Recent Forum and Blog Comments
- I’m thinking I might need to
Benitoon Forum topicMature starter gone flat - how do I get it sour? - I have not ever seen one inbarryvabeachon Forum topicHome steam injection ovens
- No data. But this is what I
DanAyoon Forum topicMature starter gone flat - how do I get it sour? - I love rye bread with salted
Ilya Flyameron Forum topicWhite + whole rye v. medium rye - Lovely colour of the crumb.
Benitoon Blog postPane Pomodoro from The Italian Baker-World Wide Bread Journey
- Jay, you’re going to have to
Benitoon Forum topicGolden Crust On Baguettes - Techniques Please
- Dan, what advantages have you
Benitoon Forum topicMature starter gone flat - how do I get it sour?
- Farmer's rye loaves are seldom
Mini Ovenon Forum topicWhite + whole rye v. medium rye - Oooo! NIce!
Mini Ovenon Forum topicWhite + whole rye v. medium rye
- Few experiementsskandanon Forum topicBasic loaf -retarding process
- sorry for answering only so far ..JHESTRADAon Forum topicTips on potential upgrades for better sourdough results
- A scale is suggested
Doc.Doughon Forum topicReducing acid load in starter (warmer weather) - Thanks Wally
CalBeachBakeron Blog post3rd bake with my new Challenger bread pan - Thanks Benny
CalBeachBakeron Blog postPane Pomodoro from The Italian Baker-World Wide Bread Journey
- The kitty litter pan sits on
littlejayon Forum topicGolden Crust On Baguettes - Techniques Please - Benny, another idea. Since
DanAyoon Forum topicMature starter gone flat - how do I get it sour?
- How tightly does the inverted
Benitoon Forum topicGolden Crust On Baguettes - Techniques Please
- I agree with Dan. I’ve
Benitoon Forum topicMature starter gone flat - how do I get it sour?
- A very good looking loaf.
Benitoon Blog postPane Pomodoro from The Italian Baker-World Wide Bread Journey
- Growth rates (CO2 production rates) for refrigerated starter
Doc.Doughon Forum topicReducing acid load in starter (warmer weather)
- This is still true!
Doc.Doughon Forum topicReducing acid load in starter (warmer weather)
- thank you for the quickhowyadoughnon Forum topicReducing acid load in starter (warmer weather)
- Keep the starter cooler to let it grow more slowly
Doc.Doughon Forum topicReducing acid load in starter (warmer weather)
- Here's my baguette rig.Two
littlejayon Forum topicGolden Crust On Baguettes - Techniques Please
- Acidityhowyadoughnon Forum topicReducing acid load in starter (warmer weather)
- Crumb
Gadjowheatyon Forum topicWhite + whole rye v. medium rye - I keep forgetting how far out
idaveindyon Forum topicRoman-Style Gnocchi, which flour? - Hi, I came across this threadwe3bleon Forum topicHome steam injection ovens
- Thanks Suave, Went with the
Gadjowheatyon Forum topicWhite + whole rye v. medium rye
- Bread
wallyon Blog post3rd bake with my new Challenger bread pan - “For a few months”
wallyon Forum topicMature starter gone flat - how do I get it sour?
- unfortunately, I don’t have
DanAyoon Forum topicRoman-Style Gnocchi, which flour?
- Milling store-bought semolina.
idaveindyon Forum topicRoman-Style Gnocchi, which flour?
- Yes Dave, and on top of that
DanAyoon Forum topicRoman-Style Gnocchi, which flour?
- I agree with those, you cansuaveon Forum topicWhite + whole rye v. medium rye
- Higher hydration.
idaveindyon Forum topicRoman-Style Gnocchi, which flour?
- Same hereAndrew Bernhardton Forum topicHobart A200 Restoration
- Kristi, I really like your
DanAyoon Blog postGarlic, herb & cheese rolls, coffee & walnut mischbrot, and other bakes
- Alan, I am a fan of rye.
DanAyoon Forum topicMature starter gone flat - how do I get it sour?
- First Roman-Style Gnocchi Bake
DanAyoon Forum topicRoman-Style Gnocchi, which flour?
- Pane Pomodoro - Cross section
CalBeachBakeron Blog postPane Pomodoro from The Italian Baker-World Wide Bread Journey
- Thanks! I may have to try a
HeiHei29eron Blog postAnother Buckwheat/Oat Variant - Thank you Benny.Abe got me
HeiHei29eron Blog postAnother Buckwheat/Oat Variant
- Thanks Mike. I haven't
Gadjowheatyon Forum topicWhite + whole rye v. medium rye
- Thanks mini. I appreciate
Gadjowheatyon Forum topicWhite + whole rye v. medium rye
- 1370 vs 1150MikeVon Forum topicWhite + whole rye v. medium rye
- Beautiful baking
Isand66on Blog postGarlic, herb & cheese rolls, coffee & walnut mischbrot, and other bakes - Thank you
Isand66on Blog postDurum WW Rice Egg Bread
- I agree with Dave, I’d go
Benitoon Forum topicGolden Crust On Baguettes - Techniques Please
- Rye whuuses.
Mini Ovenon Forum topicWhite + whole rye v. medium rye