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seasidejesson Forum topicGummy/unbaked line in my dough - please help!?! - Looks great! Well done.semolina_manon Blog postHamelman Vermont SD as a Couronne
- Hydration experimentscarynon Forum topicMore Hydration, More Folds
- Welcome
rondayvouson Forum topicNew to this forum - Starter
rondayvouson Forum topicGummy/unbaked line in my dough - please help!?!
- Same problem!NancyNoelon Forum topicGummy/unbaked line in my dough - please help!?!
- Doesn’t look much like a baguette
pmccoolon Blog postHamelman Vermont SD as a Couronne - Such a lovely bread
Abeon Blog postHamelman Vermont SD as a Couronne - delestage fermentation
rondayvouson Forum topicLievito Madre, Beer, anerobic and aerobic environments
- Lactofermentation of Veggies
rondayvouson Forum topicLievito Madre, Beer, anerobic and aerobic environments
- Every time you feed a startertpassinon Forum topicTook my refrigerated starter out of the fridge for a recipe. How long can I expect it to take to fully rise based on my ratio?
- Okay, so you are discardingfredsbreadon Blog postStarter schedule problem
- Yes,
mwilsonon Forum topicLievito Madre, Beer, anerobic and aerobic environments - open tanks for red wine?
rondayvouson Forum topicLievito Madre, Beer, anerobic and aerobic environments
- No worries. You've been moremoosespectacleson Forum topicTook my refrigerated starter out of the fridge for a recipe. How long can I expect it to take to fully rise based on my ratio?
- I cannot help you too much onBorquion Forum topicTook my refrigerated starter out of the fridge for a recipe. How long can I expect it to take to fully rise based on my ratio?
- I meant to add it to mymoosespectacleson Forum topicTook my refrigerated starter out of the fridge for a recipe. How long can I expect it to take to fully rise based on my ratio?
- I found this thread here:Borquion Forum topicTook my refrigerated starter out of the fridge for a recipe. How long can I expect it to take to fully rise based on my ratio?
- Ah, a breath of fresh air,
mwilsonon Forum topicLievito Madre, Beer, anerobic and aerobic environments
- I don't know what you mean byBorquion Forum topicTook my refrigerated starter out of the fridge for a recipe. How long can I expect it to take to fully rise based on my ratio?
- Thank you
Isand66on Blog postQuanah Spelt Coffee Sourdough - Gotcha. Thanks for all of themoosespectacleson Forum topicTook my refrigerated starter out of the fridge for a recipe. How long can I expect it to take to fully rise based on my ratio?
- How long you need to keep itBorquion Forum topicTook my refrigerated starter out of the fridge for a recipe. How long can I expect it to take to fully rise based on my ratio?
- Right, That's what I would doBorquion Forum topicTook my refrigerated starter out of the fridge for a recipe. How long can I expect it to take to fully rise based on my ratio?
- P.S.Borquion Forum topicTook my refrigerated starter out of the fridge for a recipe. How long can I expect it to take to fully rise based on my ratio?
- Okay, so just to confirm, tomoosespectacleson Forum topicTook my refrigerated starter out of the fridge for a recipe. How long can I expect it to take to fully rise based on my ratio?
- Theoretically, yes. But IBorquion Forum topicTook my refrigerated starter out of the fridge for a recipe. How long can I expect it to take to fully rise based on my ratio?
- Next on my agenda is antpassinon Blog postHigh-rise Soda Bread
- If I have 50g of discard,moosespectacleson Forum topicTook my refrigerated starter out of the fridge for a recipe. How long can I expect it to take to fully rise based on my ratio?
- Nice looking loaf! I agreetpassinon Blog postHigh-rise Soda Bread
- I wouldn't go this way. InBorquion Forum topicTook my refrigerated starter out of the fridge for a recipe. How long can I expect it to take to fully rise based on my ratio?
- Pretty amazing, all right.tpassinon Blog postHigh-rise Soda Bread
- Does a chicken have lips?
rondayvouson Forum topicLievito Madre, Beer, anerobic and aerobic environments
- When you say let it develop,moosespectacleson Forum topicTook my refrigerated starter out of the fridge for a recipe. How long can I expect it to take to fully rise based on my ratio?
- Temperature
albacoreon Forum topicNew to this forum - It all depends on thetpassinon Forum topicTook my refrigerated starter out of the fridge for a recipe. How long can I expect it to take to fully rise based on my ratio?
- Wow I can’t believe that is
Benitoon Blog postHigh-rise Soda Bread - Great idea to use coffee in
Benitoon Blog postQuanah Spelt Coffee Sourdough
- That is a great use of the
Benitoon Blog postHamelman Vermont SD as a Couronne
- Thanks for your help! I havemoosespectacleson Forum topicTook my refrigerated starter out of the fridge for a recipe. How long can I expect it to take to fully rise based on my ratio?
- Hmm going by this, I shouldmoosespectacleson Forum topicTook my refrigerated starter out of the fridge for a recipe. How long can I expect it to take to fully rise based on my ratio?
- Thanks for your help! I havemoosespectacleson Forum topicTook my refrigerated starter out of the fridge for a recipe. How long can I expect it to take to fully rise based on my ratio?
- Building up starterBorquion Forum topicTook my refrigerated starter out of the fridge for a recipe. How long can I expect it to take to fully rise based on my ratio?
- You could do 1:5:5. Just nottpassinon Forum topicTook my refrigerated starter out of the fridge for a recipe. How long can I expect it to take to fully rise based on my ratio?
- Well done 👏
Isand66on Blog postHamelman Vermont SD as a Couronne
- So if I use 50g starter andmoosespectacleson Forum topicTook my refrigerated starter out of the fridge for a recipe. How long can I expect it to take to fully rise based on my ratio?
- Beautiful bake
Isand66on Blog postSesame Seed Whole Wheat Sourdough Hokkaido Milk Bread
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mwilsonon Forum topicLievito Madre, Beer, anerobic and aerobic environments
- Magnificent!
mwilsonon Blog postHamelman Vermont SD as a Couronne
- Ash
mwilsonon Forum topicWhole Grain Flour – Sifting True From False