Recent Forum and Blog Comments
- Absolutely
JonJon Blog postThinking about open crumb - Food processor
JonJon Blog postThinking about open crumb
- As Abe said, hydrationGVon Forum topicPoolish sourdough tight dough structure?
- Hydration is total water / total flour x 100
Abeon Forum topicPoolish sourdough tight dough structure? - Question on your great post!Blovescookingon Forum topicPoolish sourdough tight dough structure?
- To answer the question - it
Davey1on Forum topicPoolish sourdough tight dough structure? - It's always hard to combinetpassinon Forum topicPoolish sourdough tight dough structure?
- Starter Therapy
adamton Forum topicIs my 20-year-old sourdough depressed? - 1. The poolish has a lot ofGVon Forum topicPoolish sourdough tight dough structure?
- Panettone Flourpeterwinsonon Forum topicBest, Affordable Panettone Flour in United States?
- A nice looking loaf, Jon!
albacoreon Blog postThinking about open crumb - They were mixed until no dry
albacoreon Blog postBigabiga Bread
- Pannetone questionBlovescookingon Forum topicBest, Affordable Panettone Flour in United States?
- And the bigas were well mixed, not shaggy right?
JonJon Blog postBigabiga Bread
- Jon. you are touching on atpassinon Blog postThinking about open crumb
- Skip the link. Enjoy!
Davey1on Forum topicDoes sifting whole wheat flour produce the equivalent of high extraction flour, with wheat germ?
- Hi Benjamin"I shall be firmerRichard Lemieuxon Forum topicIs it possible I'm overworking my dough
- When it comes to shaping, try
onionsoupon Forum topicLooking for Some Tips for Improving Sourdough Bread Rise ?? - i just ordered 6-pieceJoshuaLoaferon Forum topicDoes sifting whole wheat flour produce the equivalent of high extraction flour, with wheat germ?
- I have baked these rolls for
OldWoodenSpoonon Forum topicButtermilk cluster - There's stretchy and thentpassinon Forum topicIs it possible I'm overworking my dough
- Great story Richard,I shallbenjamin163on Forum topicIs it possible I'm overworking my dough
- 13.6% protein is what I'vebenjamin163on Forum topicIs it possible I'm overworking my dough
- "However I don't like doingRichard Lemieuxon Forum topicIs it possible I'm overworking my dough
- Such a helpful post, thankbenjamin163on Forum topicIs it possible I'm overworking my dough
- First, I'd like to go back toRichard Lemieuxon Forum topicIs it possible I'm overworking my dough
- Not that I'm UK based
JonJon Forum topicIs it possible I'm overworking my dough
- A perfectly fine 70%tpassinon Forum topicIs it possible I'm overworking my dough
- Did you get all the answers you were looking for?Eddie4356on Forum topicReverse Engineering THE REAL NYC Bagel
- Thank you Jon; the bigas were
albacoreon Blog postBigabiga Bread
- Thank you.To be honest I'vebenjamin163on Forum topicIs it possible I'm overworking my dough
- As a general rule
Abeon Forum topicIs it possible I'm overworking my dough
- Can just imagine the taste
JonJon Blog postBigabiga Bread
- This rings very true to mybenjamin163on Forum topicIs it possible I'm overworking my dough
- Very useful, thank you. So ifbenjamin163on Forum topicIs it possible I'm overworking my dough
- Thanks Rob. Yes, that was the
albacoreon Blog postBigabiga Bread
- Some enzymes eat the glutenRichard Lemieuxon Forum topicIs it possible I'm overworking my dough
- I should add…foodforthoughton Forum topicNew to sourdough
- that's a brilliant bake
squattercityon Blog postBigabiga Bread - FWIW
Abeon Forum topicIs it possible I'm overworking my dough
- hi Joe, thanks for your replySandraMon Forum topicPanettone Trouble
- Cheers TomP!
albacoreon Blog postBigabiga Bread
- Drying inclusionsSandraMon Forum topicPanettone Trouble
- I think that's what I'm goingbenjamin163on Forum topicIs it possible I'm overworking my dough
- Ha, good luck, I'm sure we'llbenjamin163on Forum topicIs it possible I'm overworking my dough
- That's a very nice result!tpassinon Blog postBigabiga Bread
- I don''t think that loss oftpassinon Forum topicIs it possible I'm overworking my dough
- Best to find a bread flour
albacoreon Forum topicIs it possible I'm overworking my dough
- Curious to hear your resultsGVon Forum topicIs it possible I'm overworking my dough
- The gluten formed in bread
Davey1on Forum topicIs it possible I'm overworking my dough