Recent Forum and Blog Comments
- Crepes or Pancakes
seasidejesson Forum topicDiscard recipes with more starter, less flour - I'd say 200-250 g.suaveon Forum topicQuestion, how much actual starter
- Thanks, Tom
seasidejesson Forum topicProteolytic starter ruining high-hydration whole wheat dough?
- I did a total of three folds.sunnyvale_breadon Forum topicWhy is my dough so sticky?
- Thank you for the suggestionbagelmouseon Forum topicScale without flour in the display
- Thanks, naturaleigh! I willsunnyvale_breadon Forum topicWhy is my dough so sticky?
- Are you doing any stretch and folds?
BethJon Forum topicAdding raisins or nuts - foldingbagelmouseon Forum topicWhy is my dough so sticky?
- I take the Dutch oven out and
Benitoon Forum topicBread internal temp - I've made these about 5 timesc10on Forum topicDiscard recipes with more starter, less flour
- By "fold" I'm folding,sunnyvale_breadon Forum topicWhy is my dough so sticky?
- You tap the bottom when it'sdannydannnnon Forum topicBread internal temp
- overworkingbagelmouseon Forum topicWhy is my dough so sticky?
- Had to
Valduson Forum topicNo Muss No Fuss Starter - KD8000 display is slightly recessed,
pmccoolon Forum topicScale without flour in the display - Estimate, bake, adjust
GaryBishopon Forum topicEasy Way to Determine Dough Requirement for Pullman Pan - The Akorn should work fine,barryvabeachon Forum topicArgh! My oven broke!
- Slinging it to keep a clean hand
MTloafon Forum topicI made a short video on the slap-and-fold technique - Hard Red Wheat Berriesstamptresson Forum topicWhere can I order Hard Red Wheat Berries?
- G'day Bill well done on the
yozzauseon Forum topicHello from NZ - Thanks. All I have is aPeggy Nielsenon Forum topicRye chops & berries
- I have found that it is very
DanAyoon Forum topicTip - Home Made Grain - Sifter, Shaker - Wow. Nice cake! I neverBealtaineon Forum topicWhere can I buy French grown lower protein grain, in France if necessary.
- Having replied with the
Benitoon Forum topicBread internal temp
- Balance crust vs crumb
Doc.Doughon Forum topicBread internal temp - The starter probably should
Benitoon Forum topicRefrigerated starter disaster
- Thankstheuglymuton Forum topicDurum versus Semolina
- 65% hydration is a little low but not much
Doc.Doughon Forum topicAutolyse Questions
- My first loaf was much much
Benitoon Forum topicOpinions on loaf
- To answer your last two questions
Yippeeon Forum topicSun-dried Tomato in Sourdough - I’m no expert, but I thinkHayalshamsion Forum topicRefrigerated starter disaster
- Ditto
Yippeeon Forum topicRye chops & berries
- Food proc - no. Blender - maybe.
idaveindyon Forum topicRye chops & berries - If you buy a commercial mixer
Camarieon Forum topicNo Love for Kitchenaid mixers? - What temperature
tortie-tabbyon Forum topicSourdough Failure - Advice and Tips - EOA, I used external steam
DanAyoon Forum topicTip - Have Faith in the Oven Spring
- ThanksFrank550on Forum topicMalted barley flour
- No counter-top toaster oven,
Katjaon Forum topicArgh! My oven broke! - don't trust any volume measure of flour
Doc.Doughon Forum topicComments on First Street Flour sold at S&F
- Thank you so much! That’sHayalshamsion Forum topicOpinions on loaf
- Sticky dough
naturaleighon Forum topicWhy is my dough so sticky? - Moisture absorptionjellysquareon Forum topicComments on First Street Flour sold at S&F
- Moffat question
ArtosBakingon Forum topicAny advice from Moffat Turbofan owners? - Add More Water
seasidejesson Forum topicAutolyse Questions
- Steam Injection answer
ArtosBakingon Forum topicAny advice from Moffat Turbofan owners?
- flatbread
idaveindyon Forum topicArgh! My oven broke!
- I used to sift and soak
seasidejesson Forum topicRemove bran, then replace
- Steam and Fan answer
ArtosBakingon Forum topicAny advice from Moffat Turbofan owners?
- How did your yeast-water leavened bread turn out?
seasidejesson Forum topicWhite mould on my first attempt at making raisin yeast water
- Good find, MT!
idaveindyon Forum topicI made a short video on the slap-and-fold technique