Recent Forum and Blog Comments
- Your old methiod is the same one
dabrownmanon Blog postToday's bake - Yes, yes, yes
vardaon Blog postYes, yes, been a while - Crumb
WendySusanon Blog postBack to Basics - Hahaha, So true about boys!maojnon Blog postSourdough Honey Boule Using T65 Flour
- The T-Rex Slash!nmygardenon Blog postBack to Basics
- Hi Petra,
Ingrid Gon Blog postToday's bake - Thanks Phyllis
breadforfunon Blog post5-grain Levain variations - From my own mistakes...
Malioon Forum topicBread spreading out, tasting sour and other questions - Ok I will give that a try,
The-Naked-Bakeron Forum topicBubbles but no rise - So when it forms the white on
The-Naked-Bakeron Forum topicBubbles but no rise
- No diastatic malt
hanseataon Blog postBauernbrötchen - Rustic Rolls with Old Dough - Now you have two threads going
dabrownmanon Forum topicPBS presents............. (I hope this works)
- Fantastic
GeekyGuyon Blog postOlder and Wiser - Field Blend #2 - A starter doesn't have to be fed
Mini Ovenon Forum topicBubbles but no rise - Bravo!
Sjadadon Blog postSourdough Honey Boule Using T65 Flour - A month of playing
Mini Ovenon Forum topicBubbles but no rise
- More picturesfotomat1on Forum topicHelp! Rye Bread Cracks While Cooking.
- Looks wonderful
CAphylon Blog post5-grain Levain variations - That's right
CAphylon Blog postSourdough Strada - Using that leftover bread!
- At this point I want one that
The-Naked-Bakeron Forum topicBubbles but no rise
- dough spreading out toosfsourdoughnuton Forum topicBread spreading out, tasting sour and other questions
- It's consistent with what Ijackiexon Forum topicQuestion about flours in sourdough starter
- Have you tried also
Mini Ovenon Forum topicHelp! Rye Bread Cracks While Cooking.
- Looks so, so good...
a_warming_trendon Blog postSourdough Strada - Using that leftover bread! - Teenage daughters...Anonymouson Blog postSourdough Honey Boule Using T65 Flour
- No Muss No Fuss Starter isRenee16on Forum topicFirst Time Sourdough Attempt - Need Help
- I was using another flourAnonymouson Blog postBaguette (best so far)
- I totally agree, I was not
PetraRon Blog postToday's bake - So far I always did the bulk
PetraRon Blog postToday's bake
- Buckwheat flour
dabrownmanon Forum topicWhole wheat dough after kneading
- Of all the
dabrownmanon Forum topicPBS presents................
- I'm with you all the way
dabrownmanon Forum topicFirst Time Sourdough Attempt - Need Help
- Traditionally
dabrownmanon Blog postBaguette (best so far)
- Love the scoring!
CAphylon Blog postToday's bake
- They will be gone in a week.maojnon Blog postSourdough Honey Boule Using T65 Flour
- That is some fine looking bread!
dabrownmanon Blog postSourdough Honey Boule Using T65 Flour
- I don't know what % rye is in the mix but assume it
dabrownmanon Forum topicHelp! Rye Bread Cracks While Cooking.
- The reason I like to do the final p[roof in the fridge
dabrownmanon Blog postToday's bake
- Right now all of our rye ischrishayeson Forum topicHelp! Rye Bread Cracks While Cooking.
- Thank you for the input, wechrishayeson Forum topicHelp! Rye Bread Cracks While Cooking.
- I used an 8" banter
rgreenberg2000on Forum topicEveryday (week?) Loaf - I shall try this and start on
PetraRon Blog postCroissants - in Buttery Heaven!
- I think both method work well
PetraRon Blog postToday's bake
- This is stellarAnonymouson Blog postSprouted Kirschroggenbrot.
- Another case of
Edo Breadon Blog postToday's bake - I started the bread yesterday
PetraRon Blog postToday's bake
- That's a memory!Jane Doughon Forum topicScottish baps
- Great looking
Edo Breadon Blog postToday's bake
- Thank you!Renee16on Forum topicFirst Time Sourdough Attempt - Need Help
- Got my coffee. I'd be moreJane Doughon Forum topicPBS presents................