Recent Forum and Blog Comments
- Well thanks for the compliment Cathryn!
Skibumon Blog postPulla, fresh flour and HOLY oven spring! - Rye/onion starter?
SweetBreadson Blog postNY Deli Rye, (once again) baked Forkish style - another option is white whole wheat
SweetBreadson Blog postForkish walnut levain
- 60% rye, 40% spelt. It is aMichael Con Forum topicRye/Spelt loaf burning on top, not baked in the middle
- Here's What I do for Darker Crustgerryp123on Forum topicBrowning crust without overbaking?
- Funny I was just thinkingG Pizzaon Forum topicBrowning crust without overbaking?
- a "sourdough" sweet bread
SweetBreadson Blog postPulla, fresh flour and HOLY oven spring!
- Convection is the likely culprit.
idaveindyon Forum topicRye/Spelt loaf burning on top, not baked in the middle - Forgive the question, but doJeremyCherfason Forum topicBrowning crust without overbaking?
- Breads in France and Luxembourg
TJ FRANCEon Forum topicHello from France. Start at the beginning. - Re-feed it once or twiceBaniJPon Forum topicSourdough Starter
- How much rye is in it?suaveon Forum topicRye/Spelt loaf burning on top, not baked in the middle
- Interesting
Danni3ll3on Blog postSundried tomato and cheese bread- 100% whole wheat - My favorite Danni! I triedHotbakeon Blog postSundried tomato and cheese bread- 100% whole wheat
- Bakery softwaremartinon Forum topicCybake software or alternative
- Just for reference a pictureMichael Con Forum topicRye/Spelt loaf burning on top, not baked in the middle
- Well I mean how fast the dough rises.
Danni3ll3on Blog postKalamata olive sourdough: question about crumb
- Dave is on the money, Inbarryvabeachon Forum topicBrowning crust without overbaking?
- rules of thumb.
idaveindyon Forum topicBrowning crust without overbaking?
- Hi gerryp123, I am glad you
UpsideDanon Forum topicApple-Pecan Sourdough -- from "UpsideDan" Recipe - i'm a sucker for seedy breads
SweetBreadson Blog postSeed Monster Sourdough
- Tried Your Apple-Pecan SDgerryp123on Forum topicApple Pecan sourdough
- Hi Neighbor
Our Crumbon Forum topicGreetings from the Santa Cruz mountains - This is great!
tortie-tabbyon Blog postKalamata olive sourdough: question about crumb - 3 and a half to 5 hours
Danni3ll3on Blog postKalamata olive sourdough: question about crumb
- I'm actually going to be inFueledByCoffeeon Forum topicHello from France. Start at the beginning.
- I can't seem to find it butFueledByCoffeeon Blog posthow can i make this croissant
- Nice loaf! I live in Santanjordanson Forum topicGreetings from the Santa Cruz mountains
- Thank youStokesyon Blog postHobart N50 Restoration Project
- Thank you!
tortie-tabbyon Forum topicHello from France. Start at the beginning.
- Glad to hear this, and I willSoniaRon Forum topicCan I feed my starter oat flour?
- Hello thank you !Yes, here we
TJ FRANCEon Forum topicHello from France. Start at the beginning.
- It should work, oats is 60%BaniJPon Forum topicCan I feed my starter oat flour?
- Your bulk ferment
tortie-tabbyon Blog postKalamata olive sourdough: question about crumb
- (No subject)dmaclaren2on Forum topicHelp in this hi Hydration pillow likeSLAB pizza
- So I thought once posted Idmaclaren2on Forum topicHelp in this hi Hydration pillow likeSLAB pizza
- Welcome!
tortie-tabbyon Forum topicHello from France. Start at the beginning.
- For those in the UK, https:/lesbruon Forum topicBread tin frustration
- For the tins above...
Jon OBrienon Forum topicBread tin frustration - Yes, and just wondering whatmadramaon Forum topicBread tin frustration
- Well said, Crusty!
DanAyoon Forum topicExperimentation - Helpful & Welcomed - It's not the recipe...
Jon OBrienon Forum topicBread tin frustration
- The Fresh Loaf is in itself a
Crusty Loaferon Forum topicExperimentation - Helpful & Welcomed - What kind of dutch oven?
Angelica Nelsonon Blog postThe sixth loaf - Hi TylerI have not made breadasderon Forum topicHow To Keep A Baking Stone Hot In The Oven With Steam
- What temperature do you use
azjeton Forum topicNo Muss No Fuss Starter - Arnon, I feel your pain!
DanAyoon Forum topicPlanning a Pizza Meal: How to minimize on-the-spot baking time?
- Thanks Dannygavincon Forum topicExperimentation - Helpful & Welcomed
- Pizza one at a time....David Mackieon Forum topicPlanning a Pizza Meal: How to minimize on-the-spot baking time?
- WOW, Philip!
DanAyoon Blog postHobart N50 Restoration Project