Recent Forum and Blog Comments
- If these are the new BallJustanoldguyon Forum topicCanning lids
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- I don't do an autolyse... Itsugar_magnoliaon Forum topicMixing problems with FWSY White Bread With Poolish
- Hot H2O?
Our Crumbon Forum topicCanning lids - Given that you are preheating
albacoreon Forum topicRofco B20 - My experience - In addition to what Ilya said
Benitoon Forum topicHigh Hydration vs Low Hydration Levain - That must be some sort of
Benitoon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- Hi Charlotte, nice to see
Benitoon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- Well not so much advice as
greyspokeon Forum topicStiff rye starter? - Well, I was pushing the dough
Mini Ovenon Forum topicCommunity Bake - Semolina/Durum and similar grain breads - You might want to take a look
Edo Breadon Forum topicHigh Hydration vs Low Hydration Levain - Thanks y'all!
courierdsfon Forum topicSan Francisco: bulk buying flour for home made sourdough - Re High Hydration Questionjoe_son Forum topicHigh Hydration vs Low Hydration Levain
- Thank youCharlotteSon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- 5.5 day retard
BXMurphyon Forum topicCommunity Bake - Semolina/Durum and similar grain breads - 10" oval banneton
Dave Ceeon Forum topicI want to buy a batard banneton. I have an 8-9" boule banneton. What is the equivalent? - First of many I hopeAnonymouson Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- Question on Bolted flour
Leamlasson Blog postBolted Flour - Glad you liked it Benny. If
Ilya Flyameron Forum topicRye Sourdoughs Splitting Open - Interesting website Ilya.
Benitoon Forum topicRye Sourdoughs Splitting Open
- Hope you enjoy his advice and
Ilya Flyameron Forum topicRye Sourdoughs Splitting Open
- The Microsoft Edge browsergavincon Forum topicRye Sourdoughs Splitting Open
- Hot stone?
Ilya Flyameron Forum topicRye Sourdoughs Splitting Open
- I would be surprised if
albacoreon Forum topicSource for consolidated list of flour strengths?
- Thanks, the crust did soften
Mini Ovenon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- Thanks for all your replies - Update :)bakeyourownAUon Forum topicRofco B20 - My experience
- You’ll quickly become adept
Benitoon Blog postSemolina "Pain au Levain" Bake #1
- I really like this loaf!
Edo Breadon Blog postThe Great Baguette quest N°3: Anis Bouabsa
- Good News and Bad News
HeiHei29eron Blog postSemolina "Pain au Levain" Bake #1 - Indeed, not perfect, but
Ilya Flyameron Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- My first community bake!CharlotteSon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- Mark , just wanted to saybarryvabeachon Forum topicWhat should I do differently?
- starter
Ilya Flyameron Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- Also I forgot to mention, the
Ilya Flyameron Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- 100% hydration with Rye flourmthanniganon Forum topicStiff rye starter?
- Your encouragement means a lot!
justkeepswimmingon Blog postMy first SD bake 1/29/21 - Sounds good!Anonymouson Blog postMy first SD bake 1/29/21
- Exactly my plan!
justkeepswimmingon Blog postMy first SD bake 1/29/21
- I often findAnonymouson Blog postMy first SD bake 1/29/21
- This is a beautiful loaf, it
Benitoon Blog postMy first SD bake 1/29/21
- problem with photos...Steven307on Forum topicMixed Grain/Legume/Seed Sourdough Culture Symbiosis
- It's similar to what Rus Brotharumon Forum topicKamikaze bread anyone?
- I think the flavour is really
Ilya Flyameron Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- I have had a similar experience....
justkeepswimmingon Forum topicWhat should I do differently?
- The buildsAnonymouson Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- Fortunately you enjoy the
Benitoon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- Room temperature, proofing time questiosLeenderton Blog postSourdough Batards with Rosemary and Cream Cheese
- I always love your crustsAnother Girlon Blog postIlya's Durum/semolina CB
- Dialing inG Pizzaon Forum topicpie crusts
- Yes but the hard crust is onFadetoblack188on Forum topicBurning challah