Recent Forum and Blog Comments
- attempt to convert yeastwater levains to sourdough mothers
seasidejesson Blog postLevains, yeast waters, and mothers, oh my! - I will try the cream ofMSR Bienenstichon Forum topicMeringue Flattening Out
- I did not make my own starter
tiny_hamburglaron Forum topicA beginner "watching the dough" - Haha nope
tiny_hamburglaron Forum topicA beginner "watching the dough"
- Great advice
tiny_hamburglaron Forum topicA beginner "watching the dough"
- Quick follow-up questiondermdocon Forum topicOpinions on baking stone vs baking steel
- Great looking loaves..bread1965on Blog postCorona staycation over
- Well done..bread1965on Blog postThis Morning's Bake
- Wow..
VRinion Forum topicProof Bread; Mesa, AZ - Read about DDT - desired dough temperaturesemolina_manon Forum topicA Curiosity
- Thanks for the encouragement
MTloafon Blog postCorona staycation over - More photos
MTloafon Blog postCorona staycation over
- Well how hot is it actuallyzachyahooon Forum topicA Curiosity
- I actually recently read an
The Almighty Loafon Forum topic1980s sourdough recipe was easier than today's recipes - Thanks everyone.
VRinion Blog postThis Morning's Bake
- If you look around this site
Edo Breadon Forum topic1980s sourdough recipe was easier than today's recipes - What is the total time you are using?semolina_manon Forum topicWindow between under vs. over proofed?
- Danish Rugbrød is what you seeksemolina_manon Forum topicGerman Rye Black Bread
- FeedingsStephanieBon Forum topicHello from a homebody in Los Angeles
- Blob means not enoughsemolina_manon Forum topicNo knead dough in tropical climate
- Overnight to me means,semolina_manon Forum topicProofing bread overnight in fridge: estimating time change from 80°F to 39°F?
- Looks fine to me. How is thesemolina_manon Forum topicDominique Ansel's Kouign Amann...done in a small countertop convection oven
- You have achieved honeycombsemolina_manon Forum topicCroissants help
- How did it go?semolina_manon Forum topicShould I keep going
- Looks fine to me. Possiblysemolina_manon Forum topiccroissant improvement
- Agree with the previoussemolina_manon Forum topicWhat’s different about this laminated dough?
- Do you have a photo of your cake?semolina_manon Forum topicCastella cake deflates in oven
- Perfect crumb
suminandion Blog postThis Morning's Bake - No-knead recipes are dubious.semolina_manon Forum topicTroubleshoot Croissant?
- Bruno's recipes are spot on.semolina_manon Forum topicFlat croissants
- Please describe yoursemolina_manon Forum topicPoolish/Leaven Croissant Help
- Thank you Iamsaraiamdrainapson Blog postPumpkin Sourdough
- Do you have a link or a recipe for the cake? This will help.semolina_manon Forum topicPistachio Paste?
- Best wishes with rehabilitating the starter
suminandion Forum topicHello from a homebody in Los Angeles
- Ok I will try it then. I'mVictoron Forum topicFlat Bread
- Overproofed and non animal fat are the likely causessemolina_manon Forum topicCroissants - getting better, room for improvement
- Impressive!StephanieBon Forum topicHello from a homebody in Los Angeles
- Thanks!StephanieBon Forum topicHello from a homebody in Los Angeles
- Use cream of tartarsemolina_manon Forum topicMeringue Flattening Out
- Can you post a photo?semolina_manon Forum topicCroissant Help understanding
- What do you think aboutlalocheziaon Forum topicProofing bread overnight in fridge: estimating time change from 80°F to 39°F?
- Totally agree with proth5. I
loafloveon Forum topicSourdough starter not passing float test, doubles in size quickly then collapses 5 hours after feeding... - Consider ambient conditions (weather) changesemolina_manon Forum topicRising Problems
- Spreading dough means insufficient strengthsemolina_manon Forum topicProofing bread overnight in fridge: estimating time change from 80°F to 39°F?
- it's the May 24 loaf?
loafloveon Forum topicA beginner "watching the dough"
- Sorry i haven't ready your
loafloveon Forum topicA beginner "watching the dough"
- Nice looking loaf, probably overfermentedsemolina_manon Forum topicFlat Bread
- I'm encouraged!
tiny_hamburglaron Forum topicA beginner "watching the dough"
- you mean the oval one with
loafloveon Forum topicA beginner "watching the dough"
- Electrodecharbonoon Forum topicpH meter problem