Recent Forum and Blog Comments
- StarterFordon Forum topicRatios and Liquids question on starting sourdough
- I use Tartine's recipe for starter...
breadandthebeeson Forum topicKen Forkish's levain vs Peter Reinhart's mother starter - The reason mashing for beer
dabrownmanon Forum topicAre sprouted flours diastatic? - I'll try contacting the siteRRebeccaon Forum topicNeed help getting starter to double
- Yes, sprouted flour is diastaic
dabrownmanon Forum topicAre sprouted flours diastatic?
- From the "yet another way to do it" dept...
drogonon Forum topicKen Forkish's levain vs Peter Reinhart's mother starter - ResultsRRebeccaon Forum topicNeed help getting starter to double
- Experiment
AlanGon Forum topicKen Forkish's levain vs Peter Reinhart's mother starter - Gotcha. Can't wait to make
breadandthebeeson Forum topicTartine Bread Fail :)
- Reinhart's sourdough recipesreedlawon Forum topicKen Forkish's levain vs Peter Reinhart's mother starter
- I've started a no-knead 75%
sallamon Forum topicroom temperature vs cold fermentation - Experiment Issue
AlanGon Forum topicroom temperature vs cold fermentation
- When I want to give a way one of my fresh breads
WendySusanon Blog postPackages for selling quick breadsket - You can use a whole grain starter your levain
WendySusanon Forum topicKen Forkish's levain vs Peter Reinhart's mother starter
- I've sent you a messageAnonymouson Forum topicroom temperature vs cold fermentation
- Thank you so much.You're
sallamon Forum topicroom temperature vs cold fermentation
- Sorry SallamAnonymouson Forum topicroom temperature vs cold fermentation
- Why do people hijack threads
sallamon Forum topicroom temperature vs cold fermentation
- A great option
thedoughycoedon Blog postToo Much of a Good Thing, Oatmeal Sourdough - Thanks for the compliments....ANNA GIORDANIon Blog postUn evergreen......la Torta Mimosa......
- Thank you very much!!ANNA GIORDANIon Blog postUn evergreen......la Torta Mimosa......
- PhewAnonymouson Blog postBack in the WFO
- Thanks SydAnonymouson Blog postBack in the WFO
- ThanksAnonymouson Blog postBack in the WFO
- Ate my messageAnonymouson Blog postBack in the WFO
- Thanks IanAnonymouson Blog postBack in the WFO
- Yes a Rye Slicer or RaadvadAnonymouson Blog postBack in the WFO
- Looks suspiciously like real bread
dmsnyderon Blog postBack in the WFO - Don't give upnmygardenon Blog postToo Much of a Good Thing, Oatmeal Sourdough
- Thanks for your kind wordsnmygardenon Blog postSD 30%WW Quinoa Sundried Tomato Herb
- Do you know of any sourcessuaveon Forum topicAre sprouted flours diastatic?
- UpdateRRebeccaon Forum topicNeed help getting starter to double
- Here's Hamelman's bagel reciperichkaimdon Forum topicBagel Issues
- I use Hamelman's bagel recipe. Perfection!richkaimdon Forum topicBagel Issues
- I have no idea.
Mini Ovenon Forum topicwhole wheat vs whole wheat bread flour - Brown rice flour vrs gelatinous onedobieon Forum topicroom temperature vs cold fermentation
- Millet flour
Ingrid Gon Forum topicroom temperature vs cold fermentation - Josh, these loaves are justSydon Blog postBack in the WFO
- The bread sounds delicious
WendySusanon Blog postSD 30%WW Quinoa Sundried Tomato Herb
- I agree with weighinggerhardon Forum topicBagel Issues
- hey dabrownman - Diastatic questionsdobieon Forum topicAre sprouted flours diastatic?
- Thanks for all of the good adviseJonnyCon Forum topicOverworking the dough
- so there is less chance tomickeyk44on Forum topicwhole wheat vs whole wheat bread flour
- It may give you a longer
Mini Ovenon Forum topicwhole wheat vs whole wheat bread flour
- yes, raise the rack up
Mini Ovenon Forum topicTartine Bread Fail :)
- Chewierclazar123on Forum topicwhole wheat vs whole wheat bread flour
- You must
gary.turneron Forum topicBagel Issues - if the 1,2,3
Mini Ovenon Forum topicNeed help getting starter to double
- Mini Oven, I just wanna come
breadandthebeeson Forum topicTartine Bread Fail :)
- Less Starter ~ Longer Rise ~ Sour flavorjrenee54on Forum topicMild Sourdough