Recent Forum and Blog Comments
- Thank you for going the extra
Sistersbakeon Forum topicSourdough: Hard crust, sticky tacky insides after baked! - I also prefer tapioca flour
Benitoon Blog postRhubarb & Strawberry Pie - I was taught it's the Crust
PeterSon Forum topicWhy Open Crumb? - Rye?
Mini Ovenon Forum topicWhat is the ideal ferment temperature - I tried The Perfect Loaf Pain
Benitoon Blog postPain de Mie
- I went here and checked thebarryvabeachon Forum topicSourdough: Hard crust, sticky tacky insides after baked!
- Lovely bread
MTloafon Blog postPain de Mie - 1 our is defently to short. I
dbazuinon Forum topicSourdough: Hard crust, sticky tacky insides after baked! - Definitely not burnt, it is
Benitoon Forum topicLack of oven-spring ...
- For a while there I was doing
Benitoon Forum topicFlour Vs water shaping high hydration dough
- Just a plain sourdough with
dbazuinon Forum topicWhat is the ideal ferment temperature
- Thanks Alan for inspiring me
Benitoon Blog postMy second set of baguettes
- "1. I'm a math guy. My guess
idaveindyon Forum topicHelp me troubleshoot failed loaf - Ideal fermenting temp for what?
Mini Ovenon Forum topicWhat is the ideal ferment temperature
- More time between feeding may
Debra Winkon Blog postThe Pineapple Juice Solution, Part 2 - Gotcha - thanks for the wordswquileson Forum topicLack of oven-spring ...
- Good points MT. Yes given
Benitoon Blog postMy second set of baguettes
- Well done, these loaves are not burnedsemolina_manon Forum topicLack of oven-spring ...
- Benito Bouabsa
MTloafon Blog postMy second set of baguettes
- Hi @Semolina, we waited only
Sistersbakeon Forum topicSourdough: Hard crust, sticky tacky insides after baked!
- Time for some logic ala Emo
phazon Forum topicMy crumb is a hit or miss - Deflate prior to shapingsemolina_manon Forum topicUneven Crumb
- Spelt and overproofedsemolina_manon Forum topicHelp me troubleshoot failed loaf
- Thanks @Barryval and @ifs201!
Sistersbakeon Forum topicSourdough: Hard crust, sticky tacky insides after baked!
- Only thing I can think of is
phazon Forum topicFlour Vs water shaping high hydration dough
- Dannydann, google Bruno Albouzesemolina_manon Forum topicMy crumb is a hit or miss
- Likely not related to scoringsemolina_manon Forum topicNeed some troubleshooting advice
- Looks nice, probably overproofedsemolina_manon Forum topiclack of oven spring , oven limitation
- Agree with the previous comments and hotter, longer and let drysemolina_manon Forum topicSourdough: Hard crust, sticky tacky insides after baked!
- Yes, that's the time to do it
phazon Forum topicMy crumb is a hit or miss
- Interpretation
mwilsonon Forum topicHow to calculate levain percentage - Buried Fridge
PeterSon Forum topicTip - Increasing Refrigerator Space for Cold Proofing
- You’re welcome, since reading
Benitoon Forum topicHow to calculate levain percentage
- If the temps dips down to 70°F
Mini Ovenon Blog postThe Pineapple Juice Solution, Part 2
- Two things - the hydration
ifs201on Forum topicSourdough: Hard crust, sticky tacky insides after baked! - Nice, and thanks for thebarryvabeachon Forum topicThe Spring Oven
- Benito, thanks, the way youbarryvabeachon Forum topicHow to calculate levain percentage
- First, good effort, butbarryvabeachon Forum topicSourdough: Hard crust, sticky tacky insides after baked!
- Looks great to me as well.barryvabeachon Forum topicTroubleshooting 100% whole wheat/fresh milled sourdough
- The progress is clear here
alfansoon Blog postBaguettes practice III - This thread may help:http:/
BethJon Forum topichow loaf pan size affects bread - A lot of bakers like to do a
Benitoon Blog postEasy Sourdough - Part 2
- Everything is quickly coming together
alfansoon Blog postMy second set of baguettes
- Thank you, the first set was
Benitoon Blog postMy second set of baguettes
- I think there is the lowest
Benitoon Forum topicHow to calculate levain percentage
- Anniespinda, what's it doing now?
Mini Ovenon Forum topicThere are white spots on my sourdough starter PLEASE HELP
- I'm using your recipe
Mini Ovenon Forum topic100% sourdough spelt bread
- Proofing overnightGillicon Blog postEasy Sourdough - Part 2
- You know you've succeededGeorge Qon Forum topic100% sourdough spelt bread
- You're improving very fast!
algebreadon Blog postMy second set of baguettes