Recent Forum and Blog Comments
- Yes, it works for me for sourdough
GaryBishopon Forum topicSourdough Sandwich Loaf dough to pan size - Spreading after scoring,
Ilya Flyameron Forum topicBakers. Lend me your ears... - Ooooooohbowow0708on Forum topicSourdough Sandwich Loaf dough to pan size
- length only.
idaveindyon Forum topicSourdough Sandwich Loaf dough to pan size - Yes, my parameter was length.
GaryBishopon Forum topicSourdough Sandwich Loaf dough to pan size
- Great with soup.
idaveindyon Blog post44th bake. 04/26/2021. 100% stone ground WW durum.
- How did you come to thisbowow0708on Forum topicSourdough Sandwich Loaf dough to pan size
- 20g of flour per cm works for me
GaryBishopon Forum topicSourdough Sandwich Loaf dough to pan size
- what baking mode?
idaveindyon Forum topicBakers. Lend me your ears...
- Kn toolHebelehubeleon Forum topicBrioche Recipe | Kneading with a Stand Mixer + Kn-Tool
- Thanks Timothy!Actually I'veWake-N-Bakeon Forum topicSourdough enthusiast from Belgium
- I'd recommend giving theWake-N-Bakeon Forum topicSourdough enthusiast from Belgium
- Hey! Welcome! Your bread
Timothy Wilsonon Forum topicSourdough enthusiast from Belgium - Old, sorry, but really
Gadjowheatyon Forum topicTrevor WIlson's advice - Yumm!
Gadjowheatyon Forum topicPlease Help my starter! I feel like I've tried everything with no luck!
- Fantastic post, Mariana.
Gadjowheatyon Forum topicPlease Help my starter! I feel like I've tried everything with no luck!
- Yes, it's particularly
Gadjowheatyon Forum topicCalvel malt extract and ascorbic - with malted American flours?
- desemmarianaon Forum topicPlease Help my starter! I feel like I've tried everything with no luck!
- malt in flourmarianaon Forum topicCalvel malt extract and ascorbic - with malted American flours?
- 100% agree. One thing really
Gadjowheatyon Forum topicBatard Shaping —> Worth a Watch!
- I think the actual shaping is
albacoreon Forum topicBatard Shaping —> Worth a Watch! - Will try again this weekend
CurlyBakeron Forum topicPlease Help my starter! I feel like I've tried everything with no luck! - Stunning loaf. Your scoring
Gadjowheatyon Forum topicPlease Help my starter! I feel like I've tried everything with no luck!
- Salt rising bread starterGrandmomon Forum topicSalt Rising Bread Starter
- Yes, Rye Takes Awhile
WatertownNewbieon Blog postMaurizio's Seeded Rye (My Bake) - Thanks
WatertownNewbieon Blog postMaurizio's Seeded Rye (My Bake)
- Thanks
WatertownNewbieon Blog postMaurizio's Seeded Rye (My Bake)
- Thank you Mini Oven.That'svagabon1031on Forum topicRegular baking pans for oven spring?
- Thanks
WatertownNewbieon Blog postMaurizio's Seeded Rye (My Bake)
- Closer CrumbVickiePNWon Blog postCiabatta rolls proofing in tubs
- questionLee Rosenthalon Blog postMaurizio's Seeded Rye (My Bake)
- You can bake on anything
Mini Ovenon Forum topicRegular baking pans for oven spring? - It may be every so slightly,
Benitoon Blog postPotica Rolls and Anadama Bread - Thanks, Benny. I'm wondering
ifs201on Blog postPotica Rolls and Anadama Bread - For a swirly loaf I prefer
Benitoon Forum topicBatard Shaping —> Worth a Watch!
- Going against the grain here
alfansoon Forum topicBatard Shaping —> Worth a Watch! - I love this style of cake,
Benitoon Blog postMonday bakes
- Ilene, your rolls look yummy
Benitoon Blog postPotica Rolls and Anadama Bread
- Now that looks like a hearty
Benitoon Blog postMaurizio's Seeded Rye (My Bake)
- The crumb looks greatAnonymouson Blog postMaurizio's Seeded Rye (My Bake)
- That is an excellent crumb,
Ilya Flyameron Blog postMaurizio's Seeded Rye (My Bake)
- Good questions!marianaon Forum topicscience of sourdough feeding
- This happens to me fairly
justkeepswimmingon Forum topicForum help - I am utterly floored by this
Gadjowheatyon Forum topicBatard Shaping —> Worth a Watch!
- Thanks, Benny! That's just
Mark Sealeyon Blog postTartine #3 White-Wheat very flat - Agree with you Dan. That
HeiHei29eron Forum topicBatard Shaping —> Worth a Watch! - If you’re not sure when you
Benitoon Blog postTartine #3 White-Wheat very flat
- Thank youmarianaon Forum topicHelp with Recipe from The Rye Baker
- Stirring
Mark Sealeyon Blog postTartine #3 White-Wheat very flat
- Zo
Yippeeon Forum topicHelp with Recipe from The Rye Baker