Recent Forum and Blog Comments
- ive been given some reallysadexpunkon Forum topicDiscarding?!
- PicturesMike82on Forum topicIdeas and Recipes for High Hydration
- This is what I doMike82on Forum topicVery difficult to cut through bottom of the loaf
- Recipe:450 g Bread Flour50 gswedishflishon Forum topicIdeas and Recipes for High Hydration
- One of the signs
Mini Ovenon Forum topicSourdough Starter Color Change - I'd suggest doing 3 or 4 atjcopeon Forum topicSticky Dough and Gluten is not forming with stretch and folds
- I liedCharlatudeon Forum topicSticky Dough and Gluten is not forming with stretch and folds
- Today i put the sheet pan
loafloveon Forum topicVery difficult to cut through bottom of the loaf - What a coincidence! I was
loafloveon Forum topicVery difficult to cut through bottom of the loaf
- So my problem was/is X.Ieekonuyon Forum topicDiscarding?!
- Mine get to be the same way.jcopeon Forum topicVery difficult to cut through bottom of the loaf
- Thanks for sharing
suminandion Blog postTuna, Artichoke, Sun-dried Tomato, Onion, Mozzarella Sourdough Pizza - 14 hrs bulk ferment at RTitsmenon Forum topicDough not holding shape after proofing
- Thank you, Ms. Pants,
The Roadside Pie Kingon Blog postMan cannot live on bread alone. - It seems it is easy to get
LittleGirlBlueon Forum topicIs this considered a “Fool’s Crumb”? - Does it taste good?chmosson Forum topicIs this considered a “Fool’s Crumb”?
- You guys were right.Mike82on Forum topicHelp me with steam baking technique please!
- Holy frick, that's bubblyBaniJPon Forum topicDo I need to feed again?
- To nights dinner
The Roadside Pie Kingon Forum topicDid someone say pizza? I am in! N.Y. style, all the way!
- Very cool, Benny!
The Roadside Pie Kingon Forum topicDid someone say pizza? I am in! N.Y. style, all the way!
- Nice!jrizzoon Forum topicPastry Knife for Kichenaid and Hobart N-50
- Love It
newchapteron Forum topicDanny boy, when, what is the next community bake? - IKR. I made it for the
loafloveon Forum topicHelp!
- Go for itsemolina_manon Forum topicCan I simply swap the Whole Wheat Flour with Rye Flour?
- Ahh! What a great idea!Can'tthursdaykayon Forum topicHow to make sure seeds are distributed evenly between loaves?
- Ngl never quite understood
The Almighty Loafon Forum topicHelp! - I don't have much experience
The Almighty Loafon Forum topicQuestion about making clarified butter from homemade cultured butter
- The dense part seems to be
loafloveon Forum topicSourdough always has dense patch on the bottom
- Could something be wrong with
loafloveon Forum topicSourdough always has dense patch on the bottom
- That way you don’t have to
loafloveon Forum topicHow to make sure seeds are distributed evenly between loaves?
- Can you divide the dough up
loafloveon Forum topicHow to make sure seeds are distributed evenly between loaves?
- It does not look at all likebarryvabeachon Forum topicLee Household Flour Mill - my Review / Evaluation
- I did 3 sets of S and Fs.
loafloveon Forum topicHelp!
- You have probably guessed I’mAnnie’s Momon Forum topicLee Household Flour Mill - my Review / Evaluation
- I think you are exactly rightjoethesourdoughon Forum topicHelp - Flat, dense loaf with little rise (first warm weather bake)
- IIRC, if you took off thebarryvabeachon Forum topicLee Household Flour Mill - my Review / Evaluation
- Yes, that is exactly right.Annie’s Momon Forum topicLee Household Flour Mill - my Review / Evaluation
- Alison, you might end upbarryvabeachon Forum topicPizza amazing but house full of smoke!
- Annie, I will run a testbarryvabeachon Forum topicLee Household Flour Mill - my Review / Evaluation
- Thanks!
rgreenberg2000on Blog postTuna, Artichoke, Sun-dried Tomato, Onion, Mozzarella Sourdough Pizza - Nickel Bagfotomat1on Forum topicDid someone say pizza? I am in! N.Y. style, all the way!
- Thanks Jess and Rich. Here’s
Benitoon Blog postTuna, Artichoke, Sun-dried Tomato, Onion, Mozzarella Sourdough Pizza - The Pie King has still got it
Benitoon Forum topicDid someone say pizza? I am in! N.Y. style, all the way!
- Bench-top letter folds are simple
alfansoon Forum topic1 dough 2 ways: 100 percent wholemeal spelt with yeast water and sourdough - A beaut!
rgreenberg2000on Blog postTuna, Artichoke, Sun-dried Tomato, Onion, Mozzarella Sourdough Pizza
- That looks and sounds
Benitoon Blog postSwiss Raisin Meusli bread - again..
- I’m going to have to jump on
Benitoon Blog postPart 2 - The simple pleasures of IDY baking
- Trying thesetheoriginalmirjon Blog postSourdough Batards with Rosemary and Cream Cheese
- 2 hours later nothing
GaryBishopon Forum topicBran Starter - an easier method? - The same again?
seasidejesson Forum topicOverproofed?