Recent Forum and Blog Comments
- My favorite focaccia flourretbakeron Forum topicFocaccia - Flour
- A man with a plan
MTloafon Forum topicCommunity Bake - Semolina/Durum and similar grain breads - 4 hours in...Anonymouson Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- Tall dark and handsome
MTloafon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- Thank you GavinAnonymouson Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- A very nice looking loaf.gavincon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- Thank youAnonymouson Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- Looks like you got a really
HeiHei29eron Forum topicCommunity Bake - Semolina/Durum and similar grain breads - The crumb!Anonymouson Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- For me, the color on that
HeiHei29eron Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- My computer went haywire!Anonymouson Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- A good looking loaf pan loaf
alfansoon Forum topicCommunity Bake - Semolina/Durum and similar grain breads - Nice experimentation. I likegavincon Blog postPurple Sweet Potato Black Sesame Sourdough 84.5% hydration
- Nevertheless, a verygavincon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- It sayssuaveon Forum topicReplacement belt for Magic Mill stand mixer
- Oh got it! So to confirm,
citygirlbakeron Forum topicTartine Potato Focaccia - Tom Cat Semolina Filone, formula adjusted
alfansoon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- I would bake that in a 9x13”
Benitoon Forum topicTartine Potato Focaccia - Murph, you’ve learned as I
Benitoon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- Experimentation is Key
RedPentacleBon Forum topicHelp baking w/ heritage flours - For your feet marks I would
albacoreon Forum topicFamag gripes - interesting summaryheadupincloudson Forum topicResults of % Rise during Bulk Ferment Experiment
- Whoops, Peter B.
Mini Ovenon Basic pageYour First Loaf - A Primer for the New Baker - Thanks so much for the input!
windycityloafsteron Forum topicScoring Boules, Oven Spring - Looks under proofed
RedPentacleBon Forum topicDense sourdough loaf with large holes
- I use a curved lame ongavincon Forum topicScoring Boules, Oven Spring
- I love the crumbchelseasfon Forum topicHelp me diagnose my 100% whole wheat loaf, is it over proofed?
- Super helpful! I believe the
citygirlbakeron Forum topicTartine Potato Focaccia
- My first bake came out justinveroveritason Forum topicSourdough Baguette Issues - over or under-proofed?
- Looks greatchelseasfon Forum topicHelp me diagnose my 100% whole wheat loaf, is it over proofed?
- I'm not familiar with the recipe
mdwon Forum topicTartine Potato Focaccia - Crumb comparisonchelseasfon Forum topicHmmm...Challenger Pan side-by-side test
- another tryheadupincloudson Blog postyecora rojo desem again
- challenger comparisonsheadupincloudson Forum topicHmmm...Challenger Pan side-by-side test
- Sleep overrated
BXMurphyon Forum topicCommunity Bake - Semolina/Durum and similar grain breads - I have the impression that my
greyspokeon Forum topicDo small changes in the composition of a starter lead to changes in flavour? - a good resourceheadupincloudson Forum topicResults of % Rise during Bulk Ferment Experiment
- I did search for some
albacoreon Forum topicUsing thermometers to test for bread doneness
- I measured with a laser
UpsideDanon Forum topicHigh hydration (105%) free form Batard - Yeah that's it, 2x means
phazon Forum topicBaking sourdough in a loaf tin (or similar) - hints? - oven loadingknormieon Forum topicHigh hydration (105%) free form Batard
- If true, then ...
dmsnyderon Forum topicUsing thermometers to test for bread doneness - We use Maldon flakes as wellgerhardon Forum topicBaking sourdough in a loaf tin (or similar) - hints?
- Flour power
MTloafon Forum topicFocaccia - Flour
- Lovely Bake GavinAnonymouson Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- Thank you for sharing this amazing recipe!Beata Bakeson Blog postAnis Bouabsa's baguettes
- Never did
albacoreon Forum topicResults of % Rise during Bulk Ferment Experiment
- I actually found I bulk to 20
Benitoon Forum topicResults of % Rise during Bulk Ferment Experiment
- Thanks so much, that is very
Benitoon Blog postRed Miso Furikake (Sesame seeds and Nori) Sourdough
- loafing around
Muddy Gardeneron Forum topicBaking sourdough in a loaf tin (or similar) - hints?