Recent Forum and Blog Comments
- Danny,Thanks for theHarryRon Forum topicCommunity Bake featuring Kristen of FullProofBaking
- Avi, your crumb is text book
DanAyoon Forum topicOverproofed, underproofed, or bad shaping? - Thick, dusty crust @ Fabit
dmsnyderon Blog postPane Valle del Maggia - Ben, Alfanso helped me a
DanAyoon Forum topicscoring high hydration dough
- Here are pictures of theaviwolfon Forum topicOverproofed, underproofed, or bad shaping?
- I’d guess over-fermented, but
DanAyoon Forum topicOverproofed, underproofed, or bad shaping?
- Reddy, your problem seems
DanAyoon Forum topicExtensibility
- Hi Gadjowheaty,wvdthreeon Forum topicPoilane short fermentations, Yogurt?
- I can only assume, but hereBaniJPon Forum topicExtensibility
- I don't think it's necessary,BaniJPon Forum topicStarter question
- questiondelphi1on Forum topicTartine Country Bread Flow Chart/Schedule
- when i had a voracious starter...pcakeon Forum topicNeed a feeding schedule for my high maintenance starter!
- TasteLucasCamargoon Blog postXmas Panettone (Massari)
- TasteLucasCamargoon Forum topicPanettone Montanari...Italian panettone :-)
- @idaveindy
East Coast Cruston Forum topicAnyone familiar with this type of Splitting & remedies - my guess.
idaveindyon Forum topicAnyone familiar with this type of Splitting & remedies - Yes, and I think it does add
UpsideDanon Forum topicscoring high hydration dough - Thank you for the advice and
Lemonieon Forum topicNaturally gluten free - They certainly look likesuaveon Forum topicAnyone familiar with this type of Splitting & remedies
- Interesting
bottlenyon Forum topicscoring high hydration dough - You can use granite ware
bottlenyon Forum topicUsing glass casserole to bake no knead bread
- Couronne
Bröterichon Blog postSourdough couronne - Polaine style bread
Bröterichon Forum topicPoilane short fermentations, Yogurt?
- Try Stanley Ginsberg'sJustanoldguyon Forum topicWhy is yeast added when making a sourdough recipe?
- Update
East Coast Cruston Forum topicTrouble with Dough Rising
- Hello BaniJP,Thank you sobegoniabolon Forum topicStarter question
- Concur-do NOT preheat glassclazar123on Forum topicUsing glass casserole to bake no knead bread
- There are plenty of options,barryvabeachon Forum topicNeed a feeding schedule for my high maintenance starter!
- RecipeHague151on Forum topicWhy is yeast added when making a sourdough recipe?
- Don't preheat the glass.
Mini Ovenon Forum topicUsing glass casserole to bake no knead bread - Have you fresh cabbages
Mini Ovenon Forum topicSourdough in South America
- ryebikeprofon Forum topicA Latvian-style Sourdough Rye Bread
- In my experience ears are allBaniJPon Forum topicscoring high hydration dough
- The thing I immediatelyBaniJPon Forum topicStarter question
- loved it, thank youmarkjaneson Forum topicScience on naturally fermented breads
- Sourdough in LondonRobertobon Forum topicsourdough starter struggling in London
- Have you tried teff?Bethon Forum topicNaturally gluten free
- More yeasty flavor
Bob S.on Forum topicIncreasing yeasty flavor - Silcone.
idaveindyon Blog postExperiment time - baking with my new hooded BBQ
- Ears and high hydration? It can be done
alfansoon Forum topicscoring high hydration dough - No suitable flour in Bahia EcuadorYoon Forum topicSourdough in South America
- "Classic sourdoughs: a home
UpsideDanon Forum topicscoring high hydration dough
- Sourdough in Bahia EcuadorYoon Forum topicSourdough in South America
- Harry, another excellent loaf
DanAyoon Forum topicCommunity Bake featuring Kristen of FullProofBaking
- A good recipe to try
arzoochaudharyon Forum topicBread top falls, Barley-Wheat bread - Wow that looks delicious
Benitoon Forum topicPizza Friday - Still perplexed as to howHarryRon Forum topicCommunity Bake featuring Kristen of FullProofBaking
- here is a link
trailrunneron Forum topicThe Challenger Bread Pan - has anyone tried it other than our own Trevor Wilson? - Late to the party again, butHarryRon Forum topicCommunity Bake featuring Kristen of FullProofBaking
- Shepherds Grain flour
JohnAkaon Forum topicGummy and flat Tartine country--flour?