Recent Forum and Blog Comments
- The levain build is right except that
dabrownmanon Forum topicspelt sourdough levain waiting in fridge--so nervous - ok so ONLY go in the fridge once i knead the dough and levainryebreadasapon Forum topicspelt sourdough levain waiting in fridge--so nervous
- Where there's a will, there's a waynmygardenon Blog postMy First Sourdough ~ A Real Primitive Bread
- is the method of the pizza recipe i originally wrote hereryebreadasapon Forum topicspelt sourdough levain waiting in fridge--so nervous
- floursryebreadasapon Forum topicspelt sourdough levain waiting in fridge--so nervous
- i wrote down the pizza recipe for tommorrows attemptryebreadasapon Forum topicspelt sourdough levain waiting in fridge--so nervous
- maybe my extra levain is coming from frozen flourryebreadasapon Forum topicspelt sourdough levain waiting in fridge--so nervous
- Congratulations!!!
Yippeeon Blog postMy First Sourdough ~ A Real Primitive Bread - Bread soup
leolaurentiion Forum topicUsing up leftovers - Well done Pal!
Ru007on Blog postMy First Sourdough ~ A Real Primitive Bread - You know, considering thatsuaveon Forum topicGeneral Mills recalls some flour due to E. coli contamination
- Heihei!
leolaurentiion Forum topicNew from Norway
- Cool
Filomaticon Forum topicUsing up leftovers - Noted!
leolaurentiion Forum topicNew from Norway
- Hei!
PalwithnoovenPon Forum topicNew from Norway - Save all my stale bread ...
foodsluton Forum topicUsing up leftovers - Focaccia
Filomaticon Forum topicNew from Norway
- Thank you!
leolaurentiion Forum topicNew from Norway
- Tins & slashing ...
drogonon Forum topicProblems with splitting when baking - Reinhardt's pain a l'ancienne
leolaurentiion Forum topicNew from Norway
- very nice bake!
Ru007on Forum topicNew from Norway
- Very nice!
Filomaticon Forum topicNew from Norway
- More ideas, @You'syourloaf
pmccoolon Forum topicProblems with splitting when baking - Thanks!
leolaurentiion Forum topicNew from Norway
- Bread flour
lsumeon Blog post20% rye with dark beer and onion - I base my inspirations mostly
PalwithnoovenPon Blog postHamelman Multigrain with 24-Hour Retard
- Thanks for the response regarding IDY.
PalwithnoovenPon Blog postWalnut-Fig Sourdough and Pain au Levain with Whole Wheat Flour
- Wow
Filomaticon Forum topicNew from Norway
- ...yup Pyrex is nice stuff.You'syourloafon Forum topicHow can I tell if my bulk ferment is done?
- Thanks!
Filomaticon Blog postHamelman Multigrain with 24-Hour Retard
- Yes
Filomaticon Blog postHamelman Multigrain with 24-Hour Retard
- Thanks!
Filomaticon Blog postHamelman Multigrain with 24-Hour Retard
- Measured batter bowl.
esthercon Forum topicHow can I tell if my bulk ferment is done? - without a shadow of doubt
nicodvbon Forum topicbest way to add vital gluten to a dough - Shiga-toxin E. coli is nastypretteddaon Forum topicGeneral Mills recalls some flour due to E. coli contamination
- Unfortunately, no
Elaginson Forum topicLatest Rye Bread - Finnish Rye/Ruislimppu - Salted butterFordon Forum topicLaminating with Salted Butter
- They both look fantastic!
Ru007on Blog postWalnut-Fig Sourdough and Pain au Levain with Whole Wheat Flour
- It's a processJane Doughon Forum topicShould the levain must have the same hydration level as the final dough?
- You can't beat it.Anonymouson Forum topicHow to bake a good loaf of bread
- I agreeAnonymouson Forum topicHow to bake a good loaf of bread
- That's okAnonymouson Forum topicHow to bake a good loaf of bread
- Checked the heightYou'syourloafon Forum topicHow can I tell if my bulk ferment is done?
- Food container alternative should workYou'syourloafon Forum topicHow can I tell if my bulk ferment is done?
- I really don't know. Grape
Anne-Marie Bon Blog postSimit - They look fine to me, and if
Anne-Marie Bon Blog postSimit
- Mmmm, nice!AnotherLoafon Blog postWalnut-Fig Sourdough and Pain au Levain with Whole Wheat Flour
- lost in translation?
Joyofglutenon Forum topicbest way to add vital gluten to a dough - I'm not sure why your loaves are
Ru007on Forum topicLoaves flatter after not using SD starter for two weeks
- The Golden Boule - perhaps forgotten
Southbayon Forum topicHow to bake a good loaf of bread