Recent Forum and Blog Comments
- Can you show a picture?
Edo Breadon Forum topicSlightly less than white white flour ... - Don't forget
dabrownmanon Forum topicBread making in Norcal - That is exactly the beginning
dabrownmanon Forum topicJust need to share this...
- totally fascinatingLes Nightingillon Forum topicJust need to share this...
- I can't comprehend what you
Jon OBrienon Forum topicNew and have SO MANY questions...Ill try to organize them - Lucy has a totally diffferent take on consistency
dabrownmanon Forum topicConsistency
- One trick to make a rye sour more sour
dabrownmanon Forum topicIn searh of sourness
- Thanks Abe
fusanon Forum topicIn searh of sourness - I remember the first time this happened to me
dabrownmanon Forum topicStuck in his thumb, pulled out a plum...
- If I kept my whole rye starter at around 65%Anonymouson Forum topicIn searh of sourness
- Thanks Dabrown
fusanon Forum topicIn searh of sourness
- Well Abe
fusanon Forum topicIn searh of sourness
- This one looks much better
dabrownmanon Forum topicIn searh of sourness
- I think I have explained it about as good as I can
dabrownmanon Forum topicNew and have SO MANY questions...Ill try to organize them
- Rye flourAnonymouson Forum topicIn searh of sourness
- Glad you liked
dabrownmanon Blog postSprouted 4 Grain Sourdough - 50% Whole Grain with Pecans and Cranberries
- Nice idea. It really is
Edo Breadon Forum topicStuck in his thumb, pulled out a plum...
- Whole rye flour makes a great starterAnonymouson Forum topicNew and have SO MANY questions...Ill try to organize them
- Actually...
fusanon Forum topicIn searh of sourness
- That's odd. I wrote more than that.
Jon OBrienon Forum topicNew and have SO MANY questions...Ill try to organize them
- thanks
drogonon Forum topicIn searh of sourness - Hi Gordon
fusanon Forum topicIn searh of sourness
- Kenwood...
drogonon Forum topicIn searh of sourness
- Todays bake
fusanon Forum topicIn searh of sourness
- Impressive bakes
FrugalBakeron Forum topicConsistency - Interesting video
FrugalBakeron Forum topicJust need to share this...
- I'm getting bothAnonymouson Forum topicVideo ads
- This is also a very goodThoughtfulnesson Forum topicwater temperature formula for mixing sourdough and final dough in general
- Yes, the ambient temperatureThoughtfulnesson Forum topicwater temperature formula for mixing sourdough and final dough in general
- Thank youAnonymouson Forum topicJust need to share this...
- Amazing!!
leslierufon Forum topicJust need to share this... - oops...Anonymouson Forum topichi i'm new
- InterestingAnonymouson Forum topichi i'm new
- I'm with dbm on this,
alfansoon Forum topicPain au Levain with Whole Wheat - Good results.
nikkiblumon Forum topicAnkarsrum hook - Glyphosate use at wheat harvest is NOT typical
pmccoolon Forum topicGluten Intolerance - Where in NorCal?richkaimdon Forum topicBread making in Norcal
- > ...i could care less...So
Jon OBrienon Forum topicNew and have SO MANY questions...Ill try to organize them
- Thanks Ruralidle and
Colin_Suttonon Forum topicOn the way to getting "ears" with 1-2-3 Sourdough - Rounded up it is .77% but .76% is actually correct.
dabrownmanon Forum topicOn the way to getting "ears" with 1-2-3 Sourdough
- Wicken is fabulous in the
Reynardon Forum topicWhite and Rye Starters - CouronneLes Nightingillon Forum topicConsistency
- Looks plenty good
dabrownmanon Forum topicPain au Levain with Whole Wheat
- It really has to do with time and temperature.
dabrownmanon Forum topicWhite and Rye Starters
- Just to be pedantic, Colin,
Ruralidleon Forum topicOn the way to getting "ears" with 1-2-3 Sourdough - Re. Here's Last Friday's BakeJohnwootson Forum topicWhite and Rye Starters
- Re. Hope you enjoyed Wicken FenJohnwootson Forum topicWhite and Rye Starters
- I don't know what my attitudesuaveon Forum topicGluten Intolerance
- Who knew there would be so much math in
dabrownmanon Blog postTin loaf for light'n'healthy sandwich bread
- It works, you just need tosuaveon Forum topicImage upload help