Recent Forum and Blog Comments
- Thanks! My starter was a gift though...iyiaon Forum topicHi from Paris... and help with possible overproofing?
- I’m very pleased with how
Benitoon Blog postDouble Olive Walnut Herbes de Provence Sourdough - It the water cools before allAnonymouson Forum topicSticky dough after autolyse
- Gold Medal (GM; General Mills) and ADM
PeterSon Forum topicRestaurant Depot AP flour - Thank you!madisonbaker26on Blog postMy co-workers discovered that I'm baking bread...
- Starter has matured.
idaveindyon Forum topicHi from Paris... and help with possible overproofing? - their precision versus your precision.
idaveindyon Forum topicEarly process question
- It's entirely possible tosuaveon Forum topicGummy spots
- Thanks for this video,SAK59 is my Youtube Channelon Forum topicHelp with a bread making issue I am having
- Me tooIoamochichion Forum topicKen Forkish Overnight White - Sticky wet mess
- Allison’s timesaver yeastNatspraton Forum topicAllinson Time Saver Yeast in Bread Machine
- kitchenalan856on Forum topicSticky dough after autolyse
- Indeed! Depends on kitchenAnonymouson Forum topicSticky dough after autolyse
- Aye, I highly rate KAFAnonymouson Forum topicSticky dough after autolyse
- have you read Vanessa Kimbell?
idaveindyon Forum topicSourcing European Berries
- Thank you Ade, that is kind
Benitoon Blog postOnion and Sage Sourdough success.
- Has anyone encountered this 'texture' before?shockingpantson Forum topic6 hour ferment causing slack dough
- There are people even here
dbazuinon Forum topicMore fun than a barrel of monkey's Exploring Traditional baguette formulae - Alas,Mine too.
The Roadside Pie Kingon Forum topicMore fun than a barrel of monkey's Exploring Traditional baguette formulae - Thanks for the responses.Breadinthe416on Forum topicTartine Country Loaf - Sticky, flat and dense.
- I have been using this sameSludgyliston Forum topicBouchon Sourdough Recipe, omit the instant yeast?
- Thank you
SheriWon Forum topicMore fun than a barrel of monkey's Exploring Traditional baguette formulae - Hey!Thanks, Benny, means a
Adeon Blog postOnion and Sage Sourdough success. - I admit I just skimmed thebarryvabeachon Forum topicSourcing European Berries
- Maybe look at a Ankarsrum.
dbazuinon Forum topicMore fun than a barrel of monkey's Exploring Traditional baguette formulae
- My guess 6 our fermentation
dbazuinon Forum topic6 hour ferment causing slack dough
- too much levain
idaveindyon Forum topic6 hour ferment causing slack dough
- A bit out of my price range
SheriWon Forum topicMore fun than a barrel of monkey's Exploring Traditional baguette formulae
- @SAK59 is my Youtube Channel,semolina_manon Forum topicHelp with a bread making issue I am having
- plastic?alan856on Forum topicSticky dough after autolyse
- Found it....Smile.....
The Roadside Pie Kingon Forum topicMore fun than a barrel of monkey's Exploring Traditional baguette formulae
- Sounds like a plan
SheriWon Forum topicMore fun than a barrel of monkey's Exploring Traditional baguette formulae
- Hello Olivia, I agreeisidore1on Forum topicGood proofing but flat sourdough
- I have no clue
The Roadside Pie Kingon Forum topicMore fun than a barrel of monkey's Exploring Traditional baguette formulae
- Mixer
SheriWon Forum topicMore fun than a barrel of monkey's Exploring Traditional baguette formulae
- Plastic breadbox
MTloafon Forum topicStoring SD bread for softness and flavor - Hello, I am relatively new toisidore1on Forum topicnew to starter - need help! - update with pic
- One of this three things
dbazuinon Forum topicGood proofing but flat sourdough
- I bought mine in a Dutch shop
dbazuinon Forum topicAndarsrum Lasagna Roller and Tagliatelle Cutter
- Thanksjava2don Forum topicpain a l'ancienne water temperature
- If you a overnight autholyse
dbazuinon Forum topicWhole wheat in sourdough bread
- So by feeding at a ratio of 1Sludgyliston Forum topicStarter feeding ratio question
- Try it again, it's reallyflormonton Forum topicHobart service manuals officially available for free
- Final rise
seasidejesson Forum topicGummy spots - To my amateur eye it looksAnonymouson Forum topicCan you help troubleshoot this?
- Autolyse
seasidejesson Forum topicWhole wheat in sourdough bread
- Speed the fermentation
seasidejesson Forum topicA lot of questions regarding the pan loaf sourdough bread ( tartine style)
- Ratios
seasidejesson Forum topicnew to starter - need help! - update with pic
- When you fold to laminateAnonymouson Blog postHelp! My croissants are cakey and wet inside without layers.
- Hmmgavincon Forum topicGummy spots