Recent Forum and Blog Comments
- I only have very few trials
SunnyGailon Forum topicPizza with Poolish - Looking for the right amount of dry yeast - Her bread looks super nice!Anonymouson Forum topicRubaud Levain, High hydration, process points query.
- ?BirdieandBearon Forum topicPizza with Poolish - Looking for the right amount of dry yeast
- I've never tried honey or
SunnyGailon Forum topicPizza with Poolish - Looking for the right amount of dry yeast
- Thank you Yippee, for this
Gadjowheatyon Forum topicRubaud Blend using green flours - I vouch for CLAS's "superpower" on bread
Yippeeon Forum topicRubaud Blend using green flours - Perhaps I should add, to take
Gadjowheatyon Forum topicRubaud Blend using green flours
- Interesting.....
justkeepswimmingon Forum topicno-knead bread re-visited - 500F covervagabon1031on Forum topicHotel pan as a dutch oven?
- Love the blisters!!!HappyInFLon Forum topicIs there, somehow, a way to increase the structure of a dough with high hydration without making infinite folds😬?
- Structure in High Hydration DoughHappyInFLon Forum topicIs there, somehow, a way to increase the structure of a dough with high hydration without making infinite folds😬?
- "intrinsic," as I said.
Gadjowheatyon Forum topicRubaud Blend using green flours
- Dense bottom of the breadHappyInFLon Forum topicDense bottom of the bread.
- did you add honey or any other ingredient in the dough?BirdieandBearon Forum topicPizza with Poolish - Looking for the right amount of dry yeast
- Up to 5 days ? May I ask what
SunnyGailon Forum topicPizza with Poolish - Looking for the right amount of dry yeast
- I’m going to stick my neckMissmoneypennyon Forum topicno-knead bread re-visited
- My pleasure!BirdieandBearon Forum topicPizza with Poolish - Looking for the right amount of dry yeast
- Fantastique!! That's exactly
SunnyGailon Forum topicPizza with Poolish - Looking for the right amount of dry yeast
- to answer your questionsBirdieandBearon Forum topicPizza with Poolish - Looking for the right amount of dry yeast
- ok thanks a lot, I'll take
SunnyGailon Forum topicPizza with Poolish - Looking for the right amount of dry yeast
- Indeed, he's using 5g of
SunnyGailon Forum topicPizza with Poolish - Looking for the right amount of dry yeast
- It's hard not see a
mwilsonon Forum topicRubaud Blend using green flours - Also, usually fresh yeast are
Ilya Flyameron Forum topicPizza with Poolish - Looking for the right amount of dry yeast - That's tremendously helpful!
SunnyGailon Forum topicPizza with Poolish - Looking for the right amount of dry yeast
- I am surprised he would use
Ilya Flyameron Forum topicPizza with Poolish - Looking for the right amount of dry yeast
- Net Flour weigh is the keyBirdieandBearon Forum topicPizza with Poolish - Looking for the right amount of dry yeast
- I've already tried to ask him
SunnyGailon Forum topicPizza with Poolish - Looking for the right amount of dry yeast
- That's interesting!
mwilsonon Forum topicPizza with Poolish - Looking for the right amount of dry yeast
- Thank you very much for those
SunnyGailon Forum topicPizza with Poolish - Looking for the right amount of dry yeast
- You're right about the ''melt
SunnyGailon Forum topicPizza with Poolish - Looking for the right amount of dry yeast
- No, that's not what I'm
Gadjowheatyon Forum topicRubaud Blend using green flours
- Bit confused Dan - are you
Gadjowheatyon Forum topicA Feel for High Hydration Bread
- Still abstract...
mwilsonon Forum topicRubaud Blend using green flours
- Oh lol, he's got whole wheatdantepoppleon Forum topicA Feel for High Hydration Bread
- Awesome, thanks Trent. Would
Gadjowheatyon Forum topicRubaud Blend using green flours
- Thanks, mwilson. Yep, I do
Gadjowheatyon Forum topicRubaud Blend using green flours
- It's a system of many factors.
idaveindyon Forum topicPizza with Poolish - Looking for the right amount of dry yeast - Oxidation
mwilsonon Forum topicRubaud Blend using green flours
- yeast
mwilsonon Forum topicPizza with Poolish - Looking for the right amount of dry yeast
- Beautiful!
Yippeeon Blog postDurum Whole Wheat Potato Bread
- I watched that video on CLAS.
Trent's Breadon Forum topicRubaud Blend using green flours - Look into talking with Blair
Trent's Breadon Forum topicRubaud Blend using green flours
- I've always wondered about
Sabinaon Forum topicProbe thermometer in finished loaf? - He doesn't specify in the
SunnyGailon Forum topicPizza with Poolish - Looking for the right amount of dry yeast
- From having seen other Vito
Ilya Flyameron Forum topicPizza with Poolish - Looking for the right amount of dry yeast
- This sounds like a more
SunnyGailon Forum topicPizza with Poolish - Looking for the right amount of dry yeast
- Confession: I haven't tried
SunnyGailon Forum topicPizza with Poolish - Looking for the right amount of dry yeast
- Yippee - It seems you are
Gadjowheatyon Forum topicRubaud Blend using green flours
- Fresh flour + CLAS = outstanding results
Yippeeon Forum topicRubaud Blend using green flours
- I don't measure the
Timothy Wilsonon Forum topicProbe thermometer in finished loaf?