Recent Forum and Blog Comments
- The rip is just scoring. I
phazon Forum topicTinned Sourdough Monster! - Your scores always open in a
algebreadon Forum topicCommunity Bake - Baguettes by Alfanso - thanks for taking the time to write my personal journey
alfansoon Forum topicCommunity Bake - Baguettes by Alfanso - Here are two slices of this
Benitoon Blog postSpelt, Red Fife and Rye Sourdough - Thanks Benny
MTloafon Forum topicCommunity Bake - Baguettes by Alfanso - Slap and folder
aldeninthemiddleon Forum topicCommunity Bake - Baguettes by Alfanso - I've used NY Bakers twice nowwtharveyon Forum topicrye flour
- Haven't cut into it yetGrinChaseron Forum topicTroubleshooting sourdough
- I totally forgot to take
Benitoon Blog postSpelt, Red Fife and Rye Sourdough
- 7EB0B291-F29E-486F-B5F6
aldeninthemiddleon Forum topicCommunity Bake - Baguettes by Alfanso
- Nice unique bread Ian, I
Benitoon Blog postSprouted Wheat & Corn Flour with Ricotta Bread
- First attempt
aldeninthemiddleon Forum topicCommunity Bake - Baguettes by Alfanso
- Thank you it makes sense.
Benitoon Forum topicBaguette au levain
- The crust looks excellent
Isand66on Blog postSpelt, Red Fife and Rye Sourdough - No, and thanks for noticing.
alfansoon Forum topicBaguette au levain
- Never used it in a starter,
DanAyoon Forum topicGoodbye Lactobacillus.... - Looks like you've already got
algebreadon Forum topicCommunity Bake - Baguettes by Alfanso
- La Baguette in the Stanfordwtharveyon Forum topicany good bakeries in the SF Bay Area...?
- Thanks!
Isand66on Blog postMarinated Artichoke Olive Sourdough Pizza
- Probiotics.
idaveindyon Forum topicGoodbye Lactobacillus.... - Use a Dutch Ovengerryp123on Forum topicWhat is the best way for generating steam in a home oven? My oven seems to vent all the steam I create.
- Alan, sorry another question,
Benitoon Forum topicBaguette au levain
- Thanks for the advicechelseasfon Forum topicIncreasing whole wheat in Tartine's Oat Porridge bread
- Dan I bet this one will have
Benitoon Forum topicBaguette au levain
- This one is different. No SD,
DanAyoon Forum topicBaguette au levain
- Thanks for the quick replies
Benitoon Forum topicBaguette au levain
- Personally, I usually justcranboon Forum topicCreating New Formulas - Rules of Thumb
- Just fine.
alfansoon Forum topicBaguette au levain
- Dan is it the Team USA recipe
Benitoon Forum topicBaguette au levain
- Got it, thank you! verycranboon Forum topicPizza prep Thursday
- Benny, I expect Alan has
DanAyoon Forum topicBaguette au levain
- Alan, how do you think this
Benitoon Forum topicBaguette au levain
- Glad you likes my video!
The Roadside Pie Kingon Forum topicPizza prep Thursday - Permeability
mwilsonon Forum topicCO2 Disappearing act - Nice improvement you’ve made,
Benitoon Forum topicMy inproved loaf, thanks to Benito, ciabatta and others
- Thanks for sharingcranboon Forum topicPizza prep Thursday
- partial pressure
mwilsonon Forum topicCO2 Disappearing act
- The baguettes look great. I
Benitoon Forum topicCommunity Bake - Baguettes by Alfanso
- IgnoreSassyPantson Forum topicCommunity Bake - Baguettes by Alfanso
- Buffer from Upper ElementSassyPantson Forum topicCommunity Bake - Baguettes by Alfanso
- Using bleached flour will
phazon Forum topicUnder active starter
- Thanks!!(I think I will makeVictoron Forum topicStarter Doubts
- Very good idea to build up toVictoron Forum topicStarter Doubts
- The trick to saving flour is
phazon Forum topicStarter Doubts
- I used to have such a hard
Benitoon Forum topicSourdough plus yeast
- No worries about disappearingFrankH1on Forum topicTroubleshooting sourdough
- Good idea..bread1965on Forum topicCommunity Bake - Baguettes by Alfanso
- A broken clock is right twice a day..bread1965on Forum topicCommunity Bake - Baguettes by Alfanso
- Mistakes happen but all is not lost
MTloafon Forum topicCommunity Bake - Baguettes by Alfanso
- My starterMr Immortalon Forum topicUnder active starter