Recent Forum and Blog Comments
- Thank you!
Bravesdad70on Forum topicIdeal hydration for type 80 flour - Do you let it completely cool
dbazuinon Forum topicnewbie needing to perfect sourdough - A simple prescription: doublejcopeon Forum topicAdvice to help my shorties grow!
- Did you see this one?
dbazuinon Forum topicBaker's Calculator for any type of bread (but especially Sourdough)
- Buying Flour in 50 lb bags
PeterSon Forum topicExperience w/ General Mills 50 lb flour? - For that, its generallyAnonymouson Forum topicEarly process question
- Autolyse for whole wheat
seasidejesson Forum topicAutolysing sourdough is a huge pain and makes the process much less enjoyable for me. - If the Ank sometimes takesScootsmcgreggoron Forum topicNew Ankarsrum and have a few questions
- Thanks for all the helpfulBaking Dadon Forum topicEarly process question
- Reshape right before oven? Dough had spread?
seasidejesson Forum topicGummy spots
- 1, 2, 3: Depends. 4. Yes.-
idaveindyon Forum topicIdeal hydration for type 80 flour - I saw at least one person who
Floydmon Blog postFrog Bread Revisited - I made a sandwich loaf doughAnonymouson Forum topicFavorite burger bun recipe
- food coloring?
idaveindyon Blog postFrog Bread Revisited
- That’s absolutely no problem.
dbazuinon Forum topicChange flour types in mother?
- I made Kaiser buns last time
cfraenkelon Forum topicFavorite burger bun recipe - Such Fun!
cfraenkelon Blog postFrog Bread Revisited
- Anyone have any new thoughtsdermdocon Forum topicBosch Universal vs Ankarsrum
- Even when you cut of a tiny
dbazuinon Forum topicGummy spots
- This is what I’ve been doing.
Loafing Aroundon Forum topicNew Ankarsrum and have a few questions - Is there a better way to do
phazon Forum topicAutolysing sourdough is a huge pain and makes the process much less enjoyable for me. - Central Millng 100% Organic
Bravesdad70on Forum topicIdeal hydration for type 80 flour
- It also keeps them fromMelesineon Forum topicFreezing/storing, berries/flour
- I'll try that
AlisonKayon Forum topicFreezing/storing, berries/flour - That’s good to know. A few
Loafing Aroundon Forum topicChallah - King Arthur Bread Flour vs Sams Club Members Mark Bread Flour
- I agree with Pham, bake it on
Benitoon Forum topicSoft, light bottom crust and denser bottom - I don't use the bottom at all...
BethJon Forum topicEH bread cloche tips? - I do the same with my Pullman
Loafing Aroundon Forum topicEasy Way to Determine Dough Requirement for Pullman Pan
- That's how homemade bagelssuaveon Forum topicGummy spots
- 3-phase.
idaveindyon Blog postNew oven what to do ?
- Kitchen Aids
DaChefon Blog postnew mixer - It’s almost too cute to eat
Loafing Aroundon Blog postFrog Bread Revisited
- Front-page feature-worthy!
idaveindyon Blog postFrog Bread Revisited
- I never autolyse. It doesn’tjcopeon Forum topicAutolysing sourdough is a huge pain and makes the process much less enjoyable for me.
- I mill them frozen.Melesineon Forum topicFreezing/storing, berries/flour
- Are the lumps of firm glutenratloafon Forum topicJust made the worst loaf of my life. Very confused what happened!
- Not all type 80 flours are the same,
PeterSon Forum topicIdeal hydration for type 80 flour
- Thanks
AlisonKayon Forum topicFreezing/storing, berries/flour
- Good luck
AlisonKayon Forum topicEH bread cloche tips?
- Hobart A200T
DaChefon Forum topicNeed advice for a Hobart a-200T
- Yes, temperature hasiyiaon Forum topicHi from Paris... and help with possible overproofing?
- I used KA Sir Lancelot (highjonmarkgoon Forum topicTested 5 different methods of boiling bagels
- Yes, it was fine. I've heardjonmarkgoon Forum topicTested 5 different methods of boiling bagels
- Thank you
MTloafon Forum topicSourdough baguettes almost - When you stretch you need toAnonymouson Forum topicJust made the worst loaf of my life. Very confused what happened!
- True Lance. Even the lightest
TomBon Forum topicUsing a barley mill for flour? - IMG_20200511_110425_copyManuel96on Blog postBest Panettone so far... [updated]
- No knead version of itManuel96on Blog postBest Panettone so far... [updated]
- Ive read Autolyse differentlyAnonymouson Forum topicAutolysing sourdough is a huge pain and makes the process much less enjoyable for me.
- Thank you Ilene, you’re right
Benitoon Blog postDouble Olive Walnut Herbes de Provence Sourdough