Recent Forum and Blog Comments
- 5 hours in Jon and not seeing
HeiHei29eron Forum topicRaisin Yeast Water pH during fermentation - Thanks for hosting!headupincloudson Forum topicCommunity Bake - Rye Bread
- CHill/freeze the berriesclazar123on Forum topicmilling temps!
- Possibly sugar and saltclazar123on Forum topicCorn Muffins and Pancakes
- I can't say what is the upperbarryvabeachon Forum topicmilling temps!
- Interesting that RYW starts so low
JonJon Forum topicRaisin Yeast Water pH during fermentation - The obligatory crumb examination
The Roadside Pie Kingon Forum topicCommunity Bake - Rye Bread - This is what I don’t understand
DanAyoon Forum topicYW ratio for Levain or Bread Dough - UpdateUplanderon Forum topicBread is too light and fluffy
- Didn’t pay much attention to
DanAyoon Forum topicYW ratio for Levain or Bread Dough
- This is great data Dan! Your
HeiHei29eron Forum topicYW ratio for Levain or Bread Dough
- That's going to be my next
SunnyGailon Forum topicMaurizio's 30% Spelt - Thanks BennyDW in Austinon Forum topicStarter timing for recipes - when to feed?
- Thanks BennyDW in Austinon Forum topicStarter timing for recipes - when to feed?
- Thanks for the recent posts.Uplanderon Forum topicBread is too light and fluffy
- I look forward to your bake
Benitoon Blog postCountry Sourdough with Egg - One thing I have found by
Benitoon Forum topicMaurizio's 30% Spelt
- More water??!!? Oh well...At
SunnyGailon Forum topicMaurizio's 30% Spelt
- re-do of my question for proofing timeKarynacaon Blog postHamelman's "Pain au Levain with Whole Wheat Flour"
- proof for 2 1/2 hours after retard questionKarynacaon Blog postHamelman's "Pain au Levain with Whole Wheat Flour"
- Benny, I don’t remember where
HeiHei29eron Forum topicRaisin Yeast Water pH during fermentation
- Looks good to me
MTloafon Forum topicMaurizio's 30% Spelt - Good looking bread
MTloafon Blog postCountry Sourdough with Egg
- getting better?
squattercityon Blog postSourdough Bread with 31% Freshly-milled Whole Wheat Flour - movedheadupincloudson Blog postomer gevaert's desem
- I read this with great
Benitoon Forum topicRaisin Yeast Water pH during fermentation
- To revive this thread Peng huiCliffon Forum topicAlkali for making noodles
- heat of home milled flour
tonyon Forum topicSalzburger Grain Mill Max 2020 - Just got it (USA user) - “ I’d say the RYW cultures
DanAyoon Forum topicYW ratio for Levain or Bread Dough
- Not too shabby given the
SunnyGailon Forum topicMaurizio's 30% Spelt
- Flour HeatedKarenon Forum topicSalzburger Grain Mill Max 2020 - Just got it (USA user)
- This exact video triggered
SunnyGailon Forum topicStiff starter vs Liquid starter
- That‘S great looking pH data
Benitoon Forum topicYW ratio for Levain or Bread Dough
- Caroline what a gorgeous loaf
Benitoon Blog post13” Pullman Danko Rye with YW levains
- Thank you for you commentsMissmoneypennyon Forum topicSourdough in a cold climate the saga continues
- I don't see tunnels, you are
Mingon Blog postCountry Sourdough with Egg - This is a differentGeorge Qon Forum topic100% rye with rye wild yeast water and a scald
- Thank you Ming, some of the
Benitoon Blog postCountry Sourdough with Egg
- Great. Thank you.
Mingon Blog post13” Pullman Danko Rye with YW levains
- 100%
trailrunneron Blog post13” Pullman Danko Rye with YW levains - deli slicercblueribbonon Blog postHamelman's Pullman Bread
- There is a Bread Code video on this
greyspokeon Forum topicStiff starter vs Liquid starter - I’m camp Frito, too!
Kstbnon Forum topicCorn Muffins and Pancakes - How much did the dough expand
Mingon Blog post13” Pullman Danko Rye with YW levains
- Your open crumb standards
Mingon Blog postCountry Sourdough with Egg
- Thanks Benny for chiming in.
Mingon Blog post50% wholegrain baguette repeat with sourwort
- Haha Savvas, good suggestions
Mingon Blog post50% wholegrain baguette repeat with sourwort
- Mom's smiling, I am sure!ninofiolon Forum topicPeppercorn Three Cheese Sourdough
- Haha, I use a machine to mix
Mingon Blog post50% wholegrain baguette repeat with sourwort
- Great seeing these types of
Benitoon Blog post50% wholegrain baguette repeat with sourwort