Recent Forum and Blog Comments
- Thanks for the input everyone
loafloveon Forum topicMy lame is lame - Thank you Troy!
Kistidaon Blog postBiryani spiced sourdough and other bakes - Bright yellow always look good!
Kistidaon Blog postBiryani spiced sourdough and other bakes
- It's called backslopping
Abeon Forum topicReducing sauerkraut fermentation time - So much wow. All of these
happycaton Blog postSourdough Pain Brie, Chocolate Sourdough with Rum Raisin Chocolate & braids - Amazing!marianaon Forum topicHow I make 'sourwort'
- Hi Lance,Pic below shows my
Mingon Forum topicPrecision Bassinage - Hi Mariana, my mash just got
Mingon Forum topicHow I make 'sourwort'
- Stunning display of breads and threads
MTloafon Blog postSourdough Pain Brie, Chocolate Sourdough with Rum Raisin Chocolate & braids - Excellent! Will give this a
HeiHei29eron Forum topicReducing sauerkraut fermentation time - I follow this method, but I
HeiHei29eron Forum topicReducing sauerkraut fermentation time
- agreedheadupincloudson Forum topicMy lame is lame
- Agree. Both my lames aregavincon Forum topicMy lame is lame
- Hi, have you seen theGandalfon Forum topicHobart N50 need help (a bit urgent)
- Naked razor blade
naturaleighon Forum topicMy lame is lame - It's like a spa for dough here!
The Roadside Pie Kingon Forum topicPanettone Redux - Flour expiration
mwilsonon Forum topicBassinage of an Italian flour that turns to soup - I paid closer attention to
Mark Stoneon Forum topicSourdough Starter maintenance temperature vs dough fermentation temperature - Wild fermentation effects
mwilsonon Forum topicBassinage of an Italian flour that turns to soup
- It is cloudy after I strained
GaryBishopon Forum topicHow I make 'sourwort' - Do you have any photos of the gear layout?sethgodinon Forum topicHobart N50 need help (a bit urgent)
- Stuck and almost donesethgodinon Forum topicHobart N50 restoration experience
- How is it going so far, Ming?marianaon Forum topicHow I make 'sourwort'
- 👏👏👏marianaon Forum topicHow I make 'sourwort'
- If you want ears, you need agavincon Forum topicMy lame is lame
- Nice Lance, i agree with you
yozzauseon Forum topicPrecision Bassinage - Thanks!I've never tried 1:10
Mark Stoneon Forum topicFINALLY! Oven spring!
- Looks fabulous. I'mgavincon Blog postLeinsamenbrot
- Thank you both for answering.Saphiraon Forum topicBakers percentages for breads
- Smells like success.
GaryBishopon Forum topicHow I make 'sourwort'
- As it turns out.
The Roadside Pie Kingon Forum topicPanettone Redux
- 75% hydration…
wallyon Forum topicBakers percentages for breads - total vs final dough.
idaveindyon Forum topicBakers percentages for breads - Sure you canclazar123on Forum topicReducing sauerkraut fermentation time
- I'd love to spend a week in
HeiHei29eron Blog postSourdough Pain Brie, Chocolate Sourdough with Rum Raisin Chocolate & braids
- photos.
idaveindyon Forum topicNitrogen-stressed yeast or mold?
- haha
cfraenkelon Forum topicPanettone Redux - Looks like kahm yeast
Abeon Forum topicNitrogen-stressed yeast or mold?
- Starters & temps
wallyon Forum topicSourdough Starter maintenance temperature vs dough fermentation temperature
- I suggest
Abeon Forum topicYou've Just Made Your First Starter & Your Dough Turns To Mush
- Somehow it helps with acidity and strength
The Roadside Pie Kingon Forum topicPanettone Redux
- Rye Baker Refreshmentlouiscohenon Forum topicYou've Just Made Your First Starter & Your Dough Turns To Mush
- Is this 1:10:10 feed
Abeon Forum topicYou've Just Made Your First Starter & Your Dough Turns To Mush
- Interesting.
cfraenkelon Forum topicPanettone Redux
- Just learning
cfraenkelon Forum topicReducing sauerkraut fermentation time
- Thanks for the Tiplouiscohenon Forum topicYou've Just Made Your First Starter & Your Dough Turns To Mush
- 19D88E8C-258E-4B42-A511Missmoneypennyon Forum topicSourdough in a cold temperature
- Apologies the site doesn’tMissmoneypennyon Forum topicSourdough in a cold temperature
- Just reporting back. I haveMissmoneypennyon Forum topicSourdough in a cold temperature
- Sounds like
Abeon Forum topicYou've Just Made Your First Starter & Your Dough Turns To Mush