Recent Forum and Blog Comments
- more bread channels
idaveindyon Forum topicUnderproofed/Overproofed - Sourdough video resources - That looks pretty good to me!
barriehiebreadon Forum topicFirst 80%+ Hydration crumb feedback - Thanks for the kind words...
Matt Hon Blog postSourdough Marble Rye - Thanks, Paul!
dmsnyderon Blog postSoft rolls with a "Medium Vienna Dough" - Thanks, Benny!
dmsnyderon Blog postSoft rolls with a "Medium Vienna Dough"
- Thanks, Bonnie!
dmsnyderon Blog postSoft rolls with a "Medium Vienna Dough"
- OlamEdibleNuts.comnikhiltandonon Forum topicNeed ALMOND FLOUR in Bulk
- Good point.
Centerfireon Forum topicOvernight retard for soudough - Thank you
SheriWon Forum topicSemolina subbed for whole wheat - Ash, use this link to see all
DanAyoon Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome - Flour Combormbpearsonon Forum topicHelp!! Can I rescue overly chewy sourdough boule after incorrectly storing it after baking?
- That is a beauty
MTloafon Blog postSourdough Marble Rye - Thanks!rmbpearsonon Forum topicHelp!! Can I rescue overly chewy sourdough boule after incorrectly storing it after baking?
- Thank you!!rmbpearsonon Forum topicHelp!! Can I rescue overly chewy sourdough boule after incorrectly storing it after baking?
- My 2c; first of all the crumbOdradeon Forum topicShaping, Scoring, or Something Else? Issues with ears and oven spring
- SO glad I stumbled acrossAshruffon Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- semolina is not whole grain.
idaveindyon Forum topicSemolina subbed for whole wheat
- A little trick I've just
Benitoon Forum topicLoaf #7 - Butterfly Pea Flower Loaf = best yet, but now I have so many questions - Thank you Benny! I’ll
munchkinon Forum topicLoaf #7 - Butterfly Pea Flower Loaf = best yet, but now I have so many questions - still need more info....
idaveindyon Forum topicDid i collapse my gluten structure? Or just overproof?
- low salt.
idaveindyon Forum topicDid i collapse my gluten structure? Or just overproof?
- I think i did over-ferment.
danmatthewson Forum topicDid i collapse my gluten structure? Or just overproof? - Old Thread but was hoping for more infodrmurphyon Forum topicA baking-stable fruit filling preparation
- Its so pretty it looks
Mini Ovenon Blog postSourdough Marble Rye - Recipe attached!
danmatthewson Forum topicDid i collapse my gluten structure? Or just overproof?
- Maybe give us the recipe
Mini Ovenon Forum topicDid i collapse my gluten structure? Or just overproof?
- I had to think about it as I didn’t make notes
leslierufon Forum topicCommunity Bake - Pizza - it seems as if I have to agree
leslierufon Forum topicCommunity Bake - Pizza
- Leslie, did you replace all
DanAyoon Forum topicCommunity Bake - Pizza
- Awesome pizza Leslie, this
Benitoon Forum topicCommunity Bake - Pizza
- Very belated participant in this CB
leslierufon Forum topicCommunity Bake - Pizza
- Really impressive spiral in
Benitoon Blog postSourdough Marble Rye
- First of all, great result
Benitoon Forum topicLoaf #7 - Butterfly Pea Flower Loaf = best yet, but now I have so many questions
- Bulk proof
seasidejesson Forum topicBulk proof evaluation 100% whole grain dough - ❤️❤️❤️ the recipe!
Kinasihon Blog postChia Sourdough, two ways - You're welcome MT!
albacoreon Blog postDoing my baguettes a fava - Recipedrainapson Forum topicPercentages for Jalapeno-cheddar sourdough
- Nice picture
VRinion Forum topicBulk proof evaluation 100% whole grain dough - Old thread I know, but I wasAshruffon Forum topicSweet Potato Rolls
- WowAshruffon Forum topicSweet Potato Rolls
- Have fun!apprenticeon Blog postMontreal Style Bagels
- HI Seasidejess.The other day
loafloveon Forum topicBulk proof evaluation 100% whole grain dough - Ooohh..can't wait to try this bagel formula!headdownon Blog postMontreal Style Bagels
- Thanks for responding! I was
claraonmarson Forum topicSudden surge in starter activity ? - Oh I see, thank you for the
claraonmarson Forum topicSudden surge in starter activity ?
- craft brewery site
Rhody_Ryeon Forum topicDinkel Dunkel Dinkel - Dark rye and whole rye are not the sameBobTon Forum topicRye vs dark rye for starter
- What's a poolish? Sorry Idannydannnnon Forum topicHow to convert a recipe to a cold proof
- One suggestion is to use 1/8semolina_manon Forum topicHow to convert a recipe to a cold proof
- I kinda thought the yeast in
loafloveon Forum topicDrying starter