Recent Forum and Blog Comments
- Type 812
naturaleighon Forum topicGerman bread flours, please help! - Well, yes, there is more to
idaveindyon Forum topicBuying local flour - For my tastes,
pmccoolon Forum topicunderproofed - German flours
naturaleighon Forum topicGerman bread flours, please help!
- I watched your video one more time.
VRinion Forum topicA beginner "watching the dough" - Thanks for sharing. I don't
loafloveon Forum topicDough Whisk Recommendation for You - So, as stated in the originalSepehr83on Forum topicStarter too runny to rise
- Ive had trouble with loaveskenyabobon Forum topicBuying local flour
- uhhh....
idaveindyon Forum topicBuying local flour
- Was the starter mature when
DanAyoon Forum topicStarter too runny to rise - For mixing dough or batter
dbazuinon Forum topicDough Whisk Recommendation for You - Include the evaporated milk in the liquid column
Doc.Doughon Forum topicMy Tangzhong Roux FAQ - Should evaporated milk be included in my liquid calculations?Ellieon Forum topicMy Tangzhong Roux FAQ
- Hi David,Thanks for chimingErinDeeon Forum topicShaping, Scoring, or Something Else? Issues with ears and oven spring
- Ahhh, I see.
tiny_hamburglaron Forum topicA beginner "watching the dough" - I am not baking in my ownSocalbakergalon Forum topicOvernight in the Fridge Troubleshooting
- Very happy to help!
SirSaccCeron Forum topiczojirushi virtuoso new directions of exploration - Im in the US. Im primarilykenyabobon Forum topicBuying local flour
- Mission accepted
tiny_hamburglaron Forum topicA beginner "watching the dough"
- Do you mean your second proof
andykgon Forum topicOvernight in the Fridge Troubleshooting - As far as I can tell, both of
idaveindyon Forum topiccrumb too thin (toaster oven)
- Barton Springs Mill in Texas
charles.n.herrick@gmail.comon Forum topiczojirushi virtuoso new directions of exploration - Hi there. I know this is a
loafloveon Forum topicRetarding dough--is it OK during bulk (1st) fermentation--anyone know?
- Thanks
Pierre-Louison Forum topiccrumb too thin (toaster oven) - biga/firm starter.
idaveindyon Forum topicOld dough, pate fermentee, pasta di riporto, criscito
- Ha ha
Floydmon Blog postFrog Bread Revisited - Tried Barton Springs Mill?
SirSaccCeron Forum topiczojirushi virtuoso new directions of exploration
- Healthy microflora
SirSaccCeron Forum topicstarter use
- Hope this is betterSepehr83on Forum topicStarter too runny to rise
- Sara, a 1:1:1 can easily
DanAyoon Forum topicHealthy culture suddenly not rising
- not in Texas
charles.n.herrick@gmail.comon Forum topiczojirushi virtuoso new directions of exploration
- I’m a covid-inspiredDeeBakeron Forum topicWhat is wrong with my starter? New Covid baker
- Stepehr. When you upload your
DanAyoon Forum topicStarter too runny to rise
- That seems so counterintutive
SaraBCleveron Forum topicHealthy culture suddenly not rising - That seems so counterintutive
SaraBCleveron Forum topicHealthy culture suddenly not rising
- Old dough methodJPCon Forum topicOld dough, pate fermentee, pasta di riporto, criscito
- upper and lower elements.
idaveindyon Forum topiccrumb too thin (toaster oven)
- It can also be that the starter
Mini Ovenon Forum topicWhat is wrong with my starter? New Covid baker - And it might not have
Mini Ovenon Forum topicHealthy culture suddenly not rising
- I started with all-purposeSepehr83on Forum topicStarter too runny to rise
- Sounds good to me :)
Mini Ovenon Forum topicLoaves falling flat
- Excellent
GaryBishopon Forum topic"No more STICKY DOUGH" Video - You're rightFrank550on Forum topicWhole Wheat Flour query
- Miche in BGE
Bröterichon Blog postPoilâne Style Miche - Thank you for the suggestionsSepehr83on Forum topicStarter too runny to rise
- Some may call it overMichael Con Blog post96hr. over fermented pizza dough
- Wholemeal, yes
pmccoolon Forum topicWhole Wheat Flour query
- Sara, if your starter is weak
DanAyoon Forum topicHealthy culture suddenly not rising
- Thanks, I have started
SaraBCleveron Forum topicHealthy culture suddenly not rising
- Rolling pin.
idaveindyon Blog postsourdough tortillas.