Recent Forum and Blog Comments
- Corn flourJanedoon Blog postThe Great Baguette quest N°3: Anis Bouabsa
- InterestingPaul Ton Forum topicTartine Fail - No aeration, no oven spring.
- You really need to go for a walk..bread1965on Forum topicHave we lost our way?
- I still think you can take Charlie
Mini Ovenon Forum topicHave we lost our way? - I appreciate you raising thatSkipIIon Forum topicThe elusive oven spring thing
- More infofatbellyon Forum topicDense chewy texture
- Not much better..bread1965on Forum topicHave we lost our way?
- A meditation on bread..bread1965on Forum topicHave we lost our way?
- Solid answer!
Mini Ovenon Basic pageYour First Loaf - A Primer for the New Baker
- Ifatbellyon Forum topicDense chewy texture
- Thank you..bread1965on Forum topicHave we lost our way?
- Thank you..bread1965on Forum topicHave we lost our way?
- Don't use top heat.
idaveindyon Forum topicThe elusive oven spring thing - Thank you..bread1965on Forum topicHave we lost our way?
- Yes, It is Cabin Fever
AlanGon Forum topicHave we lost our way? - One comment regarding your
Benitoon Forum topicThe elusive oven spring thing - Here is the crumbSkipIIon Forum topicThe elusive oven spring thing
- Round #2SkipIIon Forum topicThe elusive oven spring thing
- Lost on the wood way.
Mini Ovenon Forum topicHave we lost our way?
- PanettoneJochemon Forum topicSourdough Not Leavening Enriched Doughs
- Wonderful post Frank,
Benitoon Forum topicHave we lost our way?
- Thank you Ian, I’m also not
Benitoon Blog postSemolina CB - Benny’s Bakes
- Looks great
Isand66on Blog postSemolina CB - Benny’s Bakes - Great reflection
pall.ecuadoron Forum topicHave we lost our way? - I'll try that next time
Juergen Krausson Forum topicExperiment on a 70% rye - All water makes slush.
Mini Ovenon Forum topicExperiment on a 70% rye
- Even better today
Mini Ovenon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- Hi Mini, Thank you for
Juergen Krausson Forum topicExperiment on a 70% rye
- Once the starter peaks andUzbekon Forum topic1:4:4 vs. 1:1:1 loaf
- What a beautiful, reflective
citygirlbakeron Forum topicHave we lost our way? - hi, mwilson.I know this postjoethebakeron Blog postThe Best Panettone from Iginio Massari
- Hydration level for woodoven.
dbazuinon Forum topicFinaly I think my pizza dough is perfect. - recipe
MontBaybakeron Forum topicCanning lids - marmalade
MontBaybakeron Forum topicCanning lids
- Can you provide the link togavincon Forum topicDense chewy texture
- First loafPeter Beckleson Basic pageYour First Loaf - A Primer for the New Baker
- When I went to Tartine BakeryAnonymouson Blog postFamous Bread, Disappoints!
- Yeah, I know I’m being picky,
Benitoon Blog postBenny’s Country Sourdough 80% hydration
- Thank youAnonymouson Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- You're pretty much there
MTloafon Blog postBenny’s Country Sourdough 80% hydration - I remember that my similar experiments
nicodvbon Forum topicSalt in sourdough cultures - Pizza looks great. I'm justThe Loaferon Forum topicFinaly I think my pizza dough is perfect.
- Thanks for sharing that
Benitoon Blog postBenny’s Country Sourdough 80% hydration
- Oh dear, you’re right Trevor
Benitoon Blog postBenny’s Country Sourdough 80% hydration
- A very nice loaf. Yourgavincon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- I think you meant Trevor
mdwon Blog postBenny’s Country Sourdough 80% hydration - Try this versionAnonymouson Forum topicTartine Fail - No aeration, no oven spring.
- The proof is in the pudding
MTloafon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- Elusive lacy crumb
MTloafon Blog postBenny’s Country Sourdough 80% hydration
- I'll check it out, thanksBallard_Souron Forum topicTartine Fail - No aeration, no oven spring.