Recent Forum and Blog Comments
- I thought about acid. RedidDuBonPainon Forum topicDough breaks before second rise is finished
- my guesses....
idaveindyon Forum topicDough breaks before second rise is finished - I think in a small jar it'sBaniJPon Forum topicTip - a small portion for control
- No, I got it in Europe.TheTBetton Forum topicAnkarsrum Metal Pin
- Mine has never come off. Did
DanAyoon Forum topicAnkarsrum Metal Pin - A couple of guesses
DanAyoon Forum topicDough breaks before second rise is finished
- As mentioned, hang in there.
phazon Forum topicStarted a starter from a dehydrated starter and hardly any activity? :( - DanAyo's multi-pass milling experiments.
idaveindyon Forum topicwhat am I doing wrong with The Rye Baker recipes?
- Here’s a comment about
Benitoon Forum topicCommunity Bake - Baguettes by Alfanso - first clear flourSteve Eon Forum topicwhat am I doing wrong with The Rye Baker recipes?
- just a follow up question.
idaveindyon Forum topicwhat am I doing wrong with The Rye Baker recipes?
- narrowing it downSteve Eon Forum topicwhat am I doing wrong with The Rye Baker recipes?
- Yes it is confusing. I
Benitoon Forum topicCommunity Bake - Baguettes by Alfanso
- Clarification
Capyboppyon Forum topicDutch Oven Question - Yes I can see how feedbackTone1402on Forum topicBubbles at surface when proving in banneton
- Levain Hydration & the affect on Extensibility
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso
- Yes
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso
- So based on that then firmer
Benitoon Forum topicCommunity Bake - Baguettes by Alfanso
- Big improvement Anthony, good
Benitoon Forum topicBubbles at surface when proving in banneton
- That comes from Pete on
DanAyoon Forum topicBulk fermentation experiment
- I don't remember where I found this chart
The Roadside Pie Kingon Forum topicBulk fermentation experiment - That's reassuring, thank you.Patrykon Forum topicStarted a starter from a dehydrated starter and hardly any activity? :(
- Hi guysFollowing your adviceTone1402on Forum topicBubbles at surface when proving in banneton
- Be Patienttranceron Forum topicStarted a starter from a dehydrated starter and hardly any activity? :(
- Thank you for all yourPatrykon Forum topicWhat oven gloves for a dutch oven in the UK?
- Great tip, Bani!
DanAyoon Forum topicTip - a small portion for control
- Excellent Experiment, Jacob!
DanAyoon Forum topicBulk fermentation experiment
- Bleached flour might work
Sabinaon Forum topicIs my starter ok? - Haven't shaped a boule in years
alfansoon Blog postTake 2: Hamelman Pain Rustique - even more alfanso style - Well, I'm so sorry to disappoint you!
alfansoon Blog postTake 2: Hamelman Pain Rustique - even more alfanso style
- Good photos Bani. I’ve been
Benitoon Forum topicTip - a small portion for control
- Glad you’re out of your shell
Benitoon Blog postSeeded Sourdough Bread
- Definitely a cool experimentBernardHon Forum topicBulk fermentation experiment
- I is a bit underproofed I’d
Benitoon Blog postUnderfermented fools crumb?
- Try taking 10 grams off of
DanAyoon Forum topicMaintaining Sourdough Activity
- What an exceptional bake!Elsie_iuon Blog postRye Polenta Bread
- Two mini's
Mini Ovenon Forum topicDutch Oven Question - The white surface reflects
Mini Ovenon Forum topicDutch Oven Question
- Thank you
Timothy Wilsonon Forum topicTip - a small portion for control - I find that the longer the dough takes to rise
Mini Ovenon Forum topicDoes how fast the starter rises affect taste/anything?
- not height wise as from your
andykgon Forum topicDutch Oven Question - Um....
Mini Ovenon Forum topicShiny Bagel Tricks? Jalapeno Bagel Trick?
- Yes you can bake
Mini Ovenon Forum topicOptions for baking freeform loaves?
- Find out the cause
Mini Ovenon Forum topicFactors and their influence - a question
- Start with some very ripe fruit
Mini Ovenon Forum topicIs my starter ok?
- Baking Steel
Capyboppyon Forum topicDutch Oven Question
- buy a baking steel, put that
andykgon Forum topicDutch Oven Question
- Enriched is ok, just means
phazon Forum topicIs my starter ok?
- Even with whole grain flour,
ciabattaon Forum topicIs my starter ok? - Yeh this is something I need
sourdough.burr.eadon Blog postUnderfermented fools crumb?