Recent Forum and Blog Comments
- Surprisingly good
tortie-tabbyon Blog postWalnut and date sourdough round 2, more feedback? - I just saw your post!
tortie-tabbyon Blog postWalnut and date sourdough round 2, more feedback?
- Also
tortie-tabbyon Blog postDate Walnut Bread
- I've been trying
tortie-tabbyon Blog postDate Walnut Bread
- % of dry matter.
idaveindyon Forum topicHi-Extraction & T55 approximations using KA - Thanks - KA AP is close, then?
Gadjowheatyon Forum topicHi-Extraction & T55 approximations using KA - Great information, thanks fordmaclaren2on Forum topicSAF Instant Premium Yeast
- Before baking.
Benitoon Forum topicWhite "cooked" flour coating - Congratulations!
ifs201on Forum topicMy first loaf EVER!! - Almost a successroserenaudon Forum topicStarter
- After baking?jzarendon Forum topicWhite "cooked" flour coating
- Try brushing it off with a
phazon Forum topicWhite "cooked" flour coating - That’s really pretty, nice
Benitoon Forum topicJust had to share my second successful scoring!
- Ilene, great looking bread,
Benitoon Forum topicCommunity Bake - Hamelman's Five-Grain Levain
- Great bake, Ilene
DanAyoon Forum topicCommunity Bake - Hamelman's Five-Grain Levain - Actually, you don't wantsuaveon Forum topicHi-Extraction & T55 approximations using KA
- Thank you so much!Aprilon Forum topicCroissants help
- Nice adviceAprilon Forum topicCroissants help
- Thank you for your advicesAprilon Forum topicCroissants help
- my bad.
idaveindyon Forum topicHi-Extraction & T55 approximations using KA
- maybe try commercial yeast first.
idaveindyon Blog postScared
- had to try this one again!
ifs201on Forum topicCommunity Bake - Hamelman's Five-Grain Levain
- Looks beautiful! Congrats!!
Bread obsessedon Forum topicJust had to share my second successful scoring! - That's fine. I am a newbie atJulianLuttrellon Forum topicJames Morton’s Sourdough book
- getting more sour taste.
idaveindyon Forum topicBaked my first loaf
- First off: Congrats! Looks great!!
idaveindyon Forum topicBaked my first loaf
- Feeding of culture
SourdoughSAon Forum topicAdjusting hydration level for starter - Nevermind what I saidpintolaranjaon Forum topicJames Morton’s Sourdough book
- Thank you so much!
Gonehikingon Forum topicJust had to share my second successful scoring! - WOW !!!!!!!!!
SourdoughSAon Forum topicJust had to share my second successful scoring!
- Insulation
albacoreon Forum topicAllen Scott v. Pompeii-style - That's great, thank you Dave.
Gadjowheatyon Forum topicHi-Extraction & T55 approximations using KA
- Yes, you canAprilon Forum topicFreezing dough
- I appreciate the helpSwandiveron Forum topicLooking for a cake style Blondies recipe.
- I got it!
Kinasihon Forum topic123 Sourdough No Knead - Do Nothing Bread - Yes the physics is correct
Doc.Doughon Forum topicCalculating DDT considering mass. - Scared
Jeff in Treeson Blog postScared - You’re getting closer, K
DanAyoon Forum topic123 Sourdough No Knead - Do Nothing Bread
- I just ordered How Baking Works
Bread obsessedon Forum topicIs there a book on bread chemistry/science? Peer reviewed articles?
- Thank you Danny!
Kinasihon Forum topic123 Sourdough No Knead - Do Nothing Bread
- Good to know! We've used
Bread obsessedon Forum topicNew and experimenting without salt
- We did buy potassium salt as
Bread obsessedon Forum topicNew and experimenting without salt
- Interesting, thank you!
Bread obsessedon Forum topicNew and experimenting without salt
- .
CallMePopson Forum topicBaked my first loaf - .
CallMePopson Forum topicBaked my first loaf
- To Dave and Danny
CallMePopson Forum topicBaked my first loaf
- Extraction % is not directly
idaveindyon Forum topicHi-Extraction & T55 approximations using KA
- I built a Pompeii oven with
MichaelLilyon Forum topicAllen Scott v. Pompeii-style - sale over: Reinhart's Whole Grain Breads.
idaveindyon Forum topicFree or discounted Kindle bread books.
- Looking for a good small mixer?Bread docon Forum topicIs this a real hobart? help!