Recent Forum and Blog Comments
- Follow Tlau's advice
adamton Forum topicHelp with Argentine flour: wet doughs - Use the translation on iPhoneSueVTon Blog postInteresting new books from Italian Gourmet
- Hi Will!SueVTon Blog postInteresting new books from Italian Gourmet
- I don't think I've
Sabinaon Forum topicWhat is your typical hydration range? - If it's created and stored
Davey1on Forum topicFood poisoning? feeding poolish like sourdough starter. - Whatever it needs. Not too
Davey1on Forum topicWhat is your typical hydration range?
- I most commonly use 68%-74%
OldWoodenSpoonon Forum topicWhat is your typical hydration range? - Coincidence?
Abeon Forum topicFood poisoning? feeding poolish like sourdough starter. - The key difference here istpassinon Forum topicFood poisoning? feeding poolish like sourdough starter.
- Yes, that's the one
Precaudon Forum topicCountertop oven deal alert - I think a culture made with
Sabinaon Forum topicFood poisoning? feeding poolish like sourdough starter.
- 70 - 80% would be fairlytpassinon Forum topicWhat is your typical hydration range?
- Setting the mood is essentiallaeahkoraon Forum topicWhat's your baking music?
- which recipe
jo_enon Forum topicCountertop oven deal alert - Very glad to hear that you
Rockon Forum topicIntroducing a sheeter has ruined our croissants - Spot on Dave. The sheeter wasDesertBaker8on Forum topicIntroducing a sheeter has ruined our croissants
- Breville Air Fryer - Oven etclouiscohenon Forum topic90% Sourdough Rye Schuster Laib
- That looks promising! I'mtpassinon Forum topic90% Sourdough Rye Schuster Laib
- Your bread looks spot on!
TheBreadMasteron Forum topicfresh milled flour not good for bread making? - My personal modus operandi
The Roadside Pie Kingon Forum topicBest time to perform sourdough lamination (not pastry) - Bob's All-Purpose flour istpassinon Forum topicBob's red mill APF vs King Arthur APF
- I believe the KA AP flour is
Rockon Forum topicBob's red mill APF vs King Arthur APF
- For home mills,
pmccoolon Forum topicSalzburg mills: Max Spezial vs MT 5 ED? - I've decided on granite millstonesMatt Tropicon Forum topicSalzburg mills: Max Spezial vs MT 5 ED?
- right there with ya!Primo1on Forum topicSunday night - Pepperoni Pizza night
- This is old school jewishPrimo1on Forum topicDenver Pletzel
- Comparing costs and capabilities,
pmccoolon Forum topicSalzburg mills: Max Spezial vs MT 5 ED?
- If your dough can support it,tpassinon Forum topicDough sticking to the basket
- I wait until the bread is cool
Mini Ovenon Forum topicAdding cheese and chives timing and qty - You could try lowering the dough hydration
Mini Ovenon Forum topicDough sticking to the basket
- Thank you. I'm using a mix ofdan.r.crothers@gmail.comon Forum topicDough sticking to the basket
- White or light rye flour is
albacoreon Forum topicDough sticking to the basket - The video shows a yeastedtpassinon Forum topicDecoding my favorite bread
- When it comes to long
TheBreadMasteron Forum topicDecoding my favorite bread
- I couldn't understand the words eithertpassinon Forum topicDecoding my favorite bread
- Wow thank you!Could you send
pppaaatttrrriiion Forum topicDecoding my favorite bread - Cottage loaf
albacoreon Blog postLupin and Linseed
- Dough weight and pan size gosemolina_manon Forum topicItalian bread pans
- I’d stay away from using raw potato
pmccoolon Forum topicadding potato to bread dough
- Nice work - how long do youbarryvabeachon Forum topicUsing a steam cleaner to inject steam
- Hi Lance the loaf that looks
yozzauseon Blog postLupin and Linseed - They look good Derek! Is one
albacoreon Blog postLupin and Linseed
- Nice write up Sue! I've
albacoreon Blog postInteresting new books from Italian Gourmet
- Yes, those steamers look a
albacoreon Forum topicUsing a steam cleaner to inject steam
- The bread looks exactly liketpassinon Forum topicDecoding my favorite bread
- You can't argue with thosetpassinon Forum topicUsing a steam cleaner to inject steam
- Circling back on the steamer injectionfrancoispiedon Forum topicUsing a steam cleaner to inject steam
- Congratulations!
alcophileon Forum topicPlease help me improve my 100% sourdough rye bread - "gumminess" and top of loaf caving downwards - It is from an artisan market
pppaaatttrrriiion Forum topicDecoding my favorite bread
- I heard my friends often doorpidvulcanon Forum topicProgramming Zojirushi for two rise course