Recent Forum and Blog Comments
- Cinnabon, my biggest problem
AnnaZon Forum topicBread slicer - Just to clarifyclazar123on Forum topicVital Wheat Gluten question
- You can overferment a dough
DanAyoon Forum topicWhat are the benefits/drawbacks/effects of doubling or halving the amount of starter? - Thanks for the tips. Excellent as usual.Milleron Forum topic123 Sourdough - how to get the right consistency for proofing?
- Thanks for telling that!
donnnaaaion Forum topicWhy is a starter all active and bubbly but doesn’t pass the floating test? - Just came across this blogMirayon Forum topicHow long do ground flax seeds stay fresh?
- Keep a sharp eye on
Mini Ovenon Forum topic123 Sourdough - how to get the right consistency for proofing? - Starter or leaven?
Kimperfecton Forum topicWhy is a starter all active and bubbly but doesn’t pass the floating test? - Inconsistent crumb
Kimperfecton Forum topicGummy and flat Tartine country--flour?
- Rip Van Winkle is upMilleron Forum topic123 Sourdough - how to get the right consistency for proofing?
- Great.
Moruson Forum topicWhat are the benefits/drawbacks/effects of doubling or halving the amount of starter? - HI Owl!Cinnabonon Forum topicStarter Location Differences
- Bubbly dough!Cinnabonon Forum topicDough bubbles or lack thereof - question
- These bubbles are just one ofBaniJPon Forum topicDough bubbles or lack thereof - question
- Collapsing dough is usually aBaniJPon Forum topicPanettone Disaster
- Pineapple juice starterCinnabonon Forum topicblue rye starter
- A typo I see lolCinnabonon Forum topicblue rye starter
- Bread slicerCinnabonon Forum topicBread slicer
- I'll assume you meant baking
metropicalon Forum topicblue rye starter - Ryan awakes!Cinnabonon Forum topic123 Sourdough - how to get the right consistency for proofing?
- ...
maurizioon Forum topicMaurizio and me... - hi,latananteon Forum topicCommunity Bake featuring Kristen of FullProofBaking
- The longer the fermentation,
DanAyoon Forum topicWhat are the benefits/drawbacks/effects of doubling or halving the amount of starter?
- Latanante, when you upload
DanAyoon Forum topicCommunity Bake featuring Kristen of FullProofBaking
- im going to call this an epic fail...latananteon Forum topicCommunity Bake featuring Kristen of FullProofBaking
- Guess I never thought of that
AnnaZon Forum topicBread slicer
- Thanks... What can be
Moruson Forum topicWhat are the benefits/drawbacks/effects of doubling or halving the amount of starter?
- Have you tried closing one eye?
Mini Ovenon Forum topicBread slicer
- You'll love the Rofco -enaglakon Forum topicRofco Ovens Baking Space Height
- Steam Table Insertcraigalancarron Forum topicMust I use a lower temperature when cooking in a pan?
- That's way more slicer than I
AnnaZon Forum topicBread slicer
- If you don't mind paying theCelesteUon Forum topicBread slicer
- Procedure for Using Soaker Hydration %s
Steve Petermannon Forum topicSoaker Ingredient Hydration Percents -- Some Data - bread math
metropicalon Forum topicGF oat starter/sourdough based bread
- Half of the divided starterMilleron Forum topic123 Sourdough - how to get the right consistency for proofing?
- If you maintain hydration andBaniJPon Forum topicWhat are the benefits/drawbacks/effects of doubling or halving the amount of starter?
- the best of both worlds!Cinnabonon Forum topic123 Sourdough - how to get the right consistency for proofing?
- in thinking about this, my AP
metropicalon Forum topicblue rye starter
- Can you share the Scott oven plans?Fabbroon Forum topicovencrafters plans
- Plans for OvenFabbroon Forum topicovencrafters plans
- Thanks I'll try to continue the test(s)Milleron Forum topic123 Sourdough - how to get the right consistency for proofing?
- I've stopped lining the pan
Alchemist Aotearoaon Forum topicA Latvian-style Sourdough Rye Bread - scald
Alchemist Aotearoaon Forum topicA Latvian-style Sourdough Rye Bread
- yes typed :-)
Alchemist Aotearoaon Forum topicA Latvian-style Sourdough Rye Bread
- storage
Alchemist Aotearoaon Forum topicA Latvian-style Sourdough Rye Bread
- pan size
Alchemist Aotearoaon Forum topicA Latvian-style Sourdough Rye Bread
- Mini's test, next step
Mini Ovenon Forum topic123 Sourdough - how to get the right consistency for proofing?
- Mq, slacking dough
Mini Ovenon Forum topicJust a softie?
- Wooden pizza peel
suminandion Forum topicForkish 2.7kg miche - I need an engineer and a chemist. - Test failed :(Milleron Forum topic123 Sourdough - how to get the right consistency for proofing?