Recent Forum and Blog Comments
- I kinda thought the yeast in
loafloveon Forum topicDrying starter - Thanks Jess - do you youStephanieBon Forum topicBulk proof evaluation 100% whole grain dough
- I have done soaked and dry
MTloafon Forum topicRomertopf for baking sourdough breads - Thanks for clearing that up
MTloafon Blog postDoing my baguettes a fava
- That’s a good done Dave!Benny
Benitoon Forum topicAnyone know whats wrong with this bread? - Tastes like what I remember
texas_loaferon Forum topicEnglish Style Malt Loaf - is it moist?
notre panemon Forum topicAnyone know whats wrong with this bread? - Cold dough in pre-heated clay baker
naturaleighon Forum topicRomertopf for baking sourdough breads - Leave some room in the CB
naturaleighon Forum topicRomertopf for baking sourdough breads
- That is a LONG bulk ferment
naturaleighon Forum topicPoor rise after longer bulk fermentation
- you need malt in your life
notre panemon Forum topicI can't seem to get sourdough breads to rise as well as commerical yeast breads unless I'm using a Dutch Oven
- This is a Challah recipedannydannnnon Forum topicHow to convert a recipe to a cold proof
- David, wonderful baking,
Benitoon Blog postSoft rolls with a "Medium Vienna Dough"
- Is that what I think it is
Mini Ovenon Blog postBack in the saddle - Good critiques, thanksStephanieBon Forum topicStill aiming for better, but thanks WW posters for all the tips in the forums!
- Chick peas
albacoreon Blog postDoing my baguettes a fava - Well done!
albacoreon Forum topicEnglish Style Malt Loaf
- Bob
MTloafon Blog postDoing my baguettes a fava
- Have you used Norm's Light Vienna Dough for Kaisersbonnibakeson Blog postSoft rolls with a "Medium Vienna Dough"
- Whatever bread you’rezachyahooon Forum topicWhat should the crumb feel like?
- Those are very short proofingzachyahooon Forum topicHow to convert a recipe to a cold proof
- I adjusted the a bit as I donDeeBakeron Blog postWhey Sourdough - nothing is wasted
- Sounds a bit like the german Hermann Teigheino_hon Forum topic1980s sourdough recipe was easier than today's recipes
- Just did it with brioche
Jinxon Forum topicConverting yeast recipe to soudough - Made the no-waste recipe httpDeeBakeron Forum topicWhey from yogurt making - what does it do in my sourdough bread?
- Thank you for your detailedtodd@aristesoftware.comon Forum topicWhat should the crumb feel like?
- Another list of spelt brews
pmccoolon Forum topicDinkel Dunkel Dinkel - Those look really good, David
pmccoolon Blog postSoft rolls with a "Medium Vienna Dough"
- Brewery Lookup
seasidejesson Forum topicDinkel Dunkel Dinkel - Yes, Tartine has a soft crumb
seasidejesson Forum topicWhat should the crumb feel like?
- Bread in Romertopf/Shlemmertopf/clay braiser
seasidejesson Forum topicRomertopf for baking sourdough breads
- Nice looking bread
seasidejesson Forum topicStill aiming for better, but thanks WW posters for all the tips in the forums!
- Bleached or brominated
breadforfunon Blog postquality of different flours - Food art
yeasty-loafon Blog postpicture book - One of the best bakkers I
dbazuinon Forum topicSeam side up or down - when proofinghydestoneon Forum topicSeam side up or down
- Lovely crumb - looks great!yoshon Blog postDoing my baguettes a fava
- Did any inputs change?
idaveindyon Forum topicSudden surge in starter activity ? - “Old dough”MichelleMon Forum topicPate Fermentée Schedule?
- You can combine 80% white
Abelbreadgalleryon Forum topicUnderstanding Spanish flour types - It's not unusual for a
phazon Forum topicSudden surge in starter activity ? - What about looking up
Mini Ovenon Forum topicDinkel Dunkel Dinkel
- Thank you! I'll keep at itStephanieBon Forum topicStill aiming for better, but thanks WW posters for all the tips in the forums!
- Start brewing
suminandion Forum topicDinkel Dunkel Dinkel - By the numbersKeep the
phazon Forum topicworried about acetone smelling starter, doing a side by side test, should I toss out the acetone smelling starter
- Consider not discarding at all...MangoPopon Forum topicDiscarding?!
- Well deserved praise from
Benitoon Forum topicMy first nice crumb
- flour?Anonymouson Forum topicHelp!! Can I rescue overly chewy sourdough boule after incorrectly storing it after baking?
- Thanks for the answer, it
Pierre-Louison Forum topiccrumb too thin (toaster oven) - I did try retarding overnight
mourneron Forum topicMy first nice crumb