Recent Forum and Blog Comments
- You know, you gotta wondersuaveon Forum topicHelp with Recipe from The Rye Baker
- Sourdough maintenanceMikeVon Forum topicHelp with Recipe from The Rye Baker
- Misunderstood
Mark Sealeyon Blog postTartine #3 White-Wheat very flat - Auvergne ryeMikeVon Forum topicHelp with Recipe from The Rye Baker
- more info please.
idaveindyon Forum topicIntentional Cold Retard: when do you begin the cooling? - Deviations
Mark Sealeyon Blog postTartine #3 White-Wheat very flat
- cold water seemed to make for relaxed dough.
Vivian de Paneon Forum topicWhat is the basis of dough temperture concerns? - Thanks for the sympathy! I'malessiaon Forum topicCold bulk experiment - any tips and thoughts? Bread Ahead method
- Welcome!Can you share a
Ilya Flyameron Forum topicWhole-wheat flour for sourdough starter - Rye recipe
Mini Ovenon Forum topicHelp with Recipe from The Rye Baker - Oh no! That is so
crustqueston Forum topicCold bulk experiment - any tips and thoughts? Bread Ahead method - Shifting paradigms without a clutch
pmccoolon Forum topicHelp with Recipe from The Rye Baker - I don't know that one...I'llalessiaon Forum topicCold bulk experiment - any tips and thoughts? Bread Ahead method
- Bake With Jack is a great
Ilya Flyameron Forum topicCold bulk experiment - any tips and thoughts? Bread Ahead method
- You're welcome Glenn, always
Benitoon Forum topicBenny’s Baguettes - I'm not super fond of very
Benitoon Blog postRed Miso Furikake Sourdough
- Not what I hoped for
GlennMon Forum topicBenny’s Baguettes - Thank youmil0on Blog postRed Miso Furikake Sourdough
- Duluth’s Best Bread is the
MichaelLilyon Blog postJerusalem Box Trials - There is a gap in the youalessiaon Forum topicCold bulk experiment - any tips and thoughts? Bread Ahead method
- Beautiful looking loaf, and
HeiHei29eron Blog postYippee's Oriental Pullman Pan is the Best - 40% Whole Grain Jewish Deli Rye - Agree, calling time on bulk
crustqueston Forum topicCold bulk experiment - any tips and thoughts? Bread Ahead method
- Thanks for the feedback!! ?IKaseon Forum topicThoughts on crumb and crust?
- Baker’s percentages do not
Benitoon Blog postTartine #3 White-Wheat very flat
- Thank you very much dab, nice
Benitoon Forum topicCommunity Bake - The No Comfort Zone Bake
- Anko is actually very yummy
Benitoon Blog postIchigo Daifuku (Strawberry Mochi)
- reporting back
Fleaon Blog post25% Emmer flour and rest white loaves - Dry climatemarianaon Blog postTartine #3 White-Wheat very flat
- Miwe cube
Lisalisaon Forum topicMIWE cube:stone oven for micro-bakery - You sure nailed this one Benito!
dabrownmanon Forum topicCommunity Bake - The No Comfort Zone Bake - Variables
Mark Sealeyon Blog postTartine #3 White-Wheat very flat
- Halving
Mark Sealeyon Blog postTartine #3 White-Wheat very flat
- Benny, your bakes keep
HeiHei29eron Blog postIchigo Daifuku (Strawberry Mochi)
- how to add a lot of watermarianaon Blog postTartine #3 White-Wheat very flat
- Probably true
Doc.Doughon Forum topicCold bulk experiment - any tips and thoughts? Bread Ahead method - Poor models often lead to wasted effort
Doc.Doughon Forum topicCold bulk experiment - any tips and thoughts? Bread Ahead method
- I could be wrong but I
Benitoon Forum topicCold bulk experiment - any tips and thoughts? Bread Ahead method
- the rye baker
squattercityon Forum topicHelp with Recipe from The Rye Baker - Retardation & Flavor Enhancement
DanAyoon Forum topicCold bulk experiment - any tips and thoughts? Bread Ahead method - Lovely to see you back.pleveeon Blog postYippee's Oriental Pullman Pan is the Best - 40% Whole Grain Jewish Deli Rye
- That’s one handsome batard
Benitoon Forum topicThis one really blew up
- I rarely make two loaves Mark
Benitoon Blog postTartine #3 White-Wheat very flat
- Nice springgavincon Forum topicThis one really blew up
- Makes perfect sense
Mark Sealeyon Blog postTartine #3 White-Wheat very flat
- Wow, nice rye pullman loaf,
Benitoon Blog postYippee's Oriental Pullman Pan is the Best - 40% Whole Grain Jewish Deli Rye
- Welcome back dab!
Our Crumbon Blog postYippee's Oriental Pullman Pan is the Best - 40% Whole Grain Jewish Deli Rye - Thanks so much, they’re
Benitoon Blog postIchigo Daifuku (Strawberry Mochi)
- Mark, when trying a new
Benitoon Blog postTartine #3 White-Wheat very flat
- Thanks
Doc.Doughon Forum topicCold bulk experiment - any tips and thoughts? Bread Ahead method
- Indistinguishable from the Book
alcophileon Forum topicHelp with Recipe from The Rye Baker