Recent Forum and Blog Comments
- What is the basis of dough temperature concerns?antonon Forum topicWhat is the basis of dough temperture concerns?
- what city/state/country?
idaveindyon Blog postBagatelle Flour Tranition T65 and Gruau T45 - Yes, I'm not sure you need to
albacoreon Forum topicFranken Oven - Very nice, I've been seeing
Benitoon Blog postPotato bread rolls - I was just looking at the
Benitoon Blog postA simple loaf to kick the weekend off right
- Cooling
hodgey1on Forum topicFranken Oven - I’m glad to have the honor of
HeiHei29eron Blog postCiabatta rolls proofing in tubs - FreezeJeremyCherfason Forum topicFound larvae in the flour I used to feed my starter!
- Benny,I finally tried this
HeiHei29eron Blog postA simple loaf to kick the weekend off right
- Gavin, many bakers, including
DanAyoon Forum topicCommunity Bake - Hamelman's Five-Grain Levain - Good point about cooling the
DanAyoon Forum topicFranken Oven
- Vicky, those are lovely
Benitoon Blog postCiabatta rolls proofing in tubs
- Thank you Troy, I’d be
Benitoon Blog postPurple Sweet Potato Black Sesame Swirl Sourdough Milk Bread
- You’re right it is the jar
Benitoon Forum topic"swirl" loaf
- How I use dough refrigerationBernardHon Forum topicWhat is the basis of dough temperture concerns?
- The only thing is that if you
albacoreon Forum topicFranken Oven
- Benito, in your profile you
loafloveon Forum topic"swirl" loaf - If you have the real red rye
Ilya Flyameron Forum topicDo I need to toast/soak malts? - My ethereal experience...
AlisonKayon Forum topicDo I need to toast/soak malts? - it seems to me that both
Timothy Wilsonon Forum topicQuesting for a 100%WW Sourdough with an open crumb. - Here you go
Kistidaon Blog postCinnamon braid knots - I've no experience w/ red
Mini Ovenon Forum topicDo I need to toast/soak malts? - ooh, you are my first reply ever on TFLVickiePNWon Blog postCiabatta rolls proofing in tubs
- Yum! Now to convert
Mini Ovenon Blog postCinnamon braid knots
- Looks so good!
Kistidaon Blog postNo Comfort Zone Comunity Bake : Ciabatta Buns
- tempcharbonoon Forum topicWhat is the basis of dough temperture concerns?
- Gummy crumb layer under upper crustmarianaon Forum topicWondering what's up with this Rye Sourdough
- Tea towels should be fine...LALoaferon Forum topicProofing towel question
- One-off errorAnother Girlon Forum topicWondering what's up with this Rye Sourdough
- Dough Takes Awhile to Cool
WatertownNewbieon Forum topicWhat is the basis of dough temperture concerns? - Thank you for contributing to
Vivian de Paneon Forum topicWhat is the basis of dough temperture concerns? - Thank you for sharing your
Vivian de Paneon Forum topicWhat is the basis of dough temperture concerns?
- Thank you.
Vivian de Paneon Forum topicWhat is the basis of dough temperture concerns?
- Brilliant! I just made
HeiHei29eron Blog postCiabatta rolls proofing in tubs
- Yes. I overlooked that. 0.3%gavincon Forum topicCommunity Bake - Hamelman's Five-Grain Levain
- Sounds like a good bake Benny
HeiHei29eron Blog postPurple Sweet Potato Black Sesame Swirl Sourdough Milk Bread
- Nicely done! Wrap it in a
HeiHei29eron Forum topicDIY Proofing Box
- I think I'm gonna try the
loafloveon Forum topicIs this overproof or underproof
- I completely agreebakeyourownAUon Forum topicDIY Proofing Box
- Nice looking bake Ilya! Nice
HeiHei29eron Forum topicCommunity Bake - The No Comfort Zone Bake
- Looks like a great setup! You
Petekon Forum topicDIY Proofing Box - Similar to gluten free crumb
Gluten-free Gourmandon Forum topicIs this overproof or underproof - 500-degree bake trial
Gluten-free Gourmandon Forum topicQuesting for a 100%WW Sourdough with an open crumb.
- Holy sifters Batwoman!
Isand66on Forum topicHow to mill white rye flour - nice lookheadupincloudson Forum topicCommunity Bake - The No Comfort Zone Bake
- Dough Tempcharbonoon Forum topicWhat is the basis of dough temperture concerns?
- good discussionheadupincloudson Forum topicgrownyc grain (NE USA wheat)
- Thank you.I don't have much
Vivian de Paneon Forum topicWhat is the basis of dough temperture concerns?
- Probably both. One of those
phazon Forum topicWhat is the basis of dough temperture concerns? - Gavin, 1.5 hr BF?Are you
DanAyoon Forum topicCommunity Bake - Hamelman's Five-Grain Levain