Recent Forum and Blog Comments
- You've definitely gone over to the...
Our Crumbon Blog postRye Bread from the Swiss Valais: Pain de Seigle Valaisan or Walliser Roggenbrot - Okay I think I understand...
Danni3ll3on Forum topicSpelt Honey Oat Porridge Sourdough - It's more about understanding..bread1965on Forum topicSpelt Honey Oat Porridge Sourdough
- Ah okay!
Danni3ll3on Forum topicSpelt Honey Oat Porridge Sourdough
- I don't think so..bread1965on Forum topicSpelt Honey Oat Porridge Sourdough
- Could they be using a Sourdough mix
Danni3ll3on Forum topicSpelt Honey Oat Porridge Sourdough
- Haven't tasted barley bread..bread1965on Forum topicVenturing into Barley Bread
- Non oats..bread1965on Forum topicSpelt Honey Oat Porridge Sourdough
- The best and cheapest scrapers are
dabrownmanon Forum topicCleanup on Aisle 1... - Crumb shot!
Danni3ll3on Blog postOld Fashioned Oats and Toasted Seeds
- Put a gold star on the wife's forehead and pour a
dabrownmanon Forum topicControlling the sour in sourdough
- If it tang then I would say acetic acid
dabrownmanon Forum topicControlling the sour in sourdough
- Oats and potato water will make your bread not only
dabrownmanon Blog postOld Fashioned Oats and Toasted Seeds
- Thank you. Working on a loafBKSinAZon Forum topicMy very very first mother starter, is it ready yet?
- Use it!!!
Mini Ovenon Forum topicMy very very first mother starter, is it ready yet? - Or feed to thicken it up
Mini Ovenon Forum topicMy very very first mother starter, is it ready yet?
- 1:3:3BKSinAZon Forum topicMy very very first mother starter, is it ready yet?
- Yes it is too high a pH that leasds to bad things
dabrownmanon Forum topicTartine starter
- Now It is time for you to take 30 g of your starter
dabrownmanon Forum topicTartine starter
- Even Van Gogh wold be impressioned!
dabrownmanon Blog postStarry Night Bread
- According to cultures built in laboratories
dabrownmanon Forum topicMy very very first mother starter, is it ready yet?
- Looks fantastic!
Floydmon Blog postOld Fashioned Oats and Toasted Seeds - I used to do paper and then went to spread sheets
dabrownmanon Forum topicTracking recipe changes and experimentation
- the culture has a mild bite
pmikeron Forum topicControlling the sour in sourdough - I don't think the mould isCombo64on Forum topicTartine starter
- I do have a Kefir tree, ready for milking in Swaziland
dabrownmanon Forum topicpure Lactobacillus sanfranciscensis culture, Anyone please ?
- I should clarify a few thins
Dixongexpaton Forum topicCleanup on Aisle 1... - If it isn't orange or red mouldAnonymouson Forum topicTartine starter
- I tasted the rye culture
pmikeron Forum topicControlling the sour in sourdough
- Would pineapple juice reallyCombo64on Forum topicTartine starter
- Read for further sourdough
Herbgardenon Forum topicLactic Acid Fermentation in Sourdough - Hi LeslieAnonymouson Forum topicOvernight bulk ferment -
- I was hoping for more sour . Sour comes in two
dabrownmanon Forum topicControlling the sour in sourdough
- thanks Abe
leslierufon Forum topicOvernight bulk ferment - - I get the Certificate warning whenever
leslierufon Forum topicWebsite problems?
- Not much of a crumb shotAnonymouson Forum topicVenturing into Barley Bread
- trying again today
BreadBabieson Forum topicHelp with Hamelman - That is exactly the way a 100% Barley
dabrownmanon Forum topicVenturing into Barley Bread
- Rye has gelAnonymouson Forum topicVenturing into Barley Bread
- Speaking from direct
Herbgardenon Forum topicpure Lactobacillus sanfranciscensis culture, Anyone please ?
- Does barley act like rye?clazar123on Forum topicVenturing into Barley Bread
- Oven plansTobias39on Forum topicovencrafters plans
- Or should have I calculated
Desiderioon Blog postPane con Semola Rimacinata di Grano Duro - Love the different shapes, HansB!
dmsnyderon Forum topicSan Joaquin - <Blush>
dmsnyderon Forum topicSan Joaquin
- If the mould is orange/redAnonymouson Forum topicTartine starter
- Haniah, the recipe broken down
Mini Ovenon Forum topicCinnamon roll dough
- I definitely will do, it'sBetht87on Forum topicBeginner Recipe - ideas
- Re: ok I did the float test
pmitc34947on Forum topicTartine starter - Re: ok I did the float test
pmitc34947on Forum topicTartine starter