Recent Forum and Blog Comments
- Another Bioreal user here..
drogonon Forum topicBest Yeast? - As long as...Anonymouson Forum topicTry, Try Again
- Aha... thank you rgconnor
leslierufon Forum topicForkish questions: Double-fed sweet levain - I went and looked it up. Itrgconneron Forum topicBest Yeast?
- 2. Ken does not specificallyrgconneron Forum topicForkish questions: Double-fed sweet levain
- answersLes Nightingillon Forum topicForkish questions: Double-fed sweet levain
- My Mom used to have a huge black cat when she
dabrownmanon Blog postSprouted 4 Grain Sourdough White Bread With 21 Hour Retarded Bulk Ferment - Ah...hisreputationon Forum topicTry, Try Again
- Yes!
Every Loaf Countzon Forum topicLoaves Are Flat (Updated!) - Keep at it!Fordon Forum topicHi Everyone!
- And why exactly does it meansuaveon Forum topicBest Yeast?
- It kind of looks likesuaveon Forum topicLoaves Are Flat (Updated!)
- Thanks for the kind comments
Reynardon Blog postBuns for Thirty - and an Experiment... - I used to have...
Reynardon Blog postSprouted 4 Grain Sourdough White Bread With 21 Hour Retarded Bulk Ferment
- A high hydration white flour starterAnonymouson Forum topicTry, Try Again
- Awesome!hisreputationon Forum topicTry, Try Again
- Organic Yeast
wildcaton Forum topicBest Yeast? - it is indeed!
leslierufon Forum topicBulk fermentation questions
- Gang cultureTwozzieon Forum topicBread making in Norcal
- Huh...
Every Loaf Countzon Forum topicLoaves Are Flat (Updated!)
- Crumb Shot
Every Loaf Countzon Forum topicLoaves Are Flat (Updated!)
- all at once?
drogonon Forum topicsourdough levain added to dough with commercial yeast
- PlusAnonymouson Forum topicsourdough levain added to dough with commercial yeast
- ProbablyAnonymouson Forum topicsourdough levain added to dough with commercial yeast
- No, it's wrong.
placeboon Forum topicTry, Try Again - Your questionsAnonymouson Forum topicTry, Try Again
- I guess that's one of the things...hisreputationon Forum topicTry, Try Again
- You need to let your starter
Mini Ovenon Forum topicTry, Try Again - Yes, soft plastic scraper issuaveon Forum topicFlour or water for slack dough
- That's a very quick bake, insuaveon Forum topicHard Crust Please
- It doesn't sound like it would
Mini Ovenon Forum topicTry, Try Again
- like to see how the inside bubbles
Mini Ovenon Forum topicLoaves Are Flat (Updated!)
- PS Thanks!hisreputationon Forum topicTry, Try Again
- Very nice looking friday bake
fusanon Blog postSprouted 4 Grain Sourdough White Bread With 21 Hour Retarded Bulk Ferment - Thanks!hisreputationon Forum topicTry, Try Again
- Chicken brick substituteJane Doughon Blog postBuns for Thirty - and an Experiment...
- I would love to have a cat but Lucy would try to
dabrownmanon Blog postSprouted 4 Grain Sourdough White Bread With 21 Hour Retarded Bulk Ferment
- Poor Lucy. For 11 years she loved her
dabrownmanon Blog postSprouted 4 Grain Sourdough White Bread With 21 Hour Retarded Bulk Ferment
- A friend has a cat...
Reynardon Blog postThe start of a journey: oat & spelt sourdough...
- Use a plasticfotomat1on Forum topicFlour or water for slack dough
- There is no need for Ken to be wrong
dabrownmanon Forum topicBulk fermentation questions
- Moisturecharbonoon Forum topicRetsel stones get glazy
- Show us the crumb shot, it'ssuaveon Forum topicLoaves Are Flat (Updated!)
- Crusts...
drogonon Forum topicRelatively new baker, crumb a bit damp and, well, crumbly - my present problem..
- Sticks to the Bowl...adrianjmon Forum topicFlour or water for slack dough
- Waiting for the loaf to cooladrianjmon Forum topicRelatively new baker, crumb a bit damp and, well, crumbly - my present problem..
- shove it back into the oven
Mini Ovenon Forum topicHard Crust Please
- switch to a recipe that uses weightArjonon Forum topicTry, Try Again
- I would suggest
dabrownmanon Forum topicBulk fermentation questions
- Gluten hydrolyzed?Fordon Forum topicLoaves Are Flat (Updated!)