Recent Forum and Blog Comments
- Thank you!
GrowingStellaon Forum topicA few loaves later - here is my success! - Well done!
PalwithnoovenPon Blog postHoneyed Spelt & Oat - Nice!!
Ru007on Blog postHoneyed Spelt & Oat - you definitely nailed it
Ru007on Forum topicA few loaves later - here is my success!
- Thanks Ian!
PalwithnoovenPon Blog postYeast Water Pane Yaksik
- Haven't tried those yetAnonymouson Blog postHoneyed Spelt & Oat
- Thanks
_vkon Forum topicHow does olive oil counts in hydration? - Try one in a DO to make sure
MichaelLilyon Forum topicfull hydration, natural levain, wholegrain loaves in a gas static with no DO? - There are many things you could do...Anonymouson Forum topicBulk fermenting temperature
- Thanks, but I'm thinking inenchanton Forum topicBulk fermenting temperature
- How long is the bulk ferment?Anonymouson Forum topicBulk fermenting temperature
- Thank you!rushyamaon Blog postHoneyed Spelt & Oat
- Yes you can. There are no rules when it comes to
dabrownmanon Forum topicToasted sprouts - Absolutely lovelyAnonymouson Blog postHoneyed Spelt & Oat
- Dough starters are goodAnonymouson Forum topicPercent Levain in Dough
- Yeah, building the starter toMaverickon Forum topicPercent Levain in Dough
- I like when it states theMaverickon Forum topicPercent Levain in Dough
- ExactlyAnonymouson Forum topicPercent Levain in Dough
- Right. If the formula says 20Maverickon Forum topicPercent Levain in Dough
- No. You made the adjustmentMaverickon Forum topicPercent Levain in Dough
- A starter is a prefermentAnonymouson Forum topicPercent Levain in Dough
- That is now correct.Maverickon Forum topicPercent Levain in Dough
- so Lechem's approach above isgongon Forum topicPercent Levain in Dough
- ooop.. mistake water is 250gongon Forum topicPercent Levain in Dough
- Flour is always 100%Anonymouson Forum topicPercent Levain in Dough
- Wow!
Isand66on Blog postYeast Water Pane Yaksik - Thanks
Isand66on Blog postDurum Spelt Cream Cheese Bread with Purple Potatoes
- Not underproofedsurferbakeron Forum topicfull hydration, natural levain, wholegrain loaves in a gas static with no DO?
- Thanks!
Isand66on Blog postDurum Spelt Cream Cheese Bread with Purple Potatoes
- Re-opening the threadgongon Forum topicPercent Levain in Dough
- Thanks guys
_vkon Forum topicReinhart's foccacia with sourdough
- You mean...
_vkon Forum topicReinhart's foccacia with sourdough
- Thanks guys.
_vkon Forum topicReinhart's ciabatta with sourdough
- Great News our good friend
yozzauseon Blog postZitas Bakery - You are welcome, its just
yozzauseon Forum topicDoes anyone use bakers percentages?
- NiceAnonymouson Forum topicDoes anyone use bakers percentages?
- Why notAnonymouson Forum topicToasted sprouts
- I think you have refrigerated it too earlyAnonymouson Forum topicBeginner questions on how to maintain and use starter
- Quite a nice flavour to the
Anne-Marie Bon Blog postQuick Beer Boule - Try Amazon.comPostal Grunton Forum topicgood quality rantan bannetons source
- Now that is a nifty trick!
Danni3ll3on Forum topicDoes anyone use bakers percentages? - Looks underproofed to me.
MichaelLilyon Forum topicfull hydration, natural levain, wholegrain loaves in a gas static with no DO?
- I would call it 100% As Mini
jimton Forum topicStarter Hydration - I last used a shiny pullman
Mini Ovenon Blog postBorodinsky Supreme -- Old School -- 100% Rye - including the water
Mini Ovenon Forum topicStarter Hydration
- How about lowering the temp
Mini Ovenon Forum topicBurnt Bottom of Dutch Oven Baked Loaves
- Thanks for the link Rudi
jimton Forum topictop crust is cracking as loaves cool?
- Wow! Great combo!
Danni3ll3on Blog postDurum Spelt Cream Cheese Bread with Purple Potatoes
- Thanks Ru. Glad you like the
Isand66on Blog postDurum Spelt Cream Cheese Bread with Purple Potatoes
- Thanks DA. Glad you liked
Isand66on Blog postDurum Spelt Cream Cheese Bread with Purple Potatoes