Recent Forum and Blog Comments
- we're in the age of
ciabattaon Forum topicWhy Open Crumb? - Thanks, Texas!Oellianon Forum topicNon-Amazon source of bannetons?
- Brotform !Oellianon Forum topicNon-Amazon source of bannetons?
- Thanks! They had some of whatOellianon Forum topicNon-Amazon source of bannetons?
- Breadtopia has some as well.
barriehiebreadon Forum topicNon-Amazon source of bannetons? - maybelloydrmon Forum topicInterrupting autolyse/bulk ferment
- This is a different cross
hanne_von Forum topicHelp needed - my breads are blowing up like balloons - Typical idealization of a picture - media eralloydrmon Forum topicWhy Open Crumb?
- Doughvid19 - man, wish I came
phazon Forum topicInterrupting autolyse/bulk ferment - BeautifulMatthewEGreenon Forum topicHow to get more height in 100% whole wheat sourdough?
- Now that, my friend, is how a
gary.turneron Forum topicWhy Open Crumb? - The cold may have been it.
phazon Forum topicPlease help me troubleshoot this loaf
- B9EB0531-6EFB-46CC-8DD6
dbazuinon Forum topicWhy Open Crumb? - A well developed dough (where
phazon Forum topicOK, how do they do this??
- Tried all of that too... Deep
hanne_von Forum topicHelp needed - my breads are blowing up like balloons
- Ooooh now I'm jealous :D
hanne_von Forum topicHelp needed - my breads are blowing up like balloons
- I mean creating a tight-ishBaniJPon Forum topicOK, how do they do this??
- I take it out the fridge,
hanne_von Forum topicHelp needed - my breads are blowing up like balloons
- 1F536AD6-BB30-4374-A8DB
ciabattaon Forum topicHelp needed - my breads are blowing up like balloons
- This picture
kendalmon Forum topicHelp needed - my breads are blowing up like balloons - Also agree
pall.ecuadoron Forum topicWhy Open Crumb? - One thing I would do as a
Benitoon Forum topicTartine bricks, hockey pucks, and frankenloafs - hydration too high?
ciabattaon Forum topicHelp needed - my breads are blowing up like balloons
- What I mean is
kendalmon Forum topicHelp needed - my breads are blowing up like balloons
- Thank you!millerbnon Forum topicFirst Time: Starter has no rise - Smells great
- I wonder if it is all the
Benitoon Forum topicmy parchment paper turned black...
- Lucky Clover Trading Company
pmccoolon Forum topicNon-Amazon source of bannetons? - Amen!
DanAyoon Forum topicWhy Open Crumb? - How do you score?mandaclairon Forum topicHelp needed - my breads are blowing up like balloons
- thanks for the comments,sadexpunkon Forum topicOK, how do they do this??
- Autolyse with yeast
MTloafon Blog postMy first baguettes - Yes using the mixer for this
Benitoon Blog postMy first baguettes
- Try these folks
texas_loaferon Forum topicNon-Amazon source of bannetons? - I do have a graniteware pan
Benitoon Blog postMy first baguettes
- Thank you Alan for your
Benitoon Blog postMy first baguettes
- brotform.com
BethJon Forum topicNon-Amazon source of bannetons? - try...
idaveindyon Forum topicNon-Amazon source of bannetons? - Finally success
ciabattaon Forum topicQuestion about acidity
- Awesome!
Isand66on Blog postDurum Sourdough English Muffin Bread with Cheese - Wow!
Isand66on Blog post20200605 Chef Gregoire Michaud's Pearl Sugar and Chocolate Bread
- I agreedellskinon Forum topicMaggie Glezer's "Tom Cat's Semolina Filone" -- ERROR IN FORMULA???
- On the topic of steam: in the
algebreadon Blog postMy first baguettes - So for my first time millingptixon Forum topicLearning my New Komo Grain Mill Settings
- welcome to tfl.
idaveindyon Forum topicTartine bricks, hockey pucks, and frankenloafs
- Basic, easy recipe
naturaleighon Forum topicGummy crumb, no rise - Magnificent
mwilsonon Forum topicSprouted white whole wheat + 30% whole grain mix - Hi Josh, thank you for your
Shiao-Pingon Blog postTurmeric, Cashews, and Carrot Sourdough (No-Knead version) - I actually had one loaf pan
Benitoon Blog postMy first baguettes
- Really that is the most
Benitoon Forum topicSprouted white whole wheat + 30% whole grain mix
- it says right on the box...pcakeon Forum topicmy parchment paper turned black...