Recent Forum and Blog Comments
- Watch the dough not the clock
seasidejesson Forum topicHelp!!! - Temperature is an ingredient
seasidejesson Forum topicSigh ?bulk fermentation, again
- No worries, there are more
Blazingarrowon Forum topicHelp!!! - Thank you! That's excellent
LittleGirlBlueon Forum topicWhat the heck is happening?? - Thank you!mjacob4154on Forum topicHelp!!!
- Oh thank you. I'll do that
loafloveon Forum topicSigh ?bulk fermentation, again - Hello, thank you for replying
loafloveon Forum topicSigh ?bulk fermentation, again
- Nope
seasidejesson Forum topicSigh ?bulk fermentation, again
- Breville BB200 ManualDavoJonkoon Forum topicBreville BB200 Manual
- Breville bread maker BB 200 ManualAnonymouson Forum topicBreville BB200 Manual
- As with everything, it depends.AlaninLAon Forum topicSigh ?bulk fermentation, again
- It's beautiful! ?
loafloveon Forum topicIs my crumb ok (weird bulk story) pleasseee help!
- Hello, How old is your
loafloveon Forum topicSecond loaf
- Thanks MT!!
kyeon Forum topicHelp!! Under- or over-proofed? An open crumb journey - There's nothing special aboutsuaveon Forum topicWonky loaf
- Fermentation
seasidejesson Forum topicWonky loaf
- By the way the word ciabatta meansdeblacksmithon Forum topicBread Tunneling
- Thank you for thepeilinon Forum topicCan I simply swap the Whole Wheat Flour with Rye Flour?
- Looks like you've got it! "I
LittleGirlBlueon Forum topicWhat the heck is happening??
- No Bueno
newchapteron Forum topicSmall Tip: Temperature of Autolyse - hey thanks! I'm makingalyssapissa44on Forum topicBread Tunneling
- LittleGirlBlue, During the
tiny_hamburglaron Forum topicWhat the heck is happening?? - Well done!!
seasidejesson Forum topicCan I simply swap the Whole Wheat Flour with Rye Flour?
- I am currently working on apeilinon Forum topicWhat grains can be added to bread dough without prep or cooking?
- I have since omitted all thepeilinon Forum topicBouchon Sourdough Recipe, omit the instant yeast?
- There was really very littlepeilinon Forum topicCan this starter still be saved?
- Thank you for the input. Ipeilinon Forum topicCan this starter still be saved?
- Thank you! I used it as it ispeilinon Forum topicDo I need to feed again?
- Here's the crumb shot. Mypeilinon Forum topicCan I simply swap the Whole Wheat Flour with Rye Flour?
- I am glad to know that can bepeilinon Forum topicCan I simply swap the Whole Wheat Flour with Rye Flour?
- I probably need somethingpeilinon Forum topicCan I simply swap the Whole Wheat Flour with Rye Flour?
- Mine is an all purpose flourpeilinon Forum topicCan I simply swap the Whole Wheat Flour with Rye Flour?
- Thank you for thispeilinon Forum topicStarter - Can I use it on the second rise?
- Thanks for looking on the
loafloveon Forum topicstretch and folds
- Or I miss wrote it
MTloafon Forum topicHelp!! Under- or over-proofed? An open crumb journey - Hi Somaek, thanks for thepeilinon Forum topicStarter - Can I use it on the second rise?
- I'll for sure try this as
fayeawayon Forum topicFrassinetto wheat starter - so stinky - OK. So the first thing you
LittleGirlBlueon Forum topicWhat the heck is happening??
- This is so helpful! Thank you
tiny_hamburglaron Forum topicWhat the heck is happening??
- Admitted speculation
Doc.Doughon Forum topicLAB Fermentation - more complete understanding - Thanks AndyP.
alfansoon Blog postWhen you don't refresh a starter just before a mix - No specific plans as
alfansoon Blog postWhen you don't refresh a starter just before a mix
- I don't have an opinion on where the yeast/LAB come from
Doc.Doughon Forum topicLAB Fermentation - more complete understanding
- Here's one possible
LittleGirlBlueon Forum topicLAB Fermentation - more complete understanding
- Yes, but allow the dough to
DanAyoon Forum topicRefrigerated Bulk Fermentation - levain
AndyPandyon Blog postWhen you don't refresh a starter just before a mix - This is where the baker sleepsdeblacksmithon Forum topicBread Tunneling
- Think of it as a learning
LittleGirlBlueon Forum topicstretch and folds
- Am I misreading?
LittleGirlBlueon Forum topicHelp!! Under- or over-proofed? An open crumb journey
- Doc, you may have mis
DanAyoon Forum topicLAB Fermentation - more complete understanding