Recent Forum and Blog Comments
- Great seeing these types of
Benitoon Blog post50% wholegrain baguette repeat with sourwort - Well I misjudged fermentation
Benitoon Blog postCountry Sourdough with Egg
- I think drying and grinding
Mingon Forum topicOptimising mash souring (sourwort/flas) - I have to admit I was so
SunnyGailon Forum topicStiff starter vs Liquid starter - From what I see in your last
PANEMetCIRCENSESon Blog post50% wholegrain baguette repeat with sourwort - Hey TiaThis is normal and
MathRyeon Forum topicSalzburger Grain Mill Max 2020 - Just got it (USA user) - Ming, your baguette looks
PANEMetCIRCENSESon Blog post50% wholegrain baguette repeat with sourwort
- Another idea might be to add
PANEMetCIRCENSESon Forum topicOptimising mash souring (sourwort/flas)
- Fascinating Gaelle, I have
greyspokeon Forum topicStiff starter vs Liquid starter - Ooh sorry! Regarding grease,karacikon Forum topicGUIDE : KitchenAid 5KSM7591 and 5KSM7990 Gearbox Disassembly [IMAGE HEAVY]
- Can you keep this on topic
DanielCoffeyon Forum topicGUIDE : KitchenAid 5KSM7591 and 5KSM7990 Gearbox Disassembly [IMAGE HEAVY] - Muenster rocks
NumbWhistleon Forum topicPeppercorn Three Cheese Sourdough - My process
NumbWhistleon Forum topicPeppercorn Three Cheese Sourdough
- Small mixers in general
Doc.Doughon Forum topicDough hook for KitchenAid artisan mini 3.5qt? - Should work (with adjustments)
Doc.Doughon Blog postBroa - Portuguese corn bread (50% corn content)
- Milk Street Broa
Doc.Doughon Blog postBroa - Portuguese corn bread (50% corn content)
- komo coarse-fine
jo_enon Forum topicmilling temps! - MUM6Brotanikeron Forum topicEver wonder about the upper limit of the Bosch Universal?
- Medium sour, I would say. The
Martadellaon Blog postSimple rye formula ❤ - I have no idea about corn
Martadellaon Forum topicCorn Muffins and Pancakes
- Boil it to get the solution
Mingon Forum topicOptimising mash souring (sourwort/flas)
- Haha, I like you call it
Mingon Forum topicOptimising mash souring (sourwort/flas)
- I have never owned akaracikon Forum topicGUIDE : KitchenAid 5KSM7591 and 5KSM7990 Gearbox Disassembly [IMAGE HEAVY]
- Thank you
trailrunneron Blog post13” Pullman Danko Rye with YW levains - Very nice
Isand66on Blog post13” Pullman Danko Rye with YW levains - The biga preferment I use
Mingon Blog post50% wholegrain baguette repeat with sourwort
- Thanks for posting. I'm
GaryBishopon Forum topicOptimising mash souring (sourwort/flas) - very nice looking breadvstynon Forum topicPeppercorn Three Cheese Sourdough
- Temp drops rapidly
trailrunneron Forum topicmilling temps!
- wheat conditioningheadupincloudson Forum topicmilling temps!
- Layman’s terms?Ju-Ju-Beadson Forum topicToo much sugar starves yeast (junior high sci project to find out)
- You couldn't even PAY me to
Camarieon Forum topicGUIDE : KitchenAid 5KSM7591 and 5KSM7990 Gearbox Disassembly [IMAGE HEAVY] - Corn Masa vs Corn Meal vs Corn FlourSparkieon Blog postBroa - Portuguese corn bread (50% corn content)
- Yes, hydrogenating vegetable
albacoreon Blog postto the memory of school cream buns - Oh could you explain your
Ilya Flyameron Forum topic100% rye with rye wild yeast water and a scald - I agree that the CO2 is goingDavidLon Forum topicHow much to bulk ferment sourdough?
- I made the wyw from wholeGeorge Qon Forum topic100% rye with rye wild yeast water and a scald
- I stopped performing
trailrunneron Blog postCountry Sourdough with Egg
- That's already on my to-do
SunnyGailon Forum topicStiff starter vs Liquid starter
- You could refrigerate or
DanAyoon Forum topicmilling temps! - If you want to make it even
Benitoon Forum topicStiff starter vs Liquid starter
- Fingers crossed for you 🤞
Benitoon Forum topicMaurizio's 30% Spelt
- Wow I didn’t know you were an
Benitoon Blog postCountry Sourdough with Egg
- None at all!
SunnyGailon Forum topicStiff starter vs Liquid starter
- Perfect!! Just to see if it
SunnyGailon Forum topicMaurizio's 30% Spelt
- Wow
trailrunneron Blog postCountry Sourdough with Egg
- That is beautiful Richard and
Benitoon Blog post39% WW triple levain w/ Holy Trinity add ins Pullman Loaf
- I’d say that the fermentation
Benitoon Forum topicMaurizio's 30% Spelt
- Yes Fort Lauderdale, this is
Benitoon Blog postCountry Sourdough with Egg
- Retired!
trailrunneron Blog postCountry Sourdough with Egg