Recent Forum and Blog Comments
- 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!
- Lovely indeed.
Floydmon Blog postCountry Brown success
- I strongly second jimt's recommendation.
alfansoon Forum topicHamelman Vermont Sourdough -- Hand Mix Strategy
- I'm not much help here but
jimton Forum topicHamelman Vermont Sourdough -- Hand Mix Strategy
- Make the batterAnonymouson Forum topicbasque pumpkin bread
- Thanks, what you are saying
jimton Forum topicbasque pumpkin bread
- Leavened with egg whitesAnonymouson Forum topicbasque pumpkin bread
- Some thoughtsAnonymouson Forum topicHamelman Vermont Sourdough -- Hand Mix Strategy
- poor oven spring, big holesJoshTheNeophyteon Forum topicHamelman Vermont Sourdough -- Hand Mix Strategy
- what is the problem?bikeprofon Forum topicSourdough Pizza: Problems adapting a professional recipe for home use
- Mason jars
ruthhilleron Forum topicStarter Cleaning (Jar and Top Hard Layer) - Classes/Groups..
drogonon Forum topicCommunity Bread Oven - More Semolina!
alfansoon Forum topicPoolish di grano duro
- This seems to be semolina week (again)
alfansoon Blog postSemolina Bread with Biga and Sourdough by "Professional bread baking" Hans Welker.