Recent Forum and Blog Comments
- It could make them nice and
yozzauseon Forum topicHot Cross Buns Help: how to get shop-bought squidgy-ness - Would HCB dough benefit from tang zhong, Derek?
pmccoolon Forum topicHot Cross Buns Help: how to get shop-bought squidgy-ness - Well that looks much better.3
Benitoon Forum topicBaguette slashes closing up - I use plastic shower caps
Benitoon Forum topicTowel/Wet towel vs wrap foil vs airtight lid
- Thank you JL. My initial
Benitoon Blog post75% whole stoneground red fife honey sourdough 85% hydration
- Thank you Troy, I’ve
Benitoon Blog post75% whole stoneground red fife honey sourdough 85% hydration
- This is amazing. I don'tAnonymouson Blog post75% whole stoneground red fife honey sourdough 85% hydration
- Pretty standard amounts I
albacoreon Forum topicHot Cross Buns Help: how to get shop-bought squidgy-ness - In Europe, we have theseBlackBird74on Forum topicTowel/Wet towel vs wrap foil vs airtight lid
- So... when I checked back toChrisJRutteron Forum topicBaguette slashes closing up
- I've bought plastic coversG. Marieon Forum topicTowel/Wet towel vs wrap foil vs airtight lid
- Greatvstynon Forum topicFeeding my sourdough starter little and often - any drawbacks?
- Late to the bake
ciabattaon Forum topicCommunity Bake - Hamelman's Five-Grain Levain - Dup
ciabattaon Forum topicCommunity Bake - Hamelman's Five-Grain Levain
- Thank you for the info.
Vivian de Paneon Forum topicPlacing loaf pans on a baking steel? - Beautiful loaf Benny. Your
HeiHei29eron Blog post75% whole stoneground red fife honey sourdough 85% hydration - Peak is when the microbes are
Benitoon Forum topicFeeding my sourdough starter little and often - any drawbacks?
- What is peak?vstynon Forum topicFeeding my sourdough starter little and often - any drawbacks?
- Chris, I keep a small amount
Benitoon Forum topicFeeding my sourdough starter little and often - any drawbacks?
- Vic, I don’t bother to let my
Benitoon Forum topicFeeding my sourdough starter little and often - any drawbacks?
- I keep a small amountvstynon Forum topicFeeding my sourdough starter little and often - any drawbacks?
- I reuse them all the time.
DanAyoon Forum topicTowel/Wet towel vs wrap foil vs airtight lid - Thank you Ilya we are
Benitoon Blog post75% whole stoneground red fife honey sourdough 85% hydration
- Good to know my humour isn't
mwilsonon Forum topicTiramisu - This even looks like can beRainingTaccoon Forum topicTowel/Wet towel vs wrap foil vs airtight lid
- Everything that's been said already plus...Anonymouson Forum topicSandwich loaf fails
- Thanks Benny! I was planning
Ilya Flyameron Blog post40% whole grain bread - Wow! I also haven't really
Ilya Flyameron Blog post75% whole stoneground red fife honey sourdough 85% hydration
- You can include some steam in
Benitoon Forum topicSandwich loaf fails
- To Abe and DanAyo:TheBrickLayeron Forum topicSandwich loaf fails
- Thanks. Lance that is quite a
yozzauseon Forum topicHot Cross Buns Help: how to get shop-bought squidgy-ness
- Hi WillyCommercially these
yozzauseon Forum topicHot Cross Buns Help: how to get shop-bought squidgy-ness
- Condensation during
DanAyoon Forum topicTowel/Wet towel vs wrap foil vs airtight lid
- Brick Layer,the outside
DanAyoon Forum topicSandwich loaf fails
- Key word "promotes!"Anonymouson Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- Michael, you’ve got me laughing
DanAyoon Forum topicTiramisu
- Thank you MDW, I’m quite
Benitoon Blog post75% whole stoneground red fife honey sourdough 85% hydration
- Looks great! Another success!
mdwon Blog post75% whole stoneground red fife honey sourdough 85% hydration - ScoringTheBrickLayeron Forum topicSandwich loaf fails
- Sugar is 17%, Derek. Lance
albacoreon Forum topicHot Cross Buns Help: how to get shop-bought squidgy-ness
- Floyd and zabaione
mwilsonon Forum topicTiramisu
- Hi Lance with the fat at 14%
yozzauseon Forum topicHot Cross Buns Help: how to get shop-bought squidgy-ness
- Perhaps you have already
justkeepswimmingon Forum topicSandwich loaf fails - You're a star! Thank you sowill-you-wonton Forum topicHot Cross Buns Help: how to get shop-bought squidgy-ness
- Abe told me that the 125%
Benitoon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- Do what suits your schedule,
Benitoon Forum topicHow to fix a proteolytic starter? Help
- Milk/water 50/50.Bake on
albacoreon Forum topicHot Cross Buns Help: how to get shop-bought squidgy-ness
- Thanks man i'll keep youjackharvon Forum topicHow to fix a proteolytic starter? Help
- Crumb photos
Benitoon Blog post75% whole stoneground red fife honey sourdough 85% hydration
- For a while I was maintaining
alfansoon Forum topicCommunity Bake - Semolina/Durum and similar grain breads