Recent Forum and Blog Comments
- blender?
drogonon Forum topicpastry blender - I never put the commercial yeast
dabrownmanon Forum topicRetarding dough--is it OK during bulk (1st) fermentation--anyone know? - to expand a bitArjonon Forum topicStarter issues
- It works for me.
drogonon Forum topicOptimal time to use starter
- I posted a comment to your blog on the
dabrownmanon Blog postKhalid's Götzenburg Bread - Whole Grain Baking in Dubai
- No Need to add Yeast
AlanGon Forum topicRetarding dough--is it OK during bulk (1st) fermentation--anyone know? - p.s.Anonymouson Forum topicOptimal time to use starter
- Feed by 1/3rdAnonymouson Forum topicOptimal time to use starter
- Agreed Gordon. However...Anonymouson Forum topicOptimal time to use starter
- Thanks everyone!
joyfulbakeron Forum topicRetarding dough--is it OK during bulk (1st) fermentation--anyone know? - Thanks dab!
joyfulbakeron Forum topicRetarding dough--is it OK during bulk (1st) fermentation--anyone know?
- Good idea! I've only beenjrenee54on Forum topicOptimal time to use starter
- I meant to add that I just
Scurvyon Forum topicI'm new and just posted my first question…. - Welcome. I miss the south
Scurvyon Forum topicI'm new and just posted my first question….
- Thanks Gordon….it makes sensejrenee54on Forum topicOptimal time to use starter
- Terms of Endearmentjrenee54on Forum topicOptimal time to use starter
- Thanksjrenee54on Forum topicOptimal time to use starter
- Thanks, Gary
hanseataon Blog postKhalid's Götzenburg Bread - Whole Grain Baking in Dubai - Exactly!
hanseataon Blog postKhalid's Götzenburg Bread - Whole Grain Baking in Dubai
- Broken link
gary.turneron Blog postKhalid's Götzenburg Bread - Whole Grain Baking in Dubai - Every web site says somethingdoughookeron Forum topicStarter issues
- 5-8 hours seems about right108 breadson Forum topicOptimal time to use starter
- Different people have different ideas...
drogonon Forum topicOptimal time to use starter
- Atta flourAnonymouson Forum topicsourdough success using atta flour!
- if there is mold, I woulddoughookeron Forum topicStarter issues
- Because yeast do not like high heat of 93 F like
dabrownmanon Forum topicRetarding each sourdough starter refreshment...
- Moldy starterdobieon Forum topicStarter issues
- Joy, I retard the dough in
Rick Don Forum topicRetarding dough--is it OK during bulk (1st) fermentation--anyone know? - P.s.Anonymouson Forum topicOptimal time to use starter
- When your starter has peakedAnonymouson Forum topicOptimal time to use starter
- The life cycle of your starterAnonymouson Forum topicOptimal time to use starter
- Your initial mix was pretty thinArjonon Forum topicStarter issues
- at 93 F the LAB are outdoughookeron Forum topicRetarding each sourdough starter refreshment...
- The LAB love the heat - at 93 F the LAB are
dabrownmanon Forum topicRetarding each sourdough starter refreshment...
- For gluten development I usually alow for 2 hours.
dabrownmanon Forum topicRetarding dough--is it OK during bulk (1st) fermentation--anyone know?
- Retard it 1 hour after gluten development is
dabrownmanon Forum topicRetarding dough--is it OK during bulk (1st) fermentation--anyone know?
- Looks and sounds deliciousAnonymouson Blog posthazelnut sourdough
- So nice to follow
chouette22on Blog postArts and Crafts Market #13 , and a new oven - Retarding dough--is it OK during bulk (1st) fermentation--anyoneMicheleVon Forum topicRetarding dough--is it OK during bulk (1st) fermentation--anyone know?
- San Joaquin Sourdough
AlanGon Forum topicRetarding dough--is it OK during bulk (1st) fermentation--anyone know?
- Great, love the idea of this
Mebakeon Forum topicBakerStone Pizza/Bread oven - Thanks, Janet! So it works..
Mebakeon Blog postArts and Crafts Market #13 , and a new oven
- Hi, AmirThanks! Unfortunately
Mebakeon Blog postArts and Crafts Market #13 , and a new oven
- Thanks alot, Paul :)
Mebakeon Blog postArts and Crafts Market #13 , and a new oven
- Too bad, eh! What class have
Mebakeon Blog postArts and Crafts Market #13 , and a new oven
- Great idea!
Mebakeon Blog postKhalid's Götzenburg Bread - Whole Grain Baking in Dubai
- Really lovely!Anonymouson Forum topicSOS!! Gas in the building has been turned off
- Turned out niceAnonymouson Blog postwholewheat spelt sandwich bread
- my name is gordon
drogonon Forum topicRetarding each sourdough starter refreshment...
- You did Great!
Mini Ovenon Forum topicSOS!! Gas in the building has been turned off