Recent Forum and Blog Comments
- You helped enormously
Mark Sealeyon Blog postTartine #3 White-Wheat very flat - So pretty!
Kistidaon Blog postIchigo Daifuku (Strawberry Mochi) - What a gorgeous dessert!
Kistidaon Blog postSaint Honoré
- Mark, until you have more
Benitoon Blog postTartine #3 White-Wheat very flat - Many thanks. I'm really learning
Mark Sealeyon Blog postTartine #3 White-Wheat very flat
- Actually I love suturing
Benitoon Blog postIchigo Daifuku (Strawberry Mochi)
- My molasses is "Grandma's"Sugarowlon Blog postApproachable Loaf-pt 1
- Thanks. I knew about theSugarowlon Blog postApproachable Loaf-pt 1
- That’s the perfect slice of
HeiHei29eron Blog postA simple Pain de Mie - Fabulous looking little things
alfansoon Blog postIchigo Daifuku (Strawberry Mochi) - I am now a member of a secret cabal
alfansoon Blog post80% PFF ciabatta
- That’s well done especially
Benitoon Blog postA simple Pain de Mie
- Weighing levainmarianaon Forum topicKen Forkish - Transferring Levain
- Both I and a few others here
Ilya Flyameron Forum topicHelp with Recipe from The Rye Baker - Great explanation Kat.
Benitoon Forum topicAcidity effect on gluten strength
- Mary very surprisingly only
Benitoon Blog postIchigo Daifuku (Strawberry Mochi)
- If not in book...
idaveindyon Forum topicKen Forkish - Transferring Levain - Oh my!! These look amazing!
justkeepswimmingon Blog postIchigo Daifuku (Strawberry Mochi) - Photo re-tryMikeVon Forum topicHelp with Recipe from The Rye Baker
- If you're baking it in a loaf pan,Anonymouson Forum topicHelp with Recipe from The Rye Baker
- I use same levain ph 4.1 and later 3.8
not.a.crumb.lefton Forum topicAcidity effect on gluten strength - agree on Reinhart.
idaveindyon Forum topicHelp with Recipe from The Rye Baker
- For baguettes, once bulk
Benitoon Forum topicCold bulk experiment - any tips and thoughts? Bread Ahead method
- Looking amazing Leslie...
not.a.crumb.lefton Forum topicCommunity Bake - The No Comfort Zone Bake
- Thank youStephenon Forum topicSourdough bread , rolls and discard crumpets
- Thank you...
not.a.crumb.lefton Blog post25% Emmer flour and rest white loaves
- They look like real gems
MTloafon Blog post80% PFF ciabatta - CheersStephenon Forum topicSourdough bread , rolls and discard crumpets
- No Instructions for Windowpane
alcophileon Forum topicHelp with Recipe from The Rye Baker - 10 years later and I love this!
GaryBishopon Blog postOrange Raisin Bread Revisited - Hi Milo, this was my first or
Benitoon Blog postRed Miso Furikake Sourdough
- windowpane.
idaveindyon Forum topicHelp with Recipe from The Rye Baker
- I will try his recipes one dayalessiaon Forum topicCold bulk experiment - any tips and thoughts? Bread Ahead method
- Miso sourdoughmil0on Blog postRed Miso Furikake Sourdough
- retard details
Doc.Doughon Forum topicCold bulk experiment - any tips and thoughts? Bread Ahead method - It might depend on the type
Ilya Flyameron Blog postApproachable Loaf-pt 1
- I try to share a great
HungryShotson Forum topicLa Tabatière du Jura Sourdough Bread - French regional bread is impressive
HungryShotson Forum topicLa Tabatière du Jura Sourdough Bread
- Chew is a little tough with
HeiHei29eron Blog postSesame and Chia Seed Sourdough
- How exciting re your delivery
crustqueston Forum topicCold bulk experiment - any tips and thoughts? Bread Ahead method - This weird bitter-ish taste
Ilya Flyameron Blog postApproachable Loaf-pt 1
- Thank you for linking to that postalessiaon Forum topicCold bulk experiment - any tips and thoughts? Bread Ahead method
- Interesting bake.
justkeepswimmingon Blog postSesame and Chia Seed Sourdough
- You mention that you will do
Benitoon Forum topicCold bulk experiment - any tips and thoughts? Bread Ahead method
- I am London based too and
crustqueston Forum topicCold bulk experiment - any tips and thoughts? Bread Ahead method
- It’s great when you have that
Benitoon Forum topicSourdough bread , rolls and discard crumpets
- My goal is to attain an open
Benitoon Forum topicCold bulk experiment - any tips and thoughts? Bread Ahead method
- If I recall, around Christmas
Benitoon Blog postTartine #3 White-Wheat very flat
- Why autolyse?marianaon Blog postTartine #3 White-Wheat very flat
- That is a nice insight. I will try it.
Doc.Doughon Forum topicCold bulk experiment - any tips and thoughts? Bread Ahead method