Recent Forum and Blog Comments
- What a shame, Chris - you
albacoreon Forum topicFranken Oven - Oven failure
hodgey1on Forum topicFranken Oven - So festive! And the crumb is
justkeepswimmingon Forum topicEaster bread - Wow!
Danni3ll3on Blog postDark Chocolate with a Splash of Maple Syrup Porridge Sourdough - JMB & mixing w an AnkarsrumPeterPghon Forum topicHokkaido milk bread - unreal!
- Love that crumb, well done
Benitoon Forum topicEaster bread - So Damn Good!KatinaPon Blog postDark Chocolate with a Splash of Maple Syrup Porridge Sourdough
- Overproofed?clazar123on Blog postCollapsing while baking
- Oh,my! Beautiful crumb!clazar123on Forum topicEaster bread
- more millingheadupincloudson Forum topicMockmill 100, high extraction flour & commercial bread flour
- First bake results
hodgey1on Forum topicFranken Oven
- Hi,Thanks for the advice,Coj84on Forum topicSourdough starter
- Acid productionmrdizeeon Blog postThree-Stage 80% Sourdough Rye Bread from Hamelman's "Bread"
- By way of update I hadGpatson Forum topicWorking with butter enriched dough
- Thanks for your reply, I hadGpatson Forum topicWorking with butter enriched dough
- I think the cross paste texture has to do with the ratio
Kistidaon Blog postSD discard hot cross buns - A nice chuckleclazar123on Blog postSD discard hot cross buns
- Ready For Launch
hodgey1on Forum topicFranken Oven
- Hydration, next concept.
idaveindyon Forum topicTartine flour 'equivalents' - Homework assignment:
idaveindyon Forum topicTartine flour 'equivalents'
- A little guidancejiahaoxuon Forum topicHobart A200 Restoration
- Do these recipes specify the
Ilya Flyameron Forum topicWorking with butter enriched dough - Thank you!love4000on Forum topicMockmill 100, high extraction flour & commercial bread flour
- Thanks for the Suggestions
alcophileon Forum topicBakery Bits UK - Looks so pretty and yummy!
Kistidaon Blog post44.4% Wholemeal Potato Rosemary & Cheese loaf
- milling tipsheadupincloudson Forum topicMockmill 100, high extraction flour & commercial bread flour
- Hey! :)
Kistidaon Forum topicAmateur baker from South East Asia!
- Wait 2 days then feed it.
phazon Forum topicSourdough starter - Is Gold Medal as highly
idaveindyon Forum topicTartine flour 'equivalents'
- By George...
idaveindyon Forum topicTartine flour 'equivalents'
- Reassurance
Mark Sealeyon Forum topicTartine flour 'equivalents' - tight boule.
idaveindyon Blog post43rd bake. 04/01/2001. 75% WW, 523 g flour.
- Hydration adjustments.
idaveindyon Forum topicTartine flour 'equivalents'
- Sticky :-(
Mark Sealeyon Forum topicTartine flour 'equivalents'
- T3, pages 152, 212.
idaveindyon Forum topicTartine flour 'equivalents'
- Wow is that loaf plump!
HeiHei29eron Blog post43rd bake. 04/01/2001. 75% WW, 523 g flour. - Malt Powder
hodgey1on Forum topicFranken Oven
- Errors and homework
Mark Sealeyon Forum topicTartine flour 'equivalents'
- Yes there are some great UK
albacoreon Forum topicCommunity Bake - The No Comfort Zone Bake
- Pages 152 and 212.
idaveindyon Forum topicTartine flour 'equivalents'
- Supping with the devil
Mark Sealeyon Forum topicTartine flour 'equivalents'
- Every year i review my saved
chapstickon Blog postSD vs yeasted hot cross buns - this year's winner (recipe now posted) - Since you really like those 2
DanAyoon Forum topicHow to get more height in 100% whole wheat sourdough? - Just leave it out
albacoreon Forum topicFranken Oven
- Temperature is a huge factor.
Ilya Flyameron Forum topicActivating my starter
- Recipe
hodgey1on Forum topicFranken Oven
- Lovely!
JettBakeson Blog post20% Whole Wheat Sourdough - Bringing this thread backchelseasfon Forum topicHow to get more height in 100% whole wheat sourdough?
- Don't use blackstrap molasses
albacoreon Forum topicFranken Oven
- Thx.
idaveindyon Blog post43rd bake. 04/01/2001. 75% WW, 523 g flour.