Recent Forum and Blog Comments
- The Modernist Bread peopleAnonymouson Blog postCompare 3 Starters, 1 w/sugar
- And then we in Australia havegavincon Forum topicCost of bread flour
- Wheat Montana
mredwoodon Forum topicCost of bread flour - Thanks very much for that
happycaton Blog postRye Baker Fails: Franconia and Auvergne - David I didn’t remember that
Benitoon Blog postRye Baker Fails: Franconia and Auvergne - I'm not risking it
Abeon Blog postBorodinsky 2 with AP and homemade solod - Thanks so much Rich. I hope
Benitoon Blog post100% Stoneground Whole Wheat Raisin Hokkaido Sourdough Milk Bread
- Thank you Gavin your whole
Benitoon Blog post100% Stoneground Whole Wheat Raisin Hokkaido Sourdough Milk Bread
- ManualFrxddyon Forum topicHobart C100
- I think you may be fine. You
happycaton Blog postBorodinsky 2 with AP and homemade solod
- Keep 'em coming!
rgreenberg2000on Blog post100% Stoneground Whole Wheat Raisin Hokkaido Sourdough Milk Bread - Well i'm not sure if I understand
Abeon Blog postBorodinsky 2 with AP and homemade solod
- I'm afraid you're in
happycaton Blog postBorodinsky 2 with AP and homemade solod
- Benny, really good bake. Igavincon Blog post100% Stoneground Whole Wheat Raisin Hokkaido Sourdough Milk Bread
- Arg. Should have read the
happycaton Blog postRye Baker Fails: Franconia and Auvergne
- I'm glad it's just been increased to 60°C
Abeon Blog postBorodinsky 2 with AP and homemade solod
- Well you're probably right. I
happycaton Blog postRye Baker Fails: Franconia and Auvergne
- You got that right for sure.
happycaton Blog postRye Baker Fails: Franconia and Auvergne
- Thanks. Both specified "whole
happycaton Blog postRye Baker Fails: Franconia and Auvergne
- I'll check with the Swiss side
squattercityon Forum topicFlour in Basel, Switzerland - Looks very light.Anonymouson Forum topicSalzekuchen: mashed potato on rye sourdough base
- David I can totally relate to
Benitoon Blog postRye Baker Fails: Franconia and Auvergne
- Crumb looks good
Abeon Blog postRye Baker Fails: Franconia and Auvergne
- Dan your starter in this test
Benitoon Blog postCompare 3 Starters, 1 w/sugar
- With that info - I would
phazon Forum topicSourdough not rising enough - please help - I feel your disappointment!
albacoreon Blog postRye Baker Fails: Franconia and Auvergne - To enhance the yeast in your startermarianaon Blog postCompare 3 Starters, 1 w/sugar
- .marianaon Blog postCompare 3 Starters, 1 w/sugar
- The test is complete - Data taken
DanAyoon Forum topicInteresting Sweet Stiff Levain pH data - Timing is the primary reason
Doc.Doughon Blog postMethods and Rationale for Sourdough Starter Maintenance and Elaboration - My colleagues were full of
Benitoon Blog postCranberry Orange Walnut Christmas Wreath
- Thank goodness we can bake
Benitoon Blog post100% Stoneground Whole Wheat Sesame Crusted Hokkaido Sourdough Milk Bread
- The scent of the sesame seeds
Benitoon Blog post100% Stoneground Whole Wheat Sesame Crusted Hokkaido Sourdough Milk Bread
- Excellent points as always
Benitoon Forum topicInteresting Sweet Stiff Levain pH data
- Yes Tom, I still remember
Benitoon Forum topicInteresting Sweet Stiff Levain pH data
- +RYW?
Our Crumbon Forum topicInteresting Sweet Stiff Levain pH data - Thank you. I think it is the starterCedyBakeson Forum topicSourdough not rising enough - please help
- Looks delicious
Isand66on Blog postCranberry Orange Walnut Christmas Wreath - Still thinking out loud
Abeon Forum topicInteresting Sweet Stiff Levain pH data
- I tried butter tarts at Brick
happycaton Blog post100% Stoneground Whole Wheat Sesame Crusted Hokkaido Sourdough Milk Bread
- I just experienced the samedsuttonon Forum topicPannetone
- You are so consistent with
HeiHei29eron Blog post100% Stoneground Whole Wheat Sesame Crusted Hokkaido Sourdough Milk Bread - You’re welcome it’s great to
Benitoon Forum topicInteresting Sweet Stiff Levain pH data
- You’re right Jon it could be
Benitoon Forum topicInteresting Sweet Stiff Levain pH data
- Just want to say, thistttt1010on Forum topicInteresting Sweet Stiff Levain pH data
- Is time to ferment the maintttt1010on Blog postMethods and Rationale for Sourdough Starter Maintenance and Elaboration
- Starters and kind of sugar
JonJon Forum topicInteresting Sweet Stiff Levain pH data - Dough very stretchy & stickycswiharton Blog postSan Joaquin Sourdough Baguettes
- I have a big mouth. Or so Isuaveon Blog postBread
- Glad you are joining in on
Benitoon Blog postCompare 3 Starters, 1 w/sugar