Recent Forum and Blog Comments
- Wow 100% hydration is super
Benitoon Forum topicOpinion on a recipe for 100% wholewheat sourdough - I would try to get your
Benitoon Forum topicIs this underproved ? Over fermented?
- Wondering if it could work for SD batard shapes.
Dave Ceeon Forum topicBayou Classic 12qt roaster - 100% hydrationclazar123on Forum topicOpinion on a recipe for 100% wholewheat sourdough
- Thank you Benny this is veryMissmoneypennyon Forum topicIs this underproved ? Over fermented?
- 😁
Gadjowheatyon Forum topicGas fired Masonry or Mud oven - retained heat? - If my memory works well, this
Matheuson Forum topicIs there, somehow, a way to increase the structure of a dough with high hydration without making infinite folds😬? - Chia sourdough bread that I said
Matheuson Forum topicIs there, somehow, a way to increase the structure of a dough with high hydration without making infinite folds😬?
- Yeah, I already tried to use
Matheuson Forum topicIs there, somehow, a way to increase the structure of a dough with high hydration without making infinite folds😬?
- That’s a beautiful loaf Derek
Benitoon Blog post50% Wholemeal Spelt with Caputo Manitoba Ora
- If you feel up for it Christi
Benitoon Blog postCarrot swirls and other bakes
- you're too kind!
Kistidaon Blog postCarrot swirls and other bakes - Thank you Gavinc. This postiboron Forum topicCiabatta with double hydration (bassinage). Video
- bread recipe spreadsheet
rusticocookingon Forum topicBread Recipe Spreadsheet - Starters and me
alfansoon Blog postWW Baguettes w/75% mixed flour hydr. Levain - Thanks Gavin
alfansoon Blog postWW Baguettes w/75% mixed flour hydr. Levain
- Thank you! Baked like
Ilya Flyameron Blog postPain de Mie - YesIttaydon Forum topicDough doesn't ball in mixer
- Sorry
Steve Petermannon Forum topicBread Recipe Spreadsheet - An interesting idea worthgavincon Forum topicBayou Classic 12qt roaster
- Is it a bagel if it has an open crumb?
Mini Ovenon Forum topiccourage bagel - Are you asking for ingredients
Mini Ovenon Forum topicIs there, somehow, a way to increase the structure of a dough with high hydration without making infinite folds😬?
- Alkaline...Brotanikeron Forum topicWhat makes flour extensive/ elastic
- Have you tried mixing
Mini Ovenon Forum topicDough doesn't ball in mixer
- Mine doesn't really ball inBrotanikeron Forum topicDough doesn't ball in mixer
- Its quite good watching and
yozzauseon Forum topicGas fired Masonry or Mud oven - retained heat? - LOL, University of You Tube.
Gadjowheatyon Forum topicGas fired Masonry or Mud oven - retained heat?
- Very interesting, Michael. I
Gadjowheatyon Forum topicIs there, somehow, a way to increase the structure of a dough with high hydration without making infinite folds😬?
- I found this interesting article about the flouraxlclements79on Forum topic00 Flour and bread
- Oh, I already heard about.
Matheuson Forum topicIs there, somehow, a way to increase the structure of a dough with high hydration without making infinite folds😬?
- Nice 😁! But the problem isn't
Matheuson Forum topicIs there, somehow, a way to increase the structure of a dough with high hydration without making infinite folds😬?
- That scar cracked me up 😂
justkeepswimmingon Blog postAdventures in baking - another toaster oven bake - I do the same with the butter
HeiHei29eron Blog postPain de Mie - Really nice looking loaf.
HeiHei29eron Blog postPain de Mie
- That looks like a nice bake,
HeiHei29eron Blog postAdventures in baking - another toaster oven bake
- Thanks for sharing. I have agavincon Forum topicCiabatta with double hydration (bassinage). Video
- Wow that carrot swirl loaf is
Benitoon Blog postCarrot swirls and other bakes
- Nice crumb Mary. That’s
Benitoon Blog postAdventures in baking - another toaster oven bake
- Good looking quadruplets Alan
Benitoon Blog postWW Baguettes w/75% mixed flour hydr. Levain
- I agree with the others who
Benitoon Forum topicIs this underproved ? Over fermented?
- They look like beauties. Igavincon Blog postWW Baguettes w/75% mixed flour hydr. Levain
- can confirmdustyknuckleson Forum topiccourage bagel
- Thanks for pointing meMissmoneypennyon Forum topicIs this underproved ? Over fermented?
- See if this helps
justkeepswimmingon Forum topicIs this underproved ? Over fermented?
- “ and before you give theMissmoneypennyon Forum topicIs this underproved ? Over fermented?
- Sorry, reading this I realiseMissmoneypennyon Forum topicIs this underproved ? Over fermented?
- Thanks you. The starter wasMissmoneypennyon Forum topicIs this underproved ? Over fermented?
- Science is way over my head...
not.a.crumb.lefton Forum topicAcidity effect on gluten strength - Underfermented...
not.a.crumb.lefton Forum topicIs this underproved ? Over fermented?
- 70% hydration doesn’t sound
DanAyoon Forum topicInoculation size and stickiness