Recent Forum and Blog Comments
- Hey Ted,Thanks again for youRandomactsofsourdoughon Forum topicNot another post about sourdough starters...!
- Thank you!SassyPantson Blog postCountry Rye (Tartine)
- Condolences ;-)
naturaleighon Forum topicIs it time to restart..? - If you want to try wholeclewon Forum topicHow to Bake Enough for a Big Family?
- Comparable to olives?clewon Forum topicMoroccan salted lemon in sourdough
- Adding bran
naturaleighon Forum topicAdding bran and germ
- YesBrilly Oceanon Blog post200% hydration sourdough batter
- Looks like a nice loaf!
naturaleighon Forum topicIdeas on my third fail?
- Thanks!
SirSaccCeron Forum topicHello, home baker in California - Thanks for the info. I'll
Puck Luckon Forum topicBlack Bread - I can't figure out how tochrisatolaon Forum topicNew Flour/ Changed Variables/ Gluten Degradation
- Sourdough baking issues
naturaleighon Forum topicRise on sourdough loaf?
- Not bad, not excellentDausoneon Forum topicExternal Steam Generator
- Low ceilingDausoneon Forum topicExternal Steam Generator
- That's also interesting
Sasaki Kojiroon Forum topicSetting bottom heat higher than top heat in deck oven? (jimbtv setting) - Nice Save
WatertownNewbieon Blog postBasic 100% Whole Wheat SD: A Lesson About Over-proofing - some form of rye.
idaveindyon Forum topicBlack Bread - I had considered a countertopbarryvabeachon Forum topicExternal Steam Generator
- You can start developing thebenbergsteinon Forum topicIdeas on my third fail?
- Starter agealan856on Forum topicIdeas on my third fail?
- Don't
Doc.Doughon Forum topicStupid question regarding possibly using a very high hydration starter - I agree completely with Bani,
DanAyoon Forum topicIdeas on my third fail? - I would think that most white flours...
breadforfunon Forum topicSoft White Wheat Berries vs Hard Red Winter Wheat Berries - Does it smell any better?
Debra Winkon Blog postThe Pineapple Juice Solution, Part 1 - 5% butter as a baker'snetfanon Forum topicHow to best achieve soft crumb?
- "Kneading" often refers toColin2on Forum topicWhy high hydration bread is usually no-knead?
- Unprobable, but could it be a
DanAyoon Forum topicEnforced Starter Change and Effects on Dough
- Well - I did "only" wait analan856on Forum topicIdeas on my third fail?
- Don't blink!
mwilsonon Forum topicStupid question regarding possibly using a very high hydration starter - .
idaveindyon Forum topicWhy high hydration bread is usually no-knead?
- Where to buy grains/flours onlinetwfme57@bellsouth.neton Forum topicWhere do you buy your grains or flours ONLINE?
- Nothing new
mwilsonon Forum topicStupid question regarding possibly using a very high hydration starter
- Thanks!
stagebuilderon Forum topicCan you over proof in the fridge? - Spring watertwfme57@bellsouth.neton Forum topicSpring Water (real not bottled)
- An interesting idea
albacoreon Forum topicStupid question regarding possibly using a very high hydration starter - Hi Janie, I'm from the UK too
slugforabutton Forum topicHello from the uk - Sorry, don't have a deck oven
albacoreon Forum topicSetting bottom heat higher than top heat in deck oven? (jimbtv setting)
- cool man, reminds me ofalexx_cjon Forum topicQuarantine sourdoughs and ... FUN!
- Thanks a lot for your answer.
Tashaon Forum topicWhy high hydration bread is usually no-knead? - When I'm aiming for moreColin2on Forum topicHow to Bake Enough for a Big Family?
- Nice Even Bake
WatertownNewbieon Forum topicNot another post about sourdough starters...!
- From the looks I actuallyBaniJPon Forum topicIdeas on my third fail?
- I don't think you need much,BaniJPon Forum topicMoroccan salted lemon in sourdough
- Basso
mwilsonon Blog postBest Panettone so far... [updated]
- Thank you!Gemini IIon Forum topicExact Science?
- Sadly my scale is not thatJFon Forum topicStupid question regarding possibly using a very high hydration starter
- Couldnt wait...Randomactsofsourdoughon Forum topicNot another post about sourdough starters...!
- If only the starter changed...
idaveindyon Forum topicEnforced Starter Change and Effects on Dough
- You tried Pappa al Pomodoro?
slugforabutton Forum topicbread as an ingredient
- I'm pretty new to this myself
slugforabutton Forum topicWhen is it time to refrigerate?