Recent Forum and Blog Comments
- Your breadsalmaon Blog postCAphyl's SD Variation
- try just the rice flourAnonymouson Forum topicBaneton disaster
- Many thanks for all theMCWon Forum topicBaneton disaster
- Thank you for your input. itsghazion Forum topicHow much starter is too little?
- rice flour works wonderfullyAnonymouson Forum topicBaneton disaster
- I keep myghazion Forum topicHow much starter is too little?
- what rice flour are you using?Anonymouson Forum topicBaneton disaster
- Beautiful, beautiful, beautiful....ANNA GIORDANIon Blog postA year in bread
- Congratulations Varda!Sydon Blog postA year in bread
- that is just a dream for me.
leslierufon Blog postWOW!! - Happy for you!
Mini Ovenon Blog postWOW!! - I would use only
Mini Ovenon Forum topicDifferences between potato water and filtered
- Sounds like over-proofing
Mini Ovenon Forum topicBaneton disaster
- I should also mention that Itimbit1985on Forum topicStarter a la Tartine
- Possibilities
lepainSamidienon Forum topicStarter a la Tartine - Perfect. Is there an idealtimbit1985on Forum topicChanging hydration for wholegrain flours...?
- Start with pure rye flour,timbit1985on Forum topicStarter a la Tartine
- Looks greatnmygardenon Blog postCAphyl's SD Variation
- Oh, no!nmygardenon Forum topicBaneton disaster
- I flour my bannetons with
PetraRon Forum topicBaneton disaster - Thanks Paul
vardaon Blog postA year in bread - Quite an accomplishment, Varda
pmccoolon Blog postA year in bread - Thank you Salma! -Varda
vardaon Blog postA year in bread
- sharp eye
vardaon Blog postA year in bread
- What a beaut! Nice to see
Song Of The Bakeron Blog post50 Percent Whole Grain 25 Percent Sprouted 9 Grain SD with Whey - Thanks! Ok..not sure why the
Song Of The Bakeron Blog postHappy Holidays TFL'ers With Some Sourdough
- Hey dabrowny. Sounds like
Song Of The Bakeron Blog postHappy Holidays TFL'ers With Some Sourdough
- To properly calculatedoughookeron Forum topicSourdough problem
- I use 15% to 40% natural levain in most sourdoughs
davidg618on Forum topicHow much starter is too little? - Your dedication is impressivesalmaon Blog postA year in bread
- I probably make dough wetter than most
dabrownmanon Forum topicChanging hydration for wholegrain flours...? - I use potato water in potato breaddeblacksmithon Forum topicDifferences between potato water and filtered
- A couple or 3 days in the fridge should be ok
dabrownmanon Forum topicDifferences between potato water and filtered
- It all looks fabulous
dabrownmanon Blog postA year in bread
- The bread looks grand... so
dabrownmanon Blog postHappy Holidays TFL'ers With Some Sourdough
- Wonderful Loaves
dablueson Blog postHappy Holidays TFL'ers With Some Sourdough - my pleasureAnonymouson Forum topicSourdough problem
- sourdough problemmclean08on Forum topicSourdough problem
- ok let's analyse thisAnonymouson Forum topicSourdough problem
- you need tobaliw2on Forum topicDifferences between potato water and filtered
- Hi AbeThe recipe is one Imclean08on Forum topicSourdough problem
- have a feeling I know what you've done wrongAnonymouson Forum topicSourdough problem
- what's your sourdough recipe?Anonymouson Forum topicSourdough problem
- Hi mixinator, yes 9g saltmclean08on Forum topicSourdough problem
- sourdough problemmclean08on Forum topicSourdough problem
- Whole Wheat FlourFordon Forum topicChanging hydration for wholegrain flours...?
- Are you adding salt to yourdoughookeron Forum topicSourdough problem
- Thank you salma. These
Song Of The Bakeron Blog postHappy Holidays TFL'ers With Some Sourdough
- P.s.salmaon Blog postHappy Holidays TFL'ers With Some Sourdough
- Merry Christmassalmaon Blog postHappy Holidays TFL'ers With Some Sourdough