Recent Forum and Blog Comments
- Nice bake, I’m guessing you
Benitoon Forum topicOver-proofed, isn't it??? - Also in Canada here, I think
Benitoon Forum topicThe Last Sourdough bread recipe you’ll ever need / The Bread Code
- Thank you again Michael for
Benitoon Forum topicAcidity effect on gluten strength
- Another source of water loss.
idaveindyon Forum topicCause of crumb compression? - ah, I shall do that next timebenjamin163on Forum topicBakers. Lend me your ears...
- Thanks Dan,temperature in thebenjamin163on Forum topicBakers. Lend me your ears...
- I often proof bread in my
Sabinaon Forum topicCan dough survive if temp during bulk reaches 37°C /98.6°F ???? - Oh yes, really useful indeed!
SunnyGailon Forum topicOver-proofed, isn't it??? - Overproofed in the fridge sounds familiar...BernardHon Forum topicOver-proofed, isn't it???
- Link:
idaveindyon Forum topicRestoring Heritage Grains - Eli Rogosa
- @CharaboneAnonymouson Forum topicTips for making bread with lower gluten flour
- wet sand?
idaveindyon Blog post46th bake. 05/07/2021. 87% stone-ground WW durum.
- ash %, or bran fraction, is part of taste.
idaveindyon Blog post46th bake. 05/07/2021. 87% stone-ground WW durum.
- that looks perfectheadupincloudson Blog postSummer Kitchen and Toaster Oven Baking
- aaaaahheadupincloudson Blog post46th bake. 05/07/2021. 87% stone-ground WW durum.
- So the flours I am using no
Benitoon Blog postBlack Sesame Seed Country Sourdough
- And it's versatile.
justkeepswimmingon Blog postSummer Kitchen and Toaster Oven Baking - Lovely as always!
JonJon Blog postBlack Sesame Seed Country Sourdough - Inspiring
JonJon Blog postIf it works for bourbon, why not bread?
- Thanks Kat
mwilsonon Forum topicAcidity effect on gluten strength - He also has a chart related
SunnyGailon Forum topicThe Last Sourdough bread recipe you’ll ever need / The Bread Code
- Bakers %UK Bakeron Forum topicBakers Percentage
- Protease follow-up
mwilsonon Forum topicAcidity effect on gluten strength
- Nice loaves & an interesting table!
albacoreon Forum topicThe Last Sourdough bread recipe you’ll ever need / The Bread Code - Hi Danmerk, Like you I’mvagabon1031on Forum topicSJSD Baguette attempt with issues
- Provençal Rye (Pain de Seigle Sisteron)marianaon Forum topicGinsberg "The Rye Baker" errata?
- That is how baker's
MichaelLilyon Forum topicBakers Percentage - My "The Rye Baker" errata question
alcophileon Forum topicGinsberg "The Rye Baker" errata? - That is the perfect setup! I
HeiHei29eron Blog postSummer Kitchen and Toaster Oven Baking - Nice looking loaf Dave. Love
HeiHei29eron Blog post46th bake. 05/07/2021. 87% stone-ground WW durum.
- What was the crumb like?
alcophileon Forum topicGinsberg "The Rye Baker" errata?
- comparing two feeds:(1) 1:2:2rbon Forum topicAfter relocation, starter/levains behavior changed. Why isn't my levain rising-to-double anymore?
- Oh, thanks, Yippee. No, not
Gadjowheatyon Forum topicOval banneton size - 1 Kg boulot - Expected delivery date
Yippeeon Forum topicOval banneton size - 1 Kg boulot - That loaf is GORGEOUS Yippee.
Gadjowheatyon Forum topicOval banneton size - 1 Kg boulot
- One to two size bigger
Yippeeon Forum topicOval banneton size - 1 Kg boulot
- Love Susan from San Diego 💕💕💕
Yippeeon Forum topicWhat’s your baking game-changer?
- first tryImissgoodkaiserrollson Basic pageKaiser Rolls
- Agreed....
justkeepswimmingon Forum topicIs it just me, or is Instagram wrong?
- Picture perfectmarianaon Forum topicIs it just me, or is Instagram wrong?
- Sourdough Sunday
hodgey1on Forum topicFranken Oven - what I meantmarianaon Forum topicWhat’s your baking game-changer?
- Copied from her blogmarianaon Forum topicWhat’s your baking game-changer?
- launching a fresh levainrbon Forum topicAfter relocation, starter/levains behavior changed. Why isn't my levain rising-to-double anymore?
- Dave, Thank you for the
HeiHei29eron Forum topicCause of crumb compression?
- > Were you using KA _organic_rbon Forum topicAfter relocation, starter/levains behavior changed. Why isn't my levain rising-to-double anymore?
- which white flour before?
idaveindyon Forum topicAfter relocation, starter/levains behavior changed. Why isn't my levain rising-to-double anymore?
- banneton wicks away moisture.
idaveindyon Forum topicCause of crumb compression?
- > That’s not to say that highrbon Forum topicAfter relocation, starter/levains behavior changed. Why isn't my levain rising-to-double anymore?
- I think because of the low
Benitoon Forum topicCause of crumb compression?