Recent Forum and Blog Comments
- Peak = float?yeastermanon Forum topicWhy do I need starter to peak before using?
- Wonderful. Perfect. Thanks
Gadjowheatyon Forum topicFröstlberg-Kruste: Proofing "seam down" and baking "seam down?" - yesmarianaon Forum topicFröstlberg-Kruste: Proofing "seam down" and baking "seam down?"
- Finnish! I barely made it to
Gadjowheatyon Forum topicWhite + whole rye v. medium rye
- Welcome!!
justkeepswimmingon Forum topicHello - what to domarianaon Forum topicFlour stress test question
- I had absolutely no idea!!!
SunnyGailon Forum topicFlour stress test question - Give it more timemarianaon Forum topicFlour stress test question
- peaking startermarianaon Forum topicWhy do I need starter to peak before using?
- thanks for your reply. I diddfoliveiraon Forum topicUneven surface after proofing
- If that is after proofing, is
phazon Forum topicUneven surface after proofing - +1.Plus semolina is not
Ilya Flyameron Forum topicRoman-Style Gnocchi, which flour? - also known as...
idaveindyon Forum topicRoman-Style Gnocchi, which flour? - Ah, sauna food!
Mini Ovenon Forum topicWhite + whole rye v. medium rye - try it out
pall.ecuadoron Forum topicWhy do I need starter to peak before using? - Sure it willgerhardon Forum topicWhy do I need starter to peak before using?
- That sort of goes against
yozzauseon Forum topicTangzhong milk bread deflates after cooling - I agree with Gavin, huge
Benitoon Forum topicGolden Crust On Baguettes - Techniques Please - Hi Bimfitwo ,firstly well
yozzauseon Forum topicVital Wheat Gluten
- Thanks for this too, mini.
Gadjowheatyon Forum topicWhite + whole rye v. medium rye
- Wonderful, thanks, mini.
Gadjowheatyon Forum topicWhite + whole rye v. medium rye
- Nice job. That's a biggavincon Forum topicGolden Crust On Baguettes - Techniques Please
- Lodge Bread is/was good
suminandion Blog postGetting creative with Packaging - Thank you Swetha!
Doc.Doughon Blog postIdli - Rev 4 - Very Impressive!!Swetha Sivakumaron Blog postIdli - Rev 4
- Bake Results
littlejayon Forum topicGolden Crust On Baguettes - Techniques Please - thank you !
trailrunneron Forum topicRoman-Style Gnocchi, which flour? - delete
trailrunneron Forum topicRoman-Style Gnocchi, which flour?
- .
trailrunneron Forum topicRoman-Style Gnocchi, which flour?
- Parisian gnocchi https:/semolina_manon Forum topicRoman-Style Gnocchi, which flour?
- Thanks, Sem Man. I will place
DanAyoon Forum topicRoman-Style Gnocchi, which flour? - I don't think Bob's Red Millsemolina_manon Forum topicRoman-Style Gnocchi, which flour?
- Thank you for your commentsGuson Forum topicWhite interior on loaf - is this mould?
- Where did you get the Parisian gnocchi
trailrunneron Forum topicRoman-Style Gnocchi, which flour?
- Sem Man, I called BRM and
DanAyoon Forum topicRoman-Style Gnocchi, which flour?
- Looks great! Coarse Americansemolina_manon Forum topicRoman-Style Gnocchi, which flour?
- Thanks to all!alan856on Forum topicMature starter gone flat - how do I get it sour?
- Yikesalan856on Forum topicMature starter gone flat - how do I get it sour?
- Burger Bun Weight Size Experiment
DanAyoon Forum topicHokkaido milk bread - unreal!
- Strider, they look beautiful!
DanAyoon Forum topicHokkaido milk bread - unreal!
- You could just make a levain
Ilya Flyameron Forum topicMature starter gone flat - how do I get it sour?
- ok, Just tried your versionstriderhengon Forum topicHokkaido milk bread - unreal!
- Methods and Rationale for Refreshing Sourdough Starter
Doc.Doughon Forum topicReducing acid load in starter (warmer weather)
- I used to keep my starter on
greyspokeon Forum topicMature starter gone flat - how do I get it sour? - Dough’N, please let me know
DanAyoon Forum topicReducing acid load in starter (warmer weather)
- feed it in the morning andhowyadoughnon Forum topicReducing acid load in starter (warmer weather)
- What temperature is your
DanAyoon Forum topicReducing acid load in starter (warmer weather)
- I have a regular digitalhowyadoughnon Forum topicReducing acid load in starter (warmer weather)
- Thanks - it got a double dose of red coloring.
CalBeachBakeron Blog postPane Pomodoro from The Italian Baker-World Wide Bread Journey - Welcome to the TFL forums,
Benitoon Forum topicHello