Recent Forum and Blog Comments
- Starter drying for all
Our Crumbon Forum topicHow to keep my starter alive while I travel? - A 71% hydration dough in CanadaAnonymouson Forum topicHydration in Cook's Illustrated sourdough recipe
- How mmuch if the original starter did you
dabrownmanon Forum topicCarl's Starter - when to add - Do you use your dishwasher?Janet Yangon Forum topicTodays Packaged Yeast
- This idea of picking up local
Hippyteaon Forum topicCan I collect local San Fran yeast when I visit? - you were at 166-170% hydration before
dabrownmanon Forum topicCarl's Starter - when to add
- yikes. confused.
Shawna Mon Forum topicCarl's Starter - when to add - Thanks Bay
brednbrewon Forum topicTodays Packaged Yeast - These are brilliant!Only
Hippyteaon Blog postSourdough Crumpets
- Ah thank you very much forcidilonon Forum topicDelayed Oven Spring
- My first bagrl recipe had 56% hydration
dabrownmanon Forum topicHydration in Cook's Illustrated sourdough recipe
- Added 1/2 flour and 1/4 water
Shawna Mon Forum topicCarl's Starter - when to add
- You have access to a
baybakinon Forum topicTodays Packaged Yeast - I am definitely going to try
Hippyteaon Blog postSourdough Crumpets
- Carl's Starter Day 6
Shawna Mon Forum topicCarl's Starter - when to add
- Please tell me the kringle recipeclazar123on Forum topicHoliday Breads
- Feed equal weights of flour and water
dabrownmanon Forum topicCarl's Starter - when to add
- Now that I know that Lucy's head was the center of
dabrownmanon Blog postAncient Grain Sprouted Sourdough
- Funny thing is, they do giveyankeedaveon Forum topicHydration in Cook's Illustrated sourdough recipe
- Yes, in deed... Variety is
Apple Bettyon Forum topicRyetest Photos thread 2 - Not all Komos created equal
Our Crumbon Forum topicLearning my New Komo Grain Mill Settings
- Thanks for all of your wonderful responses!
PalwithnoovenPon Forum topicWhat kind of rye to stock? - You can also bake on a stone
dabrownmanon Forum topicDelayed Oven Spring
- just beautifuljeanoon Forum topicRyetest Photos thread 2
- You can also stiffen it up some to 66%
dabrownmanon Forum topicHow to keep my starter alive while I travel?
- Here is what I getmikeson Forum topicAmount of mixture per tin
- Ah Ha!
brednbrewon Forum topicTodays Packaged Yeast
- Variety is the spice of life.
Mini Ovenon Forum topicRyetest Photos thread 2 - Thanks for all of your wonderful responses!
PalwithnoovenPon Forum topicWhat kind of rye to stock?
- I got some granite too
Mini Ovenon Forum topicTodays Packaged Yeast
- Your words are music to my ears DavidEF :)
Sourdoughsmittenon Forum topicHow to keep my starter alive while I travel? - "Zee Krume" looks wonderful.
Apple Bettyon Forum topicRyetest Photos thread 2
- Thank you for the kind words.
Apple Bettyon Forum topicRye Test Week 7
- Thank You Mini
brednbrewon Forum topicTodays Packaged Yeast
- Better than working, it willDavidEFon Forum topicHow to keep my starter alive while I travel?
- These look very good and your
Apple Bettyon Forum topicHoliday Breads
- mmmmmmmmmmmmmmm
Kisegeron Blog postSprouted Wheat Porridge Bread with New Zealand Cheddar Cheese - Taking this full circle backjali86on Forum topicDelayed Oven Spring
- Late to the party
Kisegeron Blog postAncient Grain Sprouted Sourdough
- That's a keeper for sure!
Isand66on Forum topicRyetest Photos thread 2 - Looks absolutely deliciousAnonymouson Forum topicHoliday Breads
- I saw a truck this morning
Mini Ovenon Forum topicTodays Packaged Yeast
- Anything you can get your hands on!
Mini Ovenon Forum topicWhat kind of rye to stock?
- So it depends on what Komorockrash12@gmail.comon Forum topicLearning my New Komo Grain Mill Settings
- Nuts and/or Seeds and Rye
Mini Ovenon Forum topicRyetest Photos thread 2
- How much rye?
SCruzon Blog postBolder Boule - Beautiful, Betty!nmygardenon Forum topicRye Test Week 7
- If you measure how much yourArjonon Forum topicAmount of mixture per tin
- Wonderful!nmygardenon Forum topicHoliday Breads
- Very nice!
Floydmon Forum topicHoliday Breads