Recent Forum and Blog Comments
- Here is the link
MTloafon Blog postTartine revisted - It's really about getting
MTloafon Forum topicBaguette..technical
- Question about Storageschan128on Forum topicMy lievito madre (videos)
- Thanks everyoneMaisPalestineon Forum topicBaguette..technical
- I don't really have any extraJPhillipson Forum topicWhen is refrigerated dough irretrievably overproofed?
- I don't really have any extraJPhillipson Forum topicWhen is refrigerated dough irretrievably overproofed?
- I’ve had the experience
Benitoon Blog postTartine revisted - I have to admit that I haven
Benitoon Blog post75% whole stoneground red fife honey sourdough 85% hydration
- Thanks Benny
MTloafon Blog postTartine revisted
- final shapingheadupincloudson Blog post75% whole stoneground red fife honey sourdough 85% hydration
- I know some bakers bake
Benitoon Blog postGreek Sourdough Focaccia take two
- If I had a dough that I was
Benitoon Forum topicWhen is refrigerated dough irretrievably overproofed?
- You could toss it or bake it
justkeepswimmingon Forum topicWhen is refrigerated dough irretrievably overproofed? - I would smell itgerhardon Forum topicWhen is refrigerated dough irretrievably overproofed?
- Wonderful breads all of them
Benitoon Blog postTartine revisted
- Focaccia are such a blank
Benitoon Blog postGreek Sourdough Focaccia take two
- Interesting idea Troy, next
Benitoon Blog postGreek Sourdough Focaccia take two
- The crumb resultMaisPalestineon Forum topicBaguette..technical
- idaveindyMaisPalestineon Forum topicBaguette..technical
- Good question & great answerCellarvieon Forum topicQuestion about coil folds
- Nice rack
MTloafon Forum topicBaguette..technical
- That is a fantastic crumb DonAnonymouson Blog postTartine revisted
- Thanks Abe
MTloafon Blog postTartine revisted
- Double fed sweet levainAnonymouson Blog postTartine revisted
- Tent with foil for the first
HeiHei29eron Blog postGreek Sourdough Focaccia take two - Looks delicious Benny! I
HeiHei29eron Blog postGreek Sourdough Focaccia take two
- Good job!
BethJon Forum topicDiscard loaf results - Best of luck! Keep us posted
HeiHei29eron Forum topiclevain not doubling and loaf spreading out before and during baking
- isn't it niceheadupincloudson Blog post100% Whole Grain Hard Red (Desem Inspired)
- that makes senseheadupincloudson Blog post100% Whole Grain Hard Red (Desem Inspired)
- Still waiting
hodgey1on Forum topicFranken Oven - @ maispalestine
idaveindyon Forum topicBaguette..technical - First attempt & observationsMaisPalestineon Forum topicBaguette..technical
- They look fabulous
alfansoon Forum topicBaguette..technical - Beautiful baguettes, very
Benitoon Forum topicBaguette..technical
- Much better profile on this
Benitoon Blog post100% Whole Grain Hard Red (Desem Inspired)
- That is the same reference I
Benitoon Blog post100% Whole Grain Hard Red (Desem Inspired)
- Thank you
Krisztinaon Forum topicSourdough starter rising only 2cm day 8 - Well my starter looks muchalessiaon Forum topiclevain not doubling and loaf spreading out before and during baking
- @idaveindyMaisPalestineon Forum topicBaguette..technical
- Almond sourdoughmarianaon Forum topicSour Dough Starter using Almond Flour
- Sorry, not for me
albacoreon Forum topicEnglish book on classic French breads - Practice
albacoreon Forum topicWhat sets outstanding sourdough apart from mine?
- Wait however long it needsAnonymouson Forum topicSourdough starter rising only 2cm day 8
- Strength of espresso
Yippeeon Forum topicTiramisu - I will definitely wait a day
Krisztinaon Forum topicSourdough starter rising only 2cm day 8
- Loaf Number 8
mdwon Blog post100% Whole Grain Hard Red (Desem Inspired) - Relative to the start, I'm
mdwon Blog post100% Whole Grain Hard Red (Desem Inspired)
- As above!Anonymouson Forum topicSourdough starter rising only 2cm day 8
- Sorry i meant to reply to
Krisztinaon Forum topicSourdough starter rising only 2cm day 8