Recent Forum and Blog Comments
- Interesting about thedoughookeron Forum topiccottage food law, packaging and farmers markets
- You are getting there very quickly
dabrownmanon Blog post36 Hour Baguette - Slow the rise and use only 1Bob Marleyon Forum topicIm back for more proofing help
- Thanks Karin. I will try my
Isand66on Blog postIan's Oat Porridge Bread - Google Docs Spreadsheet
BetsyMePoochoon Forum topicWhy is Leaven not calculated in the Hydration Percentage? - Percentage Pre-ferments.....
BetsyMePoochoon Forum topicWhy is Leaven not calculated in the Hydration Percentage?
- Yes winter is coming in but
yozzauseon Blog post1/3 wholemeal with sprouted malted rye berries sour dough - the grain went in whole and
yozzauseon Blog post1/3 wholemeal with sprouted malted rye berries sour dough
- Hi Varda and JanetThe grains
yozzauseon Blog post1/3 wholemeal with sprouted malted rye berries sour dough
- Liability is a concern
David Esq.on Forum topiccottage food law, packaging and farmers markets - If you are doing no knead SD
dabrownmanon Forum topicStick just-fed starter back into fridge to slow it down?
- True, maybe I will report
bbegleyon Blog postNatural Leaven Vienna Bread - Thanks guys.
WoodenSpoonon Blog postPortland Pumpernickel. - Let's see how long it takes to fix.
dabrownmanon Blog postPortland Pumpernickel.
- unfamilar
baybakinon Blog postNatural Leaven Vienna Bread - So I'll use less water andBob Marleyon Forum topicQuestion five-day old starter
- I have learned that the Flour
PetraRon Forum topicQuestion five-day old starter - Not sure thatAnonymouson Blog postFarmer's Market Week 33 (Sesame Wheat) + Tuesday Bake
- Forkish country.
bbegleyon Blog postPortland Pumpernickel.
- Do you think incorporating
bbegleyon Blog postNatural Leaven Vienna Bread
- unexpected email conversation
vardaon Blog postFarmer's Market Week 33 (Sesame Wheat) + Tuesday Bake - Thanks IanAnonymouson Blog postFarmer's Market Week 33 (Sesame Wheat) + Tuesday Bake
- math
valereeeon Forum topicStick just-fed starter back into fridge to slow it down? - I suppose you could
dabrownmanon Blog postPain Au Bacon with 45% Whole Grain
- great starter
valereeeon Forum topicStick just-fed starter back into fridge to slow it down?
- Mike,You're further along onmadmoravianon Forum topiccottage food law, packaging and farmers markets
- Hehepstroson Forum topicKneading Rye
- Cut it even moreDavidEFon Forum topicStick just-fed starter back into fridge to slow it down?
- Thanks
David Esq.on Blog postMigrating to whole grains - Tartine Whole Wheat
- You have a great starter!
dabrownmanon Forum topicStick just-fed starter back into fridge to slow it down?
- Waste starterDavidEFon Forum topicStick just-fed starter back into fridge to slow it down?
- Warmth
cerevisiaeon Blog postMigrating to whole grains - Tartine Whole Wheat - That's a lot of nutritionaljkandellon Blog postMarcel's Grandmother's Spelt Bread (Dinkelbrot)
- I believe the progression is
cerevisiaeon Blog postMigrating to whole grains - Tartine Whole Wheat
- wastebikeprofon Forum topicStick just-fed starter back into fridge to slow it down?
- wastebikeprofon Forum topicStick just-fed starter back into fridge to slow it down?
- I think that depends on your
cerevisiaeon Forum topicAnoher reason to avoid bad
- Wow
cerevisiaeon Forum topicA little fun with fougasse
- 63% hydration
baybakinon Blog postNatural Leaven Vienna Bread
- bikeprof, sorry -- I usually
valereeeon Forum topicStick just-fed starter back into fridge to slow it down?
- follow upbikeprofon Forum topicStick just-fed starter back into fridge to slow it down?
- Wow ! Great lift for
dabrownmanon Blog postNatural Leaven Vienna Bread
- math and sourdough
valereeeon Forum topicStick just-fed starter back into fridge to slow it down?
- 3-stage starter build
valereeeon Forum topicStick just-fed starter back into fridge to slow it down?
- Why put the L&T on the bread when...
David Esq.on Blog postPain Au Bacon with 45% Whole Grain
- doubled in 2 hours
valereeeon Forum topicStick just-fed starter back into fridge to slow it down?
- That is very cool.
David Esq.on Forum topicA little fun with fougasse
- I will be curious to see if
Janetcookon Blog post1/3 wholemeal with sprouted malted rye berries sour dough - Thanks!
baybakinon Blog postNatural Leaven Vienna Bread
- Thanks! I'll post a crumb
baybakinon Blog postNatural Leaven Vienna Bread