Recent Forum and Blog Comments
- Could doMisterSixeron Forum topicDough is very wet & shapeless at 70%. What am I doing wrong?
- Hopefully it will rise like a
Benitoon Forum topicPreheated starter - Underproofed? Definitely need more shaping practiceDeeBakeron Forum topicMaybe its the hand kneading?
- It's about 74 in my housejustjobeanon Forum topicHow long to bulk ferment and proof
- I am making NY style. But Idannydannnnon Forum topicBottom of my pizza burning
- Why don’t you just try it
dbazuinon Forum topicDough is very wet & shapeless at 70%. What am I doing wrong? - Thank you! That pizza looksdannydannnnon Forum topicBottom of my pizza burning
- I would estimate between 6-8BaniJPon Forum topicHow long to bulk ferment and proof
- OK I’d like some opinions,
Benitoon Blog postButterfly Pea Flower Sourdough
- Yeah, that's a pretty goodDeeBakeron Forum topicPreheated starter
- It's a pretty standard 30"dannydannnnon Forum topicBottom of my pizza burning
- As Mini said "Go by aroma and
barriehiebreadon Forum topic14 days old starters - Goodness in action!
barriehiebreadon Blog postLevains, yeast waters, and mothers, oh my!
- Nice i think you better
dbazuinon Forum topicPreheated starter
- Baking steels are different
idaveindyon Forum topicOpinions on baking stone vs baking steel - It was bubbly, and down to 75DeeBakeron Forum topicPreheated starter
- These are only guesses
pmccoolon Forum topicMeringue Flattening Out - Sorry but I would be suprised
dbazuinon Forum topicPreheated starter
- Paul is Right.....drainapson Forum topicMeringue Flattening Out
- Too much water, too little gluten development or overfermentedsemolina_manon Forum topicDough not holding shape after proofing
- In practice it does notsuaveon Forum topicOpinions on baking stone vs baking steel
- Alan, check out Oxygen
DanAyoon Forum topicTip - Bugs in Whole Grains - You better take Mini's word
MTloafon Forum topicA beginner "watching the dough" - short answer? it comes down to moneybakert85on Forum topicAmerican interpretation of Challah
- The flours are different.
pmccoolon Forum topicRising Problems
- No. The flour is absolutely fine.Alan.Hon Forum topicTip - Bugs in Whole Grains
- PK, look into the custom cut
DanAyoon Forum topicOpinions on baking stone vs baking steel
- my idea of a perfect starter
andykgon Forum topicWhat makes a starter a great starter? - if you havent got to the
andykgon Forum topicToo sleepy
- Salzburger millDansBreadon Forum topicDiamant Grain Mill or GrainMaker® Model No.116?
- need more info.
idaveindyon Forum topicBottom of my pizza burning
- Do you have a fan (convectionbridgebumon Forum topicBottom of my pizza burning
- Freeman, if your fridge is
DanAyoon Forum topicFridge Temperature
- Elena, I’m with Mini. Your
DanAyoon Forum topic14 days old starters
- Trusted, opinion!
The Roadside Pie Kingon Forum topicOpinions on baking stone vs baking steel - DermDoc, my vote goes to
DanAyoon Forum topicOpinions on baking stone vs baking steel
- Hi PabloI’m a fellow
Benitoon Forum topicHello. Cook here from Toronto, Canada.
- Levain with Yeast Water?
DanAyoon Blog postBaked Red Bean Buns
- Nice video Will, the next
Benitoon Forum topicReal Jewish Rye Bread Utilizing the Tangzhung and the autolysis methods. By Will Falzon. The Roadside Pie King
- Sid, you would think so, but
DanAyoon Forum topicTip - Bugs in Whole Grains
- You’ve been and are going to
Benitoon Blog postLevains, yeast waters, and mothers, oh my!
- first hand experience
The Roadside Pie Kingon Forum topicBottom of my pizza burning
- took a better look
Mini Ovenon Forum topicA beginner "watching the dough" - Everything has plus and minus
The Roadside Pie Kingon Forum topicOpinions on baking stone vs baking steel
- SameEvanganton Forum topicPeter Reinhart's Sprouted Whole Wheat Bread
- SameEvanganton Forum topicPeter Reinhart's Sprouted Whole Wheat Bread
- Let us know how it goes!
seasidejesson Forum topicHome milled 100% WW starter and levain - Ah, that's great! I'll find aSam Janeon Forum topicHome milled 100% WW starter and levain
- Well then
Mini Ovenon Forum topicBottom of my pizza burning
- Hi, not in the industry.
Mini Ovenon Forum topicHello. Cook here from Toronto, Canada.