Recent Forum and Blog Comments
- What temperature is your bulk
Benitoon Forum topicSourdough baguettes almost - Yes, you should halve the
naturaleighon Forum topicGummy crumb, no rise - Lovely! Need a crumb shot!clazar123on Blog postSandwich Bread
- Diet bread?clazar123on Forum topicWhy Open Crumb?
- Careful-It can be contagious!clazar123on Forum topicAnother quarantine baker reporting for duty.
- Holy moly
MTloafon Forum topicWhy Open Crumb? - As you know, once you’ve
Benitoon Forum topicPlease help me troubleshoot this loaf
- Than you Benito. So does thatMissmoneypennyon Forum topicPlease help me troubleshoot this loaf
- Dan you’ve really come a long
Benitoon Forum topicMy crumb is a hit or miss
- You’re welcome Emily I hope
Benitoon Blog postFurikake 振り掛け / ふりかけ Sourdough Discard Crackers
- i have the pro 5 plus...pcakeon Forum topicKitchenaid Professional 600 stand mixer - y'all help
- Great ideaemilyeon Blog postFurikake 振り掛け / ふりかけ Sourdough Discard Crackers
- most recipes call for an
andykgon Forum topicOven Temperature for Baking - I will do that over the
hanne_von Forum topicHelp needed - my breads are blowing up like balloons - what hydration percentage are
andykgon Forum topicMy crumb is a hit or miss
- That was a very short bulk
Benitoon Forum topicPlease help me troubleshoot this loaf
- I’ve been adding my add ins
Benitoon Forum topicBest way to incorporate mix-ins?
- Yippee, I’ve never seen
Benitoon Blog post20200611 Moashikisaikan(もあ四季彩館) Matcha Red Bean Bread with CLAS
- Thank you for confirming!flibson Forum topicTroubleshooting Request
- Abbreviations
albacoreon Blog post60% White SD Biga Loaf - Agree, 20% not enough
Mini Ovenon Forum topicTaste of spelt vs. white whole wheat? - You are much more welcome
yozzauseon Forum topicAnother quarantine baker reporting for duty. - Ok, thank you for this adviceMissmoneypennyon Forum topicPlease help me troubleshoot this loaf
- Picked up Krapfenmehl
Mini Ovenon Forum topicGerman bread flours, please help!
- It looks to me like the bulk rising
Mini Ovenon Forum topicPLEASEEE HELP! Sourdough loaf troubleshooting
- Answers for tomorrowGrinChaseron Forum topicTroubleshooting sourdough
- Ian!!!
Yippeeon Blog post20200605 Chef Gregoire Michaud's Pearl Sugar and Chocolate Bread - Sage cranberry
jo_enon Blog postSage & Onion Levain - Abbreviations
tuziksmithon Blog post60% White SD Biga Loaf - Baguette au levain
tuziksmithon Forum topicBaguette au levain
- I'm not a big fan of Joshua
ciabattaon Forum topicPlease help me troubleshoot this loaf - I didn't realize this was no
phazon Forum topicPlease help me troubleshoot this loaf - Yes! There are unique flavorColin2on Forum topicWhy Open Crumb?
- That's always a tough call.
phazon Forum topicInterrupting autolyse/bulk ferment
- Your suspicions are correct
MTloafon Forum topicTroubleshooting Request
- Yes, good to make progress!FrankH1on Forum topicTroubleshooting sourdough
- Ok to start feeding it again.gavincon Forum topicNot doubling Day 8
- Update
Yeazstyon Forum topicNot doubling Day 8 - Mixing in olives...Mr Immortalon Forum topicBest way to incorporate mix-ins?
- Hey, nice crumb!GrinChaseron Forum topicTroubleshooting sourdough
- 20%charbonoon Forum topicTaste of spelt vs. white whole wheat?
- I love olives so this is
Benitoon Blog postKalamata & Green Olive levain baguettes
- That is excellent and must
Benitoon Blog postLoaf 6: toasted sunflower seeds, 100% Ruchmehl
- Thank you so much for thedwoodvilleon Forum topicGummy crumb, no rise
- Dwight looks great!I don’t
DanAyoon Forum topicTroubleshooting Request - my parchment paper, if any of
ciabattaon Forum topicmy parchment paper turned black...
- They are used for proofingStephanieBon Forum topicCloth liner in banneton; when and why?
- Restaurant Depot
ciabattaon Forum topicExperience w/ General Mills 50 lb flour?
- congratslloydrmon Forum topicInterrupting autolyse/bulk ferment
- Perfect crumb, at least for
Steve Petermannon Forum topicWhy Open Crumb?