Recent Forum and Blog Comments
- Great looking bread
MTloafon Forum topicCommunity Bake - Baguettes by Alfanso - Yes you are correct. I was
Capyboppyon Blog postHokkaido Milk Bread with Tangzhong - If all things are equal, it
phazon Forum topicDoes how fast the starter rises affect taste/anything? - Eureaka!Bladerunneron Forum topicRandom Brioche success
- okay thank you! The breadtheplanebagelon Forum topicUnderproofed or Overproofed? Please help!
- I think the crumb looks great
ciabattaon Forum topicCrumb comments please - Really hard to unbalance the heat distribution in a combi oven
Doc.Doughon Forum topicCommunity Bake - Baguettes by Alfanso - Keep pre-fermented flour the same.
idaveindyon Forum topicShould I adapt the percentage of starter used if I change its hydration? - Great Articledeblacksmithon Forum topicGreat historical bread article
- Romertopf for baking sourdough breadoffmyrockeron Forum topicRomertopf for baking sourdough breads
- I'll go with over - proofed
phazon Forum topicUnderproofed or Overproofed? Please help!
- welding glovesdeblacksmithon Forum topicWhat oven gloves for a dutch oven in the UK?
- tomorrow
kendalmon Blog postNew oven just arrived - The starter seemed reallytheplanebagelon Forum topicUnderproofed or Overproofed? Please help!
- Agreed! Also, was theSomaekon Forum topicUnderproofed or Overproofed? Please help!
- If you're game, try adding in
phazon Forum topic(Another) Newbie trying to grow a sourdough starter - looking for feedback
- If you feel like doing the
phazon Forum topicShould I adapt the percentage of starter used if I change its hydration?
- Love those blisters!
albacoreon Blog postSeeded Sourdough Bread - Regardless of times, what did
phazon Forum topicUnderproofed or Overproofed? Please help!
- since....
idaveindyon Forum topicwhat am I doing wrong with The Rye Baker recipes?
- Re: the Ove-Glove
The Roadside Pie Kingon Forum topicWhat oven gloves for a dutch oven in the UK? - Wow, I am in dumbfounded!
The Roadside Pie Kingon Forum topicCommunity Bake - Baguettes by Alfanso
- Yes, sir.wlauton Forum topicTip - Commercial Yeast, testing, expiration, & storage
- Wlaut, was your test run
DanAyoon Forum topicTip - Commercial Yeast, testing, expiration, & storage - Red Star Active Dry Yeastwlauton Forum topicTip - Commercial Yeast, testing, expiration, & storage
- Alan, I am interested to learn
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso
- Recipetheplanebagelon Forum topicUnderproofed or Overproofed? Please help!
- The levain sat out overnighttheplanebagelon Forum topicUnderproofed or Overproofed? Please help!
- Hey there, I think it wouldSomaekon Forum topicUnderproofed or Overproofed? Please help!
- Good to know what it's calledSteve Eon Forum topicwhat am I doing wrong with The Rye Baker recipes?
- Thank youherbsdimpleson Forum topicSassafras stoneware dual loaf baker
- The dough is quite firm, but very workable.
alfansoon Forum topicCommunity Bake - Baguettes by Alfanso - Have you access to tritordeum flour?
alfansoon Forum topicCommunity Bake - Baguettes by Alfanso
- Paul, in response to your
Mark Shepardon Forum topicSmart Sourdough - book testers needed - Nope, not steam at 95F
pmccoolon Forum topicSmart Sourdough - book testers needed - Gremey, when will you bake in
DanAyoon Blog postNew oven just arrived
- It Alive !
kendalmon Blog postNew oven just arrived
- Gorgeous Bread, Alan!
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso
- deck
wheatbeaton Forum topicCroissant Deck Oven issues - also called...
idaveindyon Forum topicwhat am I doing wrong with The Rye Baker recipes?
- top heat or convection.
idaveindyon Forum topicwhat am I doing wrong with The Rye Baker recipes?
- Haha no worries, I wrote aMgoblueon Forum topic(Another) Newbie trying to grow a sourdough starter - looking for feedback
- Stirred this morning and theMgoblueon Forum topic(Another) Newbie trying to grow a sourdough starter - looking for feedback
- I would start at lower %,Somaekon Forum topicRoasting Grain before milling?
- Very handsome loaf you baked.
Benitoon Blog postSeeded Sourdough Bread - Super bake, I love the colour
Benitoon Blog post100% whole wheat tomato and cheese bread
- That is beautiful, I love
Benitoon Blog post20% Kamut Sourdough
- Sesame Semolina full sized, or as full as my oven will allow.
alfansoon Forum topicCommunity Bake - Baguettes by Alfanso
- Semolina boule
dbazuinon Forum topicCommunity Bake - Baguettes by Alfanso - Activewlauton Forum topicRejuvinating expired yeast