Recent Forum and Blog Comments
- Issue solved by lemon juice 😂Samammieon Forum topicSourdough Starter Analysis
- UK and Italian flours gluten numbersmarianaon Forum topicMulino Marino flours question
- Here ias a link that might
yozzauseon Forum topicDIY Mobile WFO? - Flours and their attributes
mwilsonon Forum topicMulino Marino flours question - That's such a great idea.Anonymouson Forum topicDIY Mobile WFO?
- thanks, benito. I'll givelagarrigueon Forum topicIrregular crumb on freshly milled yecora rojo loaf
- questionLee Rosenthalon Blog postApple Sourdough
- Those are this recipeImissgoodkaiserrollson Basic pageKaiser Rolls
- can I sub whole wheat breadLee Rosenthalon Blog postApple Sourdough
- Looks like a thin layer ofsuaveon Forum topicLight rye “lid” on dark pumpernickel
- He does it in a lot of videos
Ilya Flyameron Forum topicLight rye “lid” on dark pumpernickel - Can you send me the link?Mallbeeon Forum topicLight rye “lid” on dark pumpernickel
- Light rye “lid” on dark pumpernickelMallbeeon Forum topicLight rye “lid” on dark pumpernickel
- Although I have to say,
Ilya Flyameron Forum topicLight rye “lid” on dark pumpernickel
- Some liquid dough is applied
Ilya Flyameron Forum topicLight rye “lid” on dark pumpernickel
- Baking lossmarianaon Forum topicIs there, somehow, a way to increase the structure of a dough with high hydration without making infinite folds😬?
- Hi I am Neelima. I am a
TWF Flourson Forum topicHigh protein flour in India - Bread Flours in India by TWF Flours
TWF Flourson Forum topicFlour in India
- Thank you!
Carlo_Panaderoon Blog postApple Sourdough - Thanks Gavin! Taste very good
Carlo_Panaderoon Blog postApple Sourdough
- yes it does! Didn’t last long
Carlo_Panaderoon Blog postApple Sourdough
- Thanks, Jon. Bagels have beengavincon Blog postBagels
- I have a baking steel on my
Benitoon Forum topicBaking Stone Needed with Cast Iron Double DO? - Keeping starter on counter
DanAyoon Forum topicComplete fail with enriched dough - Recipe on back of Pudov bag.rff000on Forum topicRed Rye Malt
- I had been buying 5-6 lbs. ofrff000on Forum topicRed Rye Malt
- I found some mahlab at an
Ilya Flyameron Forum topicComplete fail with enriched dough
- YW starter for enriched dough
Ilya Flyameron Forum topicComplete fail with enriched dough
- Thanks!Today’s bake. I like
HeiHei29eron Forum topicBaking Stone Needed with Cast Iron Double DO? - Start a new starter
Mini Ovenon Forum topicMy starter has an orange layer on top, but works well. - Have you tried "seasoning"
Ilya Flyameron Forum topicHotel pan as a dutch oven?
- Indeed very useful! Thanks a
SunnyGailon Forum topicUnderproofed vs Overproofed - I had the oven on for roasted
Benitoon Blog postMiso Nori Sourdough
- How could I bake to get a moister crumb?
Matheuson Forum topicIs there, somehow, a way to increase the structure of a dough with high hydration without making infinite folds😬? - Looks like the bagels my grandmother made
JonJon Blog postBagels - Crumb is great
JonJon Blog postMiso Nori Sourdough
- Going to have to try this
JonJon Blog postApple Sourdough
- Judging by the crumb and
Benitoon Forum topicIrregular crumb on freshly milled yecora rojo loaf
- I will!! Unfortunately, I'm
SunnyGailon Forum topicChamplain Sourdough bread
- You’re welcome make sure you
Benitoon Forum topicChamplain Sourdough bread
- the smell ?
idaveindyon Forum topicSourdough Starter Analysis - Found it !! thanks
SunnyGailon Forum topicChamplain Sourdough bread
- Got it !! Thanks again for
SunnyGailon Forum topicChamplain Sourdough bread
- Analysis - only thing I can
phazon Forum topicSourdough Starter Analysis - The Granitware stuff rustedSugarowlon Forum topicHotel pan as a dutch oven?
- agree with radiated heatpapayapiggyon Forum topicWhat oven should I get? Rofco - Moffat Turbofan etc... help?
- I just looked those up. HolySugarowlon Forum topicHotel pan as a dutch oven?
- You might want to research that more
justkeepswimmingon Forum topicMy starter has an orange layer on top, but works well. - Our oven has enough heightgerhardon Forum topicBaking Stone Needed with Cast Iron Double DO?
- Assuming you leave the stone
HeiHei29eron Forum topicBaking Stone Needed with Cast Iron Double DO?