Recent Forum and Blog Comments
- Gavin, 1.5 hr BF?Are you
DanAyoon Forum topicCommunity Bake - Hamelman's Five-Grain Levain - Thanks for a very detailedjohnn22on Forum topicWondering what's up with this Rye Sourdough
- Girl! You are Serious
DanAyoon Forum topicHow to mill white rye flour
- Something to consider forgavincon Forum topicCommunity Bake - Hamelman's Five-Grain Levain
- I also like the hole design
DanAyoon Forum topicThose elongated holes in crumb - Why ?
- I read that the oven vents in
DanAyoon Forum topicFranken Oven
- The standard Presto regular
DanAyoon Forum topicFranken Oven
- BottomVickiePNWon Blog postCiabatta rolls proofing in tubs
- I did Farmers Markets in Florida in the BEFORE timesbonnibakeson Forum topicFarmer's Market Set-Up
- Another backlit crumbVickiePNWon Blog postCiabatta rolls proofing in tubs
- Backlit CrumbVickiePNWon Blog postCiabatta rolls proofing in tubs
- Close up Crumb shotVickiePNWon Blog postCiabatta rolls proofing in tubs
- Crumb shotVickiePNWon Blog postCiabatta rolls proofing in tubs
- Close upVickiePNWon Blog postCiabatta rolls proofing in tubs
- Out of ovenVickiePNWon Blog postCiabatta rolls proofing in tubs
- In ovenVickiePNWon Blog postCiabatta rolls proofing in tubs
- Fit 3 on parchmentVickiePNWon Blog postCiabatta rolls proofing in tubs
- More picturesVickiePNWon Blog postCiabatta rolls proofing in tubs
- PicturesVickiePNWon Blog postCiabatta rolls proofing in tubs
- More details would help, but...Another Girlon Forum topicWondering what's up with this Rye Sourdough
- Thank you, sir! David
dvdnvlon Blog postBagels and sourdough weekend bake - Whole wheat sourdoughwholewheatwholemeon Forum topicTo cut the Carbs - a whole grain sour dough?
- 1/16 tsp of yeastmarianaon Forum topicPoolish is terribly inconsistent
- Vivean, cold dough is stiffer
Benitoon Forum topicWhat is the basis of dough temperture concerns? - A little more done
hodgey1on Forum topicFranken Oven - Beautiful open crumb on this
Benitoon Blog postBagels and sourdough weekend bake
- Element shielding tray
hodgey1on Forum topicFranken Oven
- Hi, I am hoping you might
Vivian de Paneon Forum topicWhat is the basis of dough temperture concerns? - White ryemarianaon Forum topicHow to mill white rye flour
- Thanks
dvdnvlon Blog postBagels and sourdough weekend bake
- No I have not been bloomingsmiley98on Forum topicPoolish is terribly inconsistent
- Yes I've just been using asmiley98on Forum topicPoolish is terribly inconsistent
- BBGA -- A Good Question to Post There
WatertownNewbieon Forum topicFermentation Room Vs Walking Space - Possibly Shorten the Bulk Fermentation
WatertownNewbieon Forum topicThose elongated holes in crumb - Why ?
- Bread bakers should consider
Benitoon Forum topicWhat is the basis of dough temperture concerns?
- Yes the time required at each speed
leslierufon Forum topicCommunity Bake - The No Comfort Zone Bake - It looks like it should work
albacoreon Forum topicFranken Oven - It doesn't look like anything
Floydmon Forum topicThose elongated holes in crumb - Why ? - Something like a #60 or #70,
albacoreon Forum topicHow to mill white rye flour
- I've only done the one loaf
albacoreon Forum topicFranken Oven
- My persepctive on dough temperatureBernardHon Forum topicWhat is the basis of dough temperture concerns?
- Ignore the Class Clown
WatertownNewbieon Forum topicWhat is the basis of dough temperture concerns?
- OKmarianaon Forum topicPaper forms for Colomba
- Pressure
hodgey1on Forum topicFranken Oven
- Thank you, I ordered it!SueVTon Forum topicPaper forms for Colomba
- amazonmarianaon Forum topicPaper forms for Colomba
- Okay. All I have is a baked loaf to show you
Danni3ll3on Blog postDark Chocolate with a Splash of Maple Syrup Porridge Sourdough - Thank you, but not sure that would workSueVTon Forum topicPaper forms for Colomba
- Wish I understood what you meanvdalison Blog postDark Chocolate with a Splash of Maple Syrup Porridge Sourdough
- SiftBrianShawon Forum topicFound larvae in the flour I used to feed my starter!