Recent Forum and Blog Comments
- I’ve blocked the vents,
doughbroon Forum topicBaking stone vs. dutch - I love the flavour and colour
Benitoon Blog post100% Stoneground Whole Wheat Hokkaido Sourdough Milk Bread - Thanks for explaining!Joanna Sheldonon Blog post100% Stoneground Whole Wheat Hokkaido Sourdough Milk Bread
- Beautiful!Joanna Sheldonon Blog post100% Stoneground Whole Wheat Hokkaido Sourdough Milk Bread
- Itjb
greyoldchiefon Forum topicQuestion about ITJB - That is a good looking loaf
Benitoon Forum topicSingle score on batards results in teardrop shape
- Unwed starter recepie.Colleenscatena.on Forum topicanyone have a recipe using unfed starter?
- I had pretty much the same
Sourdough_Hobbyon Forum topicBaking stone vs. dutch - Great, but what's with the spelling?Joanna Sheldonon Blog postRouge de Bourdeaux & White Whole Wheat Sourdough
- Blocking the vents
JonJon Forum topicBaking stone vs. dutch - thank you
jo_enon Forum topicNaturally Soured Bread at 90F - See my post below.
trailrunneron Forum topicBaking stone vs. dutch - Check this link
trailrunneron Forum topicBaking stone vs. dutch
- Thank you!
Isand66on Blog postGuinness Harvest Grain SD Porridge Bread - Yes
Abeon Forum topicFWSY Overnight Country Brown (page 173) Failures - Help - Does "peaked" indicate it has risen as far as it isbig_weighton Forum topicFWSY Overnight Country Brown (page 173) Failures - Help
- Time it so
Abeon Forum topicFWSY Overnight Country Brown (page 173) Failures - Help
- Traveling later this week so no bakes this week...big_weighton Forum topicFWSY Overnight Country Brown (page 173) Failures - Help
- Starting to feel like I’m
doughbroon Forum topicBaking stone vs. dutch
- What it tells us
Abeon Forum topicFWSY Overnight Country Brown (page 173) Failures - Help
- I had similar problems…foodforthoughton Forum topicBaking stone vs. dutch
- Understood on watch dough, not clock...big_weighton Forum topicFWSY Overnight Country Brown (page 173) Failures - Help
- Yes. I remove the steam
doughbroon Forum topicBaking stone vs. dutch
- Keep this up
Abeon Forum topicFWSY Overnight Country Brown (page 173) Failures - Help
- That is good to know...big_weighton Forum topicFWSY Overnight Country Brown (page 173) Failures - Help
- Hamelman's Vermont Sourdough
Abeon Forum topicFWSY Overnight Country Brown (page 173) Failures - Help
- Do you remove the steamgavincon Forum topicBaking stone vs. dutch
- about the same!
jo_enon Blog postZoji SD: rusbrot CLAS, FLAS,TH-SD - crumb comparison; Sergey's 4-Day clas.
- Today i am doing your nobreadmakingon Forum topicDiscarding Sourdough Starter - No Discard Method Help
- Baking stone :(
doughbroon Forum topicBaking stone vs. dutch
- Dutch oven
doughbroon Forum topicBaking stone vs. dutch
- Feed what is needed - that
phazon Forum topicDoes fridging a starter change its microbiology? - ...
rondayvouson Forum topicDoes fridging a starter change its microbiology? - Looks moist and heartyAnother Girlon Blog postGuinness Harvest Grain SD Porridge Bread
- They look great with a good
Benitoon Blog postZoji SD: rusbrot CLAS, FLAS,TH-SD - crumb comparison; Sergey's 4-Day clas.
- Thank you very much 🙏🙏🙏🙏 they
Benitoon Blog postSpiced Orange Sourdough Sweet Rolls
- flour
Byron Tateon Forum topicHello - amazing
jo_enon Blog postSpiced Orange Sourdough Sweet Rolls
- Thank you Tony, it was great
Benitoon Blog postSpiced Orange Sourdough Sweet Rolls
- Looks delicious Benny
CalBeachBakeron Blog postSpiced Orange Sourdough Sweet Rolls - 100% Ryeslouiscohenon Forum topicRye Miche - "Bread" 3rd edition
- LOL thank you Ian, yes I have
Benitoon Blog postRosemary Pepper Potato Sourdough Hokkaido Milk Bread
- Very interesting. I'm going
squattercityon Forum topicRye Miche - "Bread" 3rd edition - Looks great...
CalBeachBakeron Blog postMadras Curry, Almond & Raisin Loaf
- Madras curry
Econprofon Blog postMadras Curry, Almond & Raisin Loaf - How do you develop gluten?
Econprofon Forum topicProblem with proofing...
- Understood on first time recipe.big_weighton Forum topicFWSY Overnight Country Brown (page 173) Failures - Help
- Are you sure you had proper
UnConundrumon Forum topicmaking this sourdough VENEZIANA middle uncooked - azure
jo_enon Forum topicSan Francisco: bulk buying flour for home made sourdough
- Yes there are large holes
Abeon Forum topicHow do I improve crumb structure?