Recent Forum and Blog Comments
- Great idea
Blazingarrowon Blog postBaking without a dutch oven - Really, 8 screens?
Mini Ovenon Forum topicCaptcha is ridiculous. - Make pancakes first
Mini Ovenon Forum topicHow much Einkorn is necessary to taste Einkorn?
- "lesrn to live with it" [sic]roofon Forum topicCaptcha is ridiculous.
- What a massive improvement
kendalmon Forum topicCanele help needed SOS!!! - Ha! Your a funny guy!
The Roadside Pie Kingon Forum topicI have gone Flipping mad! - Amazon
The Roadside Pie Kingon Forum topicI have gone Flipping mad!
- I used to use parchment
Doc.Doughon Forum topicCommunity Bake - Baguettes by Alfanso - Straightening Baguettes?SassyPantson Forum topicCommunity Bake - Baguettes by Alfanso
- Flour, water, salt, yeast; how hard can it be?
Doc.Doughon Forum topicCommunity Bake - Baguettes by Alfanso
- Extensograph vs Alveograph
Doc.Doughon Forum topicCommunity Bake - Baguettes by Alfanso
- Can't help with pizza
rgreenberg2000on Forum topicDurum berries and making pizza dough? - I try stuff that is supposed not to work, and often it does
Doc.Doughon Forum topicCommunity Bake - Baguettes by Alfanso
- You misspelled
alfansoon Forum topicI have gone Flipping mad! - Oven temperature?JerrytheKon Forum topicStarting to Get Frustrated
- Agree that Bruno Albouze is asemolina_manon Forum topicCanele help needed SOS!!!
- Google Bruno Albouze onsemolina_manon Forum topicNon-Sourdough Loaves
- You may have just
MTloafon Forum topicCommunity Bake - Baguettes by Alfanso - Over-proofing is the root of a lot of evils
Doc.Doughon Forum topicCommunity Bake - Baguettes by Alfanso
- My home too
MTloafon Forum topicCommunity Bake - Baguettes by Alfanso
- In many cases 5 bakers will
DanAyoon Forum topicOne base starter vs. many - I agree that the bulk (at
naturaleighon Forum topicFWSY overnight country blonde : shaping or proofing problem ? - Phil, I don’t know your total
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso
- Not baguette crumb, but for
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso
- Several starters
naturaleighon Forum topicOne base starter vs. many
- Nice going Phil
alfansoon Forum topicCommunity Bake - Baguettes by Alfanso
- Melissa, would love toGrinChaseron Forum topicTroubleshooting sourdough
- In my opinion ("that, and 15 cents will get you on the
alfansoon Forum topicCommunity Bake - Baguettes by Alfanso
- Here's the result (the puffy pancake)GrinChaseron Forum topicTroubleshooting sourdough
- Jen Bake 8SassyPantson Forum topicCommunity Bake - Baguettes by Alfanso
- Any one of those four
alfansoon Forum topicCommunity Bake - Baguettes by Alfanso
- Could be normalLottiecaponon Forum topicBuilding a sourdough starter and adjusting ratios
- Hard to tellLottiecaponon Forum topicOver or underproofed?
- Sorry that I did not answer your question
OldWoodenSpoonon Forum topicChanged home troubleshooting - where to start? - Don, the oven temp was never
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso
- Dan’s Bake #9
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso
- Playing with SteamSassyPantson Forum topicCommunity Bake - Baguettes by Alfanso
- Glad to help, and very glad
OldWoodenSpoonon Forum topicChanged home troubleshooting - where to start?
- albacore and GrainBrian,Rickoon Forum topicFomag IM-10 Mixer
- 1/2 inch to 3/4 inch
ciabattaon Forum topicTartine Approach - No Oven Spring - Thanks a lot; I don't know
Eliotton Forum topicFWSY overnight country blonde : shaping or proofing problem ? - So many things to try outJamjam1729on Forum topicChanged home troubleshooting - where to start?
- Great idea for your left over
Benitoon Blog postIntroducing the 'croissanele' - Color me impressed
MTloafon Forum topicCommunity Bake - Baguettes by Alfanso
- Moved from London to LondonJamjam1729on Forum topicChanged home troubleshooting - where to start?
- scoring doesn't really contiribute rise
BreadBrotheron Forum topicUsing a Dough Slashing Lame - The shape suggests over
BreadBrotheron Forum topicStarting to Get Frustrated
- Experiment
mwilsonon Forum topicHow to get Ultra high dough expansion (4-5x) during proofing? - Serrated knife?JerrytheKon Forum topicUsing a Dough Slashing Lame
- Interesting...rickbon Forum topicBuilding a sourdough starter and adjusting ratios