Recent Forum and Blog Comments
- Possibly a shaping issue
Grant Bakeson Forum topicTartine Boule - Overfermented or Shaping? - First reading your post now!
alfansoon Forum topicCommunity Bake - Baguettes by Alfanso - These are great looking
pulon Forum topicCommunity Bake - Baguettes by Alfanso - Hi Benito, it is a very nice
pulon Blog postEinkorn Red Fife Sourdough No. 3
- photography, lighting.
idaveindyon Forum topicCommunity Bake - Baguettes by Alfanso - I used a 9 x 4 x 4" loaf pan,
pulon Forum topicPan de Mie Tangzhong
- Some things are scale
greyspokeon Forum topicCan recipes be scaled down with no changes in proportions or procedure? - If it looked bulk fermented
andykgon Forum topicHuge tunnel at the bottom of my sourdough! - Flours in LevainSassyPantson Forum topicWhy would you build a levain differently from your starter?
- Those look fabulous! Afterejmon Blog postBirotes salados
- Thanks, Karin. I think you’re
squattercityon Blog postSwedish Limpa Rye - I always love your signature
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso - Normal
ciabattaon Forum topicAny advice please? - Most likely underproofed
wheatbeaton Forum topicWhat went Wrong - Thanks!
JBiggeron Forum topicSeed Culture Troubleshooting - Hamelman P au L w/WW with 2% Nutritional Yeast
alfansoon Forum topicCommunity Bake - Baguettes by Alfanso
- Couldn’t agree more. If the
DanAyoon Forum topicTip - Baguettes - a mindset when shaping
- Laurel'scharbonoon Forum topicWhole grain sourdough books
- The hole picture
MTloafon Forum topicTip - Baguettes - a mindset when shaping - help with the recipejose luiz de souza e alveson Blog postPanettone di Giorilli
- I imagine an old prescriptionMr Immortalon Forum topicAliquot Jar to determine bulk fermentation rise
- LoafLove, please provide the
DanAyoon Forum topicbulk fermentation and retarding
- Roof, do you have Excel
DanAyoon Forum topicCan recipes be scaled down with no changes in proportions or procedure?
- In general, the ratio ofbarryvabeachon Forum topicCan recipes be scaled down with no changes in proportions or procedure?
- Doc, The top loaf (crumb shot
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso
- I hadn’t seen those posts
Benitoon Forum topicAliquot Jar to determine bulk fermentation rise - Thanks Bottleny?
DanAyoon Forum topicTip - Extensible Dough via Nutritional Yeast and Fava Beans
- That does it...
DanAyoon Forum topicTip - Extensible Dough via Nutritional Yeast and Fava Beans
- Yes I believe you can scale
loafloveon Forum topicCan recipes be scaled down with no changes in proportions or procedure? - Thanks for responding. I amdannydannnnon Forum topicWhy would you build a levain differently from your starter?
- It looks like a shaping issue to me.
Mini Ovenon Forum topicRequesting further diagnosis... - fair enough, just like the
Spikeson Forum topicunderstanding feeding ratios and timings - what are the principles of a starter's growth? - Skinny olive jars
Mini Ovenon Forum topicAliquot Jar to determine bulk fermentation rise
- San Francisco Bakeriesdoughookeron Forum topicMore sour. Sour-er.
- Thank you for your help IEyvehon Forum topicDeck Oven
- Lactic Aciddoughookeron Forum topicMore sour. Sour-er.
- Not always definitive, but
ciabattaon Forum topicNo Oven Spring in Sourdough Boule
- Not clear what the proof conditions are
Doc.Doughon Forum topicCommunity Bake - Baguettes by Alfanso - And the difference is:
Doc.Doughon Forum topicCommunity Bake - Baguettes by Alfanso
- Clay Pot
ciabattaon Forum topicUsing glass casserole to bake no knead bread
- Hi I'm from HK tooI bought aalexccson Forum topicUsing glass casserole to bake no knead bread
- Wowjuanfratton Forum topic"correct" crumb?
- Thanksjuanfratton Forum topic"correct" crumb?
- Mmmjuanfratton Forum topic"correct" crumb?
- Hahahahasabbaon Forum topicWhat did I do wrong?
- Could You Explain the Scoring Issue?She Bakeson Forum topicNo Oven Spring in Sourdough Boule
- Nice Loaf You Have ThereShe Bakeson Forum topicWhat did I do wrong?
- Nice
hanseataon Blog postSwedish Limpa Rye - First time
kendalmon Forum topic"correct" crumb? - Difficulty with FFs?
alfansoon Forum topicTip - Extensible Dough via Nutritional Yeast and Fava Beans