Recent Forum and Blog Comments
- Experimenting is more than half the fun!
GaryBishopon Forum topicMolasses Brown Bread Dilemma - it's 500g of dough in a 10indfoliveiraon Forum topicUneven surface after proofing
- Hi Ricko i'd be inclined to
yozzauseon Forum topicMolasses Brown Bread Dilemma - It's normal I think: with
Ilya Flyameron Forum topicDough volume shrinking during the cold retard - As already stated the part of
yozzauseon Forum topicUneven surface after proofing
- I think 100F is outside the
yozzauseon Forum topicHelp! Bread falls flat after international move
- IMHO for 70% hydration, it'sdough0nuton Forum topicUneven surface after proofing
- I agreeNewSourdoughEnthusiaston Forum topicAwesome Garbanzo Sandwich?
- OK, gotcha. Thanks for the
Gadjowheatyon Forum topicMonheimer Salt Sponge & CLAS? - Stiff rye starter contains
Ilya Flyameron Forum topicMonheimer Salt Sponge & CLAS?
- The Monheimer I used from
Gadjowheatyon Forum topicMonheimer Salt Sponge & CLAS?
- My memory is such crap. I
Gadjowheatyon Forum topicFröstlberg-Kruste: Proofing "seam down" and baking "seam down?"
- Scoring. You can score
Gadjowheatyon Forum topicWhite + whole rye v. medium rye
- welbilt abm7500 manualshoshon Forum topicWelbilt Convection Bread Machine
- Wel Bilt ABM 7500 Manualshoshon Forum topicWelbilt Convection Bread Machine
- What I meant is that the CLAS
Ilya Flyameron Forum topicMonheimer Salt Sponge & CLAS?
- freestanding proofmarianaon Forum topicFröstlberg-Kruste: Proofing "seam down" and baking "seam down?"
- not reallymarianaon Forum topicWhy do I need starter to peak before using?
- Cool, thanks, Ilya. No yeast
Gadjowheatyon Forum topicMonheimer Salt Sponge & CLAS?
- Not sure it would holdup,
Gadjowheatyon Forum topicFröstlberg-Kruste: Proofing "seam down" and baking "seam down?"
- I haven't used it yet, but
Ilya Flyameron Forum topicMonheimer Salt Sponge & CLAS?
- Why use a banneton in the first place?Anonymouson Forum topicFröstlberg-Kruste: Proofing "seam down" and baking "seam down?"
- Thank you so much!Jeanneon Forum topicHelp! Bread falls flat after international move
- Fantastic, thanks Mike, that
Gadjowheatyon Forum topicFröstlberg-Kruste: Proofing "seam down" and baking "seam down?"
- Recent thread on French flour.
idaveindyon Forum topicHelp! Bread falls flat after international move - Can't wait to pass this by
Gadjowheatyon Forum topicWhite + whole rye v. medium rye
- Yes.
idaveindyon Forum topicMolasses Brown Bread Dilemma
- Data.
idaveindyon Forum topicMolasses Brown Bread Dilemma
- A little math
Mini Ovenon Forum topicHelp! Bread falls flat after international move - DIY wood cutting fun
Mini Ovenon Forum topicWhite + whole rye v. medium rye
- First thing that comes to
phazon Forum topicHelp! Bread falls flat after international move - See Kristen Dennis
idaveindyon Blog postBest no Knead?
- Agreed on the fanAnother Girlon Blog postAnova Precision Oven as bread baker: My Impressions
- Hey! Thank you for your fastJeanneon Forum topicHelp! Bread falls flat after international move
- Hi Jeanne
Mini Ovenon Forum topicHelp! Bread falls flat after international move
- local bias, & vocabulary.
idaveindyon Forum topicRoman-Style Gnocchi, which flour?
- Zymase
mwilsonon Blog postMethods and Rationale for Sourdough Starter Maintenance and Elaboration - Clear graphics
Our Crumbon Blog postMethods and Rationale for Sourdough Starter Maintenance and Elaboration - Oh whoa, I totally understand
SunnyGailon Forum topicFlour stress test question - Excellent! Bookmarked.
idaveindyon Blog postMethods and Rationale for Sourdough Starter Maintenance and Elaboration
- Welcome!
idaveindyon Forum topicHello
- To whet your appetite for the versatility:gavincon Forum topicPepperoni pizza!
- For inspiration purposes.gavincon Forum topicPepperoni pizza!
- I love pepperoni pizza and isgavincon Forum topicPepperoni pizza!
- "Lupfen"MikeVon Forum topicFröstlberg-Kruste: Proofing "seam down" and baking "seam down?"
- My German is also quiteMikeVon Forum topicWhite + whole rye v. medium rye
- The pizza looks delicious.
Timothy Wilsonon Forum topicPepperoni pizza! - That was fine I think. I didndfoliveiraon Forum topicUneven surface after proofing
- Uneven surface after proofingdough0nuton Forum topicUneven surface after proofing
- Thanks for sharing. The flowgavincon Blog postMethods and Rationale for Sourdough Starter Maintenance and Elaboration