Recent Forum and Blog Comments
- time
MichaelLilyon Forum topicIs there, somehow, a way to increase the structure of a dough with high hydration without making infinite folds😬? - ran the following test of 1:2rbon Forum topicAfter relocation, starter/levains behavior changed. Why isn't my levain rising-to-double anymore?
- Still under investigationSourMomon Forum topicLegal Second Home Oven for Bread
- TrueSourMomon Forum topicLegal Second Home Oven for Bread
- I'm still not communicating well.
idaveindyon Forum topicBakers. Lend me your ears... - Its only in regards to
idaveindyon Forum topicLegal Second Home Oven for Bread
- wait two months
idaveindyon Forum topicNew Recipe calculator app
- Less than helpful
justkeepswimmingon Forum topicNew Recipe calculator app - Surely not all appliances???
GaryBishopon Forum topicLegal Second Home Oven for Bread - This is what a spreadsheet isSugarowlon Forum topicNew Recipe calculator app
- You said you are inSugarowlon Forum topicLegal Second Home Oven for Bread
- Sievecharbonoon Forum topicMilling and Cooking Maize Update
- Another welcome
pmccoolon Forum topicHello everyone. - Thanks for this, Charbono
pmccoolon Forum topicMilling and Cooking Maize Update
- Get the most adjustableclazar123on Forum topicBest Bread Machine - Basic 100% WW Loaf
- That’s a gorgeous loaf
Kistidaon Blog poststarter donor - Welcome!
justkeepswimmingon Forum topicHello everyone.
- I'm going to give it a try
SunnyGailon Forum topicCommunity Bake - Hamelman's Five-Grain Levain - Welcomegavincon Forum topicHello everyone.
- I prefer Lodge pans like the
Timothy Wilsonon Forum topicInjera Baking Pan - Welcome to TFL, that’s a
Benitoon Forum topicHello everyone. - Oh please, butt in wheneverbenjamin163on Forum topicBakers. Lend me your ears...
- Looks good Grumpy and because
yozzauseon Forum topicHello everyone. - I really like Trevor's
Gadjowheatyon Forum topicIs there, somehow, a way to increase the structure of a dough with high hydration without making infinite folds😬? - percentage of sour culturemarianaon Forum topicGinsberg "The Rye Baker" errata?
- It was a fun bake that I’ll
HeiHei29eron Blog postIf it works for bourbon, why not bread? - Fantastic, thanks Michael,
Gadjowheatyon Forum topicsteam with WFO's?
- Thank you Mariana
alcophileon Forum topicGinsberg "The Rye Baker" errata? - Brick ovens are sealed
MichaelLilyon Forum topicsteam with WFO's?
- Good to knowSourMomon Forum topicLegal Second Home Oven for Bread
- gorgeous!SourMomon Forum topicLegal Second Home Oven for Bread
- I also have their whole Kamut
Benitoon Forum topicThe Last Sourdough bread recipe you’ll ever need / The Bread Code
- Corn Linkscharbonoon Forum topicMilling and Cooking Maize Update
- Good to know, thanks! I'm
SunnyGailon Forum topicThe Last Sourdough bread recipe you’ll ever need / The Bread Code
- Awesome! I'm trying,
Gadjowheatyon Forum topicOval banneton size - 1 Kg boulot
- I contacted the company from
SunnyGailon Forum topicThe Last Sourdough bread recipe you’ll ever need / The Bread Code
- No I haven’t contacted any
Benitoon Forum topicThe Last Sourdough bread recipe you’ll ever need / The Bread Code
- Excellent bread at your fingertips!
Yippeeon Forum topicOval banneton size - 1 Kg boulot - That's good to know, thanks,
SunnyGailon Forum topicCan dough survive if temp during bulk reaches 37°C /98.6°F ????
- Have you contacted other
SunnyGailon Forum topicThe Last Sourdough bread recipe you’ll ever need / The Bread Code
- Benny thank you so much for
SunnyGailon Forum topicOver-proofed, isn't it???
- Good call, but I did account
HeiHei29eron Forum topicCause of crumb compression?
- ears and convection mode.
idaveindyon Forum topicBakers. Lend me your ears...
- Vit. C... Hm...Anonymouson Forum topicTips for making bread with lower gluten flour
- Ben, the great majority of my
DanAyoon Forum topicBakers. Lend me your ears... - Whole Grain Conncharbonoon Forum topicTips for making bread with lower gluten flour
- HL6BasketLoveron Forum topicHobart HL6 on ebay
- O'night bulk experiment continues - spelt
crustqueston Forum topicCold bulk experiment - any tips and thoughts? Bread Ahead method - Thank you all very much! Â IDaddioDon Forum topicBakers Percentage
- Again hard to say, but
Benitoon Forum topicBakers. Lend me your ears...