Recent Forum and Blog Comments
- My reservations about #3 are...
Abeon Forum topicBread Flour Starter From Scratch - Abe, I am interested to learn
DanAyoon Forum topicBread Flour Starter From Scratch - Excellent baking!
Isand66on Blog postThree recent bakes - I'm open to all ideas Mariana
Abeon Forum topicBread Flour Starter From Scratch
- Impressive!marianaon Forum topicBread Flour Starter From Scratch
- Ethanol/watercolinmon Forum topicOven Spring, Bulk Fermentation, and an Experiment
- Thanks for the commentcolinmon Forum topicOven Spring, Bulk Fermentation, and an Experiment
- My first attempt is done!
rgreenberg2000on Forum topicCommunity Bake - Portuguese Style Hawaiian Sweet Bread - Bulk fermentation produces carbon dioxide in solutioncolinmon Forum topicOven Spring, Bulk Fermentation, and an Experiment
- Thank you, Dan
Abeon Forum topicBread Flour Starter From Scratch
- Interesting experiment, Abe
DanAyoon Forum topicBread Flour Starter From Scratch
- Hi alfanso. I have made a 80%tttt1010on Forum topicSourdough ciabatta deflated during proof
- Wonderful bakes Paul, I am
Benitoon Blog postThree recent bakes - A point not mentioned.
idaveindyon Forum topicStarter won't double in size with 100% Canadian AP flour - Lovely!
rgreenberg2000on Blog postThree recent bakes
- Hi Richard
Abeon Forum topicBread Flour Starter From Scratch
- I always use a white flour
Boodaon Forum topicBread Flour Starter From Scratch - I had that of thought too
Abeon Forum topicBread Flour Starter From Scratch
- That's pretty cool how fast
Ilya Flyameron Forum topicBread Flour Starter From Scratch - You've tried rye out of curiosity
Abeon Forum topicBread Flour Starter From Scratch
- I have had great luck makingjdson Forum topicBread Flour Starter From Scratch
- I think you are correct in
Benitoon Forum topicGetting a good rise and texture on whole wheat sourdough
- and water.
idaveindyon Forum topicGetting a good rise and texture on whole wheat sourdough
- Thanks.
idaveindyon Forum topicGetting a good rise and texture on whole wheat sourdough
- Dave our municipal water
Benitoon Forum topicGetting a good rise and texture on whole wheat sourdough
- a few things....
idaveindyon Forum topicGetting a good rise and texture on whole wheat sourdough
- Rondo
MichaelLilyon Forum topicCommercial dough sheeter - Got it now.
Benitoon Forum topicWet Gluten Content of Flour
- I agree with Dave, overall
Benitoon Forum topicGetting a good rise and texture on whole wheat sourdough
- Seitan
Abeon Forum topicWet Gluten Content of Flour
- It will be interesting to try
Benitoon Blog postWhole Spelt 67% Whole Kamut 33% Sourdough 92% hydration
- Spelt success
JonJon Blog postWhole Spelt 67% Whole Kamut 33% Sourdough 92% hydration - You might want to review these as well
alfansoon Forum topicSourdough ciabatta deflated during proof - No I did not make seitan, I’d
Benitoon Forum topicWet Gluten Content of Flour
- Interesting
JonJon Forum topicWet Gluten Content of Flour
- Stray thoughts on hydrationa.peabodyon Forum topicNew to sourdough with questions
- Beautiful bread
trailrunneron Blog postWhole Spelt 67% Whole Kamut 33% Sourdough 92% hydration - Thx. I don't think it istttt1010on Forum topicSourdough ciabatta deflated during proof
- I usually just rely on thetttt1010on Forum topicSourdough ciabatta deflated during proof
- perhaps there are other things you can compare
Abeon Forum topicWet Gluten Content of Flour
- Thank you Caroline, the bread
Benitoon Blog postWhole Spelt 67% Whole Kamut 33% Sourdough 92% hydration
- Experimentation through error
Benitoon Blog postWhole Spelt 67% Whole Kamut 33% Sourdough 92% hydration
- Benny, nicely baked.gavincon Blog postWhole Spelt 67% Whole Kamut 33% Sourdough 92% hydration
- Yes you’re right, it would be
Benitoon Forum topicWet Gluten Content of Flour
- Thank you Troy very kind of
Benitoon Blog postWhole Spelt 67% Whole Kamut 33% Sourdough 92% hydration
- It would be interesting to
Benitoon Forum topicWet Gluten Content of Flour
- Beautious loaf
trailrunneron Blog postEric's NY deli rye via Benny, yet another one
- Yep. Definitely not the
HeiHei29eron Blog postWhole Spelt 67% Whole Kamut 33% Sourdough 92% hydration - Looks good Jon, and the glaze
HeiHei29eron Blog postEric's NY deli rye via Benny, yet another one
- Yes
Abeon Forum topicWet Gluten Content of Flour