Recent Forum and Blog Comments
- Thanks for that. I am takingOwenon Forum topicTemperature profile from mixing to going in oven?
- Nice!
seasidejesson Blog postThree amigos - Lovely bake as usualsyroson Blog postWhat a world we live in! Flour shortages, etc
- I score mine about 1/4” or aKPHawaii999on Forum topicHello from a newbie and advice needed!
- shallow scoring likely not the problem
seasidejesson Forum topicHello from a newbie and advice needed!
- Benny, stay safe as wellsyroson Blog postStill here,staying here, being here...
- Hello everyone!syroson Blog postStill here,staying here, being here...
- I've been wanting to make a mostly red fife breadsyroson Blog postToday’s red fife loaf
- When i was in England a good
yozzauseon Forum topicScaling down starter size - Thanks!
newchapteron Forum topicTech Trial - Hi Umair can you give us a
yozzauseon Forum topicSplit issue from cut side when customer press bun
- I asked the site admin to
DanAyoon Forum topicTech Trial - Could be that or just notBaniJPon Forum topicscoring with knife deflates the loaf by a lot
- Your anchovy, pepperoni and
Benitoon Forum topicPhenomenal pizza - David your work certainly
Benitoon Blog postStill here,staying here, being here...
- I understand your concern for
Cedarmountainon Blog postStill here,staying here, being here... - Yes, a technical autolyse is
DanAyoon Forum topicMy Ankarsrum Problem
- All the ingredients?Scott_Ron Forum topicMy Ankarsrum Problem
- Give this a try. Pour off any
DanAyoon Forum topicNeglected starter salvageable and safe to eat?
- Do you have a scale that
DanAyoon Forum topicAfter 3 weeks, starter is bubbling with no rise
- to save a few clicks.....
idaveindyon Forum topicPhenomenal pizza - I'm such a snob these days.
idaveindyon Forum topicPhenomenal pizza
- Probably so, Andrew.Can you
DanAyoon Forum topicscoring with knife deflates the loaf by a lot
- I didn’t have speltMartin Crossleyon Forum topicPhenomenal pizza
- Hey Danni, thanks for having
Cedarmountainon Blog postStill here,staying here, being here...
- Hey CM. I’m doing well. My
Benitoon Blog postStill here,staying here, being here...
- I bake bread and pastries in
rccookson Forum topicFreezing Croissants after proofing??? - home milling.
idaveindyon Forum topicSourdough - what grains should I have starting out?
- mills vs KA attachment.
idaveindyon Forum topicSourdough - what grains should I have starting out?
- Various
idaveindyon Forum topicSourdough - what grains should I have starting out?
- Which sieves were those?poluson Forum topic#30 and #50 Drum Sieve
- It wasn’t me, honest!!Martin Crossleyon Forum topicPhenomenal pizza
- Hello Alfanso, I have been
Cedarmountainon Blog postStill here,staying here, being here...
- Thanks Benny, hope you are ok
Cedarmountainon Blog postStill here,staying here, being here...
- I LOVE pineapple on pizzas so
Benitoon Forum topicPhenomenal pizza
- The hooch on my starter after
Benitoon Forum topicPurple tint to the hooch, is it bad?
- how to find restaurant suppliers
idaveindyon Forum topicSourdough - what grains should I have starting out?
- Thanks for the info and thejplee3on Forum topicSourdough - what grains should I have starting out?
- Thanks, Martin. That is myTroccoNon Forum topicScaling down starter size
- Thank you, I will proceed with the feedTryingToLearnon Forum topicPurple tint to the hooch, is it bad?
- Updated on Sourcing Grains in the UK
Arnoon Forum topicsourcing grains in UK - ?
mwilsonon Forum topicPhenomenal pizza - You could also just discard half of itMartin Crossleyon Forum topicScaling down starter size
- Sorry about the typos...ajeskeon Forum topic90% biga loaf (Italian method)
- Feeding with AP should be fineMartin Crossleyon Forum topicPurple tint to the hooch, is it bad?
- Looks fine to meMartin Crossleyon Forum topicPurple tint to the hooch, is it bad?
- Mixing the biga in Day 2...ajeskeon Forum topic90% biga loaf (Italian method)
- Bad smellsMartin Crossleyon Forum topicQuestion about starter smell
- Just keep feeding and discarding as you areMartin Crossleyon Forum topicQuestion about starter smell
- To answer your specific questionMartin Crossleyon Forum topicGenerally, do I remove half of my starter and then add double that back?