Recent Forum and Blog Comments
- Agree with Benny. I keep 20g
citygirlbakeron Forum topicFlour Commitment - Got it - thanks so much!
citygirlbakeron Forum topicOven Spring Help!
- Texas Loafer is correct, I think.
Dave Ceeon Forum topicOven Spring Help! - albacore, I'm not seeing it.semolina_manon Forum topicThe Aroma Piece
- BaselineAnother Girlon Forum topicCommunity Bake - Baguettes by Alfanso
- This is super helpful - the
citygirlbakeron Forum topicOven Spring Help!
- Denisa, I am setting up a
DanAyoon Forum topic100% Whole Grain Rye Sourdough Bread - They look wonderful. I lovegavincon Blog postSimits (Bread Rings Turkish)
- This one: https://breadtopia
HansBon Forum topicmilled grain vs. commercial bread flour - Sounds Fine
slohcookeron Forum topicMad Scientist in the Kitchen - Good luck
Abelbreadgalleryon Forum topicRoggenmischbrot - Mills that go on the end of mixersMelbourne Parkon Forum topicmilled grain vs. commercial bread flour
- Crumb looks great. It may be
texas_loaferon Forum topicOven Spring Help! - Next Attempt #1boopacabraon Forum topicWhat might cause baguettes to look dull and white-ish?
- They look delicious,
Benitoon Blog postSimits (Bread Rings Turkish) - Looks fantastic
Isand66on Blog postSimits (Bread Rings Turkish) - Nice bake
Isand66on Blog postVermont Sourdough with whole-wheat
- Here is an example of a
Ilya Flyameron Forum topicFlour Commitment - Feed scheduleFost9508on Forum topicFlour Commitment
- Keep the starter in the
Ilya Flyameron Forum topicFlour Commitment
- AGA for saleMelbourne Parkon Forum topicWhat oven should I get? Rofco - Moffat Turbofan etc... help?
- Reference on radiated heat:Melbourne Parkon Forum topicWhat oven should I get? Rofco - Moffat Turbofan etc... help?
- Thanks Danny. I appreciateCaptTPTon Forum topicMad Scientist in the Kitchen
- Agreed!Anonymouson Forum topic100% Whole Grain Rye Sourdough Bread
- Isn't that the whole purpose of a bulk ferment?Anonymouson Forum topic100% Whole Grain Rye Sourdough Bread
- This looks to be a gorgeous
HungryShotson Forum topicNothing fancy - Bulk vs final proof
Ilya Flyameron Forum topic100% Whole Grain Rye Sourdough Bread
- Abe, this is an interesting
HungryShotson Forum topic100% Whole Grain Rye Sourdough Bread
- It probably isn't
albacoreon Forum topicFood safety - eggs - Perfect crumbAnonymouson Forum topicOven Spring Help!
- Ah thank you! Maybe I'm
citygirlbakeron Forum topicOven Spring Help!
- Can't see anything wrong with itAnonymouson Forum topicOven Spring Help!
- Here is a side profile of the
citygirlbakeron Forum topicOven Spring Help!
- I'm waiting for photo...Anonymouson Forum topicOven Spring Help!
- How would you get an extra hour?Anonymouson Forum topic100% Whole Grain Rye Sourdough Bread
- Is it a steam issue?sfbaker93on Forum topicSourdough recipes cooked without Dutch oven never develop brown crust
- Dan, very well seen and I am
HungryShotson Forum topic100% Whole Grain Rye Sourdough Bread
- Very good point about the rye
Benitoon Forum topicMad Scientist in the Kitchen
- Liquid Altus?
The Roadside Pie Kingon Forum topicThe Aroma Piece - Any chance you're doing thearthurprson Forum topicSourdough recipes cooked without Dutch oven never develop brown crust
- Just came upon this image. It
DanAyoon Forum topicMad Scientist in the Kitchen
- Got it. Thanks. I’ll tryCaptTPTon Forum topicMad Scientist in the Kitchen
- Ahh seems there is no privateNeelsKon Forum topicWhere is the Breadstorm App?
- Capt, you can get a higher
DanAyoon Forum topicMad Scientist in the Kitchen
- thinner sooner
idaveindyon Forum topicMad Scientist in the Kitchen - Welcome to TFL CaptTPT. I’m
Benitoon Forum topicMad Scientist in the Kitchen
- A teachable moment
Debra Winkon Blog postlow hydration + cool starter index - Very similar to the mash in Reinhart's Whole Grain BreadsAnother Girlon Forum topicThe Aroma Piece
- Since the breadstorm serversNeelsKon Forum topicWhere is the Breadstorm App?
- I have measured exactly withCaptTPTon Forum topicMad Scientist in the Kitchen