Recent Forum and Blog Comments
- It worked!Andreson Forum topicAvice on my Starter
- Would autolysing for a fullswedishflishon Forum topicTiming With the Starter and Autolyse
- So it shouldn't float at all?Andreson Forum topicAvice on my Starter
- i started the other 200 yearintergalactickungfuoverdriveon Blog postcheese culture sourdough bread experiments
- ...or sticking the dough
naturaleighon Forum topicA question about proofing and scoring - Long time
GlennMon Forum topicPain de mie - Long time
GlennMon Forum topicPain de mie
- Own oneSassyPantson Forum topicTip - Loading Baguettes sideways in a home oven
- This method has always given
BakingHermannon Forum topicUnder active starter - That looks really great, when
Benitoon Forum topicPain de mie - Sounds good. Different method
BakingHermannon Forum topicDay 6 Starter Progress - Any advice?
- Here's the crumbStephanieBon Forum topicAdding salt to the autolyse?
- I think the time has come...Mr Immortalon Forum topicUnder active starter
- Jen, the push stick would
DanAyoon Forum topicTip - Loading Baguettes sideways in a home oven - New ProjectSassyPantson Forum topicTip - Loading Baguettes sideways in a home oven
- Uncovered time?Android Bakeron Blog postPumpkin Sourdough
- Crumb shot
GlennMon Forum topicPain de mie
- Making white flour
MTloafon Forum topicHard Red Winter vs Hard Red Spring: Differences? - Dough will always have a little tackiness
Mini Ovenon Forum topicSomething odd going on - Welcome!clazar123on Forum topicHello!
- Exactly!clazar123on Forum topicAvice on my Starter
- I am sensing
MTloafon Forum topicBaguette au levain
- Wow!wlauton Forum topicHard Red Winter vs Hard Red Spring: Differences?
- It should be enough heat
breadforfunon Forum topicOven Temperature Again!! - Thank you.wlauton Forum topicHard Red Winter vs Hard Red Spring: Differences?
- Definitely will keep that in
vanessarenon Forum topicDiagnosis Help: Deflated, Yet Open Crumb? - Thank you very much for all
vanessarenon Forum topicDiagnosis Help: Deflated, Yet Open Crumb?
- If you keep it in the oven be
dbazuinon Forum topicAvice on my Starter - Flat, pale to gray crust -
phazon Forum topicDiagnosis Help: Deflated, Yet Open Crumb? - You sure it is not overproofed?
dbazuinon Forum topicA question about proofing and scoring
- All normal so far. Continue
phazon Forum topicDay 6 Starter Progress - Any advice?
- Good looking but slowclazar123on Forum topicAvice on my Starter
- Could be a fine thing, but I
Abelbreadgalleryon Forum topicBaguette au levain - yes.
idaveindyon Forum topicOven Temperature Again!! - Electrolux Assistentrscaliaon Blog postAnkarsrum / Electrolux Assistent - For Sale
- Looks superbFrank550on Forum topicPain de mie
- Welcome to the group!
naturaleighon Forum topicHello!
- Welcome to the community!
naturaleighon Forum topicFinally Joined this big community
- If the dough is over-proofed,
naturaleighon Forum topicDiagnosis Help: Deflated, Yet Open Crumb?
- Thank you Abel, next week I’m
Benitoon Forum topicBaguette au levain
- I’m not sure it is an
Benitoon Forum topicbest loaf yet
- baking in the UK too, sounds
andykgon Forum topicBulk proof is turning my dough into sticky honeycomb ! - TestingSassyPantson Forum topicCommunity Bake - Baguettes by Alfanso
- Can't wait to see a pic. I'm
loafloveon Forum topicbest loaf yet - Thank you :)
vanessarenon Forum topicDiagnosis Help: Deflated, Yet Open Crumb?
- That looks fine for whole
ciabattaon Forum topicAvice on my Starter - Agree on the peel
Doc.Doughon Forum topicCommunity Bake - Baguettes by Alfanso - Hemp canvase for couche
Doc.Doughon Forum topicCommunity Bake - Baguettes by Alfanso
- Bulk timetranceron Forum topicBulk proof is turning my dough into sticky honeycomb !
- PK, we worked hard all our
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso