Recent Forum and Blog Comments
- The buns were a hit with the
Benitoon Blog post50% Whole Wheat Sourdough with Tangzhong Pullapart Buns - Thank you for your comments
Benitoon Blog post50% Whole Wheat Sourdough with Tangzhong Pullapart Buns
- Very interesting Troy, I’ve
Benitoon Forum topicCreating a Nancy Silverton Grape Starter
- Well done Abe, I’ve never
Benitoon Forum topicGluten Free Turmeric Sourdough with Milk Tangzhong
- Any manipulation of the dough
phazon Forum topicStretch and folds - Ah
trailrunneron Forum topicCreating a Nancy Silverton Grape Starter - Hmmm. I guess those "rough"
loafloveon Forum topicStretch and folds - I’ve done a few loaves scored with
Danni3ll3on Blog postWild Rice Cranberry Sourdough - I think you could make a
HeiHei29eron Forum topicCreating a Nancy Silverton Grape Starter - Interesting!
naturaleighon Blog postWild Rice Cranberry Sourdough - These look great!
naturaleighon Blog post50% Whole Wheat Sourdough with Tangzhong Pullapart Buns
- Thanks for the feedback. A
Mingon Forum topicNew Sourdough Starter - I use 150 g of cranberries
Danni3ll3on Blog postSour dough cranberry walnut
- Rye flour is magic
naturaleighon Forum topicNew Sourdough Starter
- Follow up questionPaul Ton Blog postSour dough cranberry walnut
- No. You stick with the
happycaton Forum topicNew Sourdough Starter - Tom, if you find any hardbarryvabeachon Forum topicIf I bake my bread at 475° why worry about flour temp when milling?
- CranberriesDsr303on Blog postSour dough cranberry walnut
- Thanks friend for chiming in.
Mingon Forum topicNew Sourdough Starter
- At what point did I not give
Mingon Forum topicNew Sourdough Starter
- Thanks Rob for chiming in.
Mingon Forum topicNew Sourdough Starter
- It depends.marianaon Forum topicbulk fermentation
- You can save as much time
Abeon Forum topicbulk fermentation - Plenty of sense. But, that's
phazon Forum topicStretch and folds
- I'm curious
trailrunneron Forum topicCreating a Nancy Silverton Grape Starter
- Didn't give it enough time.
phazon Forum topicNew Sourdough Starter
- Thanks for the clarification.
loafloveon Forum topicbulk fermentation
- QuestionPaul Ton Blog postSour dough cranberry walnut
- You’ve got it right Ming, and
HeiHei29eron Forum topicNew Sourdough Starter
- I had no problems
squattercityon Forum topicNew Sourdough Starter - I actually saw someone
Mingon Forum topicNew Sourdough Starter
- Thanks for the links. I have
Mingon Forum topicNew Sourdough Starter
- Technically
Abeon Forum topicbulk fermentation
- all it takes is rye flour, water and time
squattercityon Forum topicNew Sourdough Starter
- For me bulk fermentation
Mingon Forum topicbulk fermentation
- Hey, appreciate the links to
Mingon Forum topicNew Sourdough Starter
- Beautiful symmetry, Benny -
albacoreon Blog post50% Whole Wheat Sourdough with Tangzhong Pullapart Buns - Happy Thanksgiving!
Danni3ll3on Blog post50% Whole Wheat Sourdough with Tangzhong Pullapart Buns
- Pizzeria suppliers, too.
idaveindyon Forum topicSearching for local Semolina & Durum - The theory
albacoreon Forum topicChandley Compacta Pico Artisan Oven Review
- Thank you very much David. I
Benitoon Blog post50% Whole Wheat Sourdough with Tangzhong Pullapart Buns
- Thank you for your comments
Benitoon Blog post50% Whole Wheat Sourdough with Tangzhong Pullapart Buns
- Thank you Everyone!
albacoreon Blog post40% Spelt Bread
- Looks spectacular. Having
happycaton Blog post50% Whole Wheat Sourdough with Tangzhong Pullapart Buns
- Awesome! Thanks so much. I
Makeatheon Forum topicSearching for local Semolina & Durum - Thanks so much! The GM
Makeatheon Forum topicSearching for local Semolina & Durum
- Read through these posts. It
HeiHei29eron Forum topicNew Sourdough Starter
- Those look great Benny!
HeiHei29eron Blog post50% Whole Wheat Sourdough with Tangzhong Pullapart Buns
- For me, it was as much
HeiHei29eron Forum topicCreating a Nancy Silverton Grape Starter
- Various sources:
idaveindyon Forum topicSearching for local Semolina & Durum