Recent Forum and Blog Comments
- Thank you so much for the
Worthwhilebubbleon Forum topicDough texture question - ahhh...
idaveindyon Forum topicDough texture question - I’m not 100% sure, but I’d
Benitoon Forum topicSecond loaf and feedback - Interesting! I thought whenMarbleon Forum topicSecond loaf and feedback
- Yeah, it really looks like itDutchyBreadon Forum topicSOS - Gluten structure failing in my breads
- I agree with ciabatta and
Benitoon Forum topicSecond loaf and feedback
- Dutchy, you definitely need
DanAyoon Forum topicSOS - Gluten structure failing in my breads - I used to do this, feed my
Benitoon Forum topicStarter runny and no longer doubling
- Hello Danny, thanks forDutchyBreadon Forum topicSOS - Gluten structure failing in my breads
- Wow that looks like baguette
Benitoon Forum topicCommunity Bake - Baguettes by Alfanso
- overproofed, gluten degraded.
idaveindyon Forum topicSecond loaf and feedback
- Don, you are the perfect
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso
- Its loosely based on this
Worthwhilebubbleon Forum topicDough texture question
- Dutchy, these looks like an
DanAyoon Forum topicSOS - Gluten structure failing in my breads
- Jen, although extremely long,
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso
- Fools CrumbMarbleon Forum topicSecond loaf and feedback
- what formula?
idaveindyon Forum topicDough texture question
- You can continue with daily 1Mr Immortalon Forum topicStarter runny and no longer doubling
- Gringne from ear to ear
MTloafon Forum topicCommunity Bake - Baguettes by Alfanso - When patting down - starting
phazon Forum topicholes too big? - Big issue with very soft water
GrainBrainon Forum topicBig issue with very soft water - Oops - c below
phazon Forum topicStart of day 3 pineapple juice starter seems to develop mold? HELP please
- Once a starter hits it's
phazon Forum topicStart of day 3 pineapple juice starter seems to develop mold? HELP please
- very good!Martha in Greenpointon Forum topicFinally Joined this big community
- The difference might be
MTloafon Forum topicCommunity Bake - Baguettes by Alfanso
- Big issue with very soft water
GrainBrainon Forum topicBig issue with very soft water
- lots going on here...
ciabattaon Forum topicSecond loaf and feedback - The best guide at this stage
phazon Forum topicNeed advice - My starter doubled on day 2!
- I wanted to thank you all forSkelleyon Forum topicStarter runny and no longer doubling
- FYI, I finally stopped the BFMarbleon Forum topicStarter rise time proportional to bulk fermentation time?
- I think I just thought that aMarbleon Forum topicStarter rise time proportional to bulk fermentation time?
- sale over-$3: My Bread, by Lahey.
idaveindyon Forum topicFree or discounted Kindle bread books.
- a recipe for 6 croissantsTalon Forum topicHelp
- Just make sure you’re much
Benitoon Forum topicbulk fermentation and retarding
- Ratios in the imagesBadboybakeron Forum topicMy Sourdough Starter Disaster
- Thank youaditisawhneyon Forum topicHuge tunnel at the bottom of my sourdough!
- Thank youaditisawhneyon Forum topicHuge tunnel at the bottom of my sourdough!
- Thank youaditisawhneyon Forum topicHuge tunnel at the bottom of my sourdough!
- Thanks Elsie. I’ve often
Benitoon Blog postEinkorn Red Fife Sourdough No. 4
- Thank you very much, I’m
Benitoon Blog postEinkorn Red Fife Sourdough No. 4
- It is almost certainly not ready
dbazuinon Forum topicNeed advice - My starter doubled on day 2! - Interesting
GlennMon Forum topicBig issue with very soft water - I'm using bio flour which haspolishbakeron Forum topicBig issue with very soft water
- Well, well, well...
DanAyoon Blog postIn search of
- Is there a right way ?
kendalmon Forum topicQuestion about croissant recipe - This is an awesome forum,
kellohon Forum topicStart of day 3 pineapple juice starter seems to develop mold? HELP please - The temp was 27 to 28 C.It's
kellohon Forum topicStart of day 3 pineapple juice starter seems to develop mold? HELP please
- Not necesarilytranceron Forum topicStarter rise time proportional to bulk fermentation time?
- I think the crumb isHotbakeon Blog postEinkorn Red Fife Sourdough No. 4
- I'm back to doing 16 turns
loafloveon Forum topicbulk fermentation and retarding