Recent Forum and Blog Comments
- I suppose...Anonymouson Forum topicSlow fermentation in my white dough
- Second trialcrims0non Forum topicSame dough, 2 loaves, different results
- That's a good looking pizza!
Ru007on Blog postIt's been a long time since the last pizza - Sounds good!
Ru007on Blog postOat porridge seeded SD
- sadly this is not yet an option
leslierufon Forum topicThe Rye Baker is Finally Out and Available!!!! - The sick in the head comment made me crack up!
Danni3ll3on Blog postOat porridge seeded SD - And what to do if too sour?
Mini Ovenon Forum topicstarters; yeast water: freshness - Thank you!!!
Danni3ll3on Blog postPane di Alfansomura, take III
- Startersbigcrustyon Forum topicA Tale Of Two Starters, And A Couple Of Questions
- Nutrimillbigcrustyon Forum topicBeans & small grains, Nutrimill vs Wondermill
- Wow, so much information.
_vkon Forum topicSlow fermentation in my white dough - Ditto on the autolyse
lepainSamidienon Forum topicPromising dough turned to soup. Help! - Good Lord! It rose and hadGeoffreyLevenson Blog post60% Kamut Sourdough (Tartine 3)
- Gorgeous!!!!! In my book those holeshreikon Forum topicstarters; yeast water: freshness
- Things happen very slowly at 36 F. Even though
dabrownmanon Forum topicStarter Ratios - Which to Use and When? - Wow! Awesome bread!
joc1954on Blog postRye sourdough - And the crumb!
joc1954on Forum topicstarters; yeast water: freshness
- The growth rate does not change
dabrownmanon Forum topicStarter Ratios - Which to Use and When?
- You are a gem. Wow. That Slovenianhreikon Forum topicstarters; yeast water: freshness
- The only place she is sick is in the head.
dabrownmanon Blog postOat porridge seeded SD
- Hester, you got it right!
joc1954on Forum topicstarters; yeast water: freshness
- Thank you! Enjoy the book
Elaginson Forum topicThe Rye Baker is Finally Out and Available!!!! - Longer autolyze is not alwys good!
joc1954on Forum topicPromising dough turned to soup. Help!
- Thank you so much for your detailed reply.hreikon Forum topicstarters; yeast water: freshness
- YW can be maintained
joc1954on Forum topicstarters; yeast water: freshness
- Thanks Joze! I autolysed
Camaridiumon Forum topicPromising dough turned to soup. Help! - Overfermented?
joc1954on Forum topicPromising dough turned to soup. Help!
- Agreed!Anonymouson Forum topicPromising dough turned to soup. Help!
- Bake!Anonymouson Forum topicA Tale Of Two Starters, And A Couple Of Questions
- Here is my Oat Porridge Seeded SD
joc1954on Blog postOat porridge seeded SD
- Good read Gordon!
HansBon Blog postEasy Sourdough - Part 2 - Ganachaud BaguetteDonDon Blog postGanachaud Baguettes Experiment
- Ganachaud baguette recipe questionlacoeton Blog postGanachaud Baguettes Experiment
- Ganachaud baguette recipe questionlacoeton Blog postGanachaud Baguettes Experiment
- You don't need to putAnonymouson Forum topicStone VS parchment paper on stone?
- Put some cornmeal on itAnonymouson Forum topicBaking stone preparation and use
- Interesting stuff, indeed!
philm63on Forum topicStarter Ratios - Which to Use and When? - It's not about success, it's about perseverance.iboron Forum topicThe Six-Pointed Wreath Bread
- it tells you ...
drogonon Forum topicA Tale Of Two Starters, And A Couple Of Questions - 100% whole grain kamut at 70% failingGeoffreyLevenson Blog post60% Kamut Sourdough (Tartine 3)
- So many questions!
Ru007on Blog postPane di Alfansomura, take III
- Hi GrinChaser,
Ru007on Blog postSeeded sourdough
- The 550 gm is the final dough weight
leslierufon Blog postMultigrain sourdough
- Right! Perhaps I should use a
iwchrison Forum topic"Flat shape" - Just some quick notes aboutMaverickon Forum topicStarter Ratios - Which to Use and When?
- What was your room temperature (roughly) during bulk rise?GrinChaseron Blog postSeeded sourdough
- Doubled In 90 Mins After 1:1:1 Feeding
JamieOFon Forum topicA Tale Of Two Starters, And A Couple Of Questions - Haven't looked at the recipeMaverickon Forum topic"Flat shape"
- In the mean time my daughter,
joc1954on Blog postOat porridge seeded SD
- The object in beer making is different than the
dabrownmanon Forum topicStarter Ratios - Which to Use and When?