Recent Forum and Blog Comments
- Tunnels are usually a signtpassinon Forum topicBread tunneling
- No need to do anything
Abeon Forum topicOlder Starter lost Vigor - Theory?
mwilsonon Forum topicWhole Grain Flour – Sifting True From False - Yes, indeed. The weight fortpassinon Forum topicUnderstanding measurements in Bread: A Baker's Book
- I’ve been seeing a few bakers
Benitoon Blog postLithuanian Bread - Thank you Floyd, it’s good to
Benitoon Blog postTaiwanese Pineapple Cakes
- I appreciate all of the replies
DanAyoon Forum topicOlder Starter lost Vigor - Makes sense. I also just
mathbraddockon Forum topicUnderstanding measurements in Bread: A Baker's Book - Yeah, I think so.It probably
Floydmon Forum topicUnderstanding measurements in Bread: A Baker's Book - That's really cool.
Floydmon Blog postTaiwanese Pineapple Cakes
- So trust the weight and not
mathbraddockon Forum topicUnderstanding measurements in Bread: A Baker's Book
- Starter by Mail
WatertownNewbieon Forum topicOlder Starter lost Vigor - A cup of flour isn't
Floydmon Forum topicUnderstanding measurements in Bread: A Baker's Book
- Goo gone with hot waterIntegralistaon Forum topicQuestions about bread machine belt replacement
- KISS - all ya need. Enjoy!
Phazmon Forum topicHi from Miami - Welcome back, Danfoodforthoughton Forum topicOlder Starter lost Vigor
- Turns out it is not thattpassinon Forum topicHi from Miami
- Making a starter is simple -
Phazmon Forum topicHi from Miami
- I don't see how 1:10:10 or 1chezbenon Forum topicOlder Starter lost Vigor
- Yes, one can mill by stepsIntegralistaon Forum topicWhole Grain Flour – Sifting True From False
- Also, a stone ground flour istpassinon Forum topicWhole Grain Flour – Sifting True From False
- I think in Italy it is a bit differentIntegralistaon Forum topicWhole Grain Flour – Sifting True From False
- Knowing when to end bulktpassinon Forum topicrising problems
- I had considered Bulk fermentOutdoor720on Forum topicrising problems
- Appreciate the relies
DanAyoon Forum topicOlder Starter lost Vigor
- You may be using sometpassinon Forum topicrising problems
- If I'm not mistaken I've readtpassinon Forum topicOlder Starter lost Vigor
- 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