Recent Forum and Blog Comments
- Can't cure baguette fever
MTloafon Forum topicCommunity Bake - Baguettes by Alfanso - Mechanical differences.
idaveindyon Forum topicFresh Cake Yeast vs Commercial Dry Yeast - Sounds interesting. Any timebarryvabeachon Forum topicHello and invitation to participate in research
- restaurant/pizzeria suppliers.
idaveindyon Forum topicFresh Cake Yeast vs Commercial Dry Yeast
- Do you have access to a freezer?
pmccoolon Forum topichelping with rye grains - Thanks, Michael. I really don
DanAyoon Forum topicFresh Cake Yeast vs Commercial Dry Yeast - Welcome chs!
Sjadadon Forum topicGreetings from a new baker - Yesfoodforthoughton Forum topicFarmers Market Baking
- Hey! have you gotten it?Verc0003on Forum topicWhole oven cloche
- bran particles
mwilsonon Forum topicCommunity Bake - Baguettes by Alfanso - Definitely not mutually exclusive.
mwilsonon Forum topicExtensibility & Gluten Structure
- Well.. it depends where you draw the line.
mwilsonon Forum topicFresh Cake Yeast vs Commercial Dry Yeast
- Danny I prefer fresh yeast
mwilsonon Forum topicFresh Cake Yeast vs Commercial Dry Yeast
- Yes! Thank you!Verc0003on Forum topicFarmers Market Baking
- Awesome! I tried this butVerc0003on Forum topicFarmers Market Baking
- Thanks James I hadn’t evenVerc0003on Forum topicFarmers Market Baking
- Thanks James I hadn’t evenVerc0003on Forum topicFarmers Market Baking
- Your Question re:Cold-fermentgerryp123on Forum topicNew York Bagels in Utah
- Yeast is yeast is yeast
bottlenyon Forum topicFresh Cake Yeast vs Commercial Dry Yeast - Laurelasjon Forum topicGot a grain mill, what now?
- Hmmm.
idaveindyon Forum topicRandom Brioche success
- Sorry folks, but that's not correctdlassiteron Forum topicpH for hydration?
- Success... I follow thisCherylann71on Forum topicNew York Bagels in Utah
- Hi
Heikjoon Forum topicStoring SD bread for softness and flavor - > Welcome to TFL ! Thank youBladerunneron Forum topicRandom Brioche success
- Hi guys,So following advice ITone1402on Forum topicBubbles at surface when proving in banneton
- > IE, put 2 eggs in a bowl onBladerunneron Forum topicRandom Brioche success
- 2nd thought!
idaveindyon Forum topicRandom Brioche success
- how much yeast?
idaveindyon Forum topicRandom Brioche success
- Don, the good news is, it is
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso
- Another thought
ifs201on Forum topicGot a grain mill, what now? - Home milled
ifs201on Forum topicGot a grain mill, what now?
- Finicky French Flour
MTloafon Forum topicCommunity Bake - Baguettes by Alfanso
- Just run the numbers
Doc.Doughon Forum topicCommunity Bake - Baguettes by Alfanso - Greeting from Canada.Chucklesyycon Blog postReally Great Multi-Grain
- Or just freeze the whole block
kendalmon Forum topicStoring Fresh Cake Yeast - I know you are alreadyberryblondeboyson Forum topicGot a grain mill, what now?
- Check the flour moisture content
Doc.Doughon Forum topicCommunity Bake - Baguettes by Alfanso
- Dough hook or paddle? And water temperature?
Doc.Doughon Forum topicCommunity Bake - Baguettes by Alfanso
- Well, the good and the bad.berryblondeboyson Forum topicoutdoor bread and Pizza oven - what is your set up?
- Granitewareshortybiscuiton Forum topicToaster Oven Sourdough - BIG SUCCESS
- How much moisture can flour really absorb ...
kendalmon Forum topicCommunity Bake - Baguettes by Alfanso
- Doc, I attribute the tighter
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso
- I used to bake in a toasterdoughookeron Forum topicToaster Oven Sourdough - BIG SUCCESS
- Ordered
ciabattaon Forum topicWhole oven cloche - Some Tips for Slicing
Soltanskitchenon Forum topicNow that we've baked all kinds of bread, what about cutting it????? - Geremy, my Kitchenaid is laid
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso
- Pretty sure we have identical flour
kendalmon Forum topicCommunity Bake - Baguettes by Alfanso
- That is crazy that 66% was
Benitoon Forum topicCommunity Bake - Baguettes by Alfanso - Dan’s Bake #20
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso