Recent Forum and Blog Comments
- But this COULD be bread
Fermention Forum topicReducing sauerkraut fermentation time - Oh, and:pflippon Forum topicSourdough in a cold climate the saga continues
- maltSparkieon Forum topicCorn Muffins and Pancakes
- nixtamazationSparkieon Forum topicCorn Muffins and Pancakes
- Background pHmarianaon Forum topicHow I make 'sourwort'
- Good Morning Martadella
Fermention Forum topicHello from Northern California
- and I feel fine
MTloafon Forum topicThe end of the world as we know it. - Yes the initial pH of the
Benitoon Forum topicRaisin Yeast Water pH during fermentation - I wonder
JonJon Forum topicRaisin Yeast Water pH during fermentation - Possible, but I don't know
Ilya Flyameron Forum topicRaisin Yeast Water pH during fermentation - Question - LAB in Nature
DanAyoon Forum topicRaisin Yeast Water pH during fermentation - Since there is no buffering
Ilya Flyameron Forum topicRaisin Yeast Water pH during fermentation
- Benny, Michael tells me that
DanAyoon Forum topicRaisin Yeast Water pH during fermentation
- Benny, the Levain made for
DanAyoon Forum topicYW ratio for Levain or Bread Dough
- It makes sense to me that the
Benitoon Forum topicRaisin Yeast Water pH during fermentation
- Your pizza looks delicious
Benitoon Blog post1 week DYW pizza
- Hello Don, Good to hear from
Mingon Blog post50% wholegrain baguette repeat with sourwort - Thanks for that Lance i will
yozzauseon Blog postto the memory of school cream buns - Suspect the tunnelling at theDavidLon Forum topicDough won't hold its shape
- RYW pH after fermentation
HeiHei29eron Forum topicRaisin Yeast Water pH during fermentation - Duplicate
MTloafon Forum topicYW ratio for Levain or Bread Dough
- I agree
MTloafon Forum topicYW ratio for Levain or Bread Dough
- Thanks Dan. Had a similar
HeiHei29eron Forum topicRaisin Yeast Water pH during fermentation
- Broken straps
MTloafon Blog post50% wholegrain baguette repeat with sourwort
- Yep, maltAnother Girlon Forum topicCorn Muffins and Pancakes
- It was a 1 pint jar nearly
GaryBishopon Forum topicHow I make 'sourwort' - Delicious looking pizza.
Martadellaon Blog post1 week DYW pizza - Thanks!marianaon Forum topicHow I make 'sourwort'
- Similar to the doughs made
Benitoon Forum topicYW ratio for Levain or Bread Dough
- Hello from Western Pennsylvania!
Martadellaon Forum topicHello from Northern California
- YW - an observation of resulting dough
DanAyoon Forum topicYW ratio for Levain or Bread Dough
- Thank you Abe
trailrunneron Forum topicCommunity Bake - Rye Bread - RYW pH
DanAyoon Forum topicYW ratio for Levain or Bread Dough
- Water added all at once is
SunnyGailon Forum topicMaurizio's 30% Spelt - Troy, I remember learning
DanAyoon Forum topicRaisin Yeast Water pH during fermentation
- Thank you for hosting Abe!
Ilya Flyameron Forum topicCommunity Bake - Rye Bread
- If you love processed foods,
happycaton Forum topicCorn Muffins and Pancakes - I'm going to try drying it
GaryBishopon Forum topicOptimising mash souring (sourwort/flas)
- Initial acidification
GaryBishopon Forum topicHow I make 'sourwort'
- That is nice looking LM but
Mingon Forum topicRatio math trick
- Deli slicergavincon Blog postHamelman's Pullman Bread
- Wait what? What is this Benny's sweet starter voodoo?
The Roadside Pie Kingon Forum topicRatio math trick - Maybe
Debra Winkon Forum topicRatio math trick - Thinking more about it, the
Ilya Flyameron Forum topicRaisin Yeast Water pH during fermentation
- “ Could it be that the YW
Benitoon Forum topicYW ratio for Levain or Bread Dough
- If you have access to Amazon,Colin2on Forum topicStainless steel or chrome plated beaters for KA Pro600?
- Water = Extensibility
MTloafon Forum topicMaurizio's 30% Spelt
- Thanks Benny. This rye isGeorge Qon Forum topic100% rye with rye wild yeast water and a scald
- Yeast water pH 3.65? Wow! How
Ilya Flyameron Forum topicRaisin Yeast Water pH during fermentation
- Will Benny's sweet starter
Mingon Forum topicRatio math trick