Recent Forum and Blog Comments
- Have you considered the Mockbarryvabeachon Forum topicEqual Or Better Alternatives to Komo
- Very Much Appreciatedbkboudreauon Forum topic9 day old starter not deflating
- I have used this one for 20 years and still going strong!
Nickisafoodieon Forum topicEqual Or Better Alternatives to Komo - I’m glad to hear that EleanorMr Immortalon Forum topicSloth-like starter
- the difference surprised me!
leslierufon Forum topicCommunity Bake - Baguettes by Alfanso - Blending Flours / Pearson's Square
alfansoon Forum topicCommunity Bake - Baguettes by Alfanso - Flaxseed meal instead of whole flaxseeds
ciabattaon Blog postBulgur Flaxseed 30% Whole Wheat Sourdough - Neglected to mention...
alfansoon Forum topicCommunity Bake - Baguettes by Alfanso
- An error for the listPownal bakeron Forum topicGinsberg "The Rye Baker" errata?
- Same observation as you
alfansoon Forum topicCommunity Bake - Baguettes by Alfanso
- Nutritional yeast
Doc.Doughon Forum topicCommunity Bake - Baguettes by Alfanso - The crumb from the last set
Benitoon Forum topicCommunity Bake - Baguettes by Alfanso - I have been doing this as
Benitoon Forum topicCommunity Bake - Baguettes by Alfanso
- As far as my experience has
DanAyoon Forum topicFeeding when Falling vs. On a Schedule - As I read over my Bake #17, “
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso
- Thanks! / More Infomathandbreadon Forum topicFeeding when Falling vs. On a Schedule
- 80% is very high
ciabattaon Forum topicStarter Issues?
- Leslie, I hope my oven never
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso
- Gluten Potential
ciabattaon Forum topicUsing "Hi-Gluten" Flour for Bread
- Well not really my best bake by a long shot
leslierufon Forum topicCommunity Bake - Baguettes by Alfanso
- My proofreader was taking a nap!
alfansoon Forum topicCommunity Bake - Baguettes by Alfanso
- Alan, they look so..., French!
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso
- Bouabsa Bake #2
alfansoon Forum topicCommunity Bake - Baguettes by Alfanso
- Thanks for the welcome; gladOverproofed Bunson Forum topicEqual Or Better Alternatives to Komo
- Thanks for the reply,They arebenjamin163on Forum topicsuggestions if I can't find cracked rye
- Update
CBudelieron Forum topicSloth-like starter - Success! Amazon stock inconsistent.isaacison Forum topicLooking for Oval Proofing Baskets
- I have not had this issue,Mr Immortalon Forum topicVideo - Dough turns soupy moments into kneading, Slack after proofing
- Thank you!sixfoldakiraon Forum topicFaint yellow spot on top of sourdough starter
- Try cold proof and strategic shaping for an EAR
Grant Bakeson Forum topicNewbie problems - Probably not
ciabattaon Forum topicFaint yellow spot on top of sourdough starter
- It is preferred to feed soon
DanAyoon Forum topicFeeding when Falling vs. On a Schedule
- Hmm I do filter my water sowhatsnewsisyphuson Forum topicVideo - Dough turns soupy moments into kneading, Slack after proofing
- Dough temp?
Mini Ovenon Forum topicVideo - Dough turns soupy moments into kneading, Slack after proofing - You're good. That won't hurt
phazon Forum topicFeeding when Falling vs. On a Schedule - I knew my take on Gold Metal
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso
- Hey you!
alfansoon Forum topicCommunity Bake - Baguettes by Alfanso
- Will do! Thank you!Sarah Paireon Forum topicBaking rolls in sealed vessel
- experiment/trial and error.
idaveindyon Forum topicBaking rolls in sealed vessel - I will go back to my last
Benitoon Forum topicCommunity Bake - Baguettes by Alfanso
- @lkarten
dmsnyderon Blog postBaguettes a l'Ancienne with Cold Retardation - IMO, the oven setup has a lot
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso
- loss of heat when I take out the sheet pan to load it?Sarah Paireon Forum topicBaking rolls in sealed vessel
- Despite that you now have
Benitoon Forum topicCommunity Bake - Baguettes by Alfanso
- a lot of good info...
idaveindyon Forum topicEqual Or Better Alternatives to Komo
- Dan’s Bake #18 - Ficelles with Gold Metal AP
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso
- this reminds me...
idaveindyon Forum topicBaking rolls in sealed vessel
- Getting the homeycomb
kendalmon Forum topicCroissant Problem - Question about 'masa'rpooleyon Blog postBroa - Portuguese corn bread (50% corn content)
- correction/update
idaveindyon Forum topicFlat Loaf. Unhappy Baker.