Recent Forum and Blog Comments
- Lovely bakes
naturaleighon Forum topicDough doesn't rise in fridge - I started playing with the
pulon Blog post20200531 Sour CLAS Bread - Parchment paper with dry polenta under it
MTloafon Forum topicburnt bottom and baking challenges - Wonderful!
SheriWon Blog postI baked a bread today. - The dough hook extender is only $10...
seasidejesson Forum topicNew, disappointed Bosch Universal Plus Owner - I asume it wil.If you feed it
dbazuinon Forum topicTartine bread proofing questions - Update: No pre-heating
Anomalouson Blog postMidweek sourdough, double-retardation - When it is well developed and
dbazuinon Forum topicTartine bread proofing questions
- If you on a hurry, like you
dbazuinon Forum topicFast yeast, slow starter
- Starter-ingPNWSouthcoasteron Forum topicTartine bread proofing questions
- Those nice large airspaces
dbazuinon Forum topicAM I FEEDING STARTER CORRECTLY?
- I meant ratio of starter to
mourneron Forum topicAM I FEEDING STARTER CORRECTLY? - 60-50 is 10So 10:25:25 is not
dbazuinon Forum topicAM I FEEDING STARTER CORRECTLY?
- Consistent ratio
mourneron Forum topicAM I FEEDING STARTER CORRECTLY?
- The way I feed my starter
Lreichon Forum topicTartine bread proofing questions - No worries!drainapson Forum topicTartine bread proofing questions
- Hi PNWSouthcoaster
Lreichon Forum topicTartine bread proofing questions
- Try this onegavincon Forum topicPassionate baker looking for help!
- Hi drainaps
Lreichon Forum topicTartine bread proofing questions
- The starter
Lreichon Forum topicTartine bread proofing questions
- i used my new-found info onsadexpunkon Forum topicGood, underproofed, and overproofed crumb examples
- Thanks for taking the time toMickey69on Forum topicPassionate baker looking for help!
- Using commercial yeast meanszachyahooon Forum topicFast yeast, slow starter
- Thanks for the info!headdownon Blog postMontreal Style Bagels
- Jeffrey Hamelman taking the piss out of Martin Philipe
kendalmon Blog postSeeded Sourdough (Martin Philip) - CLAS
Yippeeon Blog post20200531 Sour CLAS Bread - The recommand 150 gram.
dbazuinon Forum topicThe Spring Oven
- Back on the horselibbybakeson Forum topicFlat loaf, big air pockets, bread not breaking through score
- Thank you for the heads up onpeilinon Forum topicDough doesn't rise in fridge
- Thanks for the tips. Today’smandaclairon Forum topicWhy poor oven spring?
- The 1:2:3 bread came outDeeBakeron Forum topicStarter:Doubling and stirring
- The fridge is our friend, and
phazon Forum topicSlowing starter in Fridge - The mixing/rising/falling etc
phazon Forum topicStarter:Doubling and stirring
- I'd say most here ferment in
phazon Forum topicOvernight Proof
- Hammered grain
MTloafon Forum topicNew flour
- Bruno Albouzesemolina_manon Forum topicCroissants and lamination
- Looks great!semolina_manon Forum topic100% sourdough spelt bread
- Thanks. To be honest youdannydannnnon Forum topicHow to convert a recipe to a cold proof
- Poolish is a high hydration startersemolina_manon Forum topicHow to convert a recipe to a cold proof
- You are doing finesemolina_manon Forum topicUnderstanding baking temperature and time
- Your flour must have been
Benitoon Blog postSourdough Buttermilk Cheddar Biscuits - Recipe for Discard - Yes, used all of the butter
DanAyoon Blog postSourdough Buttermilk Cheddar Biscuits - Recipe for Discard - I didn’t find them dry Dan.
Benitoon Blog postSourdough Buttermilk Cheddar Biscuits - Recipe for Discard
- Love2dance, yours is abarryvabeachon Forum topicNew, disappointed Bosch Universal Plus Owner
- Another nice video Will.Benny
Benitoon Blog postFun with adult play dough
- I used the large percentage
DanAyoon Blog postSourdough Buttermilk Cheddar Biscuits - Recipe for Discard
- I wasn't that familiar either
ifs201on Blog postSourdough Semitas de Yema - @ BreadBoy123
dmsnyderon Blog postScoring Bread: An updated tutorial - AppreciateHeadlyon Forum topicMixer Knife vs dough hook
- Charles Van Over developed a
MichaelLilyon Forum topicMixer Knife vs dough hook