Recent Forum and Blog Comments
- Panettone crumbAddykaidon Forum topicPanettone Crumb
- How is this not on the front page
kendalmon Forum topicCommunity Bake - NY Jewish Bakery/Deli style Rye breads - Sounds like an amoroso
kendalmon Forum topicWhat is it called? When bread crust has many laminate layers?
- I see the potential for oversemolina_manon Forum topicDoughy Biscuits
- If Joe's on Carmine/6th ever quits selling,
alfansoon Forum topicFrist pizza in ages. First in new oven. Christmas eve pizza party, test - Why, yes I did...
alfansoon Blog postCompanion Blog for Rye Community Bake
- It's been months since I made these,
alfansoon Forum topicCommunity Bake - NY Jewish Bakery/Deli style Rye breads
- The braids were serendipitous.
alfansoon Forum topicCommunity Bake - NY Jewish Bakery/Deli style Rye breads
- 8th bake: basic 37.5% rye 62.5% WW w/ desem style rye starterheadupincloudson Blog postCommunity Bake - NY Jewish Bakery/Deli style Rye breads
- the crustheadupincloudson Blog postCompanion Blog for Rye Community Bake
- No problem at allAnonymouson Forum topicNewbie Starter help..
- Not bad at allAnonymouson Forum topicNewbie Starter help..
- Got it. Thanks, Abe andfirstbaseon Forum topicNewbie Starter help..
- WW is going ok on 1:2:2,firstbaseon Forum topicNewbie Starter help..
- I understand biscuitsAnonymouson Forum topicDoughy Biscuits
- Doughy means not cookedsemolina_manon Forum topicDoughy Biscuits
- Or...Anonymouson Forum topic100% rye dough a disaster despite 'healthy' starter
- Either way bake in the next three hours
Mini Ovenon Forum topic100% rye dough a disaster despite 'healthy' starter - Hydration
kendalmon Forum topicHole size varies opposite to hydration
- From here the paste looks
Mini Ovenon Forum topic100% rye dough a disaster despite 'healthy' starter
- That picture was taken afterChairmanWillon Forum topic100% rye dough a disaster despite 'healthy' starter
- Ah, okay, that makes sense.ChairmanWillon Forum topic100% rye dough a disaster despite 'healthy' starter
- Yeasts do dieAnonymouson Forum topicStarter - Relative Microbe Populations
- So where are you right now in the process?
Mini Ovenon Forum topic100% rye dough a disaster despite 'healthy' starter
- I think you can
Mini Ovenon Forum topicStarter - Relative Microbe Populations
- Therefore, you most probably
Ilya Flyameron Forum topic100% rye dough a disaster despite 'healthy' starter - No point in doing slap&folds
Ilya Flyameron Forum topic100% rye dough a disaster despite 'healthy' starter
- So the yeast is sitting in the acid?Anonymouson Forum topicStarter - Relative Microbe Populations
- Acid washing wouldn't kill
albacoreon Forum topicStarter - Relative Microbe Populations - Conditions have to be
albacoreon Forum topicStarter - Relative Microbe Populations
- My grand finaleAnonymouson Forum topicStarter - Relative Microbe Populations
- If you break the symbiosisAnonymouson Forum topicStarter - Relative Microbe Populations
- AhhhAnonymouson Forum topicStarter - Relative Microbe Populations
- Acid washing is a bit
albacoreon Forum topicStarter - Relative Microbe Populations
- The crucial sentenceAnonymouson Forum topicStarter - Relative Microbe Populations
- Good pointAnonymouson Forum topicStarter - Relative Microbe Populations
- depends on the hydration of the starter
AndyPandaon Forum topicDosage for 100g flour? - Acid Washing
albacoreon Forum topicStarter - Relative Microbe Populations
- I think spitting to make a starter
Mini Ovenon Forum topicGoodbye Lactobacillus....
- Thanks Abe, I have no idea
DanAyoon Forum topicStarter - Relative Microbe Populations - A problem with Tartine?
Mini Ovenon Forum topicHelp! No Rise During Bulk Fermentation
- I’m blushing!CharlotteSon Forum topicPanettone Question — extent of gluten development when mixing first dough
- It is my understandingAnonymouson Forum topicStarter - Relative Microbe Populations
- Yes. No disagreement came from me.Anonymouson Forum topicStarter - Relative Microbe Populations
- Of course it is!Anonymouson Forum topicStarter - Relative Microbe Populations
- Michael, my concern isn’t
DanAyoon Forum topicStarter - Relative Microbe Populations
- I've seen LM creation
albacoreon Forum topicStarter - Relative Microbe Populations
- Well done
mwilsonon Forum topicPanettone Question — extent of gluten development when mixing first dough - I strongly suspect the
DanAyoon Forum topicIncreasing ingredients - impact on gluten development
- Pentosans
mwilsonon Forum topicCommunity Bake - NY Jewish Bakery/Deli style Rye breads