Recent Forum and Blog Comments
- Enriched BreadFordon Forum topicCold Bread
- The conjectureLes Nightingillon Forum topicNew Zealand Starter
- First batch of whole grain crackers... pretty darn good!cheekygeekon Forum topicOT? Whole grain crackers method - a revelation to me
- Pointer to a source?
Doc.Doughon Forum topicThe sources of sour - experiment result on flourless quasi SachertorteHelenaon Forum topicChocolate almond cake ingredient help needed
- For long-term storage I woulddoughookeron Forum topicQuestion about wasteful levain volumes
- Another GTA bakerbread1965on Forum topicHello from Ontario!
- Gorgeous bread.
FrugalBakeron Forum topicTartine Bread - Sucess, finally! - Feedingbread1965on Forum topicQuestion about wasteful levain volumes
- All good feedback - thanks!bread1965on Forum topicConsensus?
- rule of 15bread1965on Forum topicQuestion about wasteful levain volumes
- How long should a starter bedoughookeron Forum topicQuestion about wasteful levain volumes
- Here we have a page whichdoughookeron Forum topicStarter vs Levain Semantics
- Yes..bread1965on Forum topicQuestion about wasteful levain volumes
- I use room temp water about
Isand66on Forum topicConsensus? - Just beautiful and perfectly
Isand66on Blog postWood Fired Pizza
- Never store your bread in the
dabrownmanon Forum topicCold Bread - Tap waterRipolion Forum topicConsensus?
- What I do is use the rule of 15's
dabrownmanon Forum topicQuestion about wasteful levain volumes
- DavidEsq.:Do you have andoughookeron Forum topicQuestion about wasteful levain volumes
- Hi Yog the others seem to
yozzauseon Forum topicSourdough spreads rather than rises - Try reducing the amount ofwilliamppon Forum topicBread rises too high and sticks to the lid
- Good advice .. thanks!bread1965on Forum topicQuestion about wasteful levain volumes
- Try Clear Jel as welljaywillieon Forum topicChocolate almond cake ingredient help needed
- Thanks. Make that 'other catalysts' then.
Jon OBrienon Forum topicDo you do extended autolyse? - I have one of theseconsolegoddesson Forum topicWelbilt ABM 3100?
- Forming the loafjaywillieon Forum topicSourdough spreads rather than rises
- Thanks!I just watched
DaveKon Forum topicBread Books - Starter : Levain : Pre-fermentAnonymouson Forum topicStarter vs Levain Semantics
- I can't tell for suresuaveon Forum topicDo you do extended autolyse?
- I watch Forkish's videos anddoughookeron Forum topicBread Books
- I watch Forkish's videos anddoughookeron Forum topicBread Books
- Starter = the fermented flourdoughookeron Forum topicStarter vs Levain Semantics
- Agreed
Edo Breadon Forum topicBread Books - Really nice
Edo Breadon Forum topicTartine Bread - Sucess, finally!
- All valid points
DoughyInTheMiddleon Forum topicWholesale baking: From crawling to walking to running marathons - New Zealand Starterrftsron Forum topicNew Zealand Starter
- I'm sure it wasAnonymouson Forum topicNew Zealand Starter
- New Zealand Starterrftsron Forum topicNew Zealand Starter
- Only as much as is relevant
Jon OBrienon Forum topicDo you do extended autolyse?
- Agreed! This idea of unique starter by countryAnonymouson Forum topicNew Zealand Starter
- I have to admit to passing on
Jon OBrienon Forum topicDo you do extended autolyse?
- My understanding is thisAnonymouson Forum topicStarter vs Levain Semantics
- To me ...
drogonon Forum topicStarter vs Levain Semantics - I was so frustrated I was
Yog sothothon Forum topicSourdough spreads rather than rises - Excellent! So glad I joined
Yog sothothon Forum topicSourdough spreads rather than rises
- Huge Fearingly eating it all...
drogonon Forum topicSourdough spreads rather than rises
- um... ?
drogonon Forum topicNew Zealand Starter
- Looks great so far.
dabrownmanon Forum topicFinal Layer - Earth Oven
- Levain in French
dabrownmanon Forum topicStarter vs Levain Semantics