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- thank youAlways4Learningon Forum topicSilicone bakeware
- Lol. That made a lot moreMr Immortalon Forum topicbulk fermentation and retarding
- We're going to need a wider oven
MTloafon Forum topicCommunity Bake - Baguettes by Alfanso - Good morning, Spikes! Just aMr Immortalon Forum topicunderstanding feeding ratios and timings - what are the principles of a starter's growth?
- Does this help?Elsiebakeon Forum topicDude help
- Thanks Grant. I’m lucky in
Mags16on Forum topicTartine Boule - Overfermented or Shaping? - Not much to the photography
alfansoon Forum topicCommunity Bake - Baguettes by Alfanso - crisis-cross
alfansoon Forum topicCommunity Bake - Baguettes by Alfanso
- Still looking for plansjanijon Forum topicovencrafters plans
- Geremy, do you have a fix for
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso - Plan linkjanijon Forum topicovencrafters plans
- That's an area of great variation
kendalmon Forum topicDude help - An almost first for me
alfansoon Forum topicCommunity Bake - Baguettes by Alfanso
- Next level
kendalmon Forum topicCommunity Bake - Baguettes by Alfanso
- Its official - long is in
kendalmon Forum topicCommunity Bake - Baguettes by Alfanso
- Possibly a shaping issue
Grant Bakeson Forum topicTartine Boule - Overfermented or Shaping? - First reading your post now!
alfansoon Forum topicCommunity Bake - Baguettes by Alfanso
- These are great looking
pulon Forum topicCommunity Bake - Baguettes by Alfanso - Hi Benito, it is a very nice
pulon Blog postEinkorn Red Fife Sourdough No. 3
- photography, lighting.
idaveindyon Forum topicCommunity Bake - Baguettes by Alfanso - I used a 9 x 4 x 4" loaf pan,
pulon Forum topicPan de Mie Tangzhong
- Some things are scale
greyspokeon Forum topicCan recipes be scaled down with no changes in proportions or procedure? - If it looked bulk fermented
andykgon Forum topicHuge tunnel at the bottom of my sourdough! - Flours in LevainSassyPantson Forum topicWhy would you build a levain differently from your starter?
- Those look fabulous! Afterejmon Blog postBirotes salados
- Thanks, Karin. I think you’re
squattercityon Blog postSwedish Limpa Rye - I always love your signature
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso
- Normal
ciabattaon Forum topicAny advice please? - Most likely underproofed
wheatbeaton Forum topicWhat went Wrong - Thanks!
JBiggeron Forum topicSeed Culture Troubleshooting - Hamelman P au L w/WW with 2% Nutritional Yeast
alfansoon Forum topicCommunity Bake - Baguettes by Alfanso
- Couldn’t agree more. If the
DanAyoon Forum topicTip - Baguettes - a mindset when shaping
- Laurel'scharbonoon Forum topicWhole grain sourdough books
- The hole picture
MTloafon Forum topicTip - Baguettes - a mindset when shaping
- help with the recipejose luiz de souza e alveson Blog postPanettone di Giorilli
- I imagine an old prescriptionMr Immortalon Forum topicAliquot Jar to determine bulk fermentation rise
- LoafLove, please provide the
DanAyoon Forum topicbulk fermentation and retarding
- Roof, do you have Excel
DanAyoon Forum topicCan recipes be scaled down with no changes in proportions or procedure?
- In general, the ratio ofbarryvabeachon Forum topicCan recipes be scaled down with no changes in proportions or procedure?
- Doc, The top loaf (crumb shot
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso
- I hadn’t seen those posts
Benitoon Forum topicAliquot Jar to determine bulk fermentation rise - Thanks Bottleny?
DanAyoon Forum topicTip - Extensible Dough via Nutritional Yeast and Fava Beans
- That does it...
DanAyoon Forum topicTip - Extensible Dough via Nutritional Yeast and Fava Beans
- Yes I believe you can scale
loafloveon Forum topicCan recipes be scaled down with no changes in proportions or procedure? - Thanks for responding. I amdannydannnnon Forum topicWhy would you build a levain differently from your starter?
- It looks like a shaping issue to me.
Mini Ovenon Forum topicRequesting further diagnosis... - fair enough, just like the
Spikeson Forum topicunderstanding feeding ratios and timings - what are the principles of a starter's growth? - Skinny olive jars
Mini Ovenon Forum topicAliquot Jar to determine bulk fermentation rise
- San Francisco Bakeriesdoughookeron Forum topicMore sour. Sour-er.
- Thank you for your help IEyvehon Forum topicDeck Oven