Recent Forum and Blog Comments
- I did lookAnonymouson Forum topicWhy won't my apple yeast water dough rise?
- Right...Anonymouson Forum topicWhy won't my apple yeast water dough rise?
- email.Fordon Forum topicCold Bread
- From what I've found online
zelthon Forum topicWhy won't my apple yeast water dough rise? - RecipeGmwinteron Forum topicCold Bread
- OkAnonymouson Forum topicWhy won't my apple yeast water dough rise?
- Just wondering why
WendySusanon Forum topicConsensus? - I used roughly 2 cups bread
zelthon Forum topicWhy won't my apple yeast water dough rise?
- Storing bread...richkaimdon Forum topicCold Bread
- What is your recipe?Anonymouson Forum topicWhy won't my apple yeast water dough rise?
- Well the apple water did have
zelthon Forum topicWhy won't my apple yeast water dough rise?
- My understanding of yeast water...Anonymouson Forum topicWhy won't my apple yeast water dough rise?
- Great idea, but I'm wondering about the timing.MCWon Forum topicQuestion about wasteful levain volumes
- Yes it is very much live!No
Yog sothothon Forum topicSourdough spreads rather than rises - Water is room temperature and comes out of the kettle
AlanGon Forum topicConsensus? - cider is fine..
drogonon Forum topicSourdough spreads rather than rises - Oh contrareAnonymouson Forum topicSourdough spreads rather than rises
- Thank you DerekAnonymouson Forum topicSourdough spreads rather than rises
- I'd also like to use some of
Yog sothothon Forum topicSourdough spreads rather than rises
- The tangier the better! In
Yog sothothon Forum topicSourdough spreads rather than rises
- Take a pinch of dough away to
yozzauseon Forum topicBread rises too high and sticks to the lid - Hi Abe the salt is as a
yozzauseon Forum topicSourdough spreads rather than rises
- An opinion that doesn't matter, I have.
David Esq.on Forum topicQuestion about wasteful levain volumes - Clever spammers
David Esq.on Forum topicBlog Posts are getting Spammed?
- Clever spammers
David Esq.on Forum topicBlog Posts are getting Spammed?
- I really do think you need a new recipeAnonymouson Forum topicSourdough spreads rather than rises
- Jay: I generally flatten then
Yog sothothon Forum topicSourdough spreads rather than rises
- youre a star! Thank you!loubarkleyon Forum topicNew to baking - any advice on sourdough hugely appreciated!!
- Almost, but ..
drogonon Forum topicNew to baking - any advice on sourdough hugely appreciated!!
- Thanks Gordon, really helpfulloubarkleyon Forum topicNew to baking - any advice on sourdough hugely appreciated!!
- Softening bran is secondary
Mini Ovenon Forum topicDo you do extended autolyse? - acidity and sour taste
Mini Ovenon Forum topicThe sources of sour
- SaltAnonymouson Forum topicSourdough spreads rather than rises
- 24C
drogonon Forum topicConsensus?
- Sourdough Bread, EnrichedFordon Forum topicSourdough
- 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?