Recent Forum and Blog Comments
- I agree, it's probably a
albacoreon Forum topicpH meter problem - Finally getting somewhere with this recipeGrinChaseron Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- (re convection)... not for
idaveindyon Forum topicBottom of my pizza burning - Your bread looks good!
dmsnyderon Forum topicBatard with ear & baquettes - Thx Doc
tiny_hamburglaron Forum topicA beginner "watching the dough" - Convection is not availabledannydannnnon Forum topicBottom of my pizza burning
- Thanks for the info, I'llHungryforbreadon Forum topicAny Sourdough bakers from Miami, FL?
- top element/broiler.
idaveindyon Forum topicBottom of my pizza burning
- Here’s one version
breadforfunon Forum topicThe great mystère du Campaillou - Oops!
tiny_hamburglaron Forum topicA beginner "watching the dough"
- That dough looks great
Mini Ovenon Forum topicA beginner "watching the dough" - Bottled _spring_ water.
idaveindyon Forum topicAny Sourdough bakers from Miami, FL?
- Welcome to TFL.
idaveindyon Forum topicThe great mystère du Campaillou
- Just stiffen up some of your peaked starter
Mini Ovenon Forum topicA beginner "watching the dough"
- Salzburger shipping costs
Sid Poston Forum topicDiamant Grain Mill or GrainMaker® Model No.116? - Gotcha. Are electric ovensdannydannnnon Forum topicBottom of my pizza burning
- Nice video Will. I’m still
Benitoon Blog post96hr. over fermented pizza dough - 9cm...
idaveindyon Forum topicBaking bread in a low pizza oven?
- Hi Mini Oven. Thanks for the
loafloveon Forum topicA beginner "watching the dough" - Gas! Big difference!
Mini Ovenon Forum topicBottom of my pizza burning
- You're welcome. :)
Mini Ovenon Forum topicDough spreading a lot
- I love Stanislaus tomatoes! I
DanAyoon Blog post96hr. over fermented pizza dough - That is my contention exactly.
The Roadside Pie Kingon Blog post96hr. over fermented pizza dough - Day 10 spawning off a new mother
seasidejesson Forum topicBran Starter - an easier method? - A stiff starter takes about 3 days
Mini Ovenon Forum topicA beginner "watching the dough"
- Thanks
stagebuilderon Forum topicDough spreading a lot - Uh.....
idaveindyon Forum topicbread collapses in the oven
- To figure hydration
Mini Ovenon Forum topicDough spreading a lot
- Thanks. I fed Sisyphus thisDeeBakeron Forum topic100% rye vs 50/50 AP
- Success: Converted to sourdough-ish
seasidejesson Blog postLevains, yeast waters, and mothers, oh my!
- Yes, why are you saying that
DanAyoon Blog postLevains, yeast waters, and mothers, oh my!
- hiya, thanks for your advice!leafitupon Forum topicA very flat little loaf, what keeps going wrong?
- PK, do you think the dough
DanAyoon Blog post96hr. over fermented pizza dough
- Finally!Zygmunt Loteron Forum topicBatard with ear & baquettes
- Day 9 Bake: proof of concept
seasidejesson Forum topicBran Starter - an easier method?
- Cardinal Rule
newchapteron Forum topicA Curiosity - This recipe had me do the
stagebuilderon Forum topicDough spreading a lot
- Thanks for your reply. It
loafloveon Forum topicOpen crumb but mostly around the edges
- I feel like I don't like
stagebuilderon Forum topicDough spreading a lot
- For what it's worth, which isn’t much,
pmccoolon Forum topic100% rye vs 50/50 AP - I know what you mean by
loafloveon Forum topicA beginner "watching the dough"
- thanks for your reply BaniJP.leafitupon Forum topicA very flat little loaf, what keeps going wrong?
- thanks for your advice, so Ileafitupon Forum topicA very flat little loaf, what keeps going wrong?
- timing overnight proofagreson Forum topicProofing bread overnight in fridge: estimating time change from 80°F to 39°F?
- That looks great, Loaflove
tiny_hamburglaron Forum topicA beginner "watching the dough"
- If you switched the food
Mini Ovenon Forum topicI've tried to dry my starter twice now and it ends up just getting moldy before it actually dries. What's wrong?
- Try reducing the water amount
Mini Ovenon Forum topicbread collapses in the oven
- Too late for my suggestion
Mini Ovenon Forum topicDough spreading a lot
- dried startercakedivaon Forum topicBegging for mature starter
- Looks good to me.
dbazuinon Forum topicLatest loaf and final proof questions