Recent Forum and Blog Comments
- Hey, how is it going?What we
lotaotoon Blog postLamination: Croissant - Update
lotaotoon Forum topicCroissants with tight crumb
- Merci bien!
Danni3ll3on Blog postSesame Sourdough - Yes it is for flavour.
Danni3ll3on Blog postSesame Sourdough
- Hi Brad,I took your adviceeasybake567on Forum topicTroubleshooting; New to the baking with own sourdough starter
- Just wonderful all the way around.
dabrownmanon Blog postSesame Sourdough - Unrisen pizza doughChrisMHon Forum topicCan I use OLD PIZZA dough from Fridge as STARTER??
- SD is very forgiving which is good since most of us
dabrownmanon Forum topicNo Muss No Fuss Starter
- Nice post, thanks Stan!
Edo Breadon Forum topicOn Scalds and Scalding - There are very successful French-style bakeries...
RoundhayBakeron Forum topicReality Check for Bakery Business - I enjoyed reading your reply.jay_aryanon Forum topicReality Check for Bakery Business
- Very nice!
PalwithnoovenPon Blog postSesame Sourdough - Thanks for the info. I willjay_aryanon Forum topicReality Check for Bakery Business
- I just started learning howjay_aryanon Forum topicReality Check for Bakery Business
- I used to be in techalefarendsenon Forum topicReality Check for Bakery Business
- well done Danni!
Ru007on Blog postSesame Sourdough - Its been a long time, but Iyeti10on Forum topicOld dried sourdough flakes
- Here a gram, there a gram...
BXMurphyon Forum topicNo Muss No Fuss Starter - Starter and flake storage containeryeti10on Forum topicOld dried sourdough flakes
- Kevin,Your starter blend is
breadforfunon Forum topicTroubleshooting; New to the baking with own sourdough starter - Why not try it on for size,firstclazar123on Forum topicReality Check for Bakery Business
- I smeared a thin layer onyeti10on Forum topicOld dried sourdough flakes
- I smeared a thin layer onyeti10on Forum topicOld dried sourdough flakes
- About 4-5 hours. I made theyeti10on Forum topicOld dried sourdough flakes
- That's just a load of baloneysuaveon Forum topicProtein % after sifting/sieving
- Why thanks!
Skibumon Blog postFocaccia, take three! - Hi Ian, I used . . .
Skibumon Blog postFocaccia, take three!
- aerobic soilsDamianVon Forum topicProtein % after sifting/sieving
- Thanks Brad!In my haste toeasybake567on Forum topicTroubleshooting; New to the baking with own sourdough starter
- Hello,This can't be a frenchflormonton Forum topicPlease help me identify this mixer
- Hello Georgeyoung,First youflormonton Forum topicHobart N50 beater doesn't rotate
- Yup, looking much better!
pmccoolon Forum topicFirst Good Tartine Loaf - What about some sesame seeds
Truth Serumon Blog postOn the oven road... - Another factor ... or factors
Elaginson Forum topicEnzymes - I suggest that you go to the actual data on
dabrownmanon Forum topicProtein % after sifting/sieving
- Yeah!
donaldGon Forum topicFirst Good Tartine Loaf - Looks grand ti me and as good as anything
dabrownmanon Forum topicFirst Good Tartine Loaf
- A few observations
breadforfunon Forum topicTroubleshooting; New to the baking with own sourdough starter
- Thanks!pizza foolon Forum topicTartine: 30m rest after salt?
- Thanks! I like pure sourdoughjts1968on Forum topic(Mostly) Whole Wheat
- How good a baker are you?Arjonon Forum topicReality Check for Bakery Business
- Oh, me too!
donaldGon Forum topicFirst Good Tartine Loaf
- Nice!
Ru007on Forum topicFirst Good Tartine Loaf
- Nicely done!
Ru007on Forum topic(Mostly) Whole Wheat
- Probably not. In that casetptakon Forum topicLittle oven spring and soft crust
- Hi, thanks for your reply.easybake567on Forum topicTroubleshooting; New to the baking with own sourdough starter
- How do you dehydrate yourAnonymouson Forum topicOld dried sourdough flakes
- Starters are so resilientAnonymouson Forum topicOld dried sourdough flakes
- Will bake it tomorrowfrajasagoon Forum topicNew starter...
- More than just 2 or 3clazar123on Blog postAdding to Basic Sourdough