Recent Forum and Blog Comments
- Thank you!
naturaleighon Blog postPurple Barley and Walnut Sourdough - Thank you!
naturaleighon Blog postPurple Barley and Walnut Sourdough
- Thanks for your post. I saw
Mark Stoneon Forum topicAnother attempt, another flat bread - So if I choose autolyse overCreepsyon Forum topicBread doesn't hold its shape after final proof
- Thank for for the encouraging
Mark Stoneon Forum topicAnother attempt, another flat bread
- These look very enticing.
naturaleighon Blog postSourdough crumpets!
- Definitely in the right
Benitoon Forum topicAnother attempt, another flat bread - I hope it works for you, it
Benitoon Forum topicOnce again, what size Dutch oven for my sourdough?
- The morning after this highly
Mark Stoneon Forum topicAnother attempt, another flat bread
- I clean with soap and hota.peabodyon Forum topicOnce again, what size Dutch oven for my sourdough?
- Increased extensibility isa.peabodyon Forum topicBread doesn't hold its shape after final proof
- prefermentsJoanna Sheldonon Forum topicChallenge - 123 bread
- Pay attention to Benny and his bakes too!
alfansoon Blog postKernza Flour Levain baguettes - Do you really need to move
Benitoon Blog postKernza Flour Levain baguettes
- Wow that is a big difference
Benitoon Forum topicOnce again, what size Dutch oven for my sourdough?
- More likely that baker’s
Benitoon Forum topicdough temperature for overnight bulk fermentation
- It’s nice to know that there
Benitoon Blog post100% Whole Wheat Four Grain Porridge Sourdough
- Why add one to make it sour
Abeon Forum topic*real* Pumpernickel? - Thank you for your response!
britton Blog postKernza Flour Levain baguettes - ThanksLmw4on Forum topicdough temperature for overnight bulk fermentation
- Wow, your dutch oven isa.peabodyon Forum topicOnce again, what size Dutch oven for my sourdough?
- ThanksLmw4on Forum topicdough temperature for overnight bulk fermentation
- DDTLmw4on Forum topicdough temperature for overnight bulk fermentation
- I think yeast would be used
Ilya Flyameron Forum topic*real* Pumpernickel? - I imagine yeast
Abeon Forum topic*real* Pumpernickel?
- Another question arisesCreepsyon Forum topicBread doesn't hold its shape after final proof
- Indeed, so malt and
Ilya Flyameron Forum topic*real* Pumpernickel?
- I just got the spiral hook
naturaleighon Blog post100% Whole Wheat Four Grain Porridge Sourdough
- Thanks Ilya
Abeon Forum topic*real* Pumpernickel?
- What needs improvement?BKSinAZon Forum topicMy loaves are good but not great - where can I improve?
- In the book he suggests 95°F
Benitoon Forum topicdough temperature for overnight bulk fermentation
- There is a list of allowed
Ilya Flyameron Forum topic*real* Pumpernickel?
- If I only used it for bread I
Benitoon Forum topicOnce again, what size Dutch oven for my sourdough?
- Yes, I had the c-hook before
naturaleighon Blog post100% Whole Wheat Four Grain Porridge Sourdough
- Interesting, thanks. I'llwhiplashon Forum topicChallenge - 123 bread
- Okay, I will try that nextCreepsyon Forum topicBread doesn't hold its shape after final proof
- Good explanation at:
idaveindyon Forum topic70% extraction but all the bran/germ is gone? - Croissants not proofingEunLoon Forum topicCroissants not proofing.
- If cost is not an issue, thena.peabodyon Forum topicOnce again, what size Dutch oven for my sourdough?
- He gives you the temperaturessuaveon Forum topicdough temperature for overnight bulk fermentation
- phaz - with a kitchen thatFlyingSlothon Forum topicInsulated food containers (e.g. hydroflask) for starter?
- For now only
Abeon Forum topicRecipe Adjustment
- Can't find the ingredients in that link
Abeon Forum topic*real* Pumpernickel?
- Ah good. Salt is important.a.peabodyon Forum topicBread doesn't hold its shape after final proof
- LOL thank you Jon for your
Benitoon Blog post100% Stoneground Whole Wheat Hokkaido Sourdough Milk Bread
- Gavin, I’m curious about the
Benitoon Blog post100% Whole Wheat Sandwich Loaf - 4th Attempt
- The 78% hydration is likely
Benitoon Forum topicBread doesn't hold its shape after final proof
- OK I understand better now
Benitoon Blog post100% Stoneground Whole Wheat Hokkaido Sourdough Milk Bread
- Have you had this spiral
Benitoon Blog post100% Whole Wheat Four Grain Porridge Sourdough
- This paper does a similara.peabodyon Forum topicRole of eggs in bread