Recent Forum and Blog Comments
- Top liquidy layer is called
Ilya Flyameron Forum topicIs this normal (separation into layers, one of them brown) - The perfect loaf?ElizabethAnnon Blog postNew ish
- 45% all-purposemarianaon Forum topicHelp! Semolina tight crumb.
- What ratio are you feeding it
Ilya Flyameron Forum topicSourdough rising too quickly
- spongey, rubbery crumb.
idaveindyon Blog post38th bake. 02/09/2021. 3rd durum CB: 70% WW +semolina +KABF - I did ask...
HeiHei29eron Forum topicFor best flavor... Flour or Add In - 3rd bake crumb: spongey, rubbery, closed.
idaveindyon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- Beautiful loaf! Really nice
HeiHei29eron Blog post100% Whole Wheat Sourdough
- Not a pastry chef and it's
Rockon Forum topicMacaron tips! - You are on the right track, Stephen
pmccoolon Blog postNew ish - SD RecipesAlbertinoon Forum topicSimple Sourdough Loaf
- I found similar extensibility
Benitoon Forum topicHelp! Semolina tight crumb. - what makes a perfect loafmarianaon Forum topicNew ish
- Looking at it againgerhardon Forum topicShaping help
- Tom Cat Letter Fold #1
alfansoon Forum topicHelp! Semolina tight crumb. - Benny, the elasticity was
DanAyoon Blog postChocolate Sourdough - Wow Paul, wonderful memories
Benitoon Blog postBismarks/Paczki
- Can you tell us a bit more,
yozzauseon Forum topicShaping help - Hi Jon, thanks for your
Benitoon Blog postRed Miso Furikake (Sesame seeds and Nori) Sourdough
- Your tips are amazing! I will
Carlo_Panaderoon Forum topicCroissant Success (FINALLY!) - Exceptional
JonJon Blog postRed Miso Furikake (Sesame seeds and Nori) Sourdough - I shape the bread then give it fivegerhardon Forum topicShaping help
- I have tried this. Thank you.Verc0003on Forum topicShaping help
- degassing the sampleheadupincloudson Blog postyecora rojo desem again
- Injera simplified.2mathewjoneson Forum topicInjera... anyone making it successfully and consistently?
- Pan de coco w less flournewbieloaferon Forum topicArtisan Bryan's Pan de Coco?
- Injera simplifiedmathewjoneson Forum topicInjera... anyone making it successfully and consistently?
- You asked...
pmccoolon Forum topicFor best flavor... Flour or Add In
- A thought
pmccoolon Forum topicShaping help
- I've heard good thingsjstumpfon Forum topicpolin stratos oven
- same heremarianaon Forum topicHelp! Semolina tight crumb.
- Danny I found a study that
Benitoon Blog postChocolate Sourdough
- I think it’s around 14% but
Carlo_Panaderoon Blog post100% Whole Wheat Sourdough
- Thanks Benny! Truly a lovely
Carlo_Panaderoon Blog postBlack Sesame Seeded Sourdough
- Hi Benny, just mixed it with
Carlo_Panaderoon Blog postChocolate Sourdough
- Thanks for your comments, so often welcomed
alfansoon Forum topicHelp! Semolina tight crumb.
- durum flour in bread makingmarianaon Forum topicHelp! Semolina tight crumb.
- That looks perfect! I feel as
Ilya Flyameron Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- Yes, you're right, Ilya. Here
albacoreon Forum topicCommunity Bake - Semolina/Durum and similar grain breads - And thank-you Alf, Benny, Don
idaveindyon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- Nicely done
Our Crumbon Forum topicMad Scientist Project #999 - Thank you Lance! The way I
Ilya Flyameron Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- Thanks; yes, I guess a floor
albacoreon Forum topicMad Scientist Project #999
- Very nice loaf, Ilya. The
albacoreon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- I won't argue with science
alfansoon Forum topicHelp! Semolina tight crumb.
- flour issue or not? please helpKirilon Forum topicFlour for panettone
- flour issue or not? please helpKirilon Forum topicFlour for panettone
- I have had more success with
albacoreon Forum topicSourdough Rolls
- Excellent job there Sylvia!UwielbiamMasło1983on Blog postOrange Peels and Wheels
- Durum inextensibility
mwilsonon Forum topicHelp! Semolina tight crumb.