Recent Forum and Blog Comments
- Benny, thank you so much forSourNoon Forum topicHollow loaves, no ear
- This is very old and I
Gadjowheatyon Forum topicLe Pain par Poilane - These look great
tothpianopeteron Blog postBouabsa Ciabatta - Underproofed vs Overproofedfermentedon Forum topicUnderproofed vs Overproofed
- Good lord, I wish I could
Gadjowheatyon Forum topicPlease Help my starter! I feel like I've tried everything with no luck!
- Interesting... I didn’t use
HeiHei29eron 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, yippee
Gadjowheatyon 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 love
Gadjowheatyon Forum topicOval banneton size - 1 Kg boulot
- Too late, I pulled the
Benitoon Forum topicCompilation of pH, pH Meter, and other such things - Benny, Kristen uses the Hanna
DanAyoon 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 THIS
DanAyoon Forum topicYeast in freezer
- Paul, THESE. will fit the
DanAyoon Forum topicOval banneton size - 1 Kg boulot
- I’m not seeing that on my
Benitoon 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 the
Benitoon 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 party
albacoreon Forum topicCompilation of pH, pH Meter, and other such things - Thank you Lance, I hope it is
Benitoon Forum topicUnderproofed vs Overproofed
- Banneton
Yippeeon 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'm
albacoreon 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 ciabatta
tothpianopeteron Forum topicCiabatta Final Strech
- Mirrors! That's how he does it.
alfansoon Forum topicCiabatta Final Strech - Merci
JonJon Forum topicItalian 00 flour and machine mixing - Very true
tothpianopeteron Forum topicCiabatta Final Strech
- Excellent!marianaon Forum topicDough doesn't get elastic / tears
- Agreed
alfansoon Forum topicCiabatta Final Strech
- By the way, if anyone has a
Benitoon Forum topicUnderproofed vs Overproofed
- Keep in mind that the aliquot
Benitoon 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 & ciabatta
tothpianopeteron 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
- To stretch or to dimplemarianaon Forum topicCiabatta Final Strech