourdough bakes
- Gorgeous!
Floydmon Blog postA few enriched sourdough bakes - Love your loaves!
Danni3ll3on Blog postCountry Brown success - Nice, thank you!
jimton Forum topicbasque pumpkin bread
- Thanks, that makes sense and
jimton Forum topicbasque pumpkin bread
- YesAnonymouson Forum topicSharing my experience with making a Starter
- replyamateur4sureon Forum topicyeast proofing
- Well, the key to the starter and which youhreikon Forum topicSharing my experience with making a Starter
- Depends on type of yeast
Mini Ovenon Forum topicyeast proofing
- Thank you HesterAnonymouson Forum topicSharing my experience with making a Starter
- glitch when I tried to post. sorry forhreikon Forum topicSharing my experience with making a Starter
- Thank you for this.hreikon Forum topicSharing my experience with making a Starter
- Thank you for this.hreikon Forum topicSharing my experience with making a Starter
- Here you go again.hreikon Blog postSeeded SD from 86% extraction whole grain wheat flour
- A's to your Q's
alfansoon Forum topicHamelman Vermont Sourdough -- Hand Mix Strategy - Just beautiful andhreikon Blog postCountry Brown success
- I've only seen this method beforeAnonymouson Forum topicbasque pumpkin bread
- 2 hours!?Anonymouson Forum topicHamelman Vermont Sourdough -- Hand Mix Strategy
- its a great way to use an abandoned squash!
Ru007on Blog postHomemade bread day 2016 - Triple nut spiced butternut squash loaf - Love the bread but especialy the SD pie crust.
dabrownmanon Blog postA few enriched sourdough bakes
- well done Joze!!
Ru007on Blog postSeeded SD from 86% extraction whole grain wheat flour
- over developmentJoshTheNeophyteon Forum topicHamelman Vermont Sourdough -- Hand Mix Strategy
- PiPs liked the high extraction bread too.
dabrownmanon Blog postSeeded SD from 86% extraction whole grain wheat flour
- Thanks
inumeridiierion Forum topicPoolish di grano duro - That is really nice looking loaf!
joc1954on Blog postCountry Brown success - That loaf will make some fine stuffing tomorrow!
dabrownmanon Blog postCountry Brown success
- Here you go.
dabrownmanon Forum topicRIDICULOUS amount of starter!
- Thanks Floyd
Lazy Loaferon Blog postCountry Brown success
- How much starter do you keep?Arjonon Forum topicRIDICULOUS amount of starter!