Recent Forum and Blog Comments
- One at a time
pmccoolon Forum topicbulk fermentation - I am new here so hopefully IScootsmcgreggoron Forum topicDanny boy, when, what is the next community bake?
- Annie's Mom, I have a 600s,barryvabeachon Forum topicLee Household Flour Mill - my Review / Evaluation
- Which oven do you use? Maybe
Abelbreadgalleryon Forum topicBaguette au levain - Oven temperaturesJerrytheKon Forum topicDifferent ovens have different temperatures?
- Thanks for the pictures.Hereflormonton Forum topicHobart A-200 Project (and motor question)
- The dough is not bulkDeeBakeron Forum topicTaffy?
- I suggest you just use thebarryvabeachon Forum topicVery confusing contradiction by Ankarsrum
- Particle board v mapleJerrytheKon Forum topicParticle board top work table vs maple top?
- surface
seasidejesson Forum topicParticle board top work table vs maple top? - from the king of persistence himself!
alfansoon Blog postPart 2 - The simple pleasures of IDY baking - Improvement on Lehmann
The Roadside Pie Kingon Forum topicHow much dough in weigth do you use for a Pizza. - Improvement on Lehmann
The Roadside Pie Kingon Forum topicHow much dough in weigth do you use for a Pizza.
- Ok, so I used a recipe likeHanryon Forum topicIm About To Trow The Towel!!! Please Help
- A change in flour
Debra Winkon Forum topicTaffy? - SOUR!alan856on Forum topicSan Francisco starter
- Super nice writeup, Alan! I
DanAyoon Blog postPart 2 - The simple pleasures of IDY baking - Definefotomat1on Forum topicPizza not crispy after cooling it down
- It just sticks a lot moreKevin Sovieroon Forum topicParticle board top work table vs maple top?
- Super cute!
Floydmon Blog postFrog Bread Revisited - Just an Old Guy, if I
DanAyoon Forum topicTip - Bugs in Whole Grains
- I willSongokuon Forum topicPizza not crispy after cooling it down
- I agree with Amara. I was
LittleGirlBlueon Forum topicnewbie needing to perfect sourdough - Chopping board for working with doughBernardHon Forum topicParticle board top work table vs maple top?
- It's actually not too bad ifsebastian.on Forum topicIs this considered a “Fool’s Crumb”?
- I have mostly kept my starter
LittleGirlBlueon Forum topicIm About To Trow The Towel!!! Please Help
- surface
seasidejesson Forum topicParticle board top work table vs maple top?
- Oh, wow! I started mysebastian.on Forum topicIs this considered a “Fool’s Crumb”?
- For me the problem is not theJustanoldguyon Forum topicTip - Bugs in Whole Grains
- Flash
albacoreon Forum topicHow much dough in weigth do you use for a Pizza. - I am a bit confused. I think
LittleGirlBlueon Forum topic123 Sourdough No Knead - Do Nothing Bread
- Your starter sounds like it’szachyahooon Forum topicIs this considered a “Fool’s Crumb”?
- Definitely underfermented. Iszachyahooon Forum topicStill not an amazing rise in the oven!!
- Yeah, great question. So ISomaekon Forum topicIs this considered a “Fool’s Crumb”?
- The starter is about a monthsebastian.on Forum topicIs this considered a “Fool’s Crumb”?
- Food safety and durability.JerrytheKon Forum topicParticle board top work table vs maple top?
- You should try to mix thezachyahooon Forum topicTrouble getting structure in bulk fermentation
- I think it’s both, and lookszachyahooon Forum topicIs this considered a “Fool’s Crumb”?
- Thank you so much! I love howsebastian.on Forum topicIs this considered a “Fool’s Crumb”?
- Oh thank you! I guess i'msebastian.on Forum topicIs this considered a “Fool’s Crumb”?
- Perfect!
rgreenberg2000on Blog postPart 2 - The simple pleasures of IDY baking - Looks like a great loaf.Somaekon Forum topicIs this considered a “Fool’s Crumb”?
- It probably could use asuaveon Forum topicStarter only floats half of it
- That good rise was on day 9Christoon Forum topicSourdough starter help! 3 weeks old
- Oh no :lChristoon Forum topicSourdough starter help! 3 weeks old
- Haha oh no!So I followed theChristoon Forum topicSourdough starter help! 3 weeks old
- Looks pretty good to me.
loafloveon Forum topicIs this considered a “Fool’s Crumb”? - ok, will do, ive just fed itsadexpunkon Forum topicnewbie needing to perfect sourdough
- sorry i just had to post this. no gummy spots that i can see
loafloveon Forum topicbulk fermentation
- Oh sorry, i just read your
loafloveon Forum topicOptimal time to use starter