Recent Forum and Blog Comments
- Nice crumbAnonymouson Forum topicSlack dough
- Before I started baking breadAnonymouson Forum topicSlack dough for sourdough bread
- West Australian Water
yozzauseon Forum topicTalk to me about water, please? - yup, agree with the above...
Mini Ovenon Forum topicSlack dough for sourdough bread - Also taste the rye flour
Mini Ovenon Forum topicAttempt #4, fingers crossed
- You will know you're overfeeding
Mini Ovenon Forum topicis temp related directly to how often to feed? Refrigerate or not
- I would highly recommend
Mini Ovenon Forum topicAttempt #4, fingers crossed
- No lard in supermarketBeardedcookon Forum topicis 99.9% milk fat butter suitable for laminating dough?
- Not bad actually.
esthercon Forum topicSlack dough - So no moisture=no puff?Beardedcookon Forum topicis 99.9% milk fat butter suitable for laminating dough?
- try the fridge for final proof
esthercon Forum topicSlack dough for sourdough bread
- Yes, Extra Virginthe_con Forum topicOlive Oil vs Butter - Resulting Bread color
- Yes CMit was all those things
yozzauseon Blog posthad a go
- Lovely! One question though
_vkon Blog postRustic Chanterelle Levain - Wow! I didn't realize thatKayDee1on Forum topicSalt Rising Bread
- That growth in the banneton is a classic case of
dabrownmanon Forum topicSlack dough for sourdough bread - Third eye and ears are very helpful as you
dabrownmanon Forum topicTalk to me about water, please?
- Thank you for all of your comments.
Danni3ll3on Blog postRene's Rye from Tartine 3 - Sourdough slack doughlissybellon Forum topicSlack dough for sourdough bread
- Heavens!
Filomaticon Blog postSemolina Sesame Sourdough - Is the photo of your loaf in a banneton?Anonymouson Forum topicSlack dough for sourdough bread
- Thanks Dab I have a piece
yozzauseon Blog posthad a go
- Nice!Anonymouson Forum topicAttempt #4, fingers crossed
- Rye all the wayAnonymouson Forum topicAttempt #4, fingers crossed
- Whole grain rye is the easiest way to get a starter
dabrownmanon Forum topicAttempt #4, fingers crossed
- Also check this outhreikon Forum topicFrench Flour
- I do not have a definitivekcallaon Forum topicOlive Oil vs Butter - Resulting Bread color
- Were the baguettes sourdough? Typically they
dabrownmanon Forum topicFrench Flour
- Einkornadam0603on Forum topicFrench Flour
- Flying Flouradam0603on Forum topicFrench Flour
- Organic North American Floursadam0603on Forum topicFrench Flour
- Have you tried Einkorn? http:KayDee1on Forum topicFrench Flour
- Thanks to Gordonadam0603on Forum topicFrench Flour
- the need to discard
Mini Ovenon Forum topicAttempt #4, fingers crossed
- Thank you all! Makes senseKayDee1on Forum topicTalk to me about water, please?
- It was my post...nmygardenon Forum topicWhat is your most favorite recipe?
- Another Floridian who uses tap water
alfansoon Forum topicTalk to me about water, please? - It is actually just a starter
Anne-Marie Bon Blog postGrapes alive - Biga Acida Loaves - I've brought flour fromsuaveon Forum topicFrench Flour
- So yummy
Lazy Loaferon Blog postBrenda's Seeded Oat Bread - ^^^ This ^^^hreikon Forum topicFrench Flour
- Rather than French flour ...
drogonon Forum topicFrench Flour - AlrightSugarowlon Forum topicAttempt #4, fingers crossed
- Okay, I understand.hreikon Forum topicFrench Flour
- Local groceryadam0603on Forum topicFrench Flour
- No problems with L'Epicerie but would like other sourcesadam0603on Forum topicFrench Flour
- So what's the matter w L-epiceriehreikon Forum topicFrench Flour
- I've never seen French orsuaveon Forum topicFrench Flour
- I keep mine in the fridge for 24 weeks at a time
dabrownmanon Forum topicCooler Kitchen Temp w/ Starter (Inactive Starter)
- Same day white
Lazy Loaferon Forum topicWhy no airpockets?