Recent Forum and Blog Comments
- All about fat
The Almighty Loafon Forum topicHey there! Need some guidance on some bread! - Gases lose volume when they
Benitoon Forum topicPoolish deflates and rise back - Enriched breads mean added
Benitoon Forum topicHey there! Need some guidance on some bread!
- Gas
kendalmon Forum topicPoolish deflates and rise back - LOL it did take me like 10
the first ashleyon Forum topicHey there! Need some guidance on some bread! - Oatmeal - I had cheap walmart
phazon Forum topicwhat is going on with my starter - Great tips!
EqualRiseon Forum topicIs this an underproofed loaf, and if so, why? - Hehehe. That's practice. When
Abelbreadgalleryon Blog postAbel's Baguette Rústica con Semillas de Girasol - That...is actually genius. I
The Almighty Loafon Forum topicHow to load rolls onto a baking stone?
- A few different ways to do it
The Almighty Loafon Forum topicHey there! Need some guidance on some bread!
- That was the gritty version
pulon Blog postYeast water for 100% semolina bread - 2nd spritz
idaveindyon Forum topicIn search of flaky crackly crust - Thats what I said
kendalmon Forum topicIn search of flaky crackly crust
- How long is it taking
kendalmon Forum topicIn search of flaky crackly crust
- Tons of potential here
kendalmon Forum topicIn search of flaky crackly crust
- the gritty stuff?
idaveindyon Blog postYeast water for 100% semolina bread
- Interesting, I had not
pulon Blog postYeast water for 100% semolina bread
- I have not tasted many
pulon Blog postYeast water for 100% semolina bread
- Thanks Benito, I saw Yippe
pulon Blog postYeast water for 100% semolina bread
- I used bleached flour
Sabinaon Forum topicwhat is going on with my starter - They are called Kaiser rolls!
The Roadside Pie Kingon Forum topicHard Rolls - I have not made thisjohnstoeckelon Forum topicDetroit style pizza
- If your temp is too high,Dannabison Forum topicPasta Madre Maintenance - starter turns into soup
- I like the way your double
DanAyoon Blog postYeast water for 100% semolina bread - thanks, phaz!I'm willing to
the first ashleyon Forum topicwhat is going on with my starter
- Thanks alan.
mwilsonon Forum topicObservation: Durum, acid and oxidation - Hard Rolls are or were a NJDannabison Forum topicHard Rolls
- Thanks! I'll give this a try3k-3kon Forum topicWhat kind of Couché Cloth is this?
- Thanks Benny.I always get
mwilsonon Forum topicObservation: Durum, acid and oxidation
- A really lovely looking batard.
alfansoon Forum topicObservation: Durum, acid and oxidation - Wow, that crust is incredible
Benitoon Forum topicObservation: Durum, acid and oxidation
- A previous durum focaccia
mwilsonon Forum topicObservation: Durum, acid and oxidation
- Durum redemption
mwilsonon Forum topicObservation: Durum, acid and oxidation
- Thanks, CountryBoy
DanAyoon Forum topicHow much Ascorbic Acid do I add
- Oh yes homemade mayonnaise
Benitoon Forum topicAfter a conferace with my technical adviser, (DanYo)
- Using sourdough discard can
Benitoon Forum topicHey there! Need some guidance on some bread!
- One month? Wow that is a lot
Benitoon Blog postHomemade Miso
- I think I’ll go for some
Benitoon Forum topicpH meters and starter acidity
- Hey) I had it some time ago.
Timothy Wilsonon Forum topicWhat size pan for 2 batards? - I wouldn't say normal, but we
phazon Forum topicPoolish deflates and rise back
- For real scientific work,
phazon Forum topicpH meters and starter acidity
- I went back and looked at
Doc.Doughon Forum topicCommunity Bake - Baguettes by Alfanso - Well, first, don't get
phazon Forum topicwhat is going on with my starter
- Bleached flour because ...
Doc.Doughon Forum topicCommunity Bake - Baguettes by Alfanso
- Best grigne for you so far
alfansoon Forum topicCommunity Bake - Baguettes by Alfanso
- Buy a cheap one
Yippeeon Forum topicpH meters and starter acidity - Glad you found ingredients.
Edo Breadon Blog postHomemade Miso - I suppose
kendalmon Forum topicCommunity Bake - Baguettes by Alfanso
- Mortadella
MTloafon Forum topicAfter a conferace with my technical adviser, (DanYo) - Dough is silky smooth after a 10 hrs cold autolyse
Doc.Doughon Forum topicCommunity Bake - Baguettes by Alfanso