Recent Forum and Blog Comments
- Claypot not a replacement for shaping
RobynNZon Forum topicThose damn big holes! - Do you know why? It sayshamletcaton Forum topicSourdough and diabetes?
- Oh. I had no idea that I washamletcaton Forum topicMy bread is too soft to cut!
- Thanks. I will give that ahamletcaton Forum topicLeaving starter without feeding it
- @hamletcat
Mini Ovenon Forum topicLeaving starter without feeding it - Malt as a Sweetener
Bob S.on Forum topicMalt powder and syrup - That thing
Wingnuton Blog postMy new Danish Bread Slicer - Now you are talking
Wingnuton Blog postWhite SD Bread
- Thank you and good luck!!
Mirkoon Forum topicI can't get those Richard Bertinet star shapes *sob* help - Mirko what a pretty looking star!
pepperparsleyon Forum topicI can't get those Richard Bertinet star shapes *sob* help - I'm diabeticPaddyLon Forum topicSourdough and diabetes?
- Try first with bigger pieces
Mirkoon Forum topicI can't get those Richard Bertinet star shapes *sob* help
- try with only 1/3 cup of water
Mini Ovenon Forum topicMy bread is too soft to cut!
- sounds good!
Mini Ovenon Forum topicI need some starter help!
- I agree! Pizza exercises all the teeth!DavidEFon Forum topicWe need to get this guy
- Textbooks, SFBI, Rainbow
emkayon Forum topicGreetings from foggy San Francisco! - I love the quote Wild-Yeast.
emkayon Forum topicGreetings from foggy San Francisco!
- Active Dry Yeast is
dabrownmanon Forum topicWork days - Sourdough country loaf - I retarded two loaves fromBakingmadtooon Forum topicRetarding dough at temperatures above 40 degrees
- If you don't make huge batches of bread no
dabrownmanon Forum topicNutriMill or WonderMill
- Some of the best
dabrownmanon Forum topicThose damn big holes!
- Thankyou!MBaadsgaardon Forum topicThose damn big holes!
- Each slice if bread is roughly equal
dabrownmanon Forum topicSourdough and diabetes?
- Found this link that mighttchismon Forum topicSourdough and diabetes?
- Ordered the KoMolew_con Forum topicNutriMill or WonderMill
- I have used a dedicatedtchismon Forum topicRetarding dough at temperatures above 40 degrees
- So it is just because you donhamletcaton Forum topicSourdough and diabetes?
- From what I have read itBakingmadtooon Forum topicSourdough and diabetes?
- Diastatic Malt vs Non-Diastatic Malt
Antilopeon Forum topicHow is malt powder made? - Excellent!
Ric Snapeson Forum topicLava rock generated steam. - Thank you!
Maine18on Blog postFirst Time Posting, aka Recent & Random Bread Experiments - I look at the starter and resulting levain build
dabrownmanon Forum topicPercentage of sourdough starter?
- Are you feeding by weight
dabrownmanon Forum topicI need some starter help!
- I've got a test going today that is the same bread
dabrownmanon Blog postPoolish Calzones and Yeast Water Italian Bread
- I suggest this...richkaimdon Forum topicGreetings from foggy San Francisco!
- Woah there gunpowder
WoodenSpoonon Forum topicI need some starter help! - Shaping is pretty important as well
WoodenSpoonon Forum topicThose damn big holes!
- Yes, exactly that kind of S&Fmeirpon Forum topicThose damn big holes!
- Why reinvent the wheel?
breadbythecreekon Forum topicPercentage of sourdough starter? - Thinking about using thatCharSiuon Forum topicPercentage of sourdough starter?
- Thanks!CharSiuon Forum topicPercentage of sourdough starter?
- Sounds like just the kind oftrial and erroreron Forum topic100% Whole Wheat and Sourdough Science
- How much starter?Fordon Forum topicPercentage of sourdough starter?
- Lots of TFL'ers
dabrownmanon Forum topicLava rock generated steam.
- Patience!Fordon Forum topicI need some starter help!
- Wow!CharSiuon Blog postCroissant expedition - part III
- OK, y'all are getting to me.lew_con Forum topicNutriMill or WonderMill
- Really? then I am going toMBaadsgaardon Forum topicThose damn big holes!
- what i have discoveredjpattersonon Forum topic100% Whole Wheat and Sourdough Science
- I completely forgot toMBaadsgaardon Forum topicThose damn big holes!