Recent Forum and Blog Comments
- Tnks so much! Will try doing
Pizzafreakon Forum topicNot refrigerating dough before baking - But does it affect the air
Pizzafreakon Forum topicNot refrigerating dough before baking
- Taking the plunge
MTloafon Blog postMy first baguettes - Tnks so much!
Pizzafreakon Forum topicNot refrigerating dough before baking
- Surely I will try!?
Pizzafreakon Forum topicNot refrigerating dough before baking
- Type 09 Flour EquivalentDonnerstagdon Forum topicHow to convert a regular AP flour to 00 flour?
- I successfully created a
Sabinaon Forum topicQuestion about acidity - Looks great!
idaveindyon Forum topicBorodinsky rye - Any updates? Thanks!
Sid Poston Forum topicDiamant Grain Mill or GrainMaker® Model No.116? - possiblities
idaveindyon Forum topicA great dough supplement + why is crumb more open on edges?
- Nice to commiserate with
Benitoon Blog postMy first baguettes - Not worse than my first
algebreadon Blog postMy first baguettes - Stiff levainJPCon Blog postStiff Levain Experiment
- Not much to it
The Almighty Loafon Blog postStiff Levain Experiment - How'd they taste?
idaveindyon Forum topicSenatore Cappelli flour in the USA?
- I have the Komo classic, andbarryvabeachon Forum topicLearning my New Komo Grain Mill Settings
- Finally, I got to making it
hanseataon Blog postDurum Sourdough English Muffin Bread with Cheese - I'm am currently testing withBaniJPon Forum topicWhole Wheat vs. Bread flour/All Purpose
- Not authentic
Yippeeon Forum topicBorodinsky rye - 50g/50gmillerbnon Forum topicFirst Time: Starter has no rise - Smells great
- Forgot to include this photo
Benitoon Blog postMy first baguettes
- Thank you!millerbnon Forum topicFirst Time: Starter has no rise - Smells great
- Miller you mention, “burning
DanAyoon Forum topicFirst Time: Starter has no rise - Smells great - will try tomorrow and report back!FrankH1on Forum topicTroubleshooting sourdough
- Agree with Andy on the spelt.
ciabattaon Forum topicPlease Help, Sourdough flat - sale over- $5: New Artisan Bread in 5 Min/day.
idaveindyon Forum topicFree or discounted Kindle bread books.
- These look every bit
VRinion Blog postBagel studies - Good link here..
VRinion Forum topiccan you OVER stretch & fold?
- Into the oven straight from the fridge
naturaleighon Forum topicNot refrigerating dough before baking - Retard? No
gary.turneron Forum topicNot refrigerating dough before baking - A lot of people bake straighticantbakeatallon Forum topicNot refrigerating dough before baking
- Make sure your water isnticantbakeatallon Forum topicFirst Time: Starter has no rise - Smells great
- Welcome millerbn
pmccoolon Forum topicFirst Time: Starter has no rise - Smells great - Also, for hard berries wouldptixon Forum topicLearning my New Komo Grain Mill Settings
- Try a few things..GrinChaseron Forum topicTroubleshooting sourdough
- Wow this looks awsome. I wish
dbazuinon Forum topicHello, I am new here. - Well I'm a professional chef,tavaruapton Forum topicPlease Help, Sourdough flat
- Which 00 flour?
idaveindyon Forum topicPlease Help, Sourdough flat
- Like everyone?
Mini Ovenon Forum topicNot refrigerating dough before baking - Have you tried twice as much starter
Mini Ovenon Forum topicPlease Help, Sourdough flat
- There are a number of
andykgon Forum topicPlease Help, Sourdough flat - Yes, I'm from EU and the "00"tavaruapton Forum topicPlease Help, Sourdough flat
- some 00 is strong bread flour
idaveindyon Forum topicPlease Help, Sourdough flat
- Thanks Barry! I appreciate
Sid Poston Forum topicStone, Steel or, Synthetic burr differences in flour mills?
- Spelt flour isnt as strong
andykgon Forum topicPlease Help, Sourdough flat
- Semitas doughMrslaurahillon Blog postSourdough Semitas de Yema
- Careful about bulk times
naturaleighon Forum topicDifference in bulk vs proof
- There's also some spelt coveragecharbonoon Forum topicBread Book & Spelt Sourdough
- Feed it and then keep it warm
andykgon Forum topicNot doubling Day 8
- if you tried to final shape
andykgon Forum topicIs it better to shape before or after the cold fermentation phase?