Recent Forum and Blog Comments
- Troubleshooting your blonde
dmsnyderon Forum topicKen Forkish Overnight blonde Fail on the tropic - Beautiful challah, Benny!
dmsnyderon Blog postMaggie Glezer’s Sourdough Challah
- Thank you David firstly for
Benitoon Blog postSourdough Challah from "A Blessing of Bread" - Gorgeous challah, Benny!
dmsnyderon Blog postSourdough Challah from "A Blessing of Bread"
- What is the ambient
DanAyoon Forum topicStarter troubleshooting - Yes...feeding at peak orMarianne21on Forum topicStarter troubleshooting
- Yes...feeding at peak orMarianne21on Forum topicStarter troubleshooting
- Thanks Cooper, I’m surprised
Benitoon Blog postSourdough Challah from "A Blessing of Bread"
- Just checking: you’re notzachyahooon Forum topicStarter troubleshooting
- Wow, very generous praisezachyahooon Forum topicCroissant Success (FINALLY!)
- Some things to try:Use onlyarthurprson Forum topicFirst try on a 50 Rye:50 AP sandwich bread
- Ooooohhhhh!
IgorLon Blog postSourdough Challah from "A Blessing of Bread" - All baked up and smelling
Benitoon Blog postSourdough Challah from "A Blessing of Bread"
- Vlaams oud bruin
dbazuinon Forum topicBeer in Bread - OH I will definitely post
Benitoon Blog postSourdough Challah from "A Blessing of Bread"
- Benny, it looks beautiful!
IgorLon Blog postSourdough Challah from "A Blessing of Bread"
- hi Marrianne!
DanAyoon Forum topicStarter troubleshooting
- Thanksralphyoon Forum topicNew to sourdough - struggling with crumb
- Just curious.
idaveindyon Forum topicLong ferment Detroit/Sicilian pizza dough? - Holy moly, Dan, that's gorgeous!
pmccoolon Forum topicBabka Needs Work, but taste Great - Post some pictures.
idaveindyon Forum topicKen Forkish Overnight blonde Fail on the tropic
- Kindle locations: 2726 & 1907
idaveindyon Forum topicQuestions About Reinhart’s Whole Grain Bread Rye Meteil and Seigle
- fresh milled.
idaveindyon Forum topicMastering Bread - Marco Vetri
- When making a starterAnonymouson Forum topicNew to sourdough - struggling with crumb
- Hi David, I’m making this
Benitoon Blog postSourdough Challah from "A Blessing of Bread"
- Lowering starter %ralphyoon Forum topicNew to sourdough - struggling with crumb
- Hi Lance,Than you for your
Brotkrafton Blog postSecret to a Consistent and Active Levain - Thanks for the lessons learned.
alfansoon Forum topicCroissant Success (FINALLY!) - Yes, sorry. I was referring
texas_loaferon Forum topicNew to sourdough - struggling with crumb - Thank you @idaveindy
crustqueston Forum topicBetter boules? - Fabulous! A work of art. Igavincon Forum topicBabka Needs Work, but taste Great
- Oven temp sustaining over 450 degreesreddenon Forum topicopinions please: kitchen oven, electric or gas? duel fuel?
- Fermentation tablephngynon Forum topicNew to sourdough - struggling with crumb
- Thank you for this! At which
citygirlbakeron Forum topicExperimenting with young levain - Do you add moisture to theKmilliganon Forum topicExperimenting with young levain
- Thanks for the comment
xabiermirandonaon Forum topicKen Forkish Overnight blonde Fail on the tropic - No crumb shots! It would be a travesty to cut into that!Another Girlon Forum topicBabka Needs Work, but taste Great
- I have the Kindle Version
alcophileon Forum topicQuestions About Reinhart’s Whole Grain Bread Rye Meteil and Seigle - it still ferments during the final proof.
idaveindyon Forum topicBetter boules?
- Just stop it right now - right now!
alfansoon Forum topicBabka Needs Work, but taste Great
- Superb Dan, wow those are
Benitoon Forum topicBabka Needs Work, but taste Great
- Biga is on page 81.
idaveindyon Forum topicQuestions About Reinhart’s Whole Grain Bread Rye Meteil and Seigle
- Fantastic DanAnonymouson Forum topicBabka Needs Work, but taste Great
- Nice, thank you! Your result
Ilya Flyameron Forum topicBabka Needs Work, but taste Great - Shaping Link
DanAyoon Forum topicBabka Needs Work, but taste Great
- Wow wow wow!!!How did you
Ilya Flyameron Forum topicBabka Needs Work, but taste Great
- And that is very warmAnonymouson Forum topicExperimenting with young levain
- Welcome aboard. This is agavincon Forum topicHello From (Another) Bay Area Baker
- Just so, Abe
albacoreon Forum topicExperimenting with young levain - True, conditions will vary ...
foodsluton Forum topicProofing experiment