Recent Forum and Blog Comments
- Envy?sagharbormoon Blog postUpdated Kitchen - Photos
- Freeze ItPostal Grunton Forum topicWhy a starter in the first place?
- Hi-Protein flourRoyall Clarkon Forum topicUn-bleached flour
- Seems to me you could try
Mini Ovenon Forum topicUn-bleached flour - Possible AuthenticationPostal Grunton Forum topicWhy a starter in the first place?
- Also thanks for the tip on the yeast packets expiry dates!Newfieguyon Forum topicWhy a starter in the first place?
- You Can Do It!Postal Grunton Forum topicWhole wheat sourdough recipe - substituting AP and rye flour
- InterestingNewfieguyon Forum topicWhy a starter in the first place?
- Nonsense
flournwateron Forum topicWhy a starter in the first place? - Then don't add more than 1/4 c rye flour
Mini Ovenon Forum topicWhole wheat sourdough recipe - substituting AP and rye flour
- Yes, they seem to look ready
Mini Ovenon Blog postStarters - Are they ready?
- Wind Fall May Not be a Plus
flournwateron Forum topicWhy a starter in the first place?
- Wait until you hear onetananaBrianon Forum topicFinally - I heard my bread sing!!
- i use Bob's Red Mill organiceatbreadon Forum topici think this is an improved more open crumb....
- Authenticatiion Sought
flournwateron Forum topicWhy a starter in the first place?
- look over there!eatbreadon Forum topici think this is an improved more open crumb....
- moved to fridgelacunaon Forum topicCollapsing starter - not feeding enough? Double in bulk before or after deflation?
- well, the loaf didn't lasteatbreadon Forum topici think this is an improved more open crumb....
- well....eatbreadon Forum topici think this is an improved more open crumb....
- See this link
Nickisafoodieon Forum topicspeed and flour dustiness of impact vs stone mills (ie nutrimill vs fidibus) - The "before"Barbara Krausson Blog postUpdated Kitchen - Photos
- It takes four days to get aAOJon Forum topicWhy a starter in the first place?
- You say that now...punainenkettuon Forum topicWhy a starter in the first place?
- 4 days to make a starter!?!Newfieguyon Forum topicWhy a starter in the first place?
- Congratulations!
Mini Ovenon Forum topicFinally - I heard my bread sing!!
- Getting Started with StarterMarnion Forum topicWhy a starter in the first place?
- About oilEvaBon Blog postDoc Tracy Saves Arizona from attack of the CROB Blob
- 2 bits of advice here
anandaon Forum topicWhy a starter in the first place? - Possibly found something..00Eve00on Forum topicNumerous Corrections to Hamelman's BREAD
- Many Thanks!amaueron Forum topicHelp improve Swedish Sweet Rye bread Recipe (not limpa)
- HydrationNewfieguyon Forum topicWhy a starter in the first place?
- You have to share-Doc Tracyon Forum topici think this is an improved more open crumb....
- Wow this is all great info!Newfieguyon Forum topicWhy a starter in the first place?
- You stole my post, Mini!Doc Tracyon Forum topicHelp improve Swedish Sweet Rye bread Recipe (not limpa)
- My Great Grandmother's recipesmaxsonon Forum topicHelp improve Swedish Sweet Rye bread Recipe (not limpa)
- A couple of other point in sourdough's favor
davidg618on Forum topicWhy a starter in the first place? - Massive holes for a 100% whole wheattechieelectricon Forum topici think this is an improved more open crumb....
- Look at this member's work
anandaon Forum topicWhole Wheat Bread Texture
- Great information and pictures!dsoleilon Forum topicWFO construction questions
- I'd say you did an excellent
arloon Forum topici think this is an improved more open crumb.... - Nice, eatbread!
Mebakeon Forum topici think this is an improved more open crumb.... - Halfway with mine
bouleon Forum topicWFO construction questions - You have to know thescottsourdoughon Forum topicWhy a starter in the first place?
- Crispy crustpetercookon Forum topicFrench bread: times and temps
- I'm not joking!
Mini Ovenon Forum topicSourdough and metal-
- easier?
hutchndion Forum topicWhy a starter in the first place? - They are still drying.
Mini Ovenon Blog postmake your own diastatic malt
- Beautiful weekend!
SylviaHon Blog postPane Casareccio di Genzano for a Spring Al Fresco Dinner - :>)saraugieon Forum topicNumerous Corrections to Hamelman's BREAD
- They would then print the 11th edition
Mini Ovenon Forum topicNumerous Corrections to Hamelman's BREAD