Recent Forum and Blog Comments
- Baked another two pizzas
Benitoon Blog postMarinated vegetables and mussels sourdough pizza. - baker's authoritymarianaon Forum topicRye Chops - where? (while here: fave cracked and pumpernickel)
- Looks like the choice of basket was a good one!
DanAyoon Blog postMiche made with high-extraction flour - Infinite foldskendalmanon Forum topicIs there, somehow, a way to increase the structure of a dough with high hydration without making infinite folds😬?
- Phase #4 The final shaping and cold retard
The Roadside Pie Kingon Forum topicCommunity Bake - Baguettes by Alfanso - Thanks alot Phil, we actually
Gadjowheatyon Forum topicStarter doubling or tripling - time or target? - Phase #3 pre-shape and rest
The Roadside Pie Kingon Forum topicCommunity Bake - Baguettes by Alfanso
- Wish I could leave an
Gadjowheatyon Forum topicRye Chops - where? (while here: fave cracked and pumpernickel)
- Central Milling has steel cut rye.
idaveindyon Forum topicRye Chops - where? (while here: fave cracked and pumpernickel) - Janie's Mill in Illinois
alcophileon Forum topicRye Chops - where? (while here: fave cracked and pumpernickel) - Phase #2 The abbreviated bulk ferment
The Roadside Pie Kingon Forum topicCommunity Bake - Baguettes by Alfanso
- Levain build thoughtsfoodforthoughton Forum topicStarter doubling or tripling - time or target?
- Hi Bern
dmsnyderon Blog postMiche made with high-extraction flour - Thanks everyone for your kind words!
dmsnyderon Blog postMiche made with high-extraction flour
- Gratitude from Vermont
bernterryvton Blog postMiche made with high-extraction flour - Sourdough hero
The Roadside Pie Kingon Forum topicCommunity Bake - Baguettes by Alfanso
- Another Source
WatertownNewbieon Forum topicRye Chops - where? (while here: fave cracked and pumpernickel) - beautifultintin-mieon Blog postCroissant with Sourdough Starter - TXFarmer VS. TX summer
- Thank you Gavin!
SunnyGailon Forum topicCommunity Bake - Hamelman's Five-Grain Levain - Thank you so much for your
SunnyGailon Forum topicCommunity Bake - Hamelman's Five-Grain Levain
- David, you knocked that one
DanAyoon Blog postMiche made with high-extraction flour
- Determining the right
SunnyGailon Forum topicCommunity Bake - Hamelman's Five-Grain Levain
- Thanks, I'll give them a call
Gadjowheatyon Forum topicRye Chops - where? (while here: fave cracked and pumpernickel)
- Really lovely crumb you’ve
Benitoon Blog postMiche made with high-extraction flour
- The base of the DO would be
Benitoon Forum topicBaking Stone Needed with Cast Iron Double DO?
- Hope your kitchen renovation
Benitoon Blog postOat Porridge Bread
- That’s a good combination of
Benitoon Blog postsuper food mix
- Â I'm thinking of doing a
yozzauseon Blog postsuper food mix - Cracked rye sourcesPostal Grunton Forum topicRye Chops - where? (while here: fave cracked and pumpernickel)
- Very impressive loaf with agavincon Blog postMiche made with high-extraction flour
- Original Hamelman Formula
Doc.Doughon Forum topicCommunity Bake - Hamelman's Five-Grain Levain - I did that on yesterday’s
HeiHei29eron Forum topicBaking Stone Needed with Cast Iron Double DO? - If your oven is like mine,
HeiHei29eron Forum topicBaking Stone Needed with Cast Iron Double DO?
- Thanks for posting! Â Looks
HeiHei29eron Forum topicBaking Stone Needed with Cast Iron Double DO?
- Sorry, spaced, cod. Thanks
Gadjowheatyon Forum topicDoor width = 1/2 hearth width?
- Interesting…. We’re usually 5
HeiHei29eron Blog postSD olive and cheese loaf, Queen Elizabeth cake and others
- Gaëlle,The first time I made
HeiHei29eron Forum topicCommunity Bake - Hamelman's Five-Grain Levain
- DannIÂ does a great job of
HeiHei29eron Blog postOat Porridge Bread
- I hadn't thought to use agavincon Blog postsuper food mix
- Testing Flour moisture
MidwestDocon Forum topicStored Flour Moisture Content - Gaëlle, the crumb looks verygavincon Forum topicCommunity Bake - Hamelman's Five-Grain Levain
- Thanks, Benny!
Yippeeon Blog post20210517 School of CLAS - 100% Whole-grain Cranberry Walnut Bread - Next time
justkeepswimmingon Blog postOat Porridge Bread - Here it is Benny its the
yozzauseon Blog postsuper food mix
- Actually, I said dense but it
SunnyGailon Forum topicCommunity Bake - Hamelman's Five-Grain Levain
- Love rum soaked raisins with
Benitoon Blog post20210517 School of CLAS - 100% Whole-grain Cranberry Walnut Bread
- Derek again that looks great.
Benitoon Blog postsuper food mix
- Thanks Mary! Â That part went
HeiHei29eron Blog postOat Porridge Bread
- Thank you Benny. Â I would say
HeiHei29eron Blog postOat Porridge Bread
- This is something I noticed
Benitoon Forum topicAfter relocation, starter/levains behavior changed. Why isn't my levain rising-to-double anymore?