Recent Forum and Blog Comments
- Beautiful!
Mini Ovenon Blog postLatgalian rye - Another sign of overproofing
Mini Ovenon Forum topicDough won't hold its shape
- Seeing crumb photos along
Benitoon Forum topicDough won't hold its shape - OK, sure, my starter...I'veBaytreeon Forum topicDough won't hold its shape
- I think some history about your starter
Abeon Forum topicDough won't hold its shape - Thanks for all the feedback .Baytreeon Forum topicDough won't hold its shape
- Agreed
Abeon Forum topicDough won't hold its shape
- It really sounds over
Benitoon Forum topicDough won't hold its shape
- Looks like over-fermented
greyspokeon Forum topicDough won't hold its shape - Thank you everyone
Abeon Forum topicCommunity Bake - Rye Bread
- I do use a dutch oven and itBaytreeon Forum topicDough won't hold its shape
- My process / recipe:StarterBaytreeon Forum topicDough won't hold its shape
- With your knowledge and
Gadjowheatyon Forum topicCoffret Traité de boulangerie au levain? - Try getting it into a form
Mini Ovenon Forum topicDough won't hold its shape
- Thanks for the comments Don.
Benitoon Blog post100% Whole Wheat Sourdough Shokupan
- Nice WW loaf
MTloafon Blog post100% Whole Wheat Sourdough Shokupan - Explanation of what crystal malt is.
idaveindyon Forum topic2 roasted rye malts: Chocolate, and Red Rye Crystal. - Thanks.
idaveindyon Forum topic2 roasted rye malts: Chocolate, and Red Rye Crystal.
- I own the book by Teffri
mwilsonon Forum topicCoffret Traité de boulangerie au levain? - Le bump.
Gadjowheatyon Forum topicCoffret Traité de boulangerie au levain?
- Pork floss, think
Benitoon Blog postPork Floss Kewpie Mayo 100% Whole Wheat Rolls
- The crumb between the large air bubbles
Mini Ovenon Forum topicStarter to levain, seems slugish
- 100% maida only...
Ashishon Forum topicHigh protein flour in India - Interesting. I think the bad
Mingon Forum topicHow I make 'sourwort' - Dang it Benny…. You are not
HeiHei29eron Blog postPork Floss Kewpie Mayo 100% Whole Wheat Rolls - My Pleasure
Abeon Forum topicStarter to levain, seems slugish
- Under Fermented
Abeon Forum topicStarter to levain, seems slugish
- Thanks AbeFost9508on Forum topicStarter to levain, seems slugish
- And the results are… MEHFost9508on Forum topicStarter to levain, seems slugish
- Thank you David I didn’t
Benitoon Blog postPork Floss Kewpie Mayo 100% Whole Wheat Rolls
- Those look great! Have you
happycaton Blog postPork Floss Kewpie Mayo 100% Whole Wheat Rolls - I think you got some very
Mingon Forum topicSourdough in a cold climate the saga continues
- Butyric acid
alcophileon Forum topicHow I make 'sourwort' - Powdered malt
alcophileon Forum topic2 roasted rye malts: Chocolate, and Red Rye Crystal.
- Next bake, I would let the
HeiHei29eron Forum topicSourdough in a cold climate the saga continues
- Yeap that is the reason I
Mingon Forum topicHow I make 'sourwort'
- I do love my tiny pan. I can
GaryBishopon Forum topicHow I make 'sourwort' - You are ahead of the game
Mingon Forum topicHow I make 'sourwort'
- Just for quality control
Benitoon Blog postPork Floss Kewpie Mayo 100% Whole Wheat Rolls
- Of course, I just delivered
Benitoon Blog postPork Floss Kewpie Mayo 100% Whole Wheat Rolls
- Thank you both. Mini oven, IMissmoneypennyon Forum topicSourdough in a cold climate the saga continues
- Delish!
Yippeeon Blog postPork Floss Kewpie Mayo 100% Whole Wheat Rolls - I don't see signs of being over
Mini Ovenon Forum topicSourdough in a cold climate the saga continues
- OK I just ate one of the
Benitoon Blog postPork Floss Kewpie Mayo 100% Whole Wheat Rolls
- FLAS in a rye loaf?
GaryBishopon Forum topicHow I make 'sourwort'
- Measuring now
trailrunneron Blog postYW 86% rye 13" Pullman loaf 1862g TDW - It's not over-proofing. Don't
happycaton Forum topicSourdough in a cold climate the saga continues
- If you suspect bad yeast....
idaveindyon Forum topicMass baking bagels
- I may get some tiny ones!
trailrunneron Blog postYW 86% rye 13" Pullman loaf 1862g TDW
- Thanks. I will fix them on
GaryBishopon Blog postYW 86% rye 13" Pullman loaf 1862g TDW