Recent Forum and Blog Comments
- What a lovely batard
alfansoon Blog post50/50 white / wholemeal - Magnificent in every way
alfansoon Blog postTartine Quarantine Bakes..
- The only thing that's missing
alfansoon Blog postPoilane-Style Miche (from BBA)
- Coffee Table Book!
alfansoon Blog postpicture book
- higher hydration
idaveindyon Forum topicIssues with gluten development in fresh-milled sourdough - Hey Pierre-Louis,They areLevainManon Blog post70% hydrations cold proofed loaves (including t80 and spelt)
- ok, not all soakers, but some.
idaveindyon Forum topicPreferment, Soaker, Starter ect
- Autolyse = autolyse. Soaker = soaker.
pmccoolon Forum topicPreferment, Soaker, Starter ect - This is awesome info, thankMosesFamilyBreadon Forum topicPreferment, Soaker, Starter ect
- Hello all.First time poster.duramaximoson Forum topicIssues with gluten development in fresh-milled sourdough
- Hail "Red" Queen!
idaveindyon Forum topicGreetings from Boston
- Successful outcomes are great
DanAyoon Forum topicSourdough bursting issues - I think any of those starters
DanAyoon Forum topicAm I on the right track?
- https://www.youtube.com
idaveindyon Forum topicWas given a startere
- updatesshandon Forum topicAm I on the right track?
- Thanks.louiscohenon Forum topicNeed Bread Viagra to Improve Extensibility
- Slider 3lingeringmelonon Forum topicSourdough Hydration Calculator
- Slider 2
dbazuinon Forum topicSourdough Hydration Calculator - Sliderslingeringmelonon Forum topicSourdough Hydration Calculator
- User interface
dbazuinon Forum topicSourdough Hydration Calculator
- What style?
idaveindyon Forum topicBest Pizza
- A preferment is the same as a
dbazuinon Forum topicPreferment, Soaker, Starter ect
- Opinel bread knife
dbazuinon Forum topicBest Bread Knife? Maybe
- If it's established
Debra Winkon Blog postThe Pineapple Juice Solution, Part 2 - Source of YeastGaryDGon Forum topicAdding an older starter
- They're not that helpfulE8Doughon Forum topicUK - Oven recommendations
- Also why on earth does heRedHerringon Forum topicKen Forkish why so much levain? any suggestions for leftovers?
- This is a great ideaRedHerringon Forum topicKen Forkish why so much levain? any suggestions for leftovers?
- Congrats!
idaveindyon Forum topicSourdough bursting issues
- covered pot or aluminum foil?
idaveindyon Forum topicDid the salt make my bread not rise properly?
- Results!thornzoon Forum topicSourdough bursting issues
- I'm sorry that my prev
idaveindyon Forum topicNeed Bread Viagra to Improve Extensibility
- Tasty!
mwilsonon Blog postAmerican Pie Roman Dough Pizza - Numbers game
mwilsonon Forum topicHow to calculate Levain?
- Yes I use the round green bottle one as wellElsie_iuon Blog postSourdough Savory Peanut Squares and Some Chinese Charcuterie
- Levain - Ingredient or PPF
DanAyoon Forum topicHow to calculate Levain?
- Breville BB200 manualAL Sanon Blog postBreville BB200 breadmaker manual update
- Looks really good!emilyeon Blog postSundried tomato and cheese bread- 100% whole wheat
- Method
mwilsonon Forum topicHow to calculate Levain?
- Thanks!
MikeTheChefon Forum topicWhy did my sourdough breads not get much oven spring? - Thanks!
MikeTheChefon Forum topicWhy did my sourdough breads not get much oven spring?
- Fresh baguettes in lockdown NZkiwivon Blog postSan Joaquin Sourdough Baguettes
- Fresh baguettes in lockdown NZkiwivon Blog postSan Joaquin Sourdough Baguettes
- Danny, using Flo's 123
Portuson Forum topicHow to calculate Levain? - I thought it could be becausematt291on Forum topicDough Wet and Collapsing after Bulk Fermentation
- Hi Harbs, "baking day" had
Bentooon Forum topicHello - A bit more here
albacoreon Forum topicAncient Egyptian Emmer - Interesting. I didn't know
theonlyotherandrewon Forum topicbread turning out wetter & denser after halving the yeast - Temperature and location
Mini Ovenon Forum topicbread turning out wetter & denser after halving the yeast - Looking for holy bread.
Mini Ovenon Forum topicDouble barrel: first post, first loaf!