Recent Forum and Blog Comments
- I don't see anything obvious…tpassinon Forum topicHelp with No-Knead Loaf
- I disagree, your input is always valuable, and welcome
The Roadside Pie Kingon Forum topicNeed help with my muffuletta bread please. - After shooting my mouth off…tpassinon Forum topicNeed help with my muffuletta bread please.
- Thanks for the context,…tpassinon Forum topic50% hydration starter is tripling in size every 24 hour refresh, but when I use it in a recipe it fails to work
- thanks!
WanyeKeston Blog postSoybean baguettes, hasn't nailed it yet lol - The context is as important as the findings
Debra Winkon Forum topic50% hydration starter is tripling in size every 24 hour refresh, but when I use it in a recipe it fails to work - I know what I'm having for breakfast in the morning.
Boodaon Blog postSakadane Country Bread - Wow, that looks delicious
ll433on Blog postSoybean baguettes, hasn't nailed it yet lol - Bob's vs. KA
Boodaon Forum topicIs Bob's Red Mill flour worth the extra money over KA?
- Beautiful breads
ll433on Blog postSakadane Country Bread
- #1 is not a good plan. It…tpassinon Forum topicStarting a starter -- discarding half for 10-14 days?
- Thanks, Tom
ll433on Forum topicAnybody make Gluten Free Rice Shokupan ?
- Looks nice
The Roadside Pie Kingon Forum topicNeed help with my muffuletta bread please.
- Newest test runcayennemanon Forum topicNeed help with my muffuletta bread please.
- That looks darn good. What…tpassinon Forum topicAnybody make Gluten Free Rice Shokupan ?
- Rice flour loaf
ll433on Forum topicAnybody make Gluten Free Rice Shokupan ?
- The baguette shaping
The Roadside Pie Kingon Forum topichypothesis: how to create a viable in taste, crust and crumb baguette in one day
- Muffulaetta
The Roadside Pie Kingon Forum topicNeed help with my muffuletta bread please.
- The thing is that a nice…tpassinon Forum topicNeed help with my muffuletta bread please.
- Work on your timings. Enjoy!
Davey1on Forum topicNeed help with my muffuletta bread please. - Okay a couple of things.
The Roadside Pie Kingon Forum topicNeed help with my muffuletta bread please.
- If it works - do it - and if…
Davey1on Forum topicCan anyone point me at some starter science info? Looking for specific feeding ratios.
- poke test
occidentalon Forum topicNeed help with my muffuletta bread please. - I have never baked this kind…tpassinon Forum topicNeed help with my muffuletta bread please.
- Back to the drawing boardcayennemanon Forum topicNeed help with my muffuletta bread please.
- Doubling in volume during the bulk fermentation.
The Roadside Pie Kingon Forum topicNeed help with my muffuletta bread please.
- That is beautiful bread! I…cayennemanon Forum topicNeed help with my muffuletta bread please.
- That sounds great, Jay.
The Roadside Pie Kingon Forum topicHappy National Pie Day
- From the photo the loaf…cayennemanon Forum topicNeed help with my muffuletta bread please.
- IC said the blind man
The Roadside Pie Kingon Forum topicHappy National Pie Day
- I concur
The Roadside Pie Kingon Forum topicNeed help with my muffuletta bread please.
- Interesting, Rene.
The Roadside Pie Kingon Forum topichypothesis: how to create a viable in taste, crust and crumb baguette in one day
- Very kind Michael. My cheating template helps.
The Roadside Pie Kingon Forum topichypothesis: how to create a viable in taste, crust and crumb baguette in one day
- Thanks, Suavey.
The Roadside Pie Kingon Forum topichypothesis: how to create a viable in taste, crust and crumb baguette in one day
- Same book!ReneRon Forum topichypothesis: how to create a viable in taste, crust and crumb baguette in one day
- Explain to me like I am four years old
The Roadside Pie Kingon Forum topichypothesis: how to create a viable in taste, crust and crumb baguette in one day
- Obviously the crumb needs…suaveon Forum topichypothesis: how to create a viable in taste, crust and crumb baguette in one day
- Grinding Corncharbonoon Forum topicmilling corn
- Namecp3oon Forum topicHappy National Pie Day
- Thanks!The New Guyon Forum topicHello! New baker looking for "beginner" French T65 based recipe
- Great looking loaf. That…
mwilsonon Forum topicHello! New baker looking for "beginner" French T65 based recipe - Great looking baguettes Will…
mwilsonon Forum topichypothesis: how to create a viable in taste, crust and crumb baguette in one day
- Temps
mwilsonon Forum topichypothesis: how to create a viable in taste, crust and crumb baguette in one day
- Underproofed
occidentalon Forum topicNeed help with my muffuletta bread please.
- Yes, correct Tom. Will edit…ReneRon Forum topichypothesis: how to create a viable in taste, crust and crumb baguette in one day
- looks delicious!
WanyeKeston Forum topicHappy National Pie Day
- Poolish water temperature…tpassinon Forum topichypothesis: how to create a viable in taste, crust and crumb baguette in one day
- Some useful poolish detailsReneRon Forum topichypothesis: how to create a viable in taste, crust and crumb baguette in one day
- 1:2:2 ratioReneRon Forum topicCan anyone point me at some starter science info? Looking for specific feeding ratios.
- Have done both
ll433on Forum topicSeam Side Down Proofing?