Comments on: Spelt Sourdough Bread

By: binance

binance — Fri, 15 Aug 2025 01:54:53 +0000

Your article helped me a lot, is there any more related content? Thanks!

By: binance signup

binance signup — Wed, 13 Aug 2025 07:31:18 +0000

Thank you for your sharing. I am worried that I lack creative ideas. It is your article that makes me full of hope. Thank you. But, I have a question, can you help me?

By: Create Personal Account

Create Personal Account — Thu, 07 Aug 2025 14:26:39 +0000

Thanks for sharing. I read many of your blog posts, cool, your blog is very good.

By: binance signup

binance signup — Sat, 02 Aug 2025 03:18:06 +0000

Your article helped me a lot, is there any more related content? Thanks!

By: Inscription à Binance US

Inscription à Binance US — Thu, 03 Jul 2025 00:41:07 +0000

Can you be more specific about the content of your article? After reading it, I still have some doubts. Hope you can help me.

By: SWolf

SWolf — Tue, 01 Jul 2025 20:31:16 +0000

Central Milling carries two types of Type 85 flour: (1) Organic Type 85 Malted Flour and (2) Organic Type 85 Wheat Flour.

Which one to use in this recipe?

By: Evelyn

Evelyn — Wed, 21 May 2025 12:16:58 +0000

How would I adjust the recipe for aged spelt?

By: Lumikha ng libreng account

Lumikha ng libreng account — Wed, 26 Mar 2025 00:33:33 +0000

Thank you for your sharing. I am worried that I lack creative ideas. It is your article that makes me full of hope. Thank you. But, I have a question, can you help me? https://accounts.binance.com/ar/register?ref=V2H9AFPY

By: Anna

Anna — Mon, 03 Mar 2025 09:53:44 +0000

In reply to Lolla Ruse. was wondering the same thing!

By: Sandra

Sandra — Thu, 27 Feb 2025 18:08:33 +0000

Good morning from Aussie, first I have to say I love your book it is my bible the only Soughdough cookbook I will ever need. And may I add I have only been making soughdough since Christmas.
But I have been having a problem since using a new flour (organic bakers flour) when I do the divide and preshape the top of the dough is drying out and becoming crusty so when I flip it to shape I have a very crusty interior (eg doesn’t seem to effect the outcome of the bread) but the shaping of the dough is not sealing and I have to do a different technique for the seal. Any suggestions on how I can rectify this problem.
Sandra