Recent Forum and Blog Comments
- stiff dough
Mini Ovenon Forum topicLong time fermented gingerbread - RE:Psyllium husk powder vs ground psylliumclazar123on Blog postA complete protocol for gluten-free sourdough baguettes
- Oven I got : )Stigon Forum topicJason's Quick Coccodrillo Ciabatta Bread
- try...
idaveindyon Forum topicRecipe for 3 korn rye please! - Great advice, thanksMilleron Forum topicSourdough feeding - did I leave it out too long?
- Carl's 1847 Oregon Trail.
idaveindyon Forum topicKilled my sourdough starter, need help
- What country are you in?JeremyCherfason Forum topicKilled my sourdough starter, need help
- Sounds like your starter is
DanAyoon Forum topicWhy does this happen? (Photo inside) - A bit too far for me Liz, but
albacoreon Forum topicBalchedre Watermill Flour alternative ? - Grams
albacoreon Forum topicLong time fermented gingerbread
- Freezing could probably beBaniJPon Forum topicFreezing Croissants after proofing???
- Your inside looks a littleBaniJPon Forum topicNeed help with croissants
- Very nice loaf of dark rye!Cinnabonon Blog postTartine Danish Rye
- Hydration and handling doughCinnabonon Forum topicSourdough feeding - did I leave it out too long?
- I read your reply with great interestMilleron Forum topicSourdough feeding - did I leave it out too long?
- Open crumb doesn’t equal big holes
suminandion Forum topicNot looking for the fabled 'open crumb' and having a problem finding recipes - Amount of StarterCinnabonon Forum topicSourdough feeding - did I leave it out too long?
- Thank you for sharing how you treat your starterMilleron Forum topicSourdough feeding - did I leave it out too long?
- Alas, My friend
The Roadside Pie Kingon Forum topicWant to be a baker in France and open a bakery there? - Let us know
Doc.Doughon Blog postDebunking a wives tale about the value of steam - Thank you for theEt480hawnon Forum topicWhy does this happen? (Photo inside)
- My starter is home milledJustanoldguyon Forum topicSourdough feeding - did I leave it out too long?
- The garlic was there just asEt480hawnon Forum topicWhy does this happen? (Photo inside)
- Honk Honkbread1965on Forum topicWant to be a baker in France and open a bakery there?
- Dazzling Diversity
Our Crumbon Blog postAround the world with fifty breads - Chleba, the batard is
DanAyoon Forum topicCommunity Bake featuring Kristen of FullProofBaking
- boule oven springchlebaon Forum topicCommunity Bake featuring Kristen of FullProofBaking
- Hi ET.Everyone that now bakes
DanAyoon Forum topicWhy does this happen? (Photo inside)
- This is an underproofed breadBaniJPon Forum topicWhy does this happen? (Photo inside)
- You don’t think my ratios areMatthew216on Forum topicLong time fermented gingerbread
- Promote local grain economyliz grieveon Forum topicBalchedre Watermill Flour alternative ?
- I hadn't thought to try that
Angelica Nelsonon Blog postDebunking a wives tale about the value of steam - Could you post the recipe,
Angelica Nelsonon Forum topicWhy does this happen? (Photo inside)
- That's a beautiful crumb,
Angelica Nelsonon Forum topicIs my new teff starter ready?
- Seconded! I'm also inspired
Angelica Nelsonon Forum topicIs my new teff starter ready?
- RE: Tunnels in breadCinnabonon Forum topicWhy does this happen? (Photo inside)
- Yes I've been using
Angelica Nelsonon Blog postA complete protocol for gluten-free sourdough baguettes
- I don't heat the bottom(top)
HansBon Forum topicBest way to preheat cast iron dutch oven - RE: Dutch OvenCinnabonon Forum topicBest way to preheat cast iron dutch oven
- try dough onlychlebaon Forum topicCroissant rollout woes
- Common Grains
albacoreon Forum topicBalchedre Watermill Flour alternative ?
- A good call! This year I have
albacoreon Forum topicLong time fermented gingerbread
- Why not Psyllium Husk Powder?GfSuon Blog postA complete protocol for gluten-free sourdough baguettes
- fantastic!Cinnabonon Forum topicSourdough feeding - did I leave it out too long?
- AHh... thank you
tortie-tabbyon Blog postBaguette adventures round 5: Finally a good one - Here is a video that compares
Breizhon Forum topicJust stepped into the beauty of pate fermentee - Sorry
_vkon Forum topicSourdough Brioche - Opportunity!
Our Crumbon Forum topicWant to be a baker in France and open a bakery there?
- Thank you for explaining your method.Milleron Forum topicSourdough feeding - did I leave it out too long?
- That early bubbling
Mini Ovenon Forum topicHelp! My dough became a batter?