Recent Forum and Blog Comments
- Maybe they packed the wrong flour
seasidejesson Forum topicHigh Protein Flour (14% Protein) With Weak Gluten Development? - It's an oven steamer
seasidejesson Forum topicDeSH~Stoom
- If whole wheat - protein in germ.
idaveindyon Forum topicHigh Protein Flour (14% Protein) With Weak Gluten Development? - wudja git?
idaveindyon Forum topicGoing on a Shopping Adventure
- around $300
idaveindyon Forum topicWhich Mill should I get?
- KAF also has a great recipe
BethJon Forum topicDo you feed the discard? - "not like ... a nuclear reactor"
Our Crumbon Forum topicPasta Madre (Lievito Madre) - Great question and great answer...
BethJon Forum topicSalted my biga by mistake
- Tater flavor?
Our Crumbon Blog postHamelman’s Potato Bread, alfanso style 2020
- Cathy, please let us know how
DanAyoon Forum topicGoing on a Shopping Adventure - Restaurant Depot
newchapteron Forum topicGoing on a Shopping Adventure - Morbread
newchapteron Forum topicGoing on a Shopping Adventure
- I’d definitely suggest to useScootsmcgreggoron Forum topicLye from the hardware store?
- Baked Baking SodaRube Goldbergon Forum topicLye from the hardware store?
- Thanks
scott-son Forum topicDo you feed the discard? - Not a good idea IMO
SirSaccCeron Forum topicLye from the hardware store? - I think that is ok!
SirSaccCeron Forum topicDo you feed the discard?
- Made the same pretzels
mikewasinnycon Forum topicLye from the hardware store? - I almost never discardMangoPopon Forum topicDo you feed the discard?
- Saving 'discard'
scott-son Forum topicDo you feed the discard?
- Sorry for being late to theavocadothegreenon Forum topicSticky! Shaping Sticky Dough or When is it too Sticky?
- Share?AdrianaCon Forum topicStarters with fruit fermentation vs just flour starters
- This area of expertise is
mwilsonon Blog postTypical bread - it is possibleandythebakeron Forum topicOsmotolerant starter vs lievito madre for pandoro
- In the end salt drawsBaniJPon Forum topicSalted my biga by mistake
- Rye questions @ djmsalem
dmsnyderon Blog postJewish Sour Rye from Greenstein's "Secrets of a Jewish Baker" - Temperature and mixing
mwilsonon Blog postBest Panettone so far... [updated]
- 750 grams of rye sour?djmsalemon Blog postJewish Sour Rye from Greenstein's "Secrets of a Jewish Baker"
- Pastry knife for your KA Model G
Levensplezieron Forum topicPastry Knife for Kichenaid and Hobart N-50 - The loaf came out really goodDavidKon Forum topicNeed help - Huge newbie FAILURE
- Thanks Benny
WatertownNewbieon Blog postCountry Rye (Tartine) - Well, you could bake a loaf.
Mini Ovenon Forum topicStarter smell when stirred - a technical questions and a follow uplevliseon Forum topicDiagnosis? Pain de Campagne FWSY
- Elsie great job saving your
Benitoon Blog postBasic 100% Whole Wheat SD: A Lesson About Over-proofing - What a wonderful detailed
Benitoon Blog postCountry Rye (Tartine)
- That is just lovely Yippee.
Benitoon Blog post20200421 Rus's Ukrainian loaf using "Beehive" flour
- I don't use very much water
Benitoon Forum topicFlouring the work surface
- Another CO bakerCTierneyon Forum topicThe No-choice, bleached AP sourdough experiment
- Makes senseminetauron Forum topicStarter smell when stirred
- I saw one on Ebay.
Camarieon Forum topicPastry Knife for Kichenaid and Hobart N-50 - After dumping the dough anddannydannnnon Forum topicFlouring the work surface
- Gorgeous!Gemini IIon Forum topicThe No-choice, bleached AP sourdough experiment
- The time to feed it more is
Mini Ovenon Forum topicStarter smell when stirred
- StarterMikeRon Forum topicFirst Sourdough loaf
- I think you're right - itMangoPopon Forum topicThe No-choice, bleached AP sourdough experiment
- That is a beautiful lookingbakeawayon Forum topicThe No-choice, bleached AP sourdough experiment
- Does it count as discard if you use it?
SirSaccCeron Forum topicDo you feed the discard?
- Lievito madrerpooleyon Blog postTypical bread
- Hello!
D'oughon Forum topicNot another post about sourdough starters...! - Baking uneven
MTloafon Forum topicCrumb