Recent Forum and Blog Comments
- Flaxseed
Moruson Forum topicHow do seeds alter water content/hydration? - Miller, why not document and
DanAyoon Forum topic123 Sourdough - how to get the right consistency for proofing? - They all look good & cook
Camarieon Forum topicBest way to preheat cast iron dutch oven - Looks great
ifs201on Forum topicI just love Forkish - Caputo sells mainly in 55
idaveindyon Forum topicWhere can I find Manitoba flour (W380-400) in the US?? - Yes, it will be different.
idaveindyon Forum topicHow do seeds alter water content/hydration?
- I wonder if mixing your doughNyagoon Forum topicHow do seeds alter water content/hydration?
- as banjp says gas compresses
mutantspaceon Forum topicBaking straight from fridge - I made a spreadsheetMilleron Forum topic123 Sourdough - how to get the right consistency for proofing?
- Korn = Grain (Old German)
bottlenyon Forum topicRecipe for 3 korn rye please! - May I know what flour you use
Elnymielon Forum topicFlour for panettone - looks like it was repacked in the wrong bag...mandarinaon Forum topicWhere can I find Manitoba flour (W380-400) in the US??
- Absorption data
Moruson Forum topicHow do seeds alter water content/hydration?
- Miller a 1-2-3 SD is 72.4%
DanAyoon Forum topic123 Sourdough - how to get the right consistency for proofing?
- The W number is not a measure
idaveindyon Forum topicWhere can I find Manitoba flour (W380-400) in the US??
- It's a repack but...mandarinaon Forum topicWhere can I find Manitoba flour (W380-400) in the US??
- Good tip
Moruson Forum topicHow do seeds alter water content/hydration?
- Make sense of course.
ibakebreadon Forum topicKilled my sourdough starter, need help - I think they sent me the wrong flour..mandarinaon Forum topicWhere can I find Manitoba flour (W380-400) in the US??
- Thank you!Chanaon Forum topicBread burns in Le Creuset. Any suggestions?
- Thanks!Chanaon Forum topicBread burns in Le Creuset. Any suggestions?
- So some flour is neededMilleron Forum topic123 Sourdough - how to get the right consistency for proofing?
- Sorry, then.JeremyCherfason Forum topicKilled my sourdough starter, need help
- Morus, your questions are
DanAyoon Forum topicHow do seeds alter water content/hydration?
- Miller, the fifth image shows
DanAyoon Forum topic123 Sourdough - how to get the right consistency for proofing?
- They look much better andBaniJPon Forum topicNeed help with croissants
- In a cold final proof, someBaniJPon Forum topicBaking straight from fridge
- When pre-shaping, you dustBaniJPon Forum topic123 Sourdough - how to get the right consistency for proofing?
- ibakebread
SourdoughSAon Forum topicKilled my sourdough starter, need help - Thanks. I don't think I'vebroncon Forum topicMixing panettone dough at home
- Turn around time is 6 weeks.
ibakebreadon Forum topicKilled my sourdough starter, need help
- I’m in California.
ibakebreadon Forum topicKilled my sourdough starter, need help
- Thank you for your advice! IXelanonon Forum topicHelp! My dough became a batter?
- That's gorgeous and aboutJayon Forum topicNot looking for the fabled 'open crumb' and having a problem finding recipes
- Nice - such consistent
Edo Breadon Blog postPain de Campagne - ifs201, yea, I was thinking
Utah Dough_Ballon Forum topicMy First Loaf... Tips? (Pic Heavy!) - I'm so glad you were happy
ifs201on Forum topicMy First Loaf... Tips? (Pic Heavy!)
- Here's how today's batch turned outtarjr_253on Forum topicNeed help with croissants
- Thanks for your reply and
Utah Dough_Ballon Forum topicMy First Loaf... Tips? (Pic Heavy!)
- Did just that todaytarjr_253on Forum topicNeed help with croissants
- High altitude changestarjr_253on Forum topicNeed help with croissants
- sounds Finnish or Danish.
idaveindyon Forum topicRecipe for 3 korn rye please!
- You've read my mind!tarjr_253on Forum topicFreezing Croissants after proofing???
- Does it matter what flour you're using for your starter?richkaimdon Forum topicwhite sourdough into a rye
- Yes! That's exactly the kindJayon Forum topicNot looking for the fabled 'open crumb' and having a problem finding recipes
- I'll give that a try, thankJayon Forum topicNot looking for the fabled 'open crumb' and having a problem finding recipes
- Thank you JustanoldguyCinnabonon Forum topicSourdough feeding - did I leave it out too long?
- Jay, I am certainly no
DanAyoon Forum topicNot looking for the fabled 'open crumb' and having a problem finding recipes
- That's good to know, I'll tryJayon Forum topicNot looking for the fabled 'open crumb' and having a problem finding recipes
- Wow, an entire cup of starterJayon Forum topicNot looking for the fabled 'open crumb' and having a problem finding recipes