Recent Forum and Blog Comments
- Red Rye Malt riot
alfansoon Blog post40% rye w/caraway – in the spirit of PiPs - Agree that Hamelman is the Number One Book
AlanGon Forum topicBread Books - Dave, I suggest you try somebarryvabeachon Forum topicBread Books
- Could be. However, I used to
Yog sothothon Forum topicHi everyone. Question: bread crock? - TriedYumikaon Blog postSourdough Batards with Rosemary and Cream Cheese
- Two questions
alfansoon Blog postWood Fired Pizza
- European flours
hanseataon Forum topicEuropean flour? - Thanks!!MJ Sourdoughon Forum topic%100 sourdough Epi -- cold retardation VS no cold retardation
- See the Books link in the menu bar?
pmccoolon Forum topicBread Books - There isn't much maltose or fructose in flour.
dabrownmanon Forum topicThe sources of sour - thats great to hear
victoriamcon Blog post100% whole grain spelt bread - thanks dabrownman
victoriamcon Blog post100% whole grain spelt bread
- Thank you AlanG and Doc.Doughdoughookeron Forum topicThe sources of sour
- I suspect that moisture is
KathyFon Forum topicHi everyone. Question: bread crock? - Let me see if I understand your guidance
Doc.Doughon Forum topicThe sources of sour - Wet flour has an excess of maltose
Doc.Doughon Forum topicThe sources of sour
- I was making a joke but
dabrownmanon Forum topicThe sources of sour
- Thanks everyone..bread1965on Forum topicThank you for the Levain help - my first levain bread!
- Cooking Timebread1965on Forum topicThank you for the Levain help - my first levain bread!
- Maltose and LAB
AlanGon Forum topicThe sources of sour
- start with something fairly basicArjonon Forum topicNew to baking - any advice on sourdough hugely appreciated!!
- European flourmerlieon Forum topicEuropean flour?
- candida milleri vs ADY
Doc.Doughon Forum topicThe sources of sour
- Quite Right and it Wasn't Until I Read Hamelman
AlanGon Forum topicThe sources of sour
- so much fun!embthon Blog postWood Fired Pizza
- Microbiology changes all the time as does our.
dabrownmanon Forum topicThe sources of sour
- Sourdough stability/compatibility vs synergy
Doc.Doughon Forum topicThe sources of sour
- according to the scale itdoughookeron Forum topicThe sources of sour
- You are absolutely correct.
dabrownmanon Forum topicThe sources of sour
- Thank you, again.
David Esq.on Blog postWood Fired Pizza - We used to tie up everythingdoughookeron Forum topicThe sources of sour
- At any given temperature
dabrownmanon Forum topicThe sources of sour
- Which of couple dozen yeast in SD are you
dabrownmanon Forum topicThe sources of sour
- Of course, covering with
KathyFon Blog postBarley/Buckwheat porrage bread
- Pizza!
KathyFon Blog postWood Fired Pizza
- tastes greatBarbaraton Blog post100% whole grain spelt bread
- Weigh everything
KathyFon Forum topicNew to baking - any advice on sourdough hugely appreciated!!
- Thanks.
David Esq.on Blog postWood Fired Pizza
- It is a shame that
dabrownmanon Forum topicThe sources of sour
- Oh, that's just mean, David
pmccoolon Blog postWood Fired Pizza
- Looks wonderful!
dmsnyderon Forum topicThank you for the Levain help - my first levain bread! - Thanks, Mini Oven
Colin_Suttonon Forum topicSourdough pain de campagne - first post here of something I've baked - zero acid means
dabrownmanon Forum topicThe sources of sour
- There are 100's of ways, etc.
drogonon Forum topicNew to baking - any advice on sourdough hugely appreciated!! - 40% rye with caraway is my favorite
dabrownmanon Blog post40% rye w/caraway – in the spirit of PiPs
- That sounds right.
Doc.Doughon Forum topicThe sources of sour
- Short proof
Doc.Doughon Forum topic%100 sourdough Epi -- cold retardation VS no cold retardation
- P.s.Anonymouson Forum topicNot using bakers flour anyone?
- I am gearing up for my soon
David Esq.on Blog postMy Wood Fired Pizza Oven
- Recipe from the Panasonic sd501 breadmakerAnonymouson Forum topicNot using bakers flour anyone?