Recent Forum and Blog Comments
- Light/Darkness for startersToolon Forum topicStarter not rising
- I've been researching thisrpooleyon Forum topicPasta Madre - Kristen
- If they absorb water, I can'tBaniJPon Forum topicIncorporating nuts effectively
- If you want softer crust,BaniJPon Forum topicHow to best achieve soft crumb?
- crust problemJacekSzymczakon Blog postBaguette crust troubleshooting
- Please know that in most
BrOvBkon Forum topicUS source for Manitoba type high strength flour, w=380-400 - Small! HahahDausoneon Forum topicExternal Steam Generator
- "And yes, you can overproofnetfanon Forum topicCan you over proof in the fridge?
- NOT exactclazar123on Forum topicExact Science?
- I've been on the 24 hourG Pizzaon Forum topicReviving a starter from fridge
- Great Lance.
mwilsonon Blog post60% White SD Biga Loaf - Thanks!captain.corianderon Blog postBest Panettone so far... [updated]
- Looks nice - how big is thebarryvabeachon Forum topicExternal Steam Generator
- Thanks
Sasaki Kojiroon Forum topicIncorporating nuts effectively - What raisins did you use?Igavincon Forum topicWhite mould on my first attempt at making raisin yeast water
- The tool also gives the final
dbazuinon Forum topicWhat did I do wrong? - Doing a lot with a littleDausoneon Forum topicExternal Steam Generator
- The crumb shot
greyspokeon Forum topicSourdough bread with what is in the cupboard - Thanks Benny
albacoreon Blog post60% White SD Biga Loaf - Thanks a Million Idavenidydrainapson Forum topicClosed-crumb areas in an otherwise open-crumb loaf
- Thanks Idaveindy for your suggestionsdrainapson Forum topicClosed-crumb areas in an otherwise open-crumb loaf
- Oooo, hazelnut oil!
Mini Ovenon Forum topicSourdough bread with what is in the cupboard - Yes, I have had parchment stick
seasidejesson Forum topicParchment Sticks - Yes, you catch on fast!
Mini Ovenon Forum topicWhat did I do wrong?
- Start by keeping hydration the same
seasidejesson Forum topicNeed help with wet sticky dough!!
- Me too!
seasidejesson Forum topicSourdough with semolina soaker
- Thank Barry
AlisonKayon Forum topicDo I really need to throw it away? - Have planned for a week of refreshments
AlisonKayon Forum topicDo I really need to throw it away?
- Your mileage may vary
seasidejesson Forum topicBuild levain vs straight from the starter?
- Hey Tom
AlisonKayon Forum topicDo I really need to throw it away?
- What kind of bread do you like?
seasidejesson Forum topicTasteless Bread
- Retail experience
trijezdcion Forum topicFYI: Calculation Errors in Calvel's Book 'The Taste of Bread' - Hmm
seasidejesson Forum topicWhite mould on my first attempt at making raisin yeast water
- Welcome!
seasidejesson Forum topicIntroduction from China
- Well darn!
seasidejesson Blog postRaisin/Date Yeast Water...Day by day, step by step
- If you want 1k, 1,2,3
Mini Ovenon Forum topicWhat did I do wrong?
- 72%
Mini Ovenon Forum topicWhat did I do wrong?
- What flour did you use?
Mini Ovenon Forum topicHello from sunny southern california
- Next levelDausoneon Forum topicAnyone Adding Steam in a Breville Smart Oven ?
- I think it will be fine!
seasidejesson Forum topicHello from sunny southern california
- Welcome!
seasidejesson Forum topicStarter help for the newbie!!
- Actually I really flubbed ittunasandwichon Forum topicHello from sunny southern california
- I just posted about white
phazon Forum topicIs it alive? - When I do pizza dough, which
phazon Forum topicCan you over proof in the fridge?
- I saw
tortie-tabbyon Blog postSweet potato brioche - Hi!
tortie-tabbyon Blog postSweet potato brioche
- Thanks!
tortie-tabbyon Blog postSweet potato brioche
- Something I forgot to mention
phazon Forum topicBleached APF starter
- Just keep going. Do note
phazon Forum topicStarter help for the newbie!!
- That does make senseBobBouleon Forum topicReducing temp from 500 deg to 350 in gas oven