Recent Forum and Blog Comments
- Watch the starter and not the clock, If it is
dabrownmanon Forum topicHave my yeast gone to sleep? - Thanks so much for yourhreikon Forum topicBaker's %
- A Little Different Approach
jimbtvon Forum topicBaker's % - Makes sense but ...yodafanon Forum topicHave my yeast gone to sleep?
- The pH of pinapple juice is 3.5 and the pH of
dabrownmanon Forum topicHave my yeast gone to sleep?
- ha ha ha ha ha. loved yourhreikon Forum topicBaker's %
- ty, this is what I needed to hear / read.hreikon Forum topicA Really Stupid question re: definition of "Mature Starter"
- Have a good flight (s) Abe :)
leslierufon Forum topicOn my way to Brisbane & Sydney - You shouldn't need to leaveAnonymouson Forum topicHelp choose steel or stone.. and which
- I thought it was Wheat All Pourpose...
dabrownmanon Forum topicStarter Advice, Please
- Thank you so much guys.Anonymouson Forum topicSourdough Starter begining Help pls
- Flour and water in the starter and levan are
dabrownmanon Forum topicBaker's %
- Hey Trevor! Great to hearDDoutelon Forum topicWhen to divide the dough??
- Young levainJane Doughon Forum topicA Really Stupid question re: definition of "Mature Starter"
- The most starter I use for a loaf is about 10 g
dabrownmanon Forum topicWhole Wheat Starter
- A mature starter is ine that is older than a month
dabrownmanon Forum topicA Really Stupid question re: definition of "Mature Starter"
- I think Shao-Ping is in Brisbane part time too
dabrownmanon Forum topicOn my way to Brisbane & Sydney
- WAP ?
lepainSamidienon Forum topicStarter Advice, Please - Either way
lepainSamidienon Forum topicA Really Stupid question re: definition of "Mature Starter"
- Thank you both.hreikon Forum topicA Really Stupid question re: definition of "Mature Starter"
- Makes Sense, However........
JamieOFon Forum topicStarter Advice, Please - 100 deg F
JamieOFon Forum topicStarter Advice, Please
- Mature = stable
lepainSamidienon Forum topicA Really Stupid question re: definition of "Mature Starter"
- My take on it....Eudoxuson Forum topicA Really Stupid question re: definition of "Mature Starter"
- olives...
alfansoon Blog postHamelman Olive Levain (as baguettes, of course) - Have a great and tastyhreikon Forum topicOn my way to Brisbane & Sydney
- Super interesting!
PalwithnoovenPon Blog postSchwäbisches Roggenblümle from "The Rye Baker" - Lovely! Wow!
PalwithnoovenPon Blog postHamelman Olive Levain (as baguettes, of course)
- Congrats you lucky devil
alfansoon Forum topicOn my way to Brisbane & Sydney
- Wow!
PalwithnoovenPon Blog postfor World bread day (a bit late though)
- Keep one starterAnonymouson Forum topicWhole Wheat Starter
- Another Consideration
Trevor J Wilsonon Forum topicWhen to divide the dough?? - Thank you so muchhreikon Blog postFour Grain Three flour bread
- how white do you want your white bread to be?Arjonon Forum topicWhole Wheat Starter
- Yay for the seeds!
PalwithnoovenPon Blog postFour Grain Three flour bread
- Consider reversingclazar123on Forum topicHollow bread
- Follow uphenrybayuzickon Forum topicLittle rise, weird crumb
- Does flax also make a gel?
_vkon Forum topichydration and chia question - Thank you, Paul. Be well,EbonyEyedEnigmaon Forum topicWhole Wheat Graham Flour vs. Whole Wheat Flour
- Thanks Ru
alfansoon Blog postHamelman Olive Levain (as baguettes, of course)
- Thanks. But...
alfansoon Blog postHamelman Olive Levain (as baguettes, of course)
- Great tips!
GrowingStellaon Forum topicMy third loaf - Sounds like you are doingMaverickon Forum topicMy third loaf
- Maverickamateur4sureon Forum topicDry bread
- Maverickamateur4sureon Forum topicDry bread
- Another use for your graham flour
pmccoolon Forum topicWhole Wheat Graham Flour vs. Whole Wheat Flour - Thanks IanSTUinlouisaon Blog postEinkorn, cranberry, sunflower, chia bread.
- Thanks for the help! I'mtugboaton Forum topicTransferring bread from banneton to Romertopf - loaf deflates but springs back in oven
- Lovely!
Mini Ovenon Blog postHamelman Olive Levain (as baguettes, of course) - Things l like about an oven
Mini Ovenon Forum topicIntro and oven questions