Recent Forum and Blog Comments
- How hot is the dutch oven
Mini Ovenon Forum topicThe bread sticks - It is good to pop the big gas
Mini Ovenon Forum topicUneven oven spring in sourdough boules
- To tell you the honest truth,
Benitoon Blog postTrevor Wilson's Sandwich Bread - I have a cheap crappy pH
Benitoon Forum topicRed Fife?
- So glad you asked this
justkeepswimmingon Forum topicRed Fife? - Thank you and Paul both!
justkeepswimmingon Forum topicQuestion re sandwich bread crumb
- I agree with Benny to get more heat
Mini Ovenon Blog postTrevor Wilson's Sandwich Bread
- What Paul saidclazar123on Forum topicQuestion re sandwich bread crumb
- OK great, thanks Benny. I
Gadjowheatyon Forum topicRed Fife? - Paul, I've worked a lot with
Benitoon Forum topicRed Fife?
- Helps tons. Thanks alcophile
Gadjowheatyon Forum topicRed Fife?
- Be mindful of hydration
alcophileon Forum topicRed Fife? - you can bulk retard in large tubs BUT
alfansoon Forum topicScaling up Process from 2 - 20 loaves Sourdough - This shows up frequently on panned loaves.
pmccoolon Forum topicQuestion re sandwich bread crumb - You're most welcome Mary,
Benitoon Blog postTrevor Wilson's Sandwich Bread
- Mary the loaf looks good to
Benitoon Blog postTrevor Wilson's Sandwich Bread
- Another good point. My
justkeepswimmingon Blog postTrevor Wilson's Sandwich Bread
- Looks pretty good to me.Therbon Forum topicAfter relocation, starter/levains behavior changed. Why isn't my levain rising-to-double anymore?
- So fresh CLAS it shall be.Tortoise Blueon Blog post20210517 School of CLAS - 100% Whole-grain Cranberry Walnut Bread
- That seems spot on! Thanks a
Gadjowheatyon Forum topicScaling down levains, "mass effect"
- Very pleased with the
yozzauseon Blog postSPENT GRAIN from a stout brew - Activate PMREDon Forum topicHow to send a private message?
- Thanks, Benny.
The Roadside Pie Kingon Forum topicCommunity Bake - Baguettes by Alfanso - Derek as I’ve said before
Benitoon Blog postSPENT GRAIN from a stout brew
- Lovely loaf of bread you
Benitoon Blog post20210428 + 0601 Stan's (100% whole-grain) Chleb Mieszany with CLAS
- I agree with Alan, these are
Benitoon Forum topicCommunity Bake - Baguettes by Alfanso
- I agree with Ilya, because
Benitoon Forum topicScaling down levains, "mass effect"
- Hi Mary, I posted in your
Benitoon Forum topicQuestion re sandwich bread crumb
- Perhaps it's because of self
Ilya Flyameron Forum topicScaling down levains, "mass effect" - It's the convectionday1on Blog postAnova Precision Oven as bread baker: My Impressions
- Came to something on it,
Gadjowheatyon Forum topicScaling down levains, "mass effect"
- I blew right past the spec
Gadjowheatyon Forum topicRye Chops - where? (while here: fave cracked and pumpernickel)
- Smallish loaf
justkeepswimmingon Blog postTrevor Wilson's Sandwich Bread
- That could be it.
justkeepswimmingon Forum topicQuestion re sandwich bread crumb
- Crumb looks great and must be
HeiHei29eron Blog postTrevor Wilson's Sandwich Bread - Mary,Can’t quite tell from
HeiHei29eron Forum topicQuestion re sandwich bread crumb
- First, a thought, maybe if ya
phazon Forum topicScaling down levains, "mass effect" - Good question
GaryBishopon Forum topicQuestion re sandwich bread crumb - Crumb
justkeepswimmingon Blog postTrevor Wilson's Sandwich Bread
- Rock, when I wrote testing
DanAyoon Forum topicFreezing Diastatic Malt - The compulsory cross-section photo
The Roadside Pie Kingon Forum topicCommunity Bake - Baguettes by Alfanso
- Cool beans!
The Roadside Pie Kingon Forum topicFreezing Diastatic Malt
- The whole point of a finished
yozzauseon Forum topic(Ice) Cold water vs fermentation with less yeast
- yesmarianaon Forum topicRye Chops - where? (while here: fave cracked and pumpernickel)
- sticking...
cfraenkelon Forum topicThe bread sticks - Mariana, the small Baker's
Gadjowheatyon Forum topicRye Chops - where? (while here: fave cracked and pumpernickel)
- This test is to see if you
Rockon Forum topicFreezing Diastatic Malt - I have kept my diastatic malt
DanAyoon Forum topicFreezing Diastatic Malt
- Glad to know I’m not alone!
JettBakeson Forum topicQuestion about the Multigrain Extraordinaire loaf from Reinhart's Bread Baker's Apprentice - I used day-old CLAS, T.
Yippeeon Blog post20210517 School of CLAS - 100% Whole-grain Cranberry Walnut Bread