Recent Forum and Blog Comments
- I can take starterAnonymouson Forum topicAlternative to starter - slow rise (1week +)
- I don't see any ads.suaveon Forum topicOh no... it's come to this... Ads
- SameJane Doughon Forum topicSlightly less than white white flour ...
- Thanks Josh.Dough gets hot
Rajan Shankaraon Forum topic100% Whole Wheat: Retard in Fridge Ruins Dough - Yeah, would be hard to sell
KathyFon Forum topicSlightly less than white white flour ... - Thanks for the photo
Colin_Suttonon Forum topicSlightly less than white white flour ... - Adstom scotton Forum topicOh no... it's come to this... Ads
- Happy 29th anniversary! The
Isand66on Blog postSprouted 4 Grain Sourdough White Bread with 40 Hour Retard and Yogurt Whey - Sadly, her new app for Bluetooth head phones that
dabrownmanon Blog postSprouted 4 Grain Sourdough White Bread with 40 Hour Retard and Yogurt Whey - Picture
drogonon Forum topicSlightly less than white white flour ... - Beautiful loaves!Jane Doughon Blog postAnother (yawn) Pain au Levain
- That littlte clay baker is cute as button
dabrownmanon Blog postSprouted 4 Grain Sourdough White Bread with 40 Hour Retard and Yogurt Whey
- Now that's what a boule should look like!
alfansoon Blog postWhole Wheat Levain: Round Two - Your apprentice
alfansoon Blog postSprouted 4 Grain Sourdough White Bread with 40 Hour Retard and Yogurt Whey
- DittoJane Doughon Forum topicOh no... it's come to this... Ads
- Perhaps???Fordon Forum topicOh no... it's come to this... Ads
- Glad you liked the bread
dabrownmanon Blog postSprouted 4 Grain Sourdough - 50% Whole Grain with Pecans and Cranberries
- Thanks
dabrownmanon Blog postDouble Levain Sprouted 4 Grain Sourdough with Seeds
- A few things to helpAnonymouson Forum topic100% Whole Wheat: Retard in Fridge Ruins Dough
- I wouldn't do anywhere near
gary.turneron Forum topicstretch and fold" or few minutes in spiral - Probably won't work, but...Les Nightingillon Forum topicstretch and fold" or few minutes in spiral
- Thank you Sandy. I have to
KathyFon Blog postWhole Wheat Levain: Round Two
- How much starter do you plan to keep?Arjonon Forum topicStarter container
- considerArjonon Forum topicstretch and fold" or few minutes in spiral
- Very consistent bakes
FrugalBakeron Blog postWhole Wheat Levain: Round Two - Mockmill reviewDanaKayon Forum topicAnyone Received their Mockmill Yet?
- The sourdough loaf looks
KathyFon Blog postSprouted 4 Grain Sourdough White Bread with 40 Hour Retard and Yogurt Whey
- Well
makebreadneton Blog postP au L redux, but as Baguettes (updated 15 Aug.) - Bormioli Rocco Fido Canning Jars
placeboon Forum topicStarter container - Mockmill reviewDanaKayon Forum topicAnyone Received their Mockmill Yet?
- Maybe you can't get a slice
Edo Breadon Forum topicNYC Maison Kayser - Stretch and foldvmanon Forum topicstretch and fold" or few minutes in spiral
- the levain are all 100%
metropicalon Forum topicexperimental tri levain dough and ferment - IM strong O - no
alfansoon Forum topicstretch and fold" or few minutes in spiral
- It looks as if what you call yeast
leslierufon Forum topichi i'm new - Yes looks like my workflow
Rajan Shankaraon Forum topic100% Whole Wheat: Retard in Fridge Ruins Dough
- Thanks DA.I really like the
Isand66on Blog postBarley Oat Porridge Maple Rolls
- Whole Wheat Flour inhibits Gluten Formation
AlanGon Forum topic100% Whole Wheat: Retard in Fridge Ruins Dough - Thanks Ski.Glad you like this
Isand66on Blog postSunday Gravy Italian Style Sourdough
- So you are using 1/2 C AP levaain
dabrownmanon Forum topicexperimental tri levain dough and ferment
- Thanks for the input! I'mMile Highon Forum topicNYC Maison Kayser
- I agree with Drogon
hanseataon Forum topic100% Whole Wheat: Retard in Fridge Ruins Dough - I never would have thought . . .
Skibumon Blog postSprouted 4 Grain Sourdough - 50% Whole Grain with Pecans and Cranberries - I use a re-purposed
dabrownmanon Forum topicStarter container
- Beautiful loaf Ian!!!
Skibumon Blog postSunday Gravy Italian Style Sourdough
- Carbon bread - Rometimkoon Forum topicBlack Carbon Bread
- the recipemasshuuon Forum topichi i'm new
- I like see thru, myselfclazar123on Forum topicStarter container
- thanks Joe.
metropicalon Forum topicexperimental tri levain dough and ferment
- The amylase in the rye might be part of the problem.
Jon OBrienon Forum topicexperimental tri levain dough and ferment