Recent Forum and Blog Comments
- I don't think so Murph. If
albacoreon Forum topicDifference between Slap & Fold vs Traditional Hand Kneading - Oven BrandsMelbourne Parkon Forum topicWhat oven should I get? Rofco - Moffat Turbofan etc... help?
- Sourdough RyeLee-In-VTon Blog postJewish Sour Rye: an update
- Cloche etcMelbourne Parkon Forum topicWhat oven should I get? Rofco - Moffat Turbofan etc... help?
- Durum!
Ilya Flyameron Forum topicNext Community Bake coming up in a few days. - Day 2 - repeat day 1 feeding.gavincon Forum topicstarter feed time question
- So the next community bakeAnonymouson Forum topicNext Community Bake coming up in a few days.
- Once a dayAnonymouson Forum topicstarter feed time question
- Hi Kelly and welcome
alfansoon Forum topicGeneral - Can you over-develop gluten?
BXMurphyon Forum topicDifference between Slap & Fold vs Traditional Hand Kneading - Can't edit your spread sheet... help!
rusticocookingon Forum topicBread Recipe Spreadsheet - Gluten Breakdown
albacoreon Forum topicDifference between Slap & Fold vs Traditional Hand Kneading
- Move BF time to proof time
BXMurphyon Forum topicMy second attempt
- Figured it out!jbonz37on Forum topicFamag IM-5S Help, dough climbing up
- Mills
justkeepswimmingon Forum topicGeneral - You get bonus points for...
idaveindyon Forum topicGeneral - Thank you. That is one I haveKellyBehrenson Forum topicGeneral
- Very Good!
Mini Ovenon Forum topic100% Whole Grain Rye Sourdough Bread - Check the oven settings
Mini Ovenon Forum topicHelp with Focaccia crust
- Sounds OKBrianKon Forum topichow much dough can I make at once in 5 qt stand mixer?
- True Ian, it is a good
Benitoon Blog postSix Grain Sourdough (my riff on Hammelman’s Five Grain - Beautiful crust
Isand66on Blog postSix Grain Sourdough (my riff on Hammelman’s Five Grain - Thank you
Isand66on Blog postGuinness Multi-Grain w/Cottage Cheese
- Thanks!royalkangarooon Forum topicMy second attempt
- My first tryCedyBakeson Forum topic100% Whole Grain Rye Sourdough Bread
- Starter Percentage Not Given
BXMurphyon Forum topicOven Spring Help!
- Thanks!acurryon Forum topicVinegar in new starter?
- Not with vinegar, but the
phazon Forum topicVinegar in new starter? - so I dug deep into the boxAravindaon Forum topichow much dough can I make at once in 5 qt stand mixer?
- Everybody thinks
texas_loaferon Forum topicMy second attempt - Thank you so much, Murph
citygirlbakeron Forum topicOven Spring Help! - Wow, A Great Bake
WatertownNewbieon Blog postCountry Rye (Tartine) - Sounds ok to meAnonymouson Forum topicVinegar in new starter?
- Flourmillflourgirl51on Forum topicGeneral
- Beautiful crust and crumb Ian
Benitoon Blog postGuinness Multi-Grain w/Cottage Cheese
- Thank you
Isand66on Blog postGuinness Multi-Grain w/Cottage Cheese
- combi experts
idaveindyon Forum topicnew oven new question
- Prove longer
Yippeeon Forum topicCroissants leaking butter - Beautiful
Yippeeon Blog postGuinness Multi-Grain w/Cottage Cheese
- Ok got it. I’ll do so withCaptTPTon Forum topicMad Scientist in the Kitchen
- Tartine rye with caraway seedsJavdabronxon Blog postCountry Rye (Tartine)
- 403
Floydmon Forum topicCarbalose Flour and Maillard Reaction - For sure,I have an AEGbenjamin163on Forum topicnew oven new question
- 403 error and other comments
MIACLOCKMANon Forum topicCarbalose Flour and Maillard Reaction - Abe’s suggestion of trying the
Benitoon Forum topicWalnut bread bake this morning
- Benjamin, tell us what ovensbarryvabeachon Forum topicnew oven new question
- Just lovely, Gwen.
Mini Ovenon Forum topicWalnut bread bake this morning
- Nice bake Dave, I like the
Benitoon Blog post30th bake, 01/14/2021. Gamelin + SOTSOT.
- A different concern
Mini Ovenon Forum topicAnother semi dense loaf
- Test Sieves
albacoreon Forum topicIs 60 mesh too small for flour?