Recent Forum and Blog Comments
- I tried 1:4:4
Moruson Forum topicCan't reproduce my initial two successes with rye starter. Help... - Long bulk stageFabItMarton Forum topicPoolish method, need advice for last phase before baking
- Ah ha! I see from the historyHarryRon Forum topicAnyone interested in doing another community bake?
- 975g Dough in Lodge Combo
Thumbpickeron Forum topicWhich size and type of Dutch Oven(s) for my situation.... - Thanks - I took a risk and
Thumbpickeron Forum topicWhich size and type of Dutch Oven(s) for my situation....
- Percentages @ Benjamin
pmccoolon Forum topicQuestion on amount of starter to use in a recipe. - Spring water and steam shock.Doughberton Forum topicAmerican oven! (gonna mess up my mind.. i think)
- Looking, averil
mcson Forum topicLa boulangerie de l'écové - Sourdough starterAgape99on Forum topicSourdough starter
- I have a baking stone at theColin2on Forum topicDie-cast aluminium pot as a DO?
- I've done poolish breadsColin2on Forum topicPoolish method, need advice for last phase before baking
- The only soft wheat flour was
idaveindyon Blog post09th bake. 11/28-29/2019. HWSW, Kamut, KA AP, VWG, vit. C. - Thank you! In some of the
UpsideDanon Forum topicEasy process for large and light bread - The lids on the Lodge 3.2 and
idaveindyon Forum topicWhich size and type of Dutch Oven(s) for my situation....
- Beautiful breadclazar123on Forum topicEasy process for large and light bread
- My Bannetons arrived. They
Thumbpickeron Forum topicWhich size and type of Dutch Oven(s) for my situation....
- Does anyone have this video ?averilon Forum topicLa boulangerie de l'écové
- Keith Giusto Bakery Supply, *NOT* Giusto’s
TomKon Forum topicCommercial high extraction flour for Tartine No 3 Ode to Bourdon - bulk ferment
Rhody_Ryeon Blog post80% Sprouted Whole Spelt - depends. :-)
idaveindyon Forum topicCommercial high extraction flour for Tartine No 3 Ode to Bourdon
- One More Item
givemethedoughon Forum topicHobart N50 restoration experience - IMG_20191127_073033.jpgFabItMarton Forum topicPoolish method, need advice for last phase before baking
- More InformationFabItMarton Forum topicPoolish method, need advice for last phase before baking
- One More Item
givemethedoughon Forum topicKitchenaid Model "G" in Chrome
- A few thoughtsclazar123on Forum topicNaturally gluten free
- Dave, an 1 hour and 36
DanAyoon Blog post09th bake. 11/28-29/2019. HWSW, Kamut, KA AP, VWG, vit. C. - Super nice, Rhody! What temp
DanAyoon Blog post80% Sprouted Whole Spelt
- Hi Ben! I just posted a reply
DanAyoon Forum topicQuestion on amount of starter to use in a recipe.
- No, I don’t think I’ve ever
DanAyoon Forum topicCan't reproduce my initial two successes with rye starter. Help...
- Sheet panSliss4on Forum topicDie-cast aluminium pot as a DO?
- Two part levain?
albacoreon Forum topicCan't reproduce my initial two successes with rye starter. Help... - Gorgeous
Rhody_Ryeon Blog postPurple Corn-Purple Sweet Potato Bread
- Good advice
albacoreon Forum topicCan't reproduce my initial two successes with rye starter. Help...
- So which one?delphi1on Forum topicCommercial high extraction flour for Tartine No 3 Ode to Bourdon
- awesome!!! thanks for thelatananteon Forum topicbooks
- Ah, seems I missed a 0BaniJPon Forum topicQuestion on amount of starter to use in a recipe.
- Upping the amount of starterBaniJPon Forum topicQuestion on amount of starter to use in a recipe.
- BAKING Parchment Paper
BurntToaston Forum topicmy parchment paper turned black... - Thank you for this. Do youbenjamin163on Forum topicQuestion on amount of starter to use in a recipe.
- I would have to say that sour
phazon Forum topicQuestion on amount of starter to use in a recipe. - Very interesting, thank youbenjamin163on Forum topicQuestion on amount of starter to use in a recipe.
- references
idaveindyon Forum topicCommercial high extraction flour for Tartine No 3 Ode to Bourdon
- Thanks for the catch.
idaveindyon Forum topicCommercial high extraction flour for Tartine No 3 Ode to Bourdon
- That 90% Biga loaf looks deliciousMilleron Forum topicSourdough afficionados. Do you only bake with sourdough?
- That sounds like a good idea.Milleron Forum topicDie-cast aluminium pot as a DO?
- Miller, some bakers report
DanAyoon Forum topicDie-cast aluminium pot as a DO?
- Thank you for the linkMilleron Forum topicDie-cast aluminium pot as a DO?
- Morus, as Mini said 1:4:4
DanAyoon Forum topicCan't reproduce my initial two successes with rye starter. Help...
- type 70?
mwilsonon Forum topicCommercial high extraction flour for Tartine No 3 Ode to Bourdon - I have been testing aluminum
DanAyoon Forum topicDie-cast aluminium pot as a DO?