Recent Forum and Blog Comments
- I really don't think iOutdoor720on Forum topicrising problems
- Reviving your starterchezbenon Forum topicOlder Starter lost Vigor
- This sounds overfermented. Atpassinon Forum topicrising problems
- You might try going to thetpassinon Forum topicConverting Pizza Dough to Sandwich Sourdough
- I wrote So if you wanttpassinon Forum topicConverting Pizza Dough to Sandwich Sourdough
- Nice looking bake, Jo
Precaudon Forum topicrusbrot's Thermophi-SD Starter w/Zoji BM - Great suggestions andAdamCon Forum topicConverting Pizza Dough to Sandwich Sourdough
- By some coincidence, a threadtpassinon Forum topicOlder Starter lost Vigor
- That scoring would not helptpassinon Forum topicConverting Pizza Dough to Sandwich Sourdough
- I don't hope to meet you in
NoNeedon Forum topicBread lame - Online Soaker Calculator Folder
Steve Petermannon Forum topicSoaker Calculator -- Adding a Soaker to an Existing Bread Recipe - same issueMarkoson Forum topicHow to increase yesat population in sourdough starter
- The dough on the left is aAdamCon Forum topicConverting Pizza Dough to Sandwich Sourdough
- Hi estigirl,You've come togavincon Forum topicHi from Miami
- Dark Rye Deli Ryelouiscohenon Forum topicHands on dark rye practice.
- Dilute WW to get White WWlouiscohenon Forum topicSubstitute ?
- This is a seriously nice airy crumb!
The Roadside Pie Kingon Forum topicGaging bulk fermentation/ dough strength continued. The aliquot method. - Mine too
rondayvouson Forum topicrusbrot's Thermophi-SD Starter w/Zoji BM - Solod
rondayvouson Forum topicrusbrot's Thermophi-SD Starter w/Zoji BM
- ok on sealing
jo_enon Forum topicrusbrot's Thermophi-SD Starter w/Zoji BM - Fermented red rye malt is the
Ilya Flyameron Forum topicrusbrot's Thermophi-SD Starter w/Zoji BM - Ditto Solod
rondayvouson Forum topicrusbrot's Thermophi-SD Starter w/Zoji BM
- razor blade
rondayvouson Forum topicHorizontal Cracks
- Yeah, definitely
Precaudon Forum topicThe best mixer in the world!
- Underproofed sounds like afredsbreadon Forum topicHorizontal Cracks
- Top trumps
mwilsonon Forum topicThe best mixer in the world! - Seinfeld
mwilsonon Forum topicThe best mixer in the world!
- I'd go with a Neve or SSL
Precaudon Forum topicThe best mixer in the world!
- Very Cool!
mwilsonon Forum topicThe best mixer in the world!
- Grain Mill WillJimatthelakeon Forum topicGreetings! My first post
- Inspiring
JonJon Blog postBaklava with Handmade Phyllo from Scratch - LameDWKon Forum topicBread lame
- Can't help with the oven, but
Moe Con Forum topicBagels in a Cadco Convection Oven (no steam) - Well, as to sourdough-like breadtpassinon Forum topicConverting Pizza Dough to Sandwich Sourdough
- First, when the dough isAdamCon Forum topicConverting Pizza Dough to Sandwich Sourdough
- I don't understand what youAdamCon Forum topicConverting Pizza Dough to Sandwich Sourdough
- Jewish singles mixer
The Roadside Pie Kingon Forum topicThe best mixer in the world!
- Some of these have moving parts
JonJon Forum topicThe best mixer in the world!
- welcome
jo_enon Forum topicGreetings! My first post
- Thanks for reply andRolandofEldon Forum topicRebalancing Lievito Madre
- use screen capture
jo_enon Forum topicBread shape
- Lactic load
mwilsonon Forum topicRebalancing Lievito Madre
- Good one!
mwilsonon Forum topicThe best mixer in the world!
- You really should check that
Phazmon Forum topicDo yeast cells reproduce in a starter or dough? - Both LAB and yeast multiplyIntegralistaon Forum topicDo yeast cells reproduce in a starter or dough?
- Yeast is not the vilain in my opinionIntegralistaon Forum topicMy first reaction to yeast
- Just great! My oven is throwing up a code.
The Roadside Pie Kingon Forum topicGaging bulk fermentation/ dough strength continued. The aliquot method.
- Somehow I messed up the implementation
The Roadside Pie Kingon Forum topicGaging bulk fermentation/ dough strength continued. The aliquot method.
- That's
Moe Con Forum topicBread shape
- Agree with Moe C - Hydration
Abeon Forum topicBread shape