Recent Forum and Blog Comments
- when to add water
anandaon Forum topicFrench terms - warning: It makes a sour bread!
Mini Ovenon Forum topicHas anybody used old rye bread to feed your starter? - Hi MmeZeeZee
Mini Ovenon Forum topicFrench Flour conversions to American Flour
- Sorry about your teeth, dsoleil.
dmsnyderon Blog postBagels from BBA - Thanks, Michelle!
dmsnyderon Blog postBagels from BBA
- Gradual introduction of flour
Mini Ovenon Forum topicSpreading the starter....
- Be careful. Sourdough rising
mrfroston Forum topicsour dough bread in bread machine - Thanks for your input.cyalexaon Forum topicSpreading the starter....
- Do you have a starter?Ambimomon Forum topicsour dough bread in bread machine
- Email Efforts Under Way
flournwateron Forum topicRosetta Stamp - Hidden Treasure
flournwateron Forum topicRosetta Stamp
- PR Does it Again
flournwateron Forum topicMiche
- Thanks!
vardaon Blog postDay 7 - Hamelman sourdough 5% rye - This feeding schedule would underfeed
Mini Ovenon Forum topicSpreading the starter....
- yes - mature levain
vardaon Blog postDay 7 - Hamelman sourdough 5% rye
- clay pots
cgmeyer2on Forum topicflower pot pizza - Try slowly introducing the WW with the reg. starter flour
Mini Ovenon Forum topicSpreading the starter....
- My pizza sauce recipeAussie Peteon Forum topicFirst attempt at new pizza dough recipe and first photo post
- Light Ryebobkay1022on Forum topicKitchen Aid Rye Recipe
- Hello and thank you Jacknitzron45on Forum topicMy dough had too much memory
- Thanks for these posts (and the bread looks amazing)kdwnncon Blog postDay 7 - Hamelman sourdough 5% rye
- Bagel recipe in BBA & C&CM2on Blog postBagels from BBA
- Likewise, you can see the origin of
Yumaramaon Forum topicFrench is the language of bread - bassinage/ 2Bee18on Forum topicFrench terms
- They look good to me!
wallyon Blog postDay 7 - Hamelman sourdough 5% rye - bassinageBee18on Forum topicFrench terms
- Too much glutenJanknitzon Forum topicMy dough had too much memory
- The gluten in the dough acts
mrfroston Forum topicMy dough had too much memory
- Some advice I was given byAnonymouson Forum topicStarter won't grow
- Glad I could helpNiashion Forum topicSusans Norwich sourdough bread
- Bump the ratio to 1:2:2bobbywilson0on Forum topicStarter won't grow
- They are for stamping
mrfroston Forum topicRosetta Stamp
- Baking method
SylviaHon Forum topicCiabatta Rolls - Time andAnonymouson Forum topicCiabatta Rolls
- More (wild) yeasts on/in the
mrfroston Forum topicStrange Behavior of a young starter
- Not enough fedingSnDBrianon Forum topicStarter won't grow
- I'll just add that I usually
mrfroston Forum topicKitchen Aid Rye Recipe
- Light ryebobkay1022on Forum topicKitchen Aid Rye Recipe
- Try using KA master weight
mrfroston Forum topicKitchen Aid Rye Recipe
- Seinfeld's BabkaBoboshempyon Blog postPR’s Brown Sugar Cinnamon Babka
- oven spring
wallyon Blog postBagels from BBA
- Does mine look like his?Boboshempyon Blog postPR’s Brown Sugar Cinnamon Babka
- slice
nicodvbon Forum topicColomba with poolish - Light Ryebobkay1022on Forum topicKitchen Aid Rye Recipe
- For the German Bakers-MmeZeeZeeon Forum topicFrench Flour conversions to American Flour
- Thanks for the idea, but I'd
UnConundrumon Forum topicRosetta Stamp - One example of professional baking(video)
mrfroston Blog postOvenspring, again, and steaming method effects
- here's my plancyalexaon Forum topicSpreading the starter....
- 45 minutes stone heatingramat123on Blog postOvenspring, again, and steaming method effects
- Location
Floydmon Forum topicPosting details