Recent Forum and Blog Comments
- More than just 2 or 3clazar123on Blog postAdding to Basic Sourdough
- Hmm, it wasn't exposed directly the first 20 mins
Heikjoon Forum topicLittle oven spring and soft crust - This looks like a perfecttptakon Forum topicLittle oven spring and soft crust
- EnzymesDamianVon Forum topicLactic Acid Fermentation in Sourdough
- Did you use ice water or room
Isand66on Blog postFocaccia, take three! - Looks great Anne-Marrie!
Isand66on Blog postFigs, Coriander and Caraway Sourdough
- Not yet- I'd like to in theJacob_on Forum topicHello from Arkansas!
- Usually I use it in my bread.Jacob_on Forum topicHello from Arkansas!
- It is just a fact and nothing more ??DamianVon Forum topicProtein % after sifting/sieving
- Thanks for the lead, Filo.
cgfanon Forum topicMy 1st Tartine country loaf and 2nd try baking bread... - Wow, no leaven nor retard,
cgfanon Forum topicMy 1st Tartine country loaf and 2nd try baking bread...
- Have a look at this
Ru007on Forum topicMy 1st Tartine country loaf and 2nd try baking bread... - Like the bread...AnotherLoafon Blog postFocaccia, take three!
- YES! Agreed!AnotherLoafon Blog postThank you TFL
- Just do it
drogonon Forum topicNew starter... - OoopsHPoiroton Forum topicProblems with retarding and autolyse
- Superstone is an alternativeBobBouleon Forum topicDutch oven for baguettes and buns...how?
- Cleaning the basket
ProofPerfecton Forum topicProofing Basket Coupon - cleaning the basketvstynon Forum topicProofing Basket Coupon
- I love the self criticism but
Filomaticon Forum topicMy 1st Tartine country loaf and 2nd try baking bread... - Absolutely gorgeous
Filomaticon Forum topic(Mostly) Whole Wheat
- moisture
esthercon Forum topicLittle oven spring and soft crust - It is perfectly fine to knead a no-knead bread
dabrownmanon Forum topicKnead a No-Knead Bread? - " I love rye flour."
Mini Ovenon Forum topicHello from Arkansas! - " does volume of flour make a difference?"
Mini Ovenon Forum topicEnzymes
- Organic wheat has less protein because the
dabrownmanon Forum topicProtein % after sifting/sieving
- Its still goodyeti10on Forum topicOld dried sourdough flakes
- Glad we agree about something.
RoundhayBakeron Forum topicPredicting loaf volume without baking the bread - You have nothing to lose ...
drogonon Forum topicOld dried sourdough flakes
- Thank you Ru007!Thanks for
cgfanon Forum topicMy 1st Tartine country loaf and 2nd try baking bread...
- Thanksyeti10on Forum topicOld dried sourdough flakes
- I will, I know that thingsyeti10on Forum topicOld dried sourdough flakes
- Thank you, Danni3II3. That
cgfanon Forum topicMy 1st Tartine country loaf and 2nd try baking bread...
- Thank you all for your thoughts.
_vkon Forum topicKnead a No-Knead Bread? - Can't hurt to tryGAPOMAon Forum topicOld dried sourdough flakes
- Jurrasic Park Moment
jimbtvon Forum topicOld dried sourdough flakes - I did try to google thisyeti10on Forum topicOld dried sourdough flakes
- Interesting IdeasDwayneon Blog postAdding to Basic Sourdough
- Thanks Tom
Trevor J Wilsonon Forum topicVideo and a Question - Your blogtom scotton Forum topicVideo and a Question
- A few of my favoritesclazar123on Blog postAdding to Basic Sourdough
- It never hurts to strengthen the starterclazar123on Forum topicI'm hoping to gain an understanding of what happened to this loaf of mine.
- According to Jewish law...18 minutesclazar123on Forum topicEnzymes
- Thanks Leslie!
Trevor J Wilsonon Forum topicVideo and a Question
- Hello Jacob
Ru007on Forum topicHello from Arkansas!
- Your loaf looks lovely!
Ru007on Forum topicMy 1st Tartine country loaf and 2nd try baking bread...
- My experiencerampon Forum topicOven spring in Fresh milled Whole Grain sourdough...
- Oh uh, try to find a manual
Wandering_Smokeon Forum topicMockmill with a Hobart N-50? - The model G is almost exactly
Wandering_Smokeon Forum topicMockmill with a Hobart N-50?
- Sure. What do you want to
Wandering_Smokeon Forum topicMockmill with a Hobart N-50?