Recent Forum and Blog Comments
- It is lighter
trailrunneron Forum topicRaisin Yeast Water Producing "Yogurty" Levains - There is no sour
trailrunneron Blog postYW 86% rye 13" Pullman loaf 1862g TDW
- Psyllium
JonJon Forum topicAnother Stab at S.F. Sourdough - I haven't tried, Alco
Yippeeon Forum topicAnother Stab at S.F. Sourdough - Something of Interest - Washing Yeast for Re-Use
Abeon Forum topicRaisin Yeast Water Producing "Yogurty" Levains - No
Yippeeon Forum topicArtesian breads
- That's awesome. Rye + orange
happycaton Blog postYW 86% rye 13" Pullman loaf 1862g TDW - Here's how I follow Ginsberg's instructions
alcophileon Forum topicFrisky Rye Starter with Warm Water - You could have fooled me,
alcophileon Forum topicAnother Stab at S.F. Sourdough
- Yippee—Extra sour with CLAS?
alcophileon Forum topicAnother Stab at S.F. Sourdough
- As far as the scald... To do
HeiHei29eron Blog postRye and Barley Bread - Hiivaleipa (modified) - Psyllium Husk
Gluten-free Gourmandon Forum topicAnother Stab at S.F. Sourdough - Interesting... Not all dead,
HeiHei29eron Forum topicRaisin Yeast Water Producing "Yogurty" Levains
- Will do
Gluten-free Gourmandon Forum topicAnother Stab at S.F. Sourdough
- Would the ratio of flour tonathan_strahl@yahoo.comon Forum topicArtesian breads
- A linked post will be fine
pmccoolon Forum topicAnother Stab at S.F. Sourdough - Link works
alcophileon Forum topicAnother Stab at S.F. Sourdough
- See new picture of sludge
trailrunneron Forum topicRaisin Yeast Water Producing "Yogurty" Levains
- Well that’s easily done!
trailrunneron Forum topicRaisin Yeast Water Producing "Yogurty" Levains
- Absolutely , pics posted in my other replies
trailrunneron Forum topicRaisin Yeast Water Producing "Yogurty" Levains
- Decant the clear
trailrunneron Forum topicRaisin Yeast Water Producing "Yogurty" Levains
- white sediment and glutathioneheadupincloudson Forum topicRaisin Yeast Water Producing "Yogurty" Levains
- Conclusion in this case then
HeiHei29eron Forum topicRaisin Yeast Water Producing "Yogurty" Levains
- Is a Link okay?
Gluten-free Gourmandon Forum topicAnother Stab at S.F. Sourdough
- SF Sourdough Method I Grew Up With
Gluten-free Gourmandon Forum topicAnother Stab at S.F. Sourdough
- Ditto
Yippeeon Forum topicAnother Stab at S.F. Sourdough
- 4.5%
Yippeeon Forum topicArtesian breads
- Interesting!fornaiaon Forum topiccrumb troubleshooting
- Very impressed!
pmccoolon Forum topicAnother Stab at S.F. Sourdough
- Thank you, Martadella
pmccoolon Blog postLithuanian Potato Rye
- The only changes i'd recommend
Abeon Forum topicTalk to me about Cafone napoletano.Tranditanal old world formulas?
- I concur.
The Roadside Pie Kingon Forum topiccrumb troubleshooting - Ha! I actually watched this very video yesterday.
The Roadside Pie Kingon Forum topicTalk to me about Cafone napoletano.Tranditanal old world formulas?
- More clarificationslouiscohenon Forum topicFrisky Rye Starter with Warm Water
- Looks underproofed to me...
Ilya Flyameron Forum topiccrumb troubleshooting - Here are some answers to your
alcophileon Forum topicFrisky Rye Starter with Warm Water
- Abe shared a link to this
Ilya Flyameron Forum topicTalk to me about Cafone napoletano.Tranditanal old world formulas?
- thank you !
trailrunneron Blog postRye and Barley Bread - Hiivaleipa (modified)
- YW pure experiment
trailrunneron Forum topicRaisin Yeast Water Producing "Yogurty" Levains
- Very nice!
The Roadside Pie Kingon Forum topicTalk to me about Cafone napoletano.Tranditanal old world formulas?
- Yes JonJ.
The Roadside Pie Kingon Forum topicRaisin Yeast Water Producing "Yogurty" Levains
- I bought these. They look
HeiHei29eron Blog postRye and Barley Bread - Hiivaleipa (modified)
- 80-20 Rule -- The Pareto Principle.Drokthwarton Forum topicAutolysis: Incorporating the salt after an autolysis period
- Very nice bread, Paul. Rye
Martadellaon Blog postLithuanian Potato Rye - Thank you very much, Paul!
Martadellaon Blog postEasy and tasty whole rye and wheat
- Very nice!
trailrunneron Blog postRye and Barley Bread - Hiivaleipa (modified)
- This is why adjusting the hydration is important
AlanGon Forum topicTip - Affect of moisture content in flour - A winner in all respects
pmccoolon Blog postEasy and tasty whole rye and wheat
- Thank you Benny!
Martadellaon Blog postEasy and tasty whole rye and wheat
- Well, it might make an interesting experiment
JonJon Forum topicRaisin Yeast Water Producing "Yogurty" Levains