Recent Forum and Blog Comments
- What is Detmolder?marianaon Forum topicPlease Help my starter! I feel like I've tried everything with no luck!
- Benny, thank you so much forSourNoon Forum topicHollow loaves, no ear
- This is very old and IGadjowheatyon Forum topicLe Pain par Poilane
- These look greattothpianopeteron Blog postBouabsa Ciabatta
- Underproofed vs Overproofedfermentedon Forum topicUnderproofed vs Overproofed
- Good lord, I wish I couldGadjowheatyon Forum topicPlease Help my starter! I feel like I've tried everything with no luck!
- Interesting... I didn’t useHeiHei29eron Blog postMy first high rye loaf
- Desem recipe and literaturemarianaon Forum topicPlease Help my starter! I feel like I've tried everything with no luck!
- Sure is! Many thanks, yippeeGadjowheatyon Blog post20210504 Banneton Size v.s. Dough Weight
- Glutathione is not an enzyme.Jtbusteron Forum topicWhy milk powder in milk bread, and not just milk?
- It's gassy again 🍾alcophileon Blog post20210428 + 0601 Stan's (100% whole-grain) Chleb Mieszany with CLAS
- Benny, I don't know if thisbarryvabeachon Forum topicUnderproofed vs Overproofed
- Benny, nicely articulated. Agavincon Forum topicUnderproofed vs Overproofed
- Thanks guys - Dan, I loveGadjowheatyon Forum topicOval banneton size - 1 Kg boulot
- Too late, I pulled theBenitoon Forum topicCompilation of pH, pH Meter, and other such things
- Benny, Kristen uses the HannaDanAyoon Forum topicCompilation of pH, pH Meter, and other such things
- Re vegan chouxNormygeniuson Forum topicVegan choux
- It dependsmarianaon Forum topicYeast in freezer
- Jeff, take a look at THISDanAyoon Forum topicYeast in freezer
- Paul, THESE. will fit theDanAyoon Forum topicOval banneton size - 1 Kg boulot
- I’m not seeing that on myBenitoon Forum topicUnderproofed vs Overproofed
- The crumb in first loaf is a weird shade of gray.Anonymouson Forum topicUnderproofed vs Overproofed
- Years.BrianShawon Forum topicYeast in freezer
- I’ll add my welcome to theBenitoon Forum topicHello, All!
- Welcome to TFL !idaveindyon Forum topicHello, All!
- OK that’s good to know Lance,Benitoon Forum topicCompilation of pH, pH Meter, and other such things
- Benny, I'm sure the 3rd partyalbacoreon Forum topicCompilation of pH, pH Meter, and other such things
- Thank you Lance, I hope it isBenitoon Forum topicUnderproofed vs Overproofed
- BannetonYippeeon Forum topicOval banneton size - 1 Kg boulot
- Starter eating gluten - or preventing it from formingTLeenNoVAon Forum topicSourdough loosing elasticity - please help
- PNW=Pacific Northwest?clazar123on Forum topicHello, All!
- If 75% of your flour has 0%albacoreon Forum topicBroa De Milho Recipe
- Nice write up, Benny; I'malbacoreon Forum topicUnderproofed vs Overproofed
- I like the no-knead by JimSugarowlon Forum topicno-knead bread re-visited
- Are you familiar withAnonymouson Forum topicOval banneton size - 1 Kg boulot
- I'd sayAnonymouson Blog postMy first high rye loaf
- MeGee ciabattatothpianopeteron Forum topicCiabatta Final Strech
- Mirrors! That's how he does it.alfansoon Forum topicCiabatta Final Strech
- MerciJonJon Forum topicItalian 00 flour and machine mixing
- Very truetothpianopeteron Forum topicCiabatta Final Strech
- Excellent!marianaon Forum topicDough doesn't get elastic / tears
- Agreedalfansoon Forum topicCiabatta Final Strech
- By the way, if anyone has aBenitoon Forum topicUnderproofed vs Overproofed
- Keep in mind that the aliquotBenitoon Forum topicUnderproofed vs Overproofed
- Links to bannetons:idaveindyon Blog postCamp Chef 14" Deluxe for 2 kg Miche, and Red Hen comparison
- Definitely noted, thanks!Rosemaryon Forum topicDough doesn't get elastic / tears
- Docking & ciabattatothpianopeteron Forum topicCiabatta Final Strech
- Learned a lot yet again :)Rosemaryon Forum topicDough doesn't get elastic / tears
- No Knead does get kneaded. ItG. Marieon Forum topicno-knead bread re-visited
- Underproofed vs Overproofedfermentedon Forum topicUnderproofed vs Overproofed