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- Brilliant, Paul. Looks great
squattercityon Blog postYogurt rye from The Rye Baker - Bolaño & baguettes!Can't go
squattercityon Blog postOct 7.
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TheBreadMasteron Forum topicDeli special - it is more helpful thantpassinon Forum topicHow to account for difference in starter hydration in levain/preferment build with a high percentage of starter in the levain?
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Ogi the Yogion Forum topicHow to account for difference in starter hydration in levain/preferment build with a high percentage of starter in the levain? - Bread texture vs preferment hydrationGVon Forum topicWW loaves - starters and other questions
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5 is niceon Forum topicMischbrot - Jalapeño-cheddar sourdough breadcarynon Blog postMy bread log
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JonJon Forum topicMini Cloches - You've made me hungry for a
squattercityon Forum topicMischbrot
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The Roadside Pie Kingon Forum topicDeli special - Hi, Jo. Regarding the formula.
The Roadside Pie Kingon Forum topicGood morning from EVASF
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- Thanks Everyone!KittyJon Blog postTesting the Ankarsrum
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Gwenon Forum topicMini Cloches - mini cloches
Gwenon Forum topicMini Cloches
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Moe Con Forum topicMini Cloches - How to go about it depends atpassinon Forum topicHow to account for difference in starter hydration in levain/preferment build with a high percentage of starter in the levain?
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Ogi the Yogion Forum topicHow to account for difference in starter hydration in levain/preferment build with a high percentage of starter in the levain?
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jo_enon Forum topicGood morning from EVASF - I'm going to assume that yourtpassinon Forum topicHow to account for difference in starter hydration in levain/preferment build with a high percentage of starter in the levain?
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Ogi the Yogion Forum topicHow to account for difference in starter hydration in levain/preferment build with a high percentage of starter in the levain?
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Debra Winkon Forum topicHow to account for difference in starter hydration in levain/preferment build with a high percentage of starter in the levain? - different names for quarkjkandellon Blog postQuark Bread
- Dimpling also traps moretpassinon Forum topicMy sourdough focaccia didn't rise and it looks doughy
- but this method is not ideal,tpassinon Forum topicMy sourdough focaccia didn't rise and it looks doughy
- I get the impression (no pun
5 is niceon Forum topicMy sourdough focaccia didn't rise and it looks doughy
- People usually put the steamtpassinon Forum topicMy sourdough focaccia didn't rise and it looks doughy
- I'd recommend you try Tom's
5 is niceon Forum topicMy sourdough focaccia didn't rise and it looks doughy
- Thank you for the suggestions, Tom and Five!thecozylibraryon Forum topicMy sourdough focaccia didn't rise and it looks doughy
- That hilly look is typicallytpassinon Forum topicMy sourdough focaccia didn't rise and it looks doughy
- That's pretty nice!
5 is niceon Forum topicMy sourdough focaccia didn't rise and it looks doughy
- There are two standardtpassinon Forum topicMy sourdough focaccia didn't rise and it looks doughy
- Tom and Five,thecozylibraryon Forum topicMy sourdough focaccia didn't rise and it looks doughy
- Awaiting next instalment
ll433on Forum topicWW loaves - starters and other questions - ww biga
jo_enon Forum topic42% ww biga in lean wh grain loaf, clas, Zoji
- Pharaoh and his bread
NumbWhistleon Forum topicWhole Whole Wheat - Thanks!
NumbWhistleon Forum topicWhole Whole Wheat
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Gwenon Forum topicMini Cloches
- looks wonderful! Fantastic
squattercityon Forum topicWhole Whole Wheat
- Darn nice looking, both thetpassinon Forum topicWhole Whole Wheat
- beautiful
jo_enon Forum topicMini Cloches
- When you mentioned cottage cheese and sour cream
Abeon Blog postQuark Bread - Thanks for your thoughts, Abetpassinon Blog postQuark Bread
- Using your idea of sour cream
Abeon Blog postQuark Bread