Recent Forum and Blog Comments
- you're not going to like my answers
alfansoon Blog postBeginning bakers - trouble w/high hydration doughs? - Alan, at what temperature do
Benitoon Blog postBeginning bakers - trouble w/high hydration doughs? - The answer is:
idaveindyon Forum topicWhat determines a good focaccia? - Thank you Lance. I can’t take
Benitoon Blog postBlack and White Sesame Seed Sourdough
- Read the tutorial
dmsnyderon Blog postScoring Bread: An updated tutorial - In his book, Trevor Wilson
mourneron Forum topicFlat loaf, big air pockets, bread not breaking through score - It looks great Benny!
albacoreon Blog postBlack and White Sesame Seed Sourdough - Thanks! Looks like theharumon Forum topicEH bread cloche tips?
- Thanks.
Gwenon Forum topicMoroccan salted lemon in sourdough - Thanks.
Gwenon Forum topicMoroccan salted lemon in sourdough
- Thanks
Gwenon Forum topicMoroccan salted lemon in sourdough
- Thanks.
Gwenon Forum topicMoroccan salted lemon in sourdough
- Starter is reliably doubling+libbybakeson Forum topicFlat loaf, big air pockets, bread not breaking through score
- Very underproofedheino_hon Forum topicFlat loaves:( this beginner needs help
- How much did the dough
mourneron Forum topicFlat loaf, big air pockets, bread not breaking through score
- I would try 3g of tablet in
albacoreon Forum topicpH meter problem
- For the "good" loaf, I did a
mourneron Forum topicGood, underproofed, and overproofed crumb examples
- Process details
naturaleighon Forum topicGood, underproofed, and overproofed crumb examples - Partner was a pizza chef
Zzzon Forum topicHelp in getting pizza from wooden peel to pizza stone!!!! - Thanks, Danny, both for yourDoughing It my wayon Forum topicHelp! Forgot to save starter
- Looks overproofedheino_hon Forum topicPain de Campagne (hybrid sourdough)
- Dishwashing tablet
Yippeeon Forum topicpH meter problem - Thank you for all your recipesbytebreaderon Blog postTurmeric, Cashews, and Carrot Sourdough (No-Knead version)
- Durum/semolina
naturaleighon Forum topicHelp in getting pizza from wooden peel to pizza stone!!!!
- Ok temperature is not
VRinion Forum topiccan you OVER stretch & fold? - Both Lactobacillus and thejcopeon Forum topicSlowing starter in Fridge
- Thanks R!!!!!!wvdthreeon Forum topicHelp in getting pizza from wooden peel to pizza stone!!!!
- Thanks!bakingmikeon Forum topicSourdough Critique and Help Request for Better Crumb
- I'm not a math whiz....
rgreenberg2000on Forum topicHelp in getting pizza from wooden peel to pizza stone!!!! - okFordon Forum topicStarter changed smell after a month
- Leslie, I tried Pie King’s SD
DanAyoon Forum topicCommunity Bake - Pizza - Geremy, I triedPie King’s SD
DanAyoon Blog post96hr. over fermented pizza dough
- What helped me is making
mourneron Forum topicGood, underproofed, and overproofed crumb examples
- R, Thanks again for morewvdthreeon Forum topicHelp in getting pizza from wooden peel to pizza stone!!!!
- Parking starter
naturaleighon Forum topicSlowing starter in Fridge
- very helpful, looks like imsadexpunkon Forum topicGood, underproofed, and overproofed crumb examples
- Hope it works out!
rgreenberg2000on Forum topicHelp in getting pizza from wooden peel to pizza stone!!!!
- Rich, Thanks for yourwvdthreeon Forum topicHelp in getting pizza from wooden peel to pizza stone!!!!
- Thank you! Question on TechniqueBreadBoy1234on Blog postScoring Bread: An updated tutorial
- Cornmeal works pretty well
texas_loaferon Forum topicHelp in getting pizza from wooden peel to pizza stone!!!! - I use also semolina flour on
dbazuinon Forum topicHelp in getting pizza from wooden peel to pizza stone!!!! - mine lives in fridge.
idaveindyon Forum topicSlowing starter in Fridge
- par-bake.
idaveindyon Forum topicHelp in getting pizza from wooden peel to pizza stone!!!!
- I hope so! I’ll definitelyHayalshamsion Forum topicCroissants and lamination
- Lovely challah breadZoeleeon Blog postChallah with semolina flour
- Very nice bake Yippee!Benny
Benitoon Blog post20200531 Sour CLAS Bread
- Thanks man! It has beenmrdecemberon Forum topicHobart A200 Restoration
- loose dough, can you over stretch and fold?macnmumon Forum topiccan you OVER stretch & fold?
- CLASbread1965on Blog post20200531 Sour CLAS Bread
- Sale over-$2: Artisan Bread in 5 Min a Day.
idaveindyon Forum topicFree or discounted Kindle bread books.