Recent Forum and Blog Comments
- Thanks Sue
mwilsonon Forum topicPanettone Universal Method Calculator - what a great idea!SueVTon Forum topicPanettone Universal Method Calculator
- UM Calculator
mwilsonon Forum topicClaudio Perando
- Thought this link might be
Ilya Flyameron Forum topicWould rye malt be helpful in establishing rye starter? - Thanks Michael. This is the
albacoreon Forum topicLandbrot - Mariana, thank your for timetpassinon Forum topicWould rye malt be helpful in establishing rye starter?
- Congratulations, Valdus! Wellmarianaon Forum topicStarter Flat-lined: Advice?
- optimal hydration and aciditymarianaon Forum topicWould rye malt be helpful in establishing rye starter?
- Ginsberg's rye sour culture vs rye sourmarianaon Forum topicWould rye malt be helpful in establishing rye starter?
- Rye sour hydration
alcophileon Forum topicWould rye malt be helpful in establishing rye starter? - Ginsberg's rye sour worked on the first try
alcophileon Forum topicWould rye malt be helpful in establishing rye starter?
- At last….
Valduson Forum topicStarter Flat-lined: Advice? - To circle back to Ginsberg'stpassinon Forum topicWould rye malt be helpful in establishing rye starter?
- Crumb
mwilsonon Forum topicLandbrot
- Yesmarianaon Forum topicWould rye malt be helpful in establishing rye starter?
- New Member from TXJimatthelakeon Forum topicNew Member from TX
- Yay!BrianShawon Forum topicIs Malted Barley Still Being Added To Commercial White Flours?
- Tom your loaf looks amazing
Benitoon Blog postRed Miso Furikake (Sesame seeds and Nori) Sourdough - Beautiful looking Loaf, Bennytpassinon Blog postRed Miso Furikake (Sesame seeds and Nori) Sourdough
- Thank you for your
RMagon Forum topicBump in center of sourdough loaf - haven't tested ittpassinon Blog post50% Einkorn Take 2
- I've been wondering about atpassinon Forum topicWould rye malt be helpful in establishing rye starter?
- I don't think it matters muchtpassinon Forum topicrefrigerated dough rise time in humidity
- I heard somewhere that youjkandellon Blog post50% Einkorn Take 2
- I called KA's help line
RichieRichon Forum topicFlour Storage - Not at all
RichieRichon Forum topicFlour Storage
- Probably yes
Doc.Doughon Forum topicAutolyse link repair - LMEs are non-diastatic
alcophileon Forum topicSergey 4-5 day clas
- Pre-hydration instead of autolyse?
alcophileon Forum topicAutolyse link repair
- Tom, you might be right. Ortpassinon Forum topicSergey 4-5 day clas
- Malted whole wheatmarianaon Forum topicSergey 4-5 day clas
- Just speculating, buttpassinon Forum topicDifference in different yeast brands
- Thanks, Mariana. Until wetpassinon Forum topicSergey 4-5 day clas
- I found this comment afterjkandellon Forum topicDifference in different yeast brands
- King Arthur's Malt Responsetpassinon Forum topicIs Malted Barley Still Being Added To Commercial White Flours?
- IKRBrianShawon Forum topicIs Malted Barley Still Being Added To Commercial White Flours?
- Malt usage guidelines for bakersmarianaon Forum topicSergey 4-5 day clas
- Brian, I'm hoping to avoidtpassinon Forum topicIs Malted Barley Still Being Added To Commercial White Flours?
- More info...BrianShawon Forum topicIs Malted Barley Still Being Added To Commercial White Flours?
- I've just sent a request fortpassinon Forum topicIs Malted Barley Still Being Added To Commercial White Flours?
- AgreedBrianShawon Forum topicIs Malted Barley Still Being Added To Commercial White Flours?
- It probably doesn’t mattertpassinon Forum topicIs Malted Barley Still Being Added To Commercial White Flours?
- https://www.kingarthurbakingBrianShawon Forum topicIs Malted Barley Still Being Added To Commercial White Flours?
- I bought a bag of emmer thistpassinon Blog post50% Einkorn Take 2
- But on my bag of Bread flour,tpassinon Forum topicIs Malted Barley Still Being Added To Commercial White Flours?
- yes, you're right😉
squattercityon Forum topicRye Sourdough Bread Recipe - Rye Type 1150 - Nice Progress
WatertownNewbieon Blog post50% Einkorn Take 2 - Thank you very much!BrianShawon Forum topicSergey 4-5 day clas
- KA AP and Bread FlourBrianShawon Forum topicIs Malted Barley Still Being Added To Commercial White Flours?
- If you don't mind me asking -suaveon Forum topicFlour Storage