Recent Forum and Blog Comments
- no it won'tsghksghkon Forum topicRescuing over proofed loaves
- The bottom looks
Mini Ovenon Forum topicUnderproofed or Overproofed - at my wit's end - Just click the "Report"
idaveindyon Forum topicI think this site has been infected. - The last two posts
HeiHei29eron Forum topicI think this site has been infected. - Semolina_man, I'm not an
albacoreon Forum topicThe Aroma Piece - I can’t tell that they look
Benitoon Blog postUpping the ambient and lowering the stone - Scrapings method
Ilya Flyameron Forum topicFlour Commitment - I am mostly reading TFL using
Benitoon Forum topicI think this site has been infected.
- Under vs overproofed, you
Benitoon Forum topicUnderproofed or Overproofed - at my wit's end
- Keep the smallest amount of
Benitoon Forum topicFlour Commitment
- I agree with the others who
Benitoon Forum topicOven Spring Help!
- Wow AG, those are quite
Benitoon Forum topicCommunity Bake - Baguettes by Alfanso
- Same here
Mini Ovenon Forum topicI think this site has been infected.
- Gavin, In another recent post
DanAyoon Forum topicI think this site has been infected. - AG, “ Very nice. Many of us
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso
- Very easy to set it upgavincon Forum topicexcel formula/calculator for desired dough temp with weighted averages
- Dan, in one of my tests I
HungryShotson Forum topic100% Whole Grain Rye Sourdough Bread - It started a couple of daysgavincon Forum topicThis is weird
- In what country are you?
Ilya Flyameron Forum topicMaltodextrin Allergy
- I've had issues with some
Ilya Flyameron Forum topicThis is weird
- Handling too much
BXMurphyon Forum topicUnderproofed or Overproofed - at my wit's end - Fantastic
kendalmon Forum topicCroissant Success (FINALLY!) - No malt or anything added
Debra Winkon Forum topicMaltodextrin Allergy - I was lucky
Yippeeon Forum topicFood safety - eggs - It looks underproofed, if itbananaon Forum topicUnderproofed or Overproofed - at my wit's end
- Pictures did not show up,nickelmoreon Forum topicHobart C-210 Restoration
- a learning opportunityheadupincloudson Blog postlow hydration + cool starter index
- Yep - certainly not the first run!
Doc.Doughon Forum topicCommunity Bake - Baguettes by Alfanso - It flopped..bread1965on Forum topicRoggenmischbrot
- Thank you so much for theCaptTPTon Forum topicMad Scientist in the Kitchen
- Agree with Benny. I keep 20g
citygirlbakeron Forum topicFlour Commitment - Got it - thanks so much!
citygirlbakeron Forum topicOven Spring Help!
- Texas Loafer is correct, I think.
Dave Ceeon Forum topicOven Spring Help! - albacore, I'm not seeing it.semolina_manon Forum topicThe Aroma Piece
- BaselineAnother Girlon Forum topicCommunity Bake - Baguettes by Alfanso
- This is super helpful - the
citygirlbakeron Forum topicOven Spring Help!
- Denisa, I am setting up a
DanAyoon Forum topic100% Whole Grain Rye Sourdough Bread
- They look wonderful. I lovegavincon Blog postSimits (Bread Rings Turkish)
- This one: https://breadtopia
HansBon Forum topicmilled grain vs. commercial bread flour - Sounds Fine
slohcookeron Forum topicMad Scientist in the Kitchen - Good luck
Abelbreadgalleryon Forum topicRoggenmischbrot - Mills that go on the end of mixersMelbourne Parkon Forum topicmilled grain vs. commercial bread flour
- Crumb looks great. It may be
texas_loaferon Forum topicOven Spring Help! - Next Attempt #1boopacabraon Forum topicWhat might cause baguettes to look dull and white-ish?
- They look delicious,
Benitoon Blog postSimits (Bread Rings Turkish)
- Looks fantastic
Isand66on Blog postSimits (Bread Rings Turkish) - Nice bake
Isand66on Blog postVermont Sourdough with whole-wheat
- Here is an example of a
Ilya Flyameron Forum topicFlour Commitment
- Feed scheduleFost9508on Forum topicFlour Commitment
- Keep the starter in the
Ilya Flyameron Forum topicFlour Commitment