Recent Forum and Blog Comments
- Same!StephanieBon Forum topicHello from a homebody in Los Angeles
- You haven't mentionedDeeBakeron Forum topicDough is very wet & shapeless at 70%. What am I doing wrong?
- Looks fantastic
VRinion Forum topicHello from a homebody in Los Angeles - Frozen grain
Sid Poston Forum topicTip - Bugs in Whole Grains - 100% whole grain loafStephanieBon Forum topicHello from a homebody in Los Angeles
- Oh my gosh
VRinion Blog postCorona staycation over
- Always enjoy reading aboutAnonymouson Forum topicDiamant Grain Mill or GrainMaker® Model No.116?
- Update! It's now 4:30. Theetwon Forum topicSourdough starter not passing float test, doubles in size quickly then collapses 5 hours after feeding...
- Not passing "float test"proth5on Forum topicSourdough starter not passing float test, doubles in size quickly then collapses 5 hours after feeding...
- "Again, as others have said
PeterSon Forum topicLye from the hardware store? - I usually bake sourdough..
VRinion Forum topicProofing bread overnight in fridge: estimating time change from 80°F to 39°F?
- Sure, no problem
Crumb Controlon Forum topicMediterranean Dried Tomatoes Sourdough Bread - Thank you!drainapson Forum topicMediterranean Dried Tomatoes Sourdough Bread
- Malt supplementation
The Almighty Loafon Forum topicEyeing the Warthog - Let us Know How it Goes!drainapson Forum topicDough is very wet & shapeless at 70%. What am I doing wrong?
- Thanks for the response
Crumb Controlon Forum topicMediterranean Dried Tomatoes Sourdough Bread
- Work up to higher hydrationStephanieBon Forum topicTrouble with First Loaf - Tartine Method
- Gorgeous bakes MT, bravo.
Benitoon Blog postCorona staycation over - BranStephanieBon Forum topicSourdough gluten problems after bulk fermentation
- I Agree....drainapson Forum topicBanneton Substitutions
- Will tryMisterSixeron Forum topicDough is very wet & shapeless at 70%. What am I doing wrong?
- Dried Tomatoesdrainapson Forum topicMediterranean Dried Tomatoes Sourdough Bread
- Bran
breadforfunon Forum topicSourdough gluten problems after bulk fermentation - Latest upload from Proof Bread
VRinion Forum topicProof Bread; Mesa, AZ
- Forgive me in advance, as IBeanbeanbeanon Forum topicMy starter has become very watery and it wont rise well, and seems to develop a skin quickly. Why?
- You're gonna love it !
idaveindyon Forum topicEyeing the Warthog - This one takes me back...
VRinion Forum topicA beginner "watching the dough"
- Welcome to TFL.
idaveindyon Forum topicFlat Bread
- Dough tempStephanieBon Forum topicSourdough gluten problems after bulk fermentation
- No, I was using my startericantbakeatallon Forum topicI've tried to dry my starter twice now and it ends up just getting moldy before it actually dries. What's wrong?
- Your self-assessment ...
breadforfunon Forum topicSourdough gluten problems after bulk fermentation
- What is your starter feedingzachyahooon Forum topicFlat Bread
- Grilling isn't BBQPostal Grunton Forum topicBBQ topic
- Ok, a couple of things. 1.zachyahooon Forum topicNeed help top to bottom
- Next time try some parchmentzachyahooon Forum topicFirst sourdough loaf
- I’m afraid there isn’t anzachyahooon Forum topicWindow between under vs. over proofed?
- Give it more, way more. LikeBaniJPon Forum topicHow long to bulk ferment and proof
- Same problem with dough weakening during bulkStephanieBon Forum topicSourdough gluten problems after bulk fermentation
- 'Incredibly dense' soundsBaniJPon Forum topicNeed help top to bottom
- Jess, let us know how the
DanAyoon Blog postLevains, yeast waters, and mothers, oh my! - Oops! Thank you dbasuin; I
barriehiebreadon Forum topicDough is very wet & shapeless at 70%. What am I doing wrong? - Flour 450 + 50 from starter =
dbazuinon Forum topicDough is very wet & shapeless at 70%. What am I doing wrong? - Hydration...
barriehiebreadon Forum topicDough is very wet & shapeless at 70%. What am I doing wrong?
- Whole amount
rgreenberg2000on Forum topicHome milled 100% WW starter and levain - It’s the Flour ......drainapson Forum topicDough is very wet & shapeless at 70%. What am I doing wrong?
- many thanks for your input!MSR Bienenstichon Forum topicMeringue Flattening Out
- I did the bulk rise for 5avamoore22on Forum topicTrouble with First Loaf - Tartine Method
- Welp.
tiny_hamburglaron Forum topicA beginner "watching the dough" - Fascinating!
tiny_hamburglaron Forum topicA beginner "watching the dough"
- The stretch is important for sure
The Roadside Pie Kingon Forum topicBottom of my pizza burning