Recent Forum and Blog Comments
- Where to startBorquion Forum topicnew here, new to sourdough
- I wouldn't leave it uncoveredtpassinon Forum topicwhy does this keep happening to me
- Yes, go with whatever
Ilya Flyameron Forum topicRussian Dark Rye - Borodinsky Bread (after eatalready) - Ilya Flyamer, Thank you! IBorquion Forum topicRussian Dark Rye - Borodinsky Bread (after eatalready)
- I don't flour the bench atfredsbreadon Forum topicwhy does this keep happening to me
- I barely use any flour duringfredsbreadon Forum topicwhy does this keep happening to me
- Agree with others
breadforfunon Forum topicwhy does this keep happening to me - If you don't like the idea of
Ilya Flyameron Forum topicRussian Dark Rye - Borodinsky Bread (after eatalready)
- Rus Brot & CLASBorquion Forum topicRussian Dark Rye - Borodinsky Bread (after eatalready)
- I would suggest starting with
Phazmon Forum topicnew here, new to sourdough - I think your right
rondayvouson Forum topicwhy does this keep happening to me - I'm surprised
rondayvouson Forum topicTranslating: Kitchen Aid to Ankarsrum
- Ankarsrum TipsJimatthelakeon Forum topicTranslating: Kitchen Aid to Ankarsrum
- you inspired me to try it,
squattercityon Blog postHigh-rise Soda Bread - It's not a proofing problem.tpassinon Forum topicwhy does this keep happening to me
- Euro sourced FamagJimatthelakeon Forum topicFamag Mixer - Europe to USA?
- Here is a place to start
rondayvouson Forum topicnew here, new to sourdough
- leave it in the oven to cool
rondayvouson Forum topicCiabatta crust is too soft
- A soft crust with a leantpassinon Forum topicCiabatta crust is too soft
- Congratulations!
rondayvouson Forum topicGiorilli Panettone - my first sourdough panettone
- Hopps
rondayvouson Forum topicRussian Dark Rye - Borodinsky Bread (after eatalready)
- It's probably the same thing,
Ilya Flyameron Forum topicRussian Dark Rye - Borodinsky Bread (after eatalready)
- malt extract in the UStpassinon Forum topicRussian Dark Rye - Borodinsky Bread (after eatalready)
- Lovely and interesting
JonJon Blog postLithuanian Bread - Kooky, check different
Rockon Forum topicFamag Mixer - Europe to USA? - Yes - it's mainly not about
Ilya Flyameron Forum topicRussian Dark Rye - Borodinsky Bread (after eatalready)
- I am Russian, but not an
Ilya Flyameron Forum topicRussian Dark Rye - Borodinsky Bread (after eatalready)
- This is labeled as malt syrup
Ilya Flyameron Forum topicRussian Dark Rye - Borodinsky Bread (after eatalready)
- Beer syrup as substitute for barley malt
JonJon Forum topicRussian Dark Rye - Borodinsky Bread (after eatalready)
- SHAPINGtherearenotenoughnoodlesintheworldon Forum topicGiorilli Panettone - my first sourdough panettone
- WOW!therearenotenoughnoodlesintheworldon Forum topicGiorilli Panettone - my first sourdough panettone
- I keep my stiff starter (about 65% hydration) in the fridge
leslierufon Forum topicCommunity Bake - Infinity Bread - thank you Paul
leslierufon Forum topicCommunity Bake - Infinity Bread
- Fermented red rye
rondayvouson Forum topicRussian Dark Rye - Borodinsky Bread (after eatalready)
- Maybe not what you hoped,
pmccoolon Forum topicCommunity Bake - Infinity Bread - you all are so helpful!daniel4everon Forum topicsubstitutions in bread machine book recipes
- Saturated and Monounsaturated Fats
seasidejesson Forum topicButter vs Oil in whole wheat sandwich bread - GlutenBorquion Forum topicCommunity Bake - Infinity Bread
- kisirBorquion Forum topicRussian Dark Rye - Borodinsky Bread (after eatalready)
- kisir
jo_enon Forum topicRussian Dark Rye - Borodinsky Bread (after eatalready) - Could this be it?Borquion Forum topicRussian Dark Rye - Borodinsky Bread (after eatalready)
- Yes I sometimes do pop the starter in the fridge
leslierufon Forum topicCommunity Bake - Infinity Bread
- Original recipesBorquion Forum topicRussian Dark Rye - Borodinsky Bread (after eatalready)
- RofcoANTHONYGon Forum topicROFCO B40 oven for sale
- Malt flavorBorquion Forum topicRussian Dark Rye - Borodinsky Bread (after eatalready)
- Funny
rondayvouson Forum topicRussian Dark Rye - Borodinsky Bread (after eatalready)
- That's a good description :)
Ilya Flyameron Forum topicRussian Dark Rye - Borodinsky Bread (after eatalready)
- Original recipes for breads
Ilya Flyameron Forum topicRussian Dark Rye - Borodinsky Bread (after eatalready)
- Other option.
rondayvouson Forum topicFamag Mixer - Europe to USA?
- Malt extract
rondayvouson Forum topicRussian Dark Rye - Borodinsky Bread (after eatalready)