Recent Forum and Blog Comments
- Thanks GavinAnonymouson Forum topicMy starter has become very strong
- The Hamelman formula of 20%gavincon Forum topicMy starter has become very strong
- I wouldn't want a matte, Ibarryvabeachon Forum topicKneading surface
- Duplicate
Benitoon Forum topicCommunity Bake - Baguettes by Alfanso - Thanks Gavin, nice of you to
Benitoon Forum topicCommunity Bake - Baguettes by Alfanso
- Thanks Alan for your kind
Benitoon Forum topicCommunity Bake - Baguettes by Alfanso
- Benny, I love the look ofgavincon Forum topicCommunity Bake - Baguettes by Alfanso
- Thanks so much, it was time
Benitoon Forum topicCommunity Bake - Baguettes by Alfanso
- The word "need" implies that
alfansoon Forum topicCommunity Bake - Baguettes by Alfanso - well doneheadupincloudson Forum topicCommunity Bake - Baguettes by Alfanso
- Kind of you to say AG, many
Benitoon Forum topicCommunity Bake - Baguettes by Alfanso
- My year end bake Poppyseed crusted sourdough baguettes
Benitoon Forum topicCommunity Bake - Baguettes by Alfanso
- Oh wow Yippee, great way to
Benitoon Forum topicTiramisu
- Supreme❗❗❗
Yippeeon Forum topicTiramisu - You just keep raising the barAnother Girlon Forum topicCommunity Bake - Baguettes by Alfanso
- Hey Scott,
The Roadside Pie Kingon Blog postTom Cat's Semolina Filone from Maggie Glezer's "Artisan Breads" - Thanks! I'll find a way toboopacabraon Forum topicWhat might cause baguettes to look dull and white-ish?
- Thanks for the link!!boopacabraon Forum topicWhat might cause baguettes to look dull and white-ish?
- Results of latest variationchelseasfon Forum topicHow to get an open crumb THROUGHOUT the loaf?
- I think that wasAnonymouson Forum topicTexture differences between sourdough and commercial yeast?
- Ingredients on bread are interesting to readgerhardon Forum topicTexture differences between sourdough and commercial yeast?
- Adjusted formula works well
scotgibsonon Blog postTom Cat's Semolina Filone from Maggie Glezer's "Artisan Breads" - It was the psyllium.
idaveindyon Blog postGuar gum and psyllium experiment, 12/30/20. - Welcome to TFL!
idaveindyon Forum topicNew to forum
- cool, thanks.
idaveindyon Forum topicBlisters and shiny crust
- Filone
The Roadside Pie Kingon Blog postTom Cat's Semolina Filone from Maggie Glezer's "Artisan Breads"
- Figured it out.
Dave Ceeon Forum topicBlisters and shiny crust - Didn't take a picture of the
Ilya Flyameron Blog postSourdough Flatbread and Chicken Shawarma Plus Other Goodies - Happy New Year to you, I
Benitoon Blog postSourdough Flatbread and Chicken Shawarma Plus Other Goodies
- Looks wonderful!
dmsnyderon Blog postWhole-Spelt Buttermilk Sourdough using Rye Sour - Thank you Davidbread1965on Blog postButtermilk-Spelt Sourdough Bread with Rye Sour
- Thank you, gentlemen!Another Girlon Forum topicCommunity Bake - NY Jewish Bakery/Deli style Rye breads
- Let me know if you want any
Ilya Flyameron Blog postSourdough Flatbread and Chicken Shawarma Plus Other Goodies
- Not really trying
The Roadside Pie Kingon Blog postSourdough Pizza on Christmas Eve
- Great!
PalwithnoovenPon Blog postSourdough Flatbread and Chicken Shawarma Plus Other Goodies - An excellent first step on your baguette journey
alfansoon Forum topicCommunity Bake - NY Jewish Bakery/Deli style Rye breads
- Long time no seeAnonymouson Blog postFlour, bakers, tradition and innovation
- Your food looks amazing, a
Ilya Flyameron Blog postSourdough Flatbread and Chicken Shawarma Plus Other Goodies
- Thanks, Gerhardchelseasfon Forum topicHow to get an open crumb THROUGHOUT the loaf?
- It doesn’t look to megerhardon Forum topicHow to get an open crumb THROUGHOUT the loaf?
- Thankyou for all of the nice
texasbakerdadon Blog postGingerBREAD, Hey it is my blog, I can post what I want - Good guess, I built it, but
texasbakerdadon Blog postGingerBREAD, Hey it is my blog, I can post what I want
- I am fairly certain it's asuaveon Forum topicFlying Crust Causes?
- "But did you mean it was too
texasbakerdadon Blog postSourdough Pizza on Christmas Eve
- Your crumb looks perfect for a sandwich loaf.
idaveindyon Forum topicFlying Crust Causes?
- I don't want to get into thesuaveon Forum topicTerminology: inoculation
- Thanks for sharing the pie
texasbakerdadon Blog postSourdough Pizza on Christmas Eve
- I guess I am not as deepgerhardon Forum topicTerminology: inoculation
- Sorry Yippee
albacoreon Forum topicTiramisu - Skewers go in before molding.suaveon Forum topicThe Panettoni project is not dead