Questions Filter:AllUnansweredSort byViewsAnswersVotestotal loss factorRazvan George Ionita asked 1 year ago • Bread Boss346 views1 answers0 votesWhen to extend Ferment timeRobert Scott asked 2 months ago52 views2 answers1 votesPrint recipebrousseaurick@gmail.com asked 2 months ago • Bread Boss36 views1 answers0 votesusing-the-banneton-proofing-basketAlice Methvin asked 3 months ago • Breadmaking62 views1 answers0 votesWheat Grains for Home MillingDips asked 4 months ago • Breadmaking84 views1 answers0 votesWater temp calculator details.Andrew Buckner asked 10 months ago • Bread Boss141 views1 answers0 votesHi, ive just made a complete new batch of starter due to neglect of my last batch, as per your site instructions. I am now bulk fermenting this loaf to be…and I am now left with some starter (100GMS). Do i need to refresh or recycle this amount of starter (please explain difference), before i put it back in the fridge for one week (which will be approx 1week until i make my next loaf) or do i put the starter straight in the fridge without doing anything until i use it to make my next loaf in a week? I seems to be gijng through alot of flour wastage with refreshing/recycling. which pains me! Also, i think it would help to see this kind of process on a video as i find it very diffi ukt to understand by reading from your website and app. thankmu very much,mi dont mean to offend, ut i need basic instructions in laymans terms 🙂Sandy asked 1 year ago169 views1 answers0 votesHow to know flour temperatureKaze asked 1 year ago • Breadmaking223 views1 answers0 votesa range of good low gi flours to use in soughdough baking , please ?Kenneth Kirkpatrick asked 1 year ago • Breadmaking285 views1 answers0 votesHow about app for iPhone?Tai yeo asked 1 year ago347 views1 answers0 votes
