Recent Forum and Blog Comments
- sort of yeah. but i wantstickyfingeron Forum topicUsing Peter Reinhart's formulas in Whole Grain Breads without dry instant yeast
- In the book, IIRC, hebarryvabeachon Forum topicUsing Peter Reinhart's formulas in Whole Grain Breads without dry instant yeast
- You can make you own yeastAnonymouson Forum topicUsing Peter Reinhart's formulas in Whole Grain Breads without dry instant yeast
- wow! that's crazy. awesome.stickyfingeron Forum topicUsing Peter Reinhart's formulas in Whole Grain Breads without dry instant yeast
- It has been my experienceAnonymouson Forum topicTartine Country Loaf - Sticky, flat and dense.
- Fantastic!
Floydmon Blog postRed bean buns! (豆沙飽) - Full gluten development will
MichaelLilyon Forum topicAdvice on why my sourdough lacks holes and stringy texture - yeah but i dont have activestickyfingeron Forum topicUsing Peter Reinhart's formulas in Whole Grain Breads without dry instant yeast
- ANIS BOUABSA inspired 18hr. BULK RETARD
The Roadside Pie Kingon Forum topicFormula inspired by, Anis Bouabsa's long cold bulk retardation - Thanks
Blazingarrowon Forum topicAn intermediate baker from the east coast - Bit late here... but you riseAnonymouson Forum topicHot cross buns cross mix
- I think IdAnonymouson Forum topicFormula inspired by, Anis Bouabsa's long cold bulk retardation
- Reinhart recommends using 25%
Benitoon Forum topicUsing Peter Reinhart's formulas in Whole Grain Breads without dry instant yeast - Exciting Will, can’t wait to
Benitoon Forum topicFormula inspired by, Anis Bouabsa's long cold bulk retardation
- Beat me to it. Yep I dontAnonymouson Forum topicHelp with a bread making issue I am having
- Slapping the dough tends toAnonymouson Forum topicBF Context for Slap and Fold?
- Try starting with slightlyAnonymouson Forum topicSticky dough after autolyse
- I’ve done it. I started withjcopeon Forum topicLong Bulk Fermentation in Fridge
- Use Active dry...
idaveindyon Forum topicUsing Peter Reinhart's formulas in Whole Grain Breads without dry instant yeast - Just curious...
idaveindyon Forum topicSourcing European Berries
- Yes, I think in your casesuaveon Forum topicDough has holes
- When people talk about slapsuaveon Forum topicBF Context for Slap and Fold?
- A nice looking loaf!
albacoreon Blog postBrown Bread - Beer is made from malted barley
albacoreon Forum topicUsing a barley mill for flour?
- Add, lovely bake, the crumb
Benitoon Blog postOnion and Sage Sourdough success.
- You'll have to experiment.
idaveindyon Forum topicBlowout, what happened?
- btw, if you really preferRJlovestobakeon Forum topicAustrian flour - getting the right hydration & best flour to use
- The others are correct!Amaraon Forum topicways to save money
- thank you!oaksteron Forum topicStill getting uneven big holes with dense crumb in between
- Thank you for the welcome! MyAmaraon Forum topicAn intermediate baker from the east coast
- Happy to report thatRJlovestobakeon Forum topicBlowout, what happened?
- Sure! It's less of a recipeAmaraon Forum topicAn intermediate baker from the east coast
- The more "whole grain" you goRJlovestobakeon Forum topicAustrian flour - getting the right hydration & best flour to use
- Thanks for the advice - I'moaksteron Forum topicStill getting uneven big holes with dense crumb in between
- That's my countertop toasteroaksteron Forum topicStill getting uneven big holes with dense crumb in between
- So do you suppose I will beAGGuton Forum topicPan de cristal / Glass bread
- Clay Baker Fan
naturaleighon Forum topicMaterials used in bread baker vessels - Too much flour when shaping?
naturaleighon Forum topicHelp with a bread making issue I am having
- I think you will find a
naturaleighon Forum topicAdvice on why my sourdough lacks holes and stringy texture
- Be consistent
Debra Winkon Forum topicSourdough loosing elasticity - please help - I wish I knew more to tell
LittleGirlBlueon Forum topicStarter log and first loaves pictures ! - Mine is 16" round @ 3/8ths if
The Roadside Pie Kingon Forum topicMaterials used in bread baker vessels
- My thanks
Lothar Krepkeon Forum topicGerman Rye Black Bread - If your starter has risen to
LittleGirlBlueon Forum topicNo Bubbles in my Starter
- Hi redi-jedi,5 days probably
Debra Winkon Forum topicSourdough loosing elasticity - please help
- As Reinhart noted in the
The Almighty Loafon Forum topicpain a l'ancienne water temperature - Baking steelJanet Yangon Forum topicMaterials used in bread baker vessels
- Hi FordI have a problem with
loafloveon Forum topicGummy inside of sourdough bread - Stan?
Mini Ovenon Forum topicGerman Rye Black Bread - I said to myself, if this
loafloveon Forum topicstarter