Recent Forum and Blog Comments
- 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
- Be nice
Floydmon Forum topicFresh starter is not growing after refrigerating for two days - Now you know the difference between
dabrownmanon Blog postWood Fired Pizza
- good ideas!Helenaon Forum topicChocolate almond cake ingredient help needed
- Add as Much Value into your Product as you Can
AlanGon Forum topicWholesale baking: From crawling to walking to running marathons - How much does autolyzing matterArjonon Forum topicDo you do extended autolyse?
- Thank you guys!king-louion Forum topicTartine Bread - Sucess, finally!
- I agree that the recipe does
KathyFon Forum topicSourdough spreads rather than rises - I don't like this recipe very much. To me it seems
dabrownmanon Forum topicSourdough spreads rather than rises
- HahaAnonymouson Forum topicSourdough spreads rather than rises
- I think the amount of preferment you're addingAnonymouson Forum topicSourdough spreads rather than rises
- Wholesale requires consistency
alfansoon Forum topicWholesale baking: From crawling to walking to running marathons - On a side note, when I was 18
DaveKon Forum topicBread Books
- Looking at banneton then
Yog sothothon Forum topicSourdough spreads rather than rises
- Your right as rain
dabrownmanon Forum topicDo you do extended autolyse?
- The reason I don't add the
Yog sothothon Forum topicSourdough spreads rather than rises