Recent Forum and Blog Comments
- I second this.
dbazuinon Forum topicA very flat little loaf, what keeps going wrong? - Not sure if break easy is
dbazuinon Forum topicCast iron vs Clay
- Suffocating bugs.Alan.Hon Forum topicTip - Bugs in Whole Grains
- Very very nice result! Glad
Benitoon Forum topicScientist's Notebook - Awesome looking boule! How'd
barriehiebreadon Forum topicScientist's Notebook - Thanks for the information
rockadayon Forum topicEyeing the Warthog - Useful infoQuton Forum topicBBQ topic
- Just idle thoughtsQuton Forum topicBBQ topic
- Overnight, (10-12 hr.) bulk proofKerryon Forum topicProofing bread overnight in fridge: estimating time change from 80°F to 39°F?
- German Rye Black Bread
Lothar Krepkeon Forum topicGerman Rye Black Bread - Vacuum packing?
Mini Ovenon Forum topicTip - Bugs in Whole Grains - Lets see if i can keep up
Mini Ovenon Forum topic14 days old starters
- By George, I thinkDeeBakeron Forum topicScientist's Notebook
- cost and consistency.
idaveindyon Forum topic100% rye vs 50/50 AP - More on "flipping"gerryp123on Forum topicCast iron vs Clay
- :)
rgreenberg2000on Forum topicProof Bread; Mesa, AZ - That's funny
rgreenberg2000on Forum topicProof Bread; Mesa, AZ
- have to have space around it.
idaveindyon Forum topicOpinions on baking stone vs baking steel
- Either buy a convenient sizebarryvabeachon Forum topicOpinions on baking stone vs baking steel
- Overfermentationsemolina_manon Forum topicDough spreading a lot
- Nostalgia ain't what it used to be. ;-)
idaveindyon Forum topic1980s sourdough recipe was easier than today's recipes
- Overfermented and possiblysemolina_manon Forum topicA very flat little loaf, what keeps going wrong?
- I've seen that methodclazar123on Forum topic1980s sourdough recipe was easier than today's recipes
- Have you tried flipping your
Benitoon Forum topicCast iron vs Clay
- DermDoc, the stone fits on
DanAyoon Forum topicOpinions on baking stone vs baking steel - Also wondering if there’s aDgrockon Forum topicCast iron vs Clay
- No, but that’s a great tip..Dgrockon Forum topicCast iron vs Clay
- Thanks...great point aboutDgrockon Forum topicCast iron vs Clay
- which D.O.?
idaveindyon Forum topicCast iron vs Clay
- HOT bakingclazar123on Forum topicA Curiosity
- Clay is lighter ( pro ) butbarryvabeachon Forum topicCast iron vs Clay
- Hi Mini, I fed rye starterBaker2on Forum topic14 days old starters
- Feed them more
Mini Ovenon Forum topic14 days old starters
- I would blame it in on thesuaveon Forum topicA very flat little loaf, what keeps going wrong?
- How long did you mix?ThisBaniJPon Forum topicA very flat little loaf, what keeps going wrong?
- Also, you may want first tosuaveon Forum topicBagel boards
- The 4 hour window is themjw210on Forum topicWindow between under vs. over proofed?
- I know there's plenty ofmjw210on Forum topicWindow between under vs. over proofed?
- Beautiful bake Rich, really
Benitoon Forum topicProof Bread; Mesa, AZ
- It worked out fine. They
chrisinweareon Forum topicShould I keep going - White rice flour doesn’t
Benitoon Forum topicOpen crumb but mostly around the edges
- Good article -- thanks! I amDeb in Indianaon Forum topic1980s sourdough recipe was easier than today's recipes
- Thank you. I'll keep lookingDeb in Indianaon Forum topic1980s sourdough recipe was easier than today's recipes
- Hi benitodo you think rice
loafloveon Forum topicOpen crumb but mostly around the edges - if its clearly risen from the
andykgon Forum topicToo sleepy - Looking for recipeTrumpetzon Forum topicFeed sourdough starter with lime?
- Being a beginner myself, i'm
loafloveon Forum topicA beginner "watching the dough"
- Agreed, I dislike the eggdannydannnnon Forum topicAmerican interpretation of Challah
- They are very easy to make
MichaelLilyon Forum topicBagel boards - Not a beginner recipe
seasidejesson Forum topicDough spreading a lot