Recent Forum and Blog Comments
- Looks delicious! Are you ableTennis0720on Forum topicRecommendation: Inside the Jewish Bakery - Sweet and Rich Challah
- ??i didn’t say I was doing noScott_Ron Forum topicCovering shaped dough
- Try San Joaquin Sourdoughfoodforthoughton Forum topicLooking for a reliable & easy spelt bread recipe
- Thanks for the answers andSweetSublimeon Forum topicCovid-19 positive, is my starter affected?
- When you say "week old" do
idaveindyon Forum topicRise, Fall and Float Questions - Tea towelfoodforthoughton Forum topicCovering shaped dough
- Virus on your flour
Our Crumbon Forum topicCovid-19 positive, is my starter affected? - A few thoughtsfoodforthoughton Forum topicLevain build query! - First ever sourdough bake
- Crazy-cat-lady aunt worthy.
idaveindyon Blog post44 Bake Room
- Baking: the art and science
shitbird88on Forum topicIs there a book on bread chemistry/science? Peer reviewed articles? - The 120g should be mature
phazon Forum topicLevain build query! - First ever sourdough bake - Nice set up! Bread looksFueledByCoffeeon Blog post44 Bake Room
- Beautiful!apprenticeon Blog postMontreal Style Bagels
- And location
Mini Ovenon Forum topicFirst Sourdough Starters, 10 days in, little activity, nowhere near complete, not even rising, what could be the problem? - But like I said, I'm notScott_Ron Forum topicCovering shaped dough
- Depends, it is on the shelfaztekeon Forum topicFirst Sourdough Starters, 10 days in, little activity, nowhere near complete, not even rising, what could be the problem?
- Try Semolina flourDaliaon Forum topicPizza dough handling using Forkish recipe. Using this forum as pizza forum has no traffic!
- Its just mentioned in the
Gneistion Forum topicRise, Fall and Float Questions - You're fine.
idaveindyon Forum topicOut Of Everything
- I fed it at 10:45 this
Gneistion Forum topicRise, Fall and Float Questions
- In order to soften the doughitxjohnleeon Forum topicSoft Water, Dough Feel and Flavor
- I’m in Toronto Canada and the
Benitoon Forum topicOut Of Everything - Fantastic!
mwilsonon Blog post44 Bake Room - Sorry to hear about you
Windischgirlon Forum topicCovid-19 positive, is my starter affected? - Also, TFL member ananda (Andy
albacoreon Forum topicStruggling to bake with Gilchesters flour - Too hot
Mini Ovenon Forum topicBreads on steel getting burnt
- Kinashi, your images of your
DanAyoon Forum topic123 Sourdough No Knead - Do Nothing Bread - Thank you...
not.a.crumb.lefton Blog post44 Bake Room - Dave, I almost always agree
DanAyoon Forum topicOut Of Everything
- bagel funpaintermanon Blog postMontreal Style Bagels
- I have some experience of
albacoreon Forum topicStruggling to bake with Gilchesters flour
- Wow congratulations Kat, that
Benitoon Blog post44 Bake Room
- temperature?
Mini Ovenon Forum topicFirst Sourdough Starters, 10 days in, little activity, nowhere near complete, not even rising, what could be the problem?
- Did you browse the flour
idaveindyon Forum topicOut Of Everything
- What would happen to grocery
idaveindyon Forum topicOut Of Everything
- Thank you Ian, I am happy
Benitoon Blog postSpelt, Rye and Red Fife Sourdough No. 3
- Cannot purchase AP right nowaztekeon Forum topicFirst Sourdough Starters, 10 days in, little activity, nowhere near complete, not even rising, what could be the problem?
- Awesome bake!
Isand66on Blog postSpelt, Rye and Red Fife Sourdough No. 3 - food for thought.
idaveindyon Forum topicBreads on steel getting burnt
- Beautiful flour..
not.a.crumb.lefton Blog post50% Swiss Ruchmehl loaf
- See below
Isand66on Forum topicWhat % of the flour and water from a recipe's ingredients should I use for tangzhong
- I would try leaving off the
sarafinaon Forum topicFirst Sourdough Starters, 10 days in, little activity, nowhere near complete, not even rising, what could be the problem? - Thank you!
Isand66on Blog postWhole Wheat Potato Rye with Shaved Parmesan
- YeastL-D-graniteon Forum topicOut Of Everything
- Found yeast at the IndianL-D-graniteon Forum topicOut Of Everything
- Flour & yeastL-D-graniteon Forum topicOut Of Everything
- Thank you, Dave.
Yippeeon Forum topicHow to neutralize the acidity of a preferment? - Reduce the temperature and increase the timeColbaltBlueon Forum topicBreads on steel getting burnt
- Thanks so much!wvdthreeon Forum topicPizza dough handling using Forkish recipe. Using this forum as pizza forum has no traffic!
- "Costco is stripped clean"Colorado Manon Forum topicOut Of Everything