Recent Forum and Blog Comments
- Possibly over-proofed
naturaleighon Forum topicUneven proofing / dense crumb - My bulk fermentation went
Sjadadon Blog postFWSY Overnight Country Brown - Aishaaishaon Blog postMaurizio's Seeded Sourdough
- That made me laugh! I
naturaleighon Blog postHybrid Dough Experiments
- This looks great! I justKBreadBakeron Blog postFWSY Overnight Country Brown
- Be sure to post your results
Sjadadon Blog postHybrid Dough Experiments
- It has great flavor - I
Sjadadon Blog postFWSY Overnight Country Brown
- Great looking bread! I like
naturaleighon Blog postFWSY Overnight Country Brown
- finally back!FrankH1on Forum topicTroubleshooting sourdough
- Hi Rajan! That’s a beautiful
Sjadadon Blog postCome Back Bake
- Many thanks Benny!
Sjadadon Blog postFWSY Overnight Country Brown
- Thanks, Lance. It will be
Mark Shepardon Forum topicSmart Sourdough - book testers needed - 1) Autolyse takes everythingwhatsnewsisyphuson Forum topicVideo - Dough turns soupy moments into kneading, Slack after proofing
- Autolyse ingredients, mixingalpacaon Forum topicVideo - Dough turns soupy moments into kneading, Slack after proofing
- I think it makes sense to
Sjadadon Blog postEinkorn Red Fife Sourdough No. 4
- This is exactly what I do,
kqa100on Forum topic80% hydration loaf advice - Thanks so much, its probably
Benitoon Blog postEinkorn Red Fife Sourdough No. 4 - Weights & Measures
albacoreon Forum topicSmart Sourdough - book testers needed - That is superb, I love the
Benitoon Blog postFWSY Overnight Country Brown
- Another roaring success!
Sjadadon Blog postEinkorn Red Fife Sourdough No. 4
- Gorgeous Loaf!
Sjadadon Blog postHybrid Dough Experiments
- Maury, you wrote, “ I push
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso - Fresh levain, probably aboutwhatsnewsisyphuson Forum topicVideo - Dough turns soupy moments into kneading, Slack after proofing
- !
kqa100on Forum topicOnline Bread Calculator
- .
maurizioon Forum topicCommunity Bake - Baguettes by Alfanso - and then ...?
idaveindyon Forum topicVideo - Dough turns soupy moments into kneading, Slack after proofing - I’m finally starting to use
Benitoon Blog postFirst bake with khorasan
- This is interesting
kqa100on Forum topicCrumb Improvement Help?
- Its a well establishedwhatsnewsisyphuson Forum topicVideo - Dough turns soupy moments into kneading, Slack after proofing
- Ah!
kqa100on Forum topicCrumb Improvement Help?
- I missed this one, 7.5 hrs,
phazon Forum topicVideo - Dough turns soupy moments into kneading, Slack after proofing - Back to gluten development.
phazon Forum topicVideo - Dough turns soupy moments into kneading, Slack after proofing
- To be clear, this is 1hrwhatsnewsisyphuson Forum topicVideo - Dough turns soupy moments into kneading, Slack after proofing
- What you’re describing sounds
Benitoon Forum topicFor the life of me, I can't figure out why my dough is losing shape when I remove it from the banneton.
- You can make bread in 4 hrs,
phazon Forum topicVideo - Dough turns soupy moments into kneading, Slack after proofing
- New "Smart Sourdough" draft
Mark Shepardon Forum topicSmart Sourdough - book testers needed
- You think 4 hours isnt enoughicantbakeatallon Forum topicVideo - Dough turns soupy moments into kneading, Slack after proofing
- Hi all! Thanks so much foricantbakeatallon Forum topicFor the life of me, I can't figure out why my dough is losing shape when I remove it from the banneton.
- The crumb being a bit dense
Benitoon Forum topicUneven Crumb
- Aidan if you’re working on
Benitoon Forum topicFrench T65 flour- very difficult
- So great that you’re able to
Benitoon Forum topicCommunity Bake - Baguettes by Alfanso
- If not doing an overnight
phazon Forum topicUneven Crumb
- T65Aidan Hon Forum topicFrench T65 flour- very difficult
- Making Your Own Flakes
GrainBrainon Forum topicsuggestions if I can't find cracked rye - Some definite progress here.sourloaferon Forum topicHot weather troubleshooting
- Naturally leavened baguettes!
maurizioon Forum topicCommunity Bake - Baguettes by Alfanso
- I do have a scraper, itwhatsnewsisyphuson Forum topicVideo - Dough turns soupy moments into kneading, Slack after proofing
- soak, then blend.
idaveindyon Forum topicsuggestions if I can't find cracked rye
- Swirl
ciabattaon Forum topicCrumb Improvement Help? - I love the Beatles! ?
CBudelieron Forum topicSloth-like starter