Recent Forum and Blog Comments
- 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
- No problem, hope you like it
baybakinon Blog postNatural Leaven Vienna Bread
- Like David said.
dabrownmanon Forum topicStick just-fed starter back into fridge to slow it down?
- Another wayDavidEFon Forum topicStick just-fed starter back into fridge to slow it down?
- Give it some timebikeprofon Forum topicStick just-fed starter back into fridge to slow it down?
- I'm pretty sure any bread with
dabrownmanon Blog postPain Au Bacon with 45% Whole Grain
- Doubled in 2 hrs?DavidEFon Forum topicStick just-fed starter back into fridge to slow it down?
- Great looking loaf!
bbegleyon Blog postNatural Leaven Vienna Bread - Here is whaat I do.
dabrownmanon Forum topicHow to store your Starter in the fridge?
- Great bread
hanseataon Blog postIan's Oat Porridge Bread - I don't find reading all capsMelesineon Forum topicQuestion about Ankarsrum
- It depends
hanseataon Forum topicHow to store your Starter in the fridge?
- NiceAnonymouson Blog postPain Au Bacon with 45% Whole Grain
- Thanks, IanI appreciate your
Mebakeon Blog post36 hour Rye Pain au levain - Great looking loaves as usual
Isand66on Blog postFarmer's Market Week 33 (Sesame Wheat) + Tuesday Bake - Welcome to the TFL Leah. It
Isand66on Blog postlessons learned
- So glad you gave this a try
Isand66on Blog post36 hour Rye Pain au levain
- Did you grind them before
Isand66on Blog post1/3 wholemeal with sprouted malted rye berries sour dough
- Wonderful rolls and rye Derek
Isand66on Blog post1/3 wholemeal with sprouted malted rye berries sour dough
- Beautiful looking bread.
Isand66on Blog postNatural Leaven Vienna Bread
- Beautiful looking bread.
Isand66on Blog postNatural Leaven Vienna Bread
- Great looking bread. I've
Isand66on Blog postPain Au Bacon with 45% Whole Grain
- Amen
lepainSamidienon Blog postNatural Leaven Vienna Bread - of course it's necessary
nicodvbon Forum topicBulk fermentation in enriched doughs - Hi AndyThank you for yourghazion Forum topicKneading Rye