Recent Forum and Blog Comments
- The dough autolyse hydration
dabrownmanon Blog postLucy’s 5 Grain Sprouted Practice Sourdough Slash Bags with Scald - Thanks for the compliments - you are too kind -
dabrownmanon Blog postLucy’s 5 Grain Sprouted Practice Sourdough Slash Bags with Scald
- In this case
dabrownmanon Blog postLucy’s 5 Grain Sprouted Practice Sourdough Slash Bags with Scald
- A Crumb to Envy
Sjadadon Blog postBaguette Progress! - from what I understand
WoodenSpoonon Forum topiccoeliacs and sourdough - Its not me, in a chef and idoddsaon Forum topiccoeliacs and sourdough
- What do you need to know?clazar123on Forum topiccoeliacs and sourdough
- What an awesome poster!
greenbrielon Blog postBaguette Progress! - Thanks Cathy!STUinlouisaon Blog postWhite wheat PAIN DE MIE
- Sandwiches coming!nmygardenon Blog postWhite wheat PAIN DE MIE
- Yea!nmygardenon Blog postBaguette Progress!
- What are the exact inside
Mini Ovenon Forum topicTroubleshooting gummy line at the bottom of the loaf. - Thanks Dab!
greenbrielon Blog postBaguette Progress!
- Nice to see the progress and the
dabrownmanon Blog postBaguette Progress!
- Thanks Abe!!!
greenbrielon Blog postBaguette Progress!
- They look deliciousAnonymouson Blog postBaguette Progress!
- Marmite is delicious!
greenbrielon Blog postBaguette Progress!
- Thanks for the essplanation!
greenbrielon Blog postBeginner Baguettes - Take III
- I agree, but can this be done
smishgibsonon Forum topicTroubleshooting gummy line at the bottom of the loaf. - You may still have too much starchclazar123on Forum topicAny thoughts on my dense special needs loaf?
- BTW
alfansoon Blog postBeginner Baguettes - Take III - Get well wishes….embthon Forum topicHi all
- nomenclature
alfansoon Blog postBeginner Baguettes - Take III
- scaldkeepycookson Blog postLucy’s 5 Grain Sprouted Practice Sourdough Slash Bags with Scald
- Take the better tasting brick
Mini Ovenon Forum topicAny thoughts on my dense special needs loaf?
- unusual, but it happens108 breadson Forum topicHelp me understand my bread and where it went wrong !
- Thanks you for your wisdom - as usual108 breadson Forum topicRye-Einkorn bread - delicious, but ...
- I stand corrected - and willing to experiment108 breadson Forum topicIntimate look at the autolyse
- I can imagine how wonderfulPYon Blog postBaguette Progress!
- Very Helpful Indeed!
greenbrielon Blog postBeginner Baguettes - Take III
- That was the question.STUinlouisaon Forum topicHeat and milling
- I like your style :)
greenbrielon Blog postBeginner Baguettes - Take III
- I do not know if there issuaveon Forum topicHeat and milling
- boiled potatoesPat's starteron Forum topicEverlasting yeast
- I do not really care - it'ssuaveon Forum topicHeat and milling
- I can smell it from here
Anconason Blog postLucy’s 5 Grain Sprouted Practice Sourdough Slash Bags with Scald - yep, I used only 150 gm wholewheat flour
leslierufon Blog postA Very very wet dough! - Life getting in the way..
Anconason Blog postBeginner Baguettes - Take III
- You have to boil potatoesclazar123on Forum topicEverlasting yeast
- My personal studyclazar123on Forum topicHeat and milling
- It's getting better isn't it :)
Anconason Blog postBeginner Baguettes - Take III
- Welcome back.shoshanna673on Forum topicHi all
- Now you are really back!
Ingrid Gon Forum topicHi all - Alan you're awesome
Anconason Blog postBeginner Baguettes - Take III
- I'm not sure it you used the 150 g of
dabrownmanon Blog postA Very very wet dough!
- The "BS" here would be yourYerffejon Forum topicHeat and milling
- lol - I have to agree
leslierufon Blog postA Very very wet dough!
- Rescue
Anconason Blog postNo Steps Forward, Two Steps Back :)
- bake/scaldkeepycookson Blog postLucy’s 5 Grain Sprouted Practice Sourdough Slash Bags with Scald
- info re flour temps from commercial roller mills?
subfuscpersonaon Forum topicHeat and milling