Recent Forum and Blog Comments
- Formula
The Roadside Pie Kingon Forum topicCommunity Bake - Baguettes by Alfanso - The crumb could be a bit more
Benitoon Blog post20% Kamut sourdough - Will, send a link or the
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso - It's likely ....
idaveindyon Forum topicSoupy dough! - Still some work to do.
The Roadside Pie Kingon Forum topicCommunity Bake - Baguettes by Alfanso
- Calculating the Percentages of LevainRosie11on Forum topicCalculating Percentages of Levain
- Cakculating Percentages of LevainRosie11on Forum topicCalculating Percentages of Levain
- Thank you David. Baking
Benitoon Blog postBaguettes au Levain set no. 15
- Thank you!rstrattardon Blog postBaking Bread in a Woodfired Oven: the Basics
- 1 - it sounds like the
phazon Forum topicSoupy dough! - Mockmill 200 is a good choicebarryvabeachon Forum topicgift for niece
- I've decided to settle withbaker_teamon Forum topicgift for niece
- Hi Derek, I’m in Perth WA ,Nunzi60on Forum topicPerth wa weekend home bakers
- Thank youPlanedenon Forum topicRosemary focaccia
- Higher percentage of starterBaniJPon Forum topicUsing a higher percentage of starter results in way better breads for me. Why is that?
- Higher percentage of starterBaniJPon Forum topicUsing a higher percentage of starter results in way better breads for me. Why is that?
- We could clearly taste the rosemary
dbazuinon Forum topicRosemary focaccia - It's hard to know for certain
Breadiforniaon Forum topicSoupy dough! - Hard to tell but is it gummy
phazon Forum topicUsing a higher percentage of starter results in way better breads for me. Why is that?
- Thanks Brad. I don't thinkcaribouon Forum topicSoupy dough!
- 1) I usually keep my startercaribouon Forum topicSoupy dough!
- Here's a pic of the crumb:icantbakeatallon Forum topicUsing a higher percentage of starter results in way better breads for me. Why is that?
- I calculate starter as aicantbakeatallon Forum topicUsing a higher percentage of starter results in way better breads for me. Why is that?
- Sounds like over fermentation to me, but...
breadforfunon Forum topicSoupy dough! - Makes sense, thanks for thechuckpierceon Blog postThe Pineapple Juice Solution, Part 2
- Hi Nunzi60 I am here in Perth
yozzauseon Forum topicPerth wa weekend home bakers - 1 - yes, but without more
phazon Forum topicSoupy dough!
- Well, what do ya mean by
phazon Forum topicUsing a higher percentage of starter results in way better breads for me. Why is that?
- Wow!
dmsnyderon Blog postBaguettes au Levain set no. 15 - Clarify your percentages
dmsnyderon Forum topicUsing a higher percentage of starter results in way better breads for me. Why is that?
- Looks good, Vic!
dmsnyderon Blog postJewish Sour Rye: an update
- Thanks Alan the milk was
yozzauseon Blog postRaw Red Onion and Black Sesame S/D Baguettes
- Thank you guys!
The Roadside Pie Kingon Forum topicCommunity Bake - Baguettes by Alfanso
- Wow Will your improvements
Benitoon Forum topicCommunity Bake - Baguettes by Alfanso
- Unless I missed a bake the
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso
- Just an opinion here
alfansoon Forum topicCommunity Bake - Baguettes by Alfanso - Will, you have definitely
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso
- Baguette batch #2
The Roadside Pie Kingon Forum topicCommunity Bake - Baguettes by Alfanso
- Bouabsa semi long
alfansoon Forum topicCommunity Bake - Baguettes by Alfanso
- Temparature is, indeed, king
OldWoodenSpoonon Forum topicLate stretch and fold - extend bulk fermentation time? - How strong was the rosemary flavor?Planedenon Forum topicRosemary focaccia
- Jewish Sour Ryevstynon Blog postJewish Sour Rye: an update
- Yea I really want one butnewloaferon Forum topicEverything sold out?
- Magic marker - correction
kendalmon Forum topicCommunity Bake - Baguettes by Alfanso - Hey hey - Bagards
kendalmon Forum topicCommunity Bake - Baguettes by Alfanso
- I would never have thought to
ifs201on Blog postBlueberry Rhubarb lattice crust pie - It makes sense
kendalmon Forum topicCommunity Bake - Baguettes by Alfanso
- Geremy good to see that you
Benitoon Blog postNew oven 'build' preliminary results
- It is really strange how the
Benitoon Forum topicCommunity Bake - Baguettes by Alfanso
- Starting to see some burst
kendalmon Blog postNew oven 'build' preliminary results