Recent Forum and Blog Comments
- One of my favorite things in this "bread life",
alfansoon Forum topicCommunity Bake - Rye Bread - Long time no see Sumita,
Benitoon Forum topicCommunity Bake - Rye Bread - Handsome loaves Rob, are you
Benitoon Forum topicCommunity Bake - Rye Bread
- I have to agree with Dave on
Benitoon Forum topicCommunity Bake - Rye Bread
- Gorgeous Donna, love the
Benitoon Forum topicCommunity Bake - Rye Bread
- Thanks. I think that is aernieSon Forum topicEinkorn substitution
- Beautiful crumb Don!Benny
Benitoon Forum topicCiabatta Flavor w/o Large Holes
- Amount of pre-ferment
dmsnyderon Forum topicMy First try at Anis Bouabsa Baguettes - I agree with Paul, those are
Benitoon Forum topicHütten-Pumpernickel - To Hell and Back
- Yes
MTloafon Forum topicCiabatta Flavor w/o Large Holes - It may be hyperbole...
idaveindyon Forum topicCommunity Bake - Rye Bread - Still waiting for cooldown before
alfansoon Forum topicCommunity Bake - Rye Bread
- 50% Artisan SD Rye. A first for me.
alfansoon Forum topicCommunity Bake - Rye Bread
- I'm cutting down on the amount of starter
mlayneon Forum topicMy First try at Anis Bouabsa Baguettes - Wow what a sudden bake,
Ilya Flyameron Forum topicCommunity Bake - Rye Bread - I am using Tartine Bread recipeskyboon Forum topicA beginner "watching the dough"
- I just replenished
mlayneon Forum topicMy First try at Anis Bouabsa Baguettes
- Not much yeast activity
Doc.Doughon Forum topicA beginner "watching the dough" - Without knowing the recipe
Ilya Flyameron Forum topicA beginner "watching the dough"
- Thanksskyboon Forum topicA beginner "watching the dough"
- The easiest thing is to use
Ilya Flyameron Forum topicEinkorn substitution
- I suggest finding a different
Ilya Flyameron Forum topicEinkorn substitution
- WOW, Don
DanAyoon Forum topicCiabatta Flavor w/o Large Holes - Do you suggest substitutingernieSon Forum topicEinkorn substitution
- Lactic or acetic sourness makes a difference (for me)
greyspokeon Forum topicLooking for MILD sourdough - I'd say if you want to taste
Ilya Flyameron Forum topicEinkorn substitution
- Underproofed, give it some
Ilya Flyameron Forum topicA beginner "watching the dough"
- Just degas it
MTloafon Forum topicCiabatta Flavor w/o Large Holes
- Hmmm…. Might be time for an
HeiHei29eron Blog postHoney Buckwheat Porridge Sourdough - Absolutely!
Danni3ll3on Blog postHoney Buckwheat Porridge Sourdough - Infotfwiiion Forum topicComplete Beginner - No spring & undercooked!
- Sorry to open this thread back up....skyboon Forum topicA beginner "watching the dough"
- With the possible exception of nut flours,
pmccoolon Forum topicType of flour and starter activity- A SCIENCE EXPERIMENT - Fun!
pmccoolon Blog postAdventures in milling: Rye.
- Thanks
WatertownNewbieon Blog postBorodinsky Supreme -- My Bake - It'll work, but like any
phazon Forum topicType of flour and starter activity- A SCIENCE EXPERIMENT - That's right
pmccoolon Forum topicHütten-Pumpernickel - To Hell and Back
- Best ph is 3.72248 - and as
phazon Forum topic"Proper" Sourdough pH?
- Missing information
pmccoolon Forum topicComplete Beginner - No spring & undercooked!
- Good
albacoreon Blog postBorodinsky Supreme -- My Bake - Thanks Alligator Al!
DanAyoon Forum topicCiabatta Flavor w/o Large Holes
- Funny story-esp with my German heritageclazar123on Forum topicGerman bread spice - a game changer
- Beautiful loaves Danni
HeiHei29eron Blog postHoney Buckwheat Porridge Sourdough
- Proteases Graph (pH)
mwilsonon Forum topicAcidity effect on gluten strength - Hey Dan
trailrunneron Blog postTake II. Pullman loaf - 100% WW definitely do-ableclazar123on Forum topicChoosing flour(s) for whole wheat bread
- Hi Caroline
DanAyoon Blog postTake II. Pullman loaf
- The Bouabsa dough
alfansoon Forum topicCiabatta Flavor w/o Large Holes
- Those are so cool! Which
Gadjowheatyon Forum topicHütten-Pumpernickel - To Hell and Back - So Paul you can get this
Gadjowheatyon Forum topicHütten-Pumpernickel - To Hell and Back