Recent Forum and Blog Comments
- Rich, how is the crumb? You
Benitoon Forum topicLost my spring.....overproofed? - Most often I’m proofing at 78
Benitoon Forum topicGummy bread
- Nah its so impersonal.Anonymouson Forum topicThanks and Kudos
- I’d reduce the fermentationjcopeon Forum topic2nd rising
- Pizzaonurzon Forum topicHand Mixer with dough hook ruins my dough
- Funny you mention this, IScootsmcgreggoron Forum topicTartine Baguettes - Tough Skin, too big!
- Temperature control is King.gavincon Forum topicGummy bread
- Levain / Pre-ferment / Startergavincon Forum topicWHEN does starter go into pre-ferment
- It its worths its money
dbazuinon Forum topicGummy bread - I haven't "baked". I have
LittleGirlBlueon Forum topicMaintaining and fine tuning a starter - Yes to your question, you canColin2on Forum topicIs kneading needed?
- I wouldn't want a "like"gavincon Forum topicThanks and Kudos
- Starter is your prefermentgavincon Forum topicCalculating preferment for formula without one
- Two questions:Have you triedSomaekon Forum topicMaintaining and fine tuning a starter
- Thank you Benny
Bravesdad70on Forum topicGummy bread - Thanks
rgreenberg2000on Forum topicLost my spring.....overproofed? - It just has to taste as goodkariflowerson Forum topic2nd time making Challah
- CrustKJ4RNVon Forum topicHydration level of potato flake starter?
- You are most welcome DCF well
yozzauseon Blog postTangzhong Potato and Rosemary Daisy - That's not a good formula of
Abelbreadgalleryon Forum topicPan de cristal / Glass bread - That's strong flour.
Abelbreadgalleryon Forum topicUnderstanding Spanish flour types
- Consider a wine cooler, ifjcopeon Forum topicCan a dough proofer lower the temperature?
- I have a deep baking trayAnonymouson Forum topicHome Steam Oven Advice
- SpeedMFZon Forum topicMixing technique Speed vs Time on Kitchen aid
- Your dough may be overjcopeon Forum topicstarter
- *holdAnonymouson Forum topicstarter
- starter ripenessAnonymouson Forum topicstarter
- Limits
mwilsonon Forum topicHand Mixer with dough hook ruins my dough - Conditional not absolute
mwilsonon Forum topicYeast doubling time
- Yeah, it's pretty rough. Ascsteel89on Forum topicHobart A-200 Project (and motor question)
- Thanks so much!dessertcomes1ston Blog postTangzhong Potato and Rosemary Daisy
- Thanks. WOW!!!! The inside of
Camarieon Forum topicHobart A-200 Project (and motor question) - Predicted fermentation tablegavincon Forum topicLost my spring.....overproofed?
- Camarie, did this one show upcsteel89on Forum topicHobart A-200 Project (and motor question)
- Indeed, They Do
newchapteron Forum topicChange Always Leaves Me Conflicted - still stickyJakBBon Forum topicVery sticky dough from 100% whole wheat flour
- Dense and gummy on the bottom
Benitoon Forum topicGummy bread
- Probably not
Our Crumbon Forum topicLousy starter? - Seasons Change
idaveindyon Forum topicChange Always Leaves Me Conflicted - Well. The thing is, it only
LittleGirlBlueon Forum topicMaintaining and fine tuning a starter
- No, it was in the fridge andRecoil Robon Forum topicKen Forkish why so much levain? any suggestions for leftovers?
- Pics of the motor are x-d out
Camarieon Forum topicHobart A-200 Project (and motor question)
- LevainSaraSouson Forum topicKen Forkish why so much levain? any suggestions for leftovers?
- Changes
The Roadside Pie Kingon Forum topicChange Always Leaves Me Conflicted - Thank you!
Bravesdad70on Forum topicGummy bread
- Underproofed
The Almighty Loafon Forum topicGummy bread - Thank you, interestingMCBeakeron Forum topicYeast doubling time
- Loaves
newchapteron Forum topicChange Always Leaves Me Conflicted
- Any amount of dirt here isAnonymouson Forum topicHobart A-200 Project (and motor question)
- Rye flour
Puck Luckon Forum topicHoney Spiced Rye.