Recent Forum and Blog Comments
- Co-substratesYenForYangon Forum topicLactic Acid Fermentation in Sourdough
- Commercial Crustslouiscohenon Forum topicHave I stumbled across the secret to...
- No Worse Than Beforelouiscohenon Forum topicWorkday 100% Whole Wheat - Latest Attempt
- I decided to order the book
Econprofon Blog postPane di Farro - Change only one variable at a time
Mini Ovenon Forum topicSour Rye - Still no crackle - Welcome to TFL!clazar123on Forum topicHi Everyone
- Found a recipe almost identical
Mini Ovenon Forum topicSour Rye - Still no crackle
- Ok
Pizzafreakon Forum topicOiling a proofing bowl - Nice suggestion!!! Tnks😄
Pizzafreakon Forum topicOiling a proofing bowl
- Week 3
tziganeon Forum topicStarting again for the new year - Like this high hydration rye?
Mini Ovenon Forum topicSour Rye - Still no crackle
- It looks fine to me, but whatbarryvabeachon Forum topicWorkday 100% Whole Wheat - Latest Attempt
- Vital wheat glutin and cracks on the ryedkasakitis@yahoo.comon Forum topicSour Rye - Still no crackle
- Acidity and pHjoegranzon Forum topicRebalancing Lievito Madre
- Seems like such a long time
mwilsonon Forum topicRebalancing Lievito Madre - Neanderthal cooking
alcophileon Forum topicCould this be considered bread? - Gorgeous loaf! I'm sure it
naturaleighon Blog postEinkorn loaf - Gorgeous loaf! I'm sure it
naturaleighon Blog postEinkorn loaf
- Seeded Bread
naturaleighon Forum topicCrazy whole grain/seed breads
- Thank you, Louis
Abeon Forum topicHave I stumbled across the secret to... - Sourdough Marathon Bread RecipeDarrylon Forum topicMarathon bread
- Thank you Alcophile
Abeon Forum topicMalt differences?
- Thanks Mariana
Abeon Forum topicMalt differences?
- Thanks AG!
albacoreon Blog postQuarter Sponge Revisited - No pictures of the LM floating, unfortunatelyjoegranzon Forum topicRebalancing Lievito Madre
- Thx, mariana!I've got
squattercityon Forum topicmaking malt syrup at home - Drop the vital wheat gluten
Mini Ovenon Forum topicSour Rye - Still no crackle
- Any pictures?
mwilsonon Forum topicRebalancing Lievito Madre
- Hey Dave K!I'm assuming by
squattercityon Forum topicSour Rye - Still no crackle
- It depends on the recipe, butartisanvegaearthon Forum topicHow much percentage of honey can be add in to the dough ?
- boudin fisherman's wharf sf
jo_enon Forum topicBest old School style SFSD? - Yes, you can use a glass orartisanvegaearthon Forum topicOiling a proofing bowl
- Homemade malt syrupmarianaon Forum topicmaking malt syrup at home
- 1. Lack of steam: Bakingartisanvegaearthon Forum topicGetting very tough crust
- It sounds like your dough isartisanvegaearthon Forum topicWhy does my sourdough taste less acidic when baked?
- Crumbcarynon Forum topicWorkday 100% Whole Wheat - Latest Attempt
- 1 more pic of spring (or lack of...)dkasakitis@yahoo.comon Forum topicSour Rye - Still no crackle
- Mail order
Mark Sealeyon Forum topicEinkorn and spelt flour sources, please - Great. You should be in good shape with Gavin's.
Debra Winkon Forum topicSuggestions for high protein, flavorful 100% whole wheat flour - Freeze-dried bean flakes
alcophileon Forum topicbean flour, buy or DIY?
- have fun
jo_enon Forum topicEinkorn and spelt flour sources, please
- grind beans
jo_enon Forum topicbean flour, buy or DIY?
- Amylase activity
alcophileon Forum topicMalt differences?
- Azure
Mark Sealeyon Forum topicEinkorn and spelt flour sources, please
- What do I need to grind them?whm1974on Forum topicbean flour, buy or DIY?
- Yes my guest loved it, but Iwhm1974on Forum topicCould this be considered bread?
- Sounds deliciousclazar123on Forum topicCould this be considered bread?
- No worriesclazar123on Forum topicSave my teeth!!
- Formula I am usingLmw4on Forum topicSuggestions for high protein, flavorful 100% whole wheat flour
- Busy weekend, so I opted forjoegranzon Forum topicRebalancing Lievito Madre