Recent Forum and Blog Comments
- Always use baker's percentage
Lazy Loaferon Forum topicDoes anyone use bakers percentages? - Chilling starterlissybellon Forum topicSourdough starter
- Chilling starterlissybellon Forum topicSourdough starter
- Thanks Ian!
Ru007on Blog postApple Cider Rye with Walnuts - Thanks Truth Serum!
PalwithnoovenPon Blog post夜上海 Ye Shang Hai: Jasmine Tea, Mandarin and Lychee Sourdough - Thanks!
PalwithnoovenPon Blog postBread bowls!
- Ah, i see.
Ru007on Blog postSeeded Buckwheat Sourdough
- Great looking boule!
Ru007on Blog postBread bowls!
- Choosing the best ice makerKate34on Forum topicDiy blast freezer
- Thanks for sharing!
PalwithnoovenPon Blog postZitas Bakery
- They both turned out great :)
Ru007on Blog postWow! 2 Breads for a Friday Bake
- Got my answers. Thanks!shockingpantson Forum topicTroubleshooting bread crumb - gelatinized, rubbery, gummy
- Spinach Dip Recipe
Danni3ll3on Blog postBread bowls! - Gorgeous!
PalwithnoovenPon Blog postBread bowls!
- Cooled it with a fan.shockingpantson Forum topicTroubleshooting bread crumb - gelatinized, rubbery, gummy
- mebake
yozzauseon Blog postZitas Bakery - Count me in!
PalwithnoovenPon Blog postQuick Beer Boule
- Beautiful!
PalwithnoovenPon Forum topicReinhart's ciabatta with sourdough
- It looks lovely.hreikon Forum topicReinhart's ciabatta with sourdough
- here. the loafs!
_vkon Forum topicConverting Reinhart ciabatta/focaccia to SD - A huge topic about this
_vkon Forum topicIs there a formula between % starter and fermantation times?
- thanks!
_vkon Forum topicReinhart's foccacia with sourdough
- If the standard 3:2:1 sour
yozzauseon Forum topicIs there a formula between % starter and fermantation times?
- DIY lameDocKinseyon Forum topicBakers Lame - double edged razor just as good?
- Using bakers %
yozzauseon Forum topicDoes anyone use bakers percentages?
- Great crumb
lepainSamidienon Forum topicReinhart's foccacia with sourdough - Weight is pretty standard
lepainSamidienon Forum topicDoes anyone use bakers percentages?
- blade onna stick...
drogonon Forum topicBakers Lame - double edged razor just as good? - Lovely!
LP14on Blog postPumpkin Sourdough - Excellent! I'm off to CVS.enchanton Forum topicBakers Lame - double edged razor just as good?
- Top of the refrigclazar123on Forum topicCooler Kitchen Temp w/ Starter (Inactive Starter)
- A tale of two breadsenchanton Forum topicDoes anyone use bakers percentages?
- Every serious baker usesnugatonon Forum topicDoes anyone use bakers percentages?
- Double edged razor worksnugatonon Forum topicBakers Lame - double edged razor just as good?
- I am not sure what you are aiming for
Danni3ll3on Forum topicTroubleshooting bread crumb - gelatinized, rubbery, gummy
- VolumeAnonymouson Forum topicDoes anyone use bakers percentages?
- Interesting video on Roundupgerhardon Forum topicAn interesting article on GMO crops
- It's only the beginning of NovemberAnonymouson Forum topicCooler Kitchen Temp w/ Starter (Inactive Starter)
- I did retardBarbara Krausson Forum topicTrevor J Wilson on youtube
- Sounds great, thanks Mini Oven^^Amy90on Forum topicwhite wine cake recipe
- Thanks^^Amy90on Forum topicwhite wine cake recipe
- That would be a 1 to 12 ratio
Mini Ovenon Forum topicUnderstanding the feeding process - If you take the amount of flour
Mini Ovenon Forum topicHelp Needed!: gummy, dense loaf
- well even the temperature isgongon Forum topicIs there a formula between % starter and fermantation times?
- There are other variables you'd have to account forrichkaimdon Forum topicIs there a formula between % starter and fermantation times?
- 30 days.... before chilling?
Mini Ovenon Forum topicSourdough starter
- Ditto
lepainSamidienon Forum topicHelp Needed!: gummy, dense loaf
- Just wait...
jamesengon Forum topic70% sourdough - Thanks!
jamesengon Forum topic70% sourdough
- Preconceptions
jamesengon Forum topic70% sourdough