Recent Forum and Blog Comments
- I use the larger of the round coiled wicker one and instead
AnnaInNCon Forum topicVisiting SFBI - It is tempting to play aroundrhodriharrison Forum topicPlease advise me on sourdough starter
- I would say 50% hydration isrhodriharrison Forum topicKneading questions
- VideosVogelon Blog postSome success!!!
- If you are thinking of
mrfroston Forum topicBannetons in France? - or the classic...
Mini Ovenon Blog postWalnut Levain - Making your own malt
Mini Ovenon Forum topickaiser roll recipe on left panel
- see this websitewwon Forum topicBannetons in France?
- Brotformen
Jaydoton Forum topicBannetons in France? - I use the bannetons both with
noonesperfecton Forum topicVisiting SFBI - Malt powder from barley?Bread Buddyon Forum topickaiser roll recipe on left panel
- Oh gosh! I finally see the question!
Mini Ovenon Forum topicHydration: wateriness or liquidiness?
- Thank You Hans! Overripen Rye
Mebakeon Blog postHansJoakim's seeded levain - I would still like to know
mrfroston Blog postMaking Cemitas: Great Sandwich Rolls from Puebla, Mexico
- Great looking levain, Khalid!hansjoakimon Blog postHansJoakim's seeded levain
- Congrats on another huge success
jysloueyon Blog postI heart Macarons (updated 3rd July 2011 with Rosewater Buttercream Macarons) - Congrats on another huge success
jysloueyon Blog postI heart Macarons (updated 3rd July 2011 with Rosewater Buttercream Macarons)
- Thank you, Akiko.. i just
Mebakeon Blog postHamelman's WW Multigrain **levain only
- puff pastryfayeeon Forum topicflaky dough
- Question re s&f
jysloueyon Forum topicKneading questions
- Wow!MadAboutB8on Blog postSourdough Carrot Cake and Carrot Cake Sourdough Bread - no, I did NOT put cake in the bread dough
- hot lemon lava cakefayeeon Forum topichot lemon lava desserts
- It's very encouraging
jysloueyon Blog postSome success!!!
- Welcome to the site,MadAboutB8on Blog postThe Journey Begins
- what does increase in feeding do?
Mini Ovenon Forum topicHelp I think my starter is not well
- wetness/hydration same in context of lean doughs?Chuckon Forum topicHydration: wateriness or liquidiness?
- I use little oil
Mini Ovenon Forum topicOIL or NO OIL in bread
- Back to 71Anonymouson Forum topicHelp I think my starter is not well
- No problem, glad to help
Mini Ovenon Forum topicHelp I think my starter is not well
- More on crust and crumb
dmsnyderon Forum topicA Visit to Tartine - Yeppers.
Yumaramaon Forum topicHelp I think my starter is not well - So ....Anonymouson Forum topicHelp I think my starter is not well
- Absorbent fibers and unvarnished baskets.
Mini Ovenon Forum topicBannetons--cheap!
- keep your starter small while the yeasts are building
Mini Ovenon Forum topicHelp I think my starter is not well
- Thanks, David! It is an honor
longhornon Forum topicA Visit to Tartine - ... it took forever -fisherson Blog postfreezing dough a bust!
- So ... tonightAnonymouson Forum topicHelp I think my starter is not well
- It is better to have a healthy starter
Mini Ovenon Forum topicPlease advise me on sourdough starter
- Peter Reinhart's Artisan Bread Everydaymadrubyon Basic pageBook Reviews
- Welcome!
dmsnyderon Blog postThe Journey Begins
- Beautiful crust and crumb, Jay!
dmsnyderon Forum topicA Visit to Tartine
- Maybe not.Anonymouson Forum topicOIL or NO OIL in bread
- Enrichments are actually unusual.Anonymouson Forum topicOIL or NO OIL in bread
- As they say "It's in the mail" LOLRonRayon Forum topicDoubling the starter
- Ah i see Mini!rhodriharrison Forum topicPlease advise me on sourdough starter
- maybe overmixed
Frankoon Forum topicWhy did this dough go so wrong? - Agreed! most don't realize that by chilling a new starter
Mini Ovenon Forum topicPlease advise me on sourdough starter
- The Videoronnie gon Blog post"Third and Fourth" attempts and "Not Too Good at Maths"
- My starter must be fineronnie gon Forum topicDoubling the starter
- Linen QuestionAnonymouson Forum topicBannetons--cheap!