Recent Forum and Blog Comments
- Hammelman and retarding
MTloafon Forum topicCommunity Bake - Baguettes by Alfanso - I am presently considering
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso - This is my crumb goal
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso
- Shaping before or after retard?
alfansoon Forum topicCommunity Bake - Baguettes by Alfanso - Almost done...MattDKon Forum topicAlan Scott Oven - Join to existing wall
- Rus Brot's Youtube-video
Moruson Blog post20190302 The most delicious rye bread ever - Rus Brot's Latvian Salinātā rudzu rupjmaize - The crumb...
alfansoon Forum topicCommunity Bake - Baguettes by Alfanso
- Second attempt
Moruson Forum topicHow much Einkorn is necessary to taste Einkorn?
- JC, I agree with the others,barryvabeachon Forum topicAnkarsrum new user
- Welcome back to TFL Rajan, i
yozzauseon Forum topicSan Jose Bakers - Hi Ben Cartwright!
DanAyoon Blog post75% Hydration 50% home milled hard red, 50% bread flour
- I would say after boiling,BaniJPon Forum topicSour Dough Pretzels
- No RT, Jen
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso
- Geremy, T65 = 10% Protein
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso
- Sorry Benny - not much new
albacoreon Forum topicAliquot Jar to determine bulk fermentation rise - Thanks Ian!Elsie_iuon Blog postHerb-y Nutty(Seed-y?) SD ×2
- Time saver
dbazuinon Forum topicAnkarsrum new user - Finding a Buttered Roll on West Coastallisondblon Forum topicNY Hard Rolls - HELP
- Nice pick, BennyElsie_iuon Blog postHerb-y Nutty(Seed-y?) SD ×2
- Nutritional yeast effects at 0.125% and 0.25%
Doc.Doughon Forum topicCommunity Bake - Baguettes by Alfanso - Thanks Mini!
The Almighty Loafon Forum topicWhat's the purpose of a short sponge? - Protein
kendalmon Forum topicCommunity Bake - Baguettes by Alfanso - That is rather odd
kendalmon Forum topicCommunity Bake - Baguettes by Alfanso
- Hey sir!
Rajan Shankaraon Forum topicCommunity Bake - Baguettes by Alfanso - At 111 feed ratio once a day
phazon Forum topicStarter runny and no longer doubling - Don't feed it until you see a
phazon Forum topicHelp needed with starter
- You’re welcome ?Please keepMr Immortalon Forum topicStarter runny and no longer doubling
- Hi Yogi
alfansoon Forum topicCommunity Bake - Baguettes by Alfanso
- thank youJCinSATon Forum topicAnkarsrum new user
- Great information, thank youJCinSATon Forum topicAnkarsrum new user
- Great Baking!
Isand66on Blog postHerb-y Nutty(Seed-y?) SD ×2 - THANK YOU!JCinSATon Forum topicAnkarsrum new user
- The Dude Abides
MTloafon Forum topicCommunity Bake - Baguettes by Alfanso
- Thank you for the Feedbacktranceron Forum topicDiagnosis please - Wonky Ovenspring
- Thank you - Some Answerstranceron Forum topicDiagnosis please - Wonky Ovenspring
- Geremy, your wish is my command
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso
- Maine Grainscolinmon Forum topicBoston-area source of flour?
- Thank you - I will try thatSkelleyon Forum topicStarter runny and no longer doubling
- Good Point
Capyboppyon Forum topicDutch Oven Question - Thank you, I will check those
Lolakeyon Forum topicWhole grain sourdough books - This helps a lot! Thank you
Lolakeyon Forum topicWhole grain sourdough books
- Watching you try to
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso
- Hey Lance, here I thought I
Benitoon Forum topicAliquot Jar to determine bulk fermentation rise - Are you attached to your
DanAyoon Forum topicbulk fermentation and retarding
- The last time I saw Donnie
alfansoon Forum topicCommunity Bake - Baguettes by Alfanso
- there were a few dense gummy
loafloveon Forum topicbulk fermentation and retarding - I assume there is more wildBaniJPon Forum topicYeast from ginger?
- Since your crumb looksBaniJPon Forum topicGiant Hole Under Sourdough Crust
- Last time I put the trial jar
albacoreon Forum topicAliquot Jar to determine bulk fermentation rise
- Geremy, you’re the pro here,
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso