Recent Forum and Blog Comments
- Hi Michael,SueVTon Blog postStrawberry, Chocolate and Caramel Panettone
- Do you have air conditioningSugarowlon Forum topicSourdough Bread suddenly tastes disgusting! HELP
- Not a big deal. I wasPeternumnumson Forum topicAging Oxidizing Freshly Ground Whole Wheat Flour
- Which author and which book?Sugarowlon Forum topicSourdough is used to reduce phytate though phytase activity
- Tops are currently 2cm thick.Mad_Kiwion Forum topicShrinking Pastry
- The reason the pies on theMad_Kiwion Forum topicShrinking Pastry
- Here's what I'm after.Mad_Kiwion Forum topicShrinking Pastry
- Aspects
mwilsonon Blog postStrawberry, Chocolate and Caramel Panettone - You're fine thenclevinson Forum topicIs this mold or is it a very weird hooch?
- A link please?
GaryBishopon Forum topicSourdough is used to reduce phytate though phytase activity - What about not using the tray?
Mini Ovenon Forum topicShrinking Pastry - Red rye malt and other inconsistencies
alcophileon Forum topicAging Oxidizing Freshly Ground Whole Wheat Flour - Hundredweight = 100 lbs; also My Bad!
alcophileon Forum topicAging Oxidizing Freshly Ground Whole Wheat Flour
- Thank you, mariana.That is
Rockon Forum topicAging Oxidizing Freshly Ground Whole Wheat Flour - For future readers.
idaveindyon Blog postFirst bake at 6000 ft - Lemon juicemarianaon Forum topicAging Oxidizing Freshly Ground Whole Wheat Flour
- Unfortunately, it is. The
alcophileon Forum topicAging Oxidizing Freshly Ground Whole Wheat Flour
- You think?
Yiteoton Forum topicIs this mold or is it a very weird hooch? - Delicious
pulon Blog postFresh Garden Pepper and Cheddar Sourdough - ISO RofcosHolmesteadFarmson Forum topic2 Rofco B40 ovens for sale
- Smell
rondayvouson Forum topicStarter gone bad? - You may have already found this but ...
rondayvouson Forum topicOver proofing in under an hour
- As others have suggested
rondayvouson Forum topicSourdough Bread suddenly tastes disgusting! HELP
- Starch Damage
rondayvouson Forum topicAging Oxidizing Freshly Ground Whole Wheat Flour
- Do you have photos or a linksemolina_manon Forum topicShrinking Pastry
- Could be
rondayvouson Forum topicAging Oxidizing Freshly Ground Whole Wheat Flour
- FIrst link is behind a paywall?
rondayvouson Forum topicAging Oxidizing Freshly Ground Whole Wheat Flour
- Failure to attribute author of book.
rondayvouson Forum topicAging Oxidizing Freshly Ground Whole Wheat Flour
- Congratulations on your first
Benitoon Blog postFirst bake at 6000 ft - Best of luck John!Benny
Benitoon Blog postopportunity knocks!
- Wortmarianaon Forum topicHow I make 'sourwort'
- Although I am using aMad_Kiwion Forum topicShrinking Pastry
- Thank for the reply. Yes IMad_Kiwion Forum topicShrinking Pastry
- I leave it in the fridgeMad_Kiwion Forum topicShrinking Pastry
- Any venting holes
Mini Ovenon Forum topicShrinking Pastry
- Adding an egg will make it tough
Mini Ovenon Forum topicApple Pie and Lactose Intolerant
- question on flas "Note 2"
jo_enon Forum topicHow I make 'sourwort' - Good luck! Looks great.semolina_manon Blog postopportunity knocks!
- How much rest time issemolina_manon Forum topicShrinking Pastry
- Credits
justkeepswimmingon Blog postFirst bake at 6000 ft - I found a couple of ideas
justkeepswimmingon Forum topicSave energy by baking bread on top of the stove in a Dutch Oven
- Found the answerPeternumnumson Forum topicAging Oxidizing Freshly Ground Whole Wheat Flour
- Found the answerPeternumnumson Forum topicOver proofing in under an hour
- Well done, Joe!marianaon Forum topicHow I make 'sourwort'
- Geniusknormieon Blog postFirst bake at 6000 ft
- I dont think it was the starterPeternumnumson Forum topicOver proofing in under an hour
- Recent shared experiencePeternumnumson Forum topicAging Oxidizing Freshly Ground Whole Wheat Flour
- flas refresh in thermos 12-19h
jo_enon Forum topicHow I make 'sourwort'
- Thanks for the post. I amPeternumnumson Forum topicAging Oxidizing Freshly Ground Whole Wheat Flour
- Gotcha!I am always going forPeternumnumson Forum topicOver proofing in under an hour