Recent Forum and Blog Comments
- Now I’m not sure. By the way
Benitoon Forum topicCommunity Bake - Baguettes by Alfanso - You may find it difficult to
albacoreon Forum topichow much height to expext? - Who uses rice flour or a
Doc.Doughon Forum topicCommunity Bake - Baguettes by Alfanso - Try a nylon paint brush
Doc.Doughon Forum topicCommunity Bake - Baguettes by Alfanso
- It looks fabulous to me, butMr Immortalon Forum topicCrumb and holes are too big!
- Unrelated to anything here
alfansoon Forum topicCommunity Bake - Baguettes by Alfanso - You are doing fine, and yourMr Immortalon Forum topicCan't tell if starter is ready for baking/fridge - everything seems right except it doesn't double
- I think you have found the
Doc.Doughon Forum topicCommunity Bake - Baguettes by Alfanso
- Your flatter loaves have the
Benitoon Forum topicOven Spring h e l p please
- Ah that would do it, your
Benitoon Blog postCome Back Bake
- Thanks!
Rajan Shankaraon Blog postCome Back Bake - Hey Sir!
Rajan Shankaraon Blog postCome Back Bake
- Rajan, regarding the burnt
Benitoon Blog postCome Back Bake
- Yup
Rajan Shankaraon Blog postCome Back Bake
- Hi Rajan, I’m Benny and new
Benitoon Blog postCome Back Bake
- Very nice crumb Rajan! ...and
DanAyoon Blog postCome Back Bake - less malt- is steam an issueBiscuitsNGravyon Forum topicCiabatta coming out dense and gummy- diagnosis needed as to why
- Electrolux DLX-2000
GrainBrainon Forum topicAnother new Ank owner angst! - Thanks Floyd!
Skibumon Blog postLook at this beauty! - Römertopf Success
breadheadqueen_on Forum topicRomertopf for baking sourdough breads - I live in Bay Area,baker_coderon Forum topicWhere can I order Hard Red Wheat Berries?
- The measure of wheat flour's
ciabattaon Forum topicSubstitute question (bread "improver") - Regardless of the type ofScott_Ron Forum topicSubstitute question (bread "improver")
- Hope this helps
Grant Bakeson Forum topicOven Spring h e l p please - 2%
ciabattaon Forum topicSubstitute question (bread "improver")
- Interesting
dbazuinon Forum topicFinaly I think my pizza dough is perfect. - Thank you ?Tanvion Forum topicNeed advice - My starter doubled on day 2!
- What I finally did was
Moruson Forum topicMaking Non-diastatic rye malt from beer rye malt? - Yeast activity is not the
ciabattaon Forum topicWhen does the dough rise during baking?
- extender ring
idaveindyon Forum topicCan I use this convection oven to make sourdough bread and how - Thanks for the thoughts, ysourloaferon Forum topicHot weather troubleshooting
- Picture perfect baguette
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso
- You could also have a look at
Benitoon Forum topicsourdough Sandwich loaf
- Height is a function of many
ciabattaon Forum topichow much height to expext?
- semola rimacinata
idaveindyon Forum topicFinaly I think my pizza dough is perfect.
- Both of those are gorgeous
Benitoon Forum topicCommunity Bake - Baguettes by Alfanso
- Get the other one started as
phazon Forum topicI revived a moldy starter - is it safe though? - Orange, if using ww for
phazon Forum topicI revived a moldy starter - is it safe though?
- I had actually sent away forhominamadon Forum topicI revived a moldy starter - is it safe though?
- Nothing to be scared of -
phazon Forum topicsourdough Sandwich loaf
- Also I love this tool
dbazuinon Forum topicFinaly I think my pizza dough is perfect.
- Flour I use
dbazuinon Forum topicFinaly I think my pizza dough is perfect.
- Hi Phaz,I don't keep a tightjaimeroxon Forum topicDough Wet and Collapsing after Bulk Fermentation
- Can you give info on starter
phazon Forum topicDough Wet and Collapsing after Bulk Fermentation
- Try site searching white crust
Mini Ovenon Forum topicTop half of loaf is coming out white - starting with cold oven?
idaveindyon Forum topicWhen does the dough rise during baking?
- Then it is probably the
Benitoon Forum topicCommunity Bake - Baguettes by Alfanso
- Thank you for the link. IMilleron Forum topicWhen does the dough rise during baking?
- I was referring to the crumb
MTloafon Forum topicCommunity Bake - Baguettes by Alfanso - I would guess that the acid
Benitoon Forum topicCommunity Bake - Baguettes by Alfanso