Recent Forum and Blog Comments
- Diastatic MaltNicholas Careyon Forum topicHow do I tell if my malt syrup is diastatic?
- Thank you for the many
algebreadon Forum topicBaking stone alternatives - My impression is that my oven
algebreadon Forum topicBaking stone alternatives
- Thanks, Benny!
Yippeeon Blog post20200421 Rus's Ukrainian loaf using "Beehive" flour - DeSh-Stoom
newchapteron Forum topicDeSH~Stoom - Sure!BobBouleon Forum topicDough very Wet
- Baking steam
MTloafon Forum topicBaking stone alternatives - Pizza Rap
newchapteron Forum topicStarting to get serious
- Yeah the video had some bigIdahobamaon Forum topicDough very Wet
- Milling Grain
newchapteron Forum topicStarting to get serious
- I'm using the very latestBobBouleon Forum topicDough very Wet
- ClarificationJoderaleon Forum topicForkish starter showing no life on Day 5
- Thanks I’ll check the videoIdahobamaon Forum topicDough very Wet
- When you finished baking turn
dbazuinon Forum topicChewy crust PLEASE HELP - Slackness
MTloafon Forum topicHelp with Crumb
- I'm not picky right now, justdannydannnnon Forum topicCentral Milling High Mountain vs Artisan Bakers Craft
- Pizza stones and steam.
idaveindyon Forum topicBaking stone alternatives - Thank you for the replies soskh197on Forum topicAny advice on these starter photos please?
- re: double yeast (12 g)
idaveindyon Forum topicHello from New Zealand - Newbie Questions
- Terrific discussion
svstevenson Forum topicKaiser roll shaping - The results are inJoderaleon Forum topicForkish starter showing no life on Day 5
- I do exactlyBobBouleon Forum topicDough very Wet
- I think it's about being bromated.
idaveindyon Forum topicStarting to get serious
- Agree with other posters,zachyahooon Forum topicMoroccan salted lemon in sourdough
- So your experience is thezachyahooon Forum topicStarting to get serious
- I agree with Paul. I don'tzachyahooon Forum topicStarter failing the float test
- I think your starter is readyzachyahooon Forum topicDid I do it right?
- I bought some food-grade lyezachyahooon Forum topicLye from the hardware store?
- You're lucky to have bothzachyahooon Forum topicCentral Milling High Mountain vs Artisan Bakers Craft
- Keep working on it. This iszachyahooon Forum topicStarter not rising
- Amateurs (like me)?
ELearnon Blog postThe Pineapple Juice Solution, Part 2 - Masa in Country Living Mill? Waking an old thread!edroidon Forum topicCountry Living Grain Mill with Corn Auger
- It tripled!minetauron Forum topicStarter smell when stirred
- Thanks!
JenBakeson Forum topic4 weeks feeding, ratio questions for beginner - "prevent rinse well with
ELearnon Forum topicpure Lactobacillus sanfranciscensis culture, Anyone please ?
- Thanks for your help!I'mmsmsmsmson Forum topicSourdough not rising
- First Loaf,Nicholas Careyon Forum topicHeretic Sourdough
- Crunchy Crust
naturaleighon Forum topicHello from New Zealand - Newbie Questions - OK, Time to Bake
WatertownNewbieon Forum topic4 weeks feeding, ratio questions for beginner - That's interesting. Mydannydannnnon Forum topicCentral Milling High Mountain vs Artisan Bakers Craft
- Down from 5-6 to 2-3.Scootsmcgreggoron Forum topicCentral Milling High Mountain vs Artisan Bakers Craft
- Thanks I'll have a look. I'veLeafsfan9on Forum topicHelp with Crumb
- Rise to far? I guess not!
Gayon Forum topicLast rise in fridge went to far? - What I have read, and done,ellenson Forum topicWhen is it time to refrigerate?
- open crumb
MTloafon Forum topicHelp with Crumb
- It’s a little hard to evenly
The Almighty Loafon Forum topicCan i add anything to a dough that has already done 2 rises? - enhancing taste
idaveindyon Forum topicCan i add anything to a dough that has already done 2 rises?
- Went ahead and used itJFon Forum topicSalted my biga by mistake
- N America and Europe.
idaveindyon Forum topicHigh Protein Flour (14% Protein) With Weak Gluten Development?
- Great, thanks for the reply!ilpanesalatoon Forum topicOsmotolerant starter vs lievito madre for pandoro