Recent Forum and Blog Comments
- Thank you!
SirSaccCeron Blog postTasty sourdough English muffins - Thanks BennyElsie_iuon Blog postTwo Einkorn Cheese Sourdough
- Could be a few things, butLoafingAroundon Forum topicFloppy dough after shaping
- A+100
SirSaccCeron Blog postPanade
- You will definitely increase
DanAyoon Forum topicFirst starter, no action after 5 days but clear hooch - I am totally taking you up on that!
Danni3ll3on Blog postTartine Quarantine Bakes.. - I know what you mean!BobBouleon Forum topicMy Best Sourdough Yet - No more Einkorn
- No pouting allowed!!bread1965on Blog postTartine Quarantine Bakes..
- Yeah, even the crumb
Danni3ll3on Blog postTartine Quarantine Bakes..
- Use more flour than water.
Danni3ll3on Forum topicStarter weirdness
- beautiful loafpkfosteron Blog postHomemade Bread Day 2016 - 100% Kamut white flour SD
- Depth of GW roasting pan
Centerfireon Forum topicCast Iron Cooker vs. Granite Ware -Thermal Data- - Your loaves look amazing
Benitoon Blog postTartine Quarantine Bakes.. - Thanks!alan856on Forum topicHow much starter for a "standard" loaf
- cool logo/handle.
idaveindyon Blog postPanade - With regards to peer-reviewed articles...
SirSaccCeron Forum topicIs there a book on bread chemistry/science? Peer reviewed articles?
- what kind of water?
idaveindyon Forum topicStarter weirdness
- Further updateBaking Dadon Forum topicStarter weirdness
- Absolutely!
DanAyoon Forum topicHow much starter for a "standard" loaf
- 123 sounds goodalan856on Forum topicHow much starter for a "standard" loaf
- Hi Alan! I strongly recommend
DanAyoon Forum topicHow much starter for a "standard" loaf
- Hooray!
SirSaccCeron Forum topicPoolish drying out, dough taking over my body
- Looks great..bread1965on Blog postTartine Quarantine Bakes..
- (No subject)Mountainmoonon Forum topicHobart Kitchenaid K45 with fruit designs on metal band. Need help identifying age!
- Thanks
rockadayon Forum topicPoolish drying out, dough taking over my body - A few suggestions
SirSaccCeron Forum topicPoolish drying out, dough taking over my body
- I have one too!Mountainmoonon Forum topicHobart Kitchenaid K45 with fruit designs on metal band. Need help identifying age!
- I started the oven at 450 anddrewwilson350on Forum topicMy Best Sourdough Yet - No more Einkorn
- You gave me the correct
DanielCoffeyon Forum topicKitchenAid Heavy Duty clicking under load? - Oh delicious!
Danni3ll3on Blog postTartine Quarantine Bakes..
- I've read somewhere that since
Camarieon Forum topicKitchenAid Heavy Duty clicking under load? - Great ideas!wlauton Forum topicRejuvinating expired yeast
- Old Yeastcharbonoon Forum topicRejuvinating expired yeast
- Oven temp?chgo_breadon Forum topicMy Best Sourdough Yet - No more Einkorn
- Thank you for your kind commentsBernardHon Forum topicHello, and thank-you everyone for your contributions :-))
- Hello everyone!
Jeff in Treeson Forum topicHello everyone! - Next time you buy bulk yeast
DanAyoon Forum topicRejuvinating expired yeast
- I am using it 5 weeks now
dbazuinon Forum topicAnkarsrum hook - “A good tip”
newchapteron Forum topicA good tip/resource I ran across today. - Well after all these years INick Sorensonon Forum topicReal Ground Wheat = Brown dense brick shaped loaves (little rise) in my experience. Is something else possible?
- my starter procedure.
idaveindyon Forum topicTartine Advice
- Beauty..bread1965on Blog postTartine Quarantine Bakes..
- Thanks dear,I am living withHarpreeton Forum topicFinding wholesaler
- Nice!Those sounds like somesunnbakeron Forum topicTartine Advice
- Film cannisters are too valuable to give away.Janet Yangon Forum topicSelf-quarantine and sourdough
- Right out of the oven!
Danni3ll3on Blog postTartine Quarantine Bakes..
- maybe too long autolyse.
idaveindyon Forum topicTartine Advice
- My starter is 50/50 Kingsunnbakeron Forum topicTartine Advice
- Irish Soda Breadcp3oon Forum topicISO a tried and true recipe for Irish Soda Bread
- Thanks for the reply. I'msunnbakeron Forum topicTartine Advice