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- Chris, did you dry thebarryvabeachon Forum topicThe Most Amazing 100% Sprouted Whole Wheat Sandwich Bread
- Thanks again AlanG!
joyfulbakeron Forum topicRetarding dough--is it OK during bulk (1st) fermentation--anyone know? - oh, snap...sammygon Forum topicDid I ruin my starter with Wild Hive flour? What went wrong?
- Retarding bulk ferment
joyfulbakeron Forum topicRetarding dough--is it OK during bulk (1st) fermentation--anyone know?
- crumpets...
drogonon Forum topicDid I ruin my starter with Wild Hive flour? What went wrong? - I would've definitely baked if it wasn't a soup...sammygon Forum topicDid I ruin my starter with Wild Hive flour? What went wrong?
- Thanks for the advice!sammygon Forum topicDid I ruin my starter with Wild Hive flour? What went wrong?
- Over-active sounds about right....sammygon Forum topicDid I ruin my starter with Wild Hive flour? What went wrong?
- One thing I experienced
WendySusanon Blog postHow to save an ill(non fermenting) starter? - small...
drogonon Forum topicHow to go from 4 oz starter to enough to bake bread tomorrow
- Over proofed?
drogonon Forum topicDid I ruin my starter with Wild Hive flour? What went wrong?
- we think along the same lines ;)Anonymouson Forum topicDid I ruin my starter with Wild Hive flour? What went wrong?
- Ended up with a brick
Christopher Hoffmanon Forum topicThe Most Amazing 100% Sprouted Whole Wheat Sandwich Bread - Soft White Winter Wheatdobieon Forum topicDid I ruin my starter with Wild Hive flour? What went wrong?
- low hydration would be whenkalikanon Forum topicDid I ruin my starter with Wild Hive flour? What went wrong?
- hydrationAnonymouson Forum topicDid I ruin my starter with Wild Hive flour? What went wrong?
- I have never had an issue
The-Naked-Bakeron Forum topicBubbles but no rise - wow mini!Anonymouson Forum topicBubbles but no rise
- Don't know what Wild Hivekalikanon Forum topicDid I ruin my starter with Wild Hive flour? What went wrong?
- I enjoyed reading this
dabrownmanon Forum topicHelp me understand proofing. - Is it possible that
Mini Ovenon Forum topicBubbles but no rise - Yes I do exactly as Forkishsammygon Forum topicDid I ruin my starter with Wild Hive flour? What went wrong?
- An average loaf pan tales about 1,000 g to fill
dabrownmanon Forum topicHow to go from 4 oz starter to enough to bake bread tomorrow
- Ah-ha!
davidg618on Blog postsourdough focaccia - Graphs of understanding proofingdobieon Forum topicHelp me understand proofing.
- Could you send me a link? ORMadhumangaladasaon Forum topicDIFFERENT SCORING DESIGNS/BEAUTIFUL LOAVES (POST HERE)
- can't see how a type of wheat flourAnonymouson Forum topicDid I ruin my starter with Wild Hive flour? What went wrong?
- My weight for batards
AlanGon Forum topicHow to go from 4 oz starter to enough to bake bread tomorrow - Golden Wheat ---> Golden State
Our Crumbon Blog postArts and Crafts Market #13 , and a new oven - I want to bake one small loaf.ginnyjon Forum topicHow to go from 4 oz starter to enough to bake bread tomorrow
- another way..
drogonon Forum topicHow to go from 4 oz starter to enough to bake bread tomorrow
- Bored in math classesginnyjon Forum topicHow to go from 4 oz starter to enough to bake bread tomorrow
- 123 Breadwilliamppon Forum topicHow to go from 4 oz starter to enough to bake bread tomorrow
- Thanks for the suggestion - I
quirkeyon Blog postFlaxseed + Raisin Sourdough - try this one for an understanding...
alfansoon Forum topicHelp me understand proofing. - It depends on how much bread you are baking
dabrownmanon Forum topicHow to go from 4 oz starter to enough to bake bread tomorrow
- Thank you!
The Bread Stone Ovens Companyon Forum topicBaking in Brick Oven Classes! (TX) - I am trying my hand at 100%
Alchemist42on Forum topicTroubles with Einkorn - Banneton
thedoughycoedon Blog postMan vs. Wild Yeast (FWSY Country Brown) - Look at szanter's blog
pmccoolon Forum topicDIFFERENT SCORING DESIGNS/BEAUTIFUL LOAVES (POST HERE) - In pictures:
drogonon Forum topicHelp me understand proofing.
- Lucyjrenee54on Forum topicOptimal time to use starter
- IT GETS MORE SOUR because themickeyk44on Forum topicHelp me understand proofing.
- Re: Ganzel's data follow updobieon Forum topicHelp me understand proofing.
- I am totally puzzled tooAnonymouson Forum topicBubbles but no rise
- So checking on it last night
The-Naked-Bakeron Forum topicBubbles but no rise
- Thank you, Khalid! I'll giveAnonymouson Forum topicsourdough success using atta flour!
- Flavor wasn't discussed but having two
dabrownmanon Forum topicHelp me understand proofing.
- And I do it different thengerhardon Forum topicOptimal time to use starter
- My Focaccia
Pompomon Blog postsourdough focaccia