Recent Forum and Blog Comments
- Try increasing the water content
pmccoolon Forum topicPizza dough won't stretch and will tear... what to do plz...? Newbie - Letting dough rest before attempting to stretch itKatnathon Forum topicPizza dough won't stretch and will tear... what to do plz...? Newbie
- That dehydrator
dabrownmanon Blog postSprouted Sourdough White Bread - A New Style SFSD - Only make 1 bottle of
dabrownmanon Blog postNew Years Eve Pizza
- My loaf came out great!
Cher504on Blog postDurum Tangzhong Bread Act II - Very nice bread all
dabrownmanon Blog postLearning to Love the Long Cold Proof
- Acetone smells like ...
drogonon Forum topicAcetone smell in starter - cover it with an aluminium tent
Mini Ovenon Forum topichow much time to bake a loaf? - My limited experiance
Big Benon Forum topicAcetone smell in starter - For everyAnonymouson Forum topicStarter has lost its love
- Have you tried these two sites?richkaimdon Basic pageBook Reviews
- try calling these peoplerichkaimdon Forum topicanvil mixer parts
- Thanks for sharing your setup
marseilleon Forum topicAnother microbakery oven question - Great bread. I like the
Isand66on Forum topicSprouted Emmer with Maple and Beer - Tartine 3 - Weather in Vegas was nice.
Isand66on Blog postNew Years Eve Pizza
- How much Starter do you have?Anonymouson Forum topicStarter has lost its love
- Waterlogged?
rubyyarnon Forum topicStarter has lost its love - slow, how much less than 12 hrs?
Mini Ovenon Forum topicCracked sourdough loaf
- Yup, very wet
Mini Ovenon Forum topicStarter has lost its love
- I'll work out the mathsAnonymouson Forum topicStarter has lost its love
- library paste
Mini Ovenon Forum topicStarter has lost its love
- Three of mine...
drogonon Forum topicThree amigos bread
- Your starter is very high hydrationAnonymouson Forum topicStarter has lost its love
- Experimenting with this recipe at different hydrationWartfaceon Forum topicJason's Quick Coccodrillo Ciabatta Bread
- If your main problems are adoughookeron Forum topicTroubleshooting to adjust cooking temp/time
- down under
yozzauseon Blog postEverything is different at Varda’s - Vermont sourdough with whole wheat
leslierufon Blog postThe Story of Ermintrude - Those are real beauties!
Edo Breadon Blog postLearning to Love the Long Cold Proof - When to Knead? When to Fold?
Wannabeon Forum topicStretch and fold method - Thanks, both of you! I'mmertme36on Forum topic24 Hour Starter Rise
- Unless it has mold it just needs foodpretteddaon Forum topicAcetone smell in starter
- Sorry for the late comment.
Isand66on Blog postSprouted Sourdough White Bread - A New Style SFSD
- Hi Cherie,Sorry for not
Isand66on Blog postDurum Tangzhong Bread Act II
- I just wanted to post backMelesineon Forum topicgrain mill below 32 for days, how long to warm up?
- Legally ( in the US) anyMelesineon Forum topicWhat do I actually have when I mill whole grain berries?
- Congratulations, your commentiboron Forum topicThe Five Pointed Maze Bread Braid.Dough and Bake.
- Thanks.
drogonon Forum topicThree amigos bread
- So it seems that my starterchellon Forum topicCracked sourdough loaf
- 490 ml liquid sourdough (50%
Abelbreadgalleryon Forum topicThree amigos bread - link to visual that answers question #1Healthychefabon Forum topicWhat do I actually have when I mill whole grain berries?
- Hydration..
drogonon Forum topicThree amigos bread
- will do later today
leslierufon Blog postThe Story of Ermintrude
- Feed it.
drogonon Forum topicAcetone smell in starter
- Trying againcathieon Forum topicTiming sourdough retard
- Let us know how it goescathieon Forum topicTiming sourdough retard
- I use this path to a sour tasterichkaimdon Forum topicAcetone smell in starter
- Makes senserunner1on Forum topicTiming sourdough retard
- don't worryFordon Forum topicAcetone smell in starter
- Is something not working for you at the moment?cathieon Forum topicTiming sourdough retard
- Really catches the eye. Adds
Edo Breadon Forum topicThe Five Pointed Maze Bread Braid.Dough and Bake.