Recent Forum and Blog Comments
- Are you using the inverted
hodgey1on Forum topicFranken Oven - More or less flexible
Mark Sealeyon Forum topicSourdough in a bread machine; or… - I’m unsure what Thom Leonard
Benitoon Blog postyecora rojo desem again - I agree with everything you
Benitoon Blog post75% whole stoneground red fife honey sourdough 85% hydration
- aliquot jar method
SabineGrandmaon Blog post75% whole stoneground red fife honey sourdough 85% hydration - aliquot jar method
SabineGrandmaon Blog post75% whole stoneground red fife honey sourdough 85% hydration
- for yecora rojoheadupincloudson Blog postyecora rojo desem again
- I’ll Give it a TryDoughnutslingeron Forum topicAir bubble in Doughnut
- Milling flourliz grieveon Forum topicProblems with milling fresh flour
- Yes to at least one of those.
phazon Forum topicNeed help with my baguettes - pros and cons to both approachesheadupincloudson Blog post75% whole stoneground red fife honey sourdough 85% hydration
- Your franken oven idea is
MichaelLilyon Forum topicFranken Oven - Sabine, if you haven’t
Benitoon Blog post75% whole stoneground red fife honey sourdough 85% hydration
- The profile on this loaf as
Benitoon Blog postyecora rojo desem again
- nice oneheadupincloudson Blog post100% Whole Grain Hard Red (Desem Inspired)
- I have found just followingPuffPaceyon Forum topicGuidance Tartine vs FWSY levain % and proof
- Aliquot jar & saltolyse
SabineGrandmaon Blog post75% whole stoneground red fife honey sourdough 85% hydration
- 73+% hydration yecora rojoheadupincloudson Blog postyecora rojo desem again
- Nice write-up and picsclazar123on Blog postThe 20 percent experiment
- What kind of flour?clazar123on Forum topicBrioche texture
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- It took some trials but over
Benitoon Forum topicSteaming an oven for bread: Having trouble with towel method
- At a regular roomsuaveon Forum topicSaggy loaves
- That’s a great way to learn
Benitoon Blog postThe 20 percent experiment
- ThoughtsNutty Loafon Forum topicSteaming an oven for bread: Having trouble with towel method
- To better control your
DanAyoon Forum topicSaggy loaves - Thanks so much everyone formatt291on Forum topicProblems with milling fresh flour
- I use to own a donut shop in the mid eightiesgerhardon Forum topicAir bubble in Doughnut
- Very interestingNorwichAlon Forum topicSaggy loaves
- I can help, Al
DanAyoon Forum topicSaggy loaves
- I have never used a mixer for
Ilya Flyameron Forum topicSaggy loaves - Your new loaf in the lower
Benitoon Forum topicProblems with milling fresh flour
- Beautiful even yellow crumb
Benitoon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- That’s remarkable Dan, I
Benitoon Forum topicBaked a SD 1.5hr @ 400F
- Yes you’re right, having a
Benitoon Blog post75% whole stoneground red fife honey sourdough 85% hydration
- What was your choice?rootgasteizon Forum topicBest mixer for 52% hydration bagel dough?
- @Mark I think your Zojirushi
greyspokeon Forum topicSourdough in a bread machine; or… - thanks for thatheadupincloudson Blog post75% whole stoneground red fife honey sourdough 85% hydration
- Latest bakesemolina_manon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- Another win for Pullman pans
GaryBishopon Forum topicBaked a SD 1.5hr @ 400F - Thanks for your thoughts. Thedavid81on Forum topicUpgrade from MockMill Kitchen-aid attachment?
- First, beautiful bake in the top photos!
justkeepswimmingon Forum topicProblems with milling fresh flour - I've been doing some readingAnonymouson Forum topic1845 Fuller's Beer Bread
- Semolina CB - one week more
alfansoon Forum topicCommunity Bake - Semolina/Durum and similar grain breads - Gerhard - is it an issue withDoughnutslingeron Forum topicAir bubble in Doughnut
- I attribute that 100% to the
DanAyoon Forum topicBaked a SD 1.5hr @ 400F
- which side up
suminandion Blog postQuestion about "gummy" crumb streaks? - Danny, I have forgottenbarryvabeachon Forum topicBaked a SD 1.5hr @ 400F
- My experience with fresh
kapawlakon Forum topicProblems with milling fresh flour - They are under provedgerhardon Forum topicAir bubble in Doughnut