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Epic bake, in the first magnitude! Pea tendril pesto pizza, with fresh tomatoes & Prosciutto |
The Roadside P… |
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CB 50% Granoro Semola Rimacinata / 50% Wallaby Bakers White |
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Old lurker coming in to start posting |
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Sweet & savory |
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High hydration (105%) – a proposed new method |
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REALLY fruity starter |
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Hobart N50 |
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Using thermometers to test for bread doneness |
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Famag gripes |
Ansel |
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Basic Sourdough with tangzhong |
ciabatta |
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Old recipe tastes great, but crust is pale and meh. How do I fix this? |
doughytard |
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sourdough whole grain pizza napoletana (take two) |
headupinclouds |
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Big gaps in Croissants |
moonlight_bake |
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| Blog post |
33rd bake. 01/20/2021. Simple, yeasted, 75% BRM WW. |
idaveindy |
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Where does ardent mill source their rye berries |
tttt1010 |
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Breakfast Loaf |
itsbarbarino |
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Chickpea sourdough rolls/kumru/nohut ekmeği |
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Setting up Oven for Steaming |
EDS33 |
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Short TFL urls for sharing. |
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To cover or not to cover |
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Poolish Health Benefits |
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Sourdough focaccia |
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