Recent Forum and Blog Comments
- Thank you so much dabrownman,
PetraRon Forum topicHow do I know my stiff Starter needs / wants feeding... - Oh wonderful, thank you Janet
PetraRon Forum topicHow do I know my stiff Starter needs / wants feeding...
- wow so many replies!HPoiroton Forum topicGetting my dough to hold it's shape
- Hamletcat, It is mybarryvabeachon Forum topicmilled grain vs. commercial bread flour
- Sorry, forgot to add. If you
ExperimentalBakeron Forum topicHow do I know my stiff Starter needs / wants feeding... - Are you making a desem-like
ExperimentalBakeron Forum topicHow do I know my stiff Starter needs / wants feeding...
- Katnath, when you computedbarryvabeachon Forum topicPizza using levain vs yeast
- Keep the jar!
Edo Breadon Forum topicHow do I know my stiff Starter needs / wants feeding... - 65%
Nickisafoodieon Forum topicPizza using levain vs yeast - Here is what i do to build my starter ready for the
dabrownmanon Forum topicHow do I know my stiff Starter needs / wants feeding... - This is a very tasty
dabrownmanon Blog postLucy’s Take on Einstein’s Swabian Potato Bread - Schwäbisches Kartoffelbrot
- Petra,If your starter domes
Janetcookon Forum topicHow do I know my stiff Starter needs / wants feeding... - I did that today, I baked one
PetraRon Forum topicAvoiding over proofing when making multiple loaves
- I watched a tutorial on
PetraRon Forum topicLactobacillus versus Acetobacter
- So if I would use 50g Starter
PetraRon Forum topicHow do I know my stiff Starter needs / wants feeding...
- scone-typePaddyLon Forum topicAutolysis & soda bread
- So it is ready for baking
PetraRon Forum topicHow do I know my stiff Starter needs / wants feeding...
- I'm sureAnonymouson Forum topicmilled grain vs. commercial bread flour
- Thanks!
JessicaW3on Forum topicAvoiding over proofing when making multiple loaves - I try to feed my stiff
Janetcookon Forum topicHow do I know my stiff Starter needs / wants feeding...
- Your stiff starter is readycranboon Forum topicHow do I know my stiff Starter needs / wants feeding...
- thanks for the suggestions. IKatnathon Forum topicPizza using levain vs yeast
- You could useAnonymouson Forum topicAvoiding over proofing when making multiple loaves
- InterestingAnonymouson Forum topicLactobacillus versus Acetobacter
- Oh ok. I am using it ashamletcaton Forum topicmilled grain vs. commercial bread flour
- If you visualise a firm
mwilsonon Forum topicLactobacillus versus Acetobacter - Salted chocolate rye cookies need to coolJanet Yangon Forum topicSalted Chocolate Rye Cookies from Tartine 3
- Thanks so much! So you would
JessicaW3on Forum topicAvoiding over proofing when making multiple loaves
- Yup, I'd say it's about right.
Mini Ovenon Blog post100% Rye - I add "flour" like that,jkandellon Forum topicmilled grain vs. commercial bread flour
- MWilson:Bob Marleyon Forum topicLactobacillus versus Acetobacter
- Bulk times
baybakinon Forum topicI am such an Idiot, why did I do that ? - Lucy loves this challenge so much
dabrownmanon Blog postCHALLENGE FOR FELLOW BAKERS - A BREAD FOR THE KNIGHT WITH THE IRON HAND
- Did not add more water
Felilaon Forum topicReport on the rice flour experiment - I don't grind my own flour
Antilopeon Forum topicmilled grain vs. commercial bread flour - For a sourdough pizza dough
baybakinon Forum topicPizza using levain vs yeast
- Forget Acetobacter.
mwilsonon Forum topicLactobacillus versus Acetobacter
- The berries are hard springhamletcaton Forum topicmilled grain vs. commercial bread flour
- Thanks for your kind comment,
milhomandiocaon Blog postBaguette scoring practice - Mighty TastyAnonymouson Blog postLucy’s Take on Einstein’s Swabian Potato Bread - Schwäbisches Kartoffelbrot
- I think that isAnonymouson Forum topicAutolysis & soda bread
- No question about it.
dabrownmanon Blog postYeast Water Whole Grain Breakfast Rolls w/ Snockered Fruit and Dark Chocolate
- Real hydration?
dmsnyderon Forum topicGetting my dough to hold it's shape - That's why I was thinking of
rozeboosjeon Forum topicAutolysis & soda bread - Reason I'm asking is that
rozeboosjeon Forum topicAutolysis & soda bread
- Bread FlourAnonymouson Forum topicmilled grain vs. commercial bread flour
- Glad it worked out
dabrownmanon Forum topicReport on the rice flour experiment
- You canAnonymouson Forum topicAvoiding over proofing when making multiple loaves
- It looks like you are definitely getting there!
dmsnyderon Blog postBaguette scoring practice
- Both create sourAnonymouson Forum topicLactobacillus versus Acetobacter