Recent Forum and Blog Comments
- Told me to mix the packet
KristinaMarieon Forum topicStarter issues - I think my started was notmickeyk44on Forum topicwhat did I do wrong
- ClassJbock220on Forum topicRetarding each sourdough starter refreshment...
- Warm = more acidJbock220on Forum topicRetarding each sourdough starter refreshment...
- You can also try
ciabattaon Forum topicPar baking, grrrrrrrr - retarding bulk ferment
joyfulbakeron Forum topicRetarding dough--is it OK during bulk (1st) fermentation--anyone know? - If you invertBobBouleon Forum topicPar baking, grrrrrrrr
- I agreeBobBouleon Forum topicIncreasing sourness with no-knead bread
- Photos
ciabattaon Forum topicBakerStone Pizza/Bread oven
- When I retard a bulk ferment,nomoloscaon Forum topicRetarding dough--is it OK during bulk (1st) fermentation--anyone know?
- Baskets
thedoughycoedon Blog postMan vs. Wild Yeast (FWSY Country Brown) - Not quite clear, please elaborate (-:
joyfulbakeron Forum topicRetarding dough--is it OK during bulk (1st) fermentation--anyone know?
- Slowly
hanseataon Blog postKhalid's Götzenburg Bread - Whole Grain Baking in Dubai - That is some beautful bread Karin. It has
dabrownmanon Blog postKhalid's Götzenburg Bread - Whole Grain Baking in Dubai - So what about retarding the bulk ferment?
joyfulbakeron Forum topicFinal Rise in Fridge....Loving It!
- 50% starter--sour!
joyfulbakeron Forum topicFinal Rise in Fridge....Loving It!
- Retarding primary ferment
joyfulbakeron Forum topicRetarding each sourdough starter refreshment...
- Temperature?
ciabattaon Forum topicPizza Troubles
- Thanks...
alfansoon Blog postSourdough Italian Bread - What? Me worry?
dmsnyderon Blog postSourdough Italian Bread - thanks Arjon.....shall try it
FrugalBakeron Blog postSourdough Bread - A happy ending ;-)
Cher504on Forum topicSOS!! Gas in the building has been turned off - Mini Ovendobieon Forum topicSilly starter question
- unrefrigerated sourdough flakes good after 5 years
expatCanuckon Forum topicStoring sourdough starter short & long term - Re: Ganzel's datadobieon Forum topicHelp me understand proofing.
- How exciting about the SFBI
Janetcookon Blog postArts and Crafts Market #13 , and a new oven - Yesterday I added a spoon of
The-Naked-Bakeron Forum topicBubbles but no rise - Wonderful!
redif2003on Blog postArts and Crafts Market #13 , and a new oven - Another Rye suggestion here..
drogonon Forum topicWheat free but not GF - Try a 100% ryeGAPOMAon Forum topicWheat free but not GF
- Thank you very much for theJDaBodon Forum topicPizza Troubles
- Sourdough Muffin Recipesdobieon Forum topicSilly starter question
- Looking good, Khalid
pmccoolon Blog postArts and Crafts Market #13 , and a new oven - yeast amount...embthon Forum topicPizza Troubles
- Definitely switching flours
Floydmon Forum topicPizza Troubles - My experience is when u useCeciCon Blog postTrying to Get a Rise......or in Search of Elusive Oven Spring
- and try not to peek...embthon Forum topicSOS!! Gas in the building has been turned off
- Yes I'm busy with my sfbiCeciCon Blog postYeast Water Hot Dog Buns
- Greek easter bread
le boulonger86on Forum topicGreek Easter Bread - Omg!u going to sfbi as well?CeciCon Blog postArts and Crafts Market #13 , and a new oven
- initial instructions?Arjonon Forum topicStarter issues
- Cottage loaf
le boulonger86on Forum topicCottage loaf
- Yes! It seems I did. must
Mebakeon Blog postArts and Crafts Market #13 , and a new oven - Thank you, sir!
rgreenberg2000on Forum topicRye Sourdough (PiP's 40%) - Hot cross buns
le boulonger86on Forum topicHot cross buns
- Hot cross buns
le boulonger86on Forum topicHot cross buns
- Ciabatta
le boulonger86on Forum topicCiabatta
- compensate for using less starterArjonon Blog postSourdough Bread
- THANK YOU BOTH!!
Cher504on Forum topicSOS!! Gas in the building has been turned off
- I think I found the answer
fupjackon Forum topicMaking lots and lots of cookies