Recent Forum and Blog Comments
- Sourdough is a leavening methode not a flavor.
dbazuinon Forum topicSourdough not sour! - I’ve never thought to get two
Benitoon Forum topicCommunity Bake - Baguettes by Alfanso - Thank youselenawon Forum topicTangzhong method, 50% white whole wheat, 50% whole rye
- I still feel bad for you that
Benitoon Blog postConsistency vs. Variability
- Good morning, Mr. Selnaw.
The Roadside Pie Kingon Forum topicTangzhong method, 50% white whole wheat, 50% whole rye - Elsie it is always a joy to
Benitoon Blog postConsistency vs. Variability
- Scale
LeonKon Forum topicSomething odd going on - I would let is rise at room
naturaleighon Forum topicStarter mistake - Enjoy!
The Roadside Pie Kingon Forum topicPizza dough always seems to become fragile + stick to proofing box.
- Pizza dough container
naturaleighon Forum topicPizza dough always seems to become fragile + stick to proofing box.
- Too wet
danmatthewson Forum topicPizza dough always seems to become fragile + stick to proofing box. - As we discussed offline
alfansoon Forum topicCommunity Bake - Baguettes by Alfanso - Tangzhong Recipeselenawon Forum topicTangzhong method, 50% white whole wheat, 50% whole rye
- Cook hotter
naturaleighon Forum topicimproving my spelt/white sourdough
- solutions that should work for you
alfansoon Forum topicCommunity Bake - Baguettes by Alfanso
- Well it turned out not to badaGuyWhoTypeson Forum topicI hope my bread is OK...
- Scale?
idaveindyon Forum topicSomething odd going on - Dan Bake #1 - Demi Baguettes
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso - Well, there was one less consistent loafElsie_iuon Blog postConsistency vs. Variability
- If it's too moist...
idaveindyon Forum topicCare to critique my Cranberry Walnut Rye Sourdough?
- never trust "ad copy" on Amazon/ebay.
idaveindyon Forum topicPizza dough always seems to become fragile + stick to proofing box.
- Agreed
danmatthewson Forum topicPizza dough always seems to become fragile + stick to proofing box.
- Thank for the encouragement!
ciabattaon Forum topicCare to critique my Cranberry Walnut Rye Sourdough? - Progress report 17.06.20
LeonKon Forum topicSomething odd going on
- Looks under too me as well.lloydrmon Forum topicUnderproofed or Overproofed?
- Flour
danmatthewson Forum topicPizza dough always seems to become fragile + stick to proofing box.
- Is the flour your using
dbazuinon Forum topicPizza dough always seems to become fragile + stick to proofing box.
- Oh,dear-pasted from Wordclazar123on Forum topicHow do I stiffen up a floppy dough?
- Good questions!clazar123on Forum topicHow do I stiffen up a floppy dough?
- Don't overthink perfectionclazar123on Forum topicCare to critique my Cranberry Walnut Rye Sourdough?
- And it takes a good few ours.
dbazuinon Forum topicGummy texture
- Let it cool completely
danmatthewson Forum topicGummy texture
- I have a question for you all
Benitoon Forum topicCommunity Bake - Baguettes by Alfanso
- Welcome
MTloafon Forum topicLurker > Poster - At what room temperature areeddiethefooton Forum topicnewbie needing to perfect sourdough
- Spring has sprung
Our Crumbon Blog postDurum Onion Bread with Black Barley -Purple Corn Flour - So I did a fermentation on 30°C
dbazuinon Forum topicWhat is the ideal ferment temperature
- How old is this starter?
dbazuinon Forum topicUnderproofed or Overproofed?
- I was having the same problem
GlennMon Forum topicimproving my spelt/white sourdough - Typical gas yield
mwilsonon Forum topicCO2 Disappearing act - Temperature
mwilsonon Forum topicCO2 Disappearing act
- Make a levainModerDegon Forum topicBaking after refrigeration help!
- Thanks for your comments,Paul Kerron Forum topicGummy Fools Crumb
- hmm…~4hrs shape + proof~20hrsheyloafon Forum topicUnderproofed or Overproofed?
- If left to warm up will it
DanAyoon Forum topicCO2 Disappearing act
- I think, what I've learnedS7ewieon Forum topicThe science behind over-proofing
- That looks excellent, you
Benitoon Forum topicAll purpose flour boule
- We haven’t seen you around
Benitoon Blog postMy second set of baguettes
- Thank you Ian. I’m very
Benitoon Blog postMy second set of baguettes
- How long did you let it cool
dbazuinon Forum topicGummy texture