Recent Forum and Blog Comments
- Anyfotomat1on Forum topicpizza dough help
- Anyfotomat1on Forum topicNYC Maison Kayser
- Sorry no photos this time of
Isand66on Blog post50 Percent Sprouted 4 Grain Sourdough with Dates, Walnuts and Guinness - Very nice for a mangled bread
Isand66on Blog postSD / YW Combo Starter White Bread
- Now I have a real belly ache!
dabrownmanon Blog post50 Percent Sprouted 4 Grain Sourdough with Dates, Walnuts and Guinness - This bread is food and drink all in one!
dabrownmanon Blog post50 Percent Sprouted 4 Grain Sourdough with Dates, Walnuts and Guinness
- Love this one! I am a big
Isand66on Blog post50 Percent Sprouted 4 Grain Sourdough with Dates, Walnuts and Guinness
- There is a school of thoughtsuaveon Forum topicWhere bread began
- All the work I do on starters and levains
dabrownmanon Forum topicNo Muss No Fuss Starter
- No I think you have a point,amber108on Forum topicIdeal Humidity for Retarding
- Speedy Gonzalez :)Anonymouson Forum topicNo Muss No Fuss Starter
- Ohh my
fusanon Forum topicNo Muss No Fuss Starter - It CAN be that activeAnonymouson Forum topicNo Muss No Fuss Starter
- Well dabro
fusanon Forum topicNo Muss No Fuss Starter
- It is hard to understand
fusanon Forum topicNo Muss No Fuss Starter
- Oh, Lucy!nmygardenon Blog post50 Percent Sprouted 4 Grain Sourdough with Dates, Walnuts and Guinness
- Haha I should have knownAnonymouson Forum topicTry, Try Again
- P.s.Anonymouson Forum topicTry, Try Again
- Thanks a bunch!hisreputationon Forum topicTry, Try Again
- Soaked OatsGail_NKon Blog postWhat to do with "soaked oats" - advice?
- Ok so here's the planAnonymouson Forum topicTry, Try Again
- Try soaking oats in less water
Mini Ovenon Blog postWhat to do with "soaked oats" - advice? - source of quote
Mini Ovenon Forum topicTry, Try Again
- Yes, I had been storing it inhisreputationon Forum topicTry, Try Again
- Another thing you could do is to sift out the 20%
dabrownmanon Blog post60% Kamut Sourdough (Tartine 3)
- DeflatingAnonymouson Forum topicTry, Try Again
- For white Sourdough bread
dabrownmanon Forum topicOpen Crumb Bread recipe
- 10 hours after feeding...hisreputationon Forum topicTry, Try Again
- Your bread is lovely! I love
artisttaon Blog post60% Kamut Sourdough (Tartine 3) - Much depends on temperature
dabrownmanon Forum topicNo Muss No Fuss Starter
- Here is what is confusingAnonymouson Forum topicNo Muss No Fuss Starter
- Bear with me Abe
fusanon Forum topicNo Muss No Fuss Starter
- Fridge is set at 38 F
AlanGon Forum topicIdeal Humidity for Retarding - I don't have a specific feeding ratios/schedulesAnonymouson Forum topicNo Muss No Fuss Starter
- Hi Abe
fusanon Forum topicNo Muss No Fuss Starter
- How much does it rise after the 1st feeding?Anonymouson Forum topicNo Muss No Fuss Starter
- I have been using this method
fusanon Forum topicNo Muss No Fuss Starter
- Great Stuff!Anonymouson Forum topicTry, Try Again
- discard or notArjonon Forum topicTry, Try Again
- Open crumb bread recipevmanon Forum topicOpen Crumb Bread recipe
- It's working! It's working!hisreputationon Forum topicTry, Try Again
- If you are on the West Coast
dabrownmanon Forum topicOpen Crumb Bread recipe
- Bold bake out side and
dabrownmanon Blog post60% Kamut Sourdough (Tartine 3)
- Wilson's death is a real blow to open wheel racing
dabrownmanon Blog postThe Fruits of Advice and Experimentation
- Amazing, I do exactly the same thing :-)
dabrownmanon Forum topicLevain build - choices
- Thanks, Alan.Id like to tryamber108on Forum topicIdeal Humidity for Retarding
- Happy Baker!Ripolion Blog post60% Kamut Sourdough (Tartine 3)
- Recipe Flour QuantitiesRipolion Blog post60% Kamut Sourdough (Tartine 3)
- Chad Robertson's Tartinevmanon Forum topicOpen Crumb Bread recipe
- That looks much better! :)
Mini Ovenon Forum topicLoaves Are Flat (Updated!)