Recent Forum and Blog Comments
- Where is the dough while theclewon Forum topicSame day 40% whole wheat sourdough
- Yeast and starter?Peter.granger4on Blog postForkish: White Bread with Poolish with a slight sourdough twist.
- WOW Rose!
DanAyoon Forum topicStarter - Great link, Hans
DanAyoon Forum topicStarter
- Yipee...looks like three times was a charmroserenaudon Forum topicStarter
- Mike, can you supply the link
DanAyoon Forum topicHow long should starter stay at peak volume?
- Michael: I like your web
idaveindyon Forum topicExperience w/ General Mills 50 lb flour? - No, I meant “lets the steam out”.
DanAyoon Forum topicWhy do I have to let bread cool before I cut it?
- No worriesbakingbuddieson Forum topicdead dough suggestions
- or maybe even better...
idaveindyon Forum topicdead dough suggestions
- Room temp or at least 75°F
Mini Ovenon Forum topicHow long should starter stay at peak volume? - That’s great advice - thanksMikeBakeson Forum topicHow long should starter stay at peak volume?
- Thanks so much Mini - theMikeBakeson Forum topicHow long should starter stay at peak volume?
- Eggy smell?
Mini Ovenon Forum topicHow long should starter stay at peak volume?
- Taste it
Mini Ovenon Forum topicSuddenly sluggish starter
- Re: flavor change
pmccoolon Forum topicWhy do I have to let bread cool before I cut it? - Thanks Madame!
PalwithnoovenPon Blog postSourdough Olive Oil Cake - Thanks Ian!
PalwithnoovenPon Blog postSourdough Olive Oil Cake
- Thanks!
PalwithnoovenPon Blog postSourdough Olive Oil Cake
- Amylose retrogradationElsie_iuon Forum topicWhy do I have to let bread cool before I cut it?
- Absolutely you can mixJeremyCherfason Forum topicStarter flour
- Thank you BaniJP! That’sMikeBakeson Forum topicHow long should starter stay at peak volume?
- Very low revolutions?
Gadjowheatyon Forum topic100% sourdough bread from The Taste of Bread by R. Calvel - I disagree with a lot of theTurbosauruson Forum topicSo many books
- Thanks Dave for coming to my
DanAyoon Forum topicWhy do I have to let bread cool before I cut it?
- My marketing tips for youTurbosauruson Forum topicHi I have a question
- he meant moisture.
idaveindyon Forum topicWhy do I have to let bread cool before I cut it?
- I live in spitting distanceTurbosauruson Forum topicHi I have a question
- This can’t be right...Turbosauruson Forum topicWhy do I have to let bread cool before I cut it?
- It depends, for exampleBaniJPon Forum topicPita Bread/flatbread - Do I really need Bread Improvers?
- Every starter is and behavesBaniJPon Forum topicHow long should starter stay at peak volume?
- Outstanding, Ted
DanAyoon Forum topicSuggestions for a Dough for Learning Slap and Fold?
- Very nice indeed. I haven’t made that bread
leslierufon Forum topicSuggestions for a Dough for Learning Slap and Fold? - Another Bread Using Slap-and-Fold
WatertownNewbieon Forum topicSuggestions for a Dough for Learning Slap and Fold? - Beautiful loaf, MT!
DanAyoon Forum topicAnyone interested in a Champlain SD bake?
- Second attempt with better results
MTloafon Forum topicAnyone interested in a Champlain SD bake? - Thanks! This is reallybakingbuddieson Forum topicdead dough suggestions
- Looks great. How does it
idaveindyon Blog postWalnut and date sourdough round 2, more feedback?
- Oh the ears
cfraenkelon Blog postThis weekend's breads 12/8/2019 - crackers.
idaveindyon Forum topicdead dough suggestions
- A very merry unbirthday to you
cfraenkelon Blog postThe Super Bowl
- Hey Dave, Keep in mind I'm
Gadjowheatyon Forum topicHearth slab: castable refractory cement?; DIY - coverage
- I have rewatched these many timesDavid Mackieon Forum topicVideo lessons with Master Baker Jeffrey Hamelman
- Terracotta clocheDavid Mackieon Forum topicMaking a lid for oven spring to cover bread while baking
- Overnight AutolyseDavid Mackieon Forum topicDoes Whole-Wheat flour absorb more water than regular flour?
- Have the book, but only
idaveindyon Forum topicHearth slab: castable refractory cement?; DIY - coverage
- and get HamelmanDavid Mackieon Forum topicDoes Whole-Wheat flour absorb more water than regular flour?
- Two inexpensive books:
idaveindyon Forum topicDoes Whole-Wheat flour absorb more water than regular flour?
- Thank you so much!! I think I
cloudon Forum topicDoes Whole-Wheat flour absorb more water than regular flour? - Hearth slab; TBB plans?
Gadjowheatyon Forum topicHearth slab: castable refractory cement?; DIY - coverage