Recent Forum and Blog Comments
- Gluten development / mixing speed
mwilsonon Forum topicMixing panettone dough at home - Thank you for your reply and
donnnaaaion Forum topicHow come my sourdough starter isn’t sour? - Hmm
tortie-tabbyon Blog postBaguette adventures round 5: Finally a good one - (No subject)liamfnbon Forum topicMy first starter - has it stopped?
- Feedingliamfnbon Forum topicMy first starter - has it stopped?
- I have just emailed common
Ejayon Forum topicBalchedre Watermill Flour alternative ? - Thanks
Ejayon Forum topicBalchedre Watermill Flour alternative ?
- Add rye
Moruson Forum topicNot looking for the fabled 'open crumb' and having a problem finding recipes - More on my starterFresh like basilon Forum topicStarter - will it ever ferment?
- Could be over feeding it.
Mini Ovenon Forum topicStarter - will it ever ferment? - This starter is still going strong
Mini Ovenon Blog postmaking sourdough starter -- sauerkraut juice
- I think whole grain reallytreeowlon Forum topicAnother good article on why industrial bread is so bad and bad for us
- Since they already have atreeowlon Forum topicStarter - will it ever ferment?
- If the dough feels stiffer,treeowlon Forum topicI need desperate help/education
- My principles for any starter
Angelica Nelsonon Forum topicStarter - will it ever ferment? - This principle holds for
Angelica Nelsonon Blog postAn experiment: a more vs. less open crumb
- cool, thankslatananteon Forum topicwhite sourdough into a rye
- And the fix was to....???
Mini Ovenon Forum topicSourdough troubleshoot
- thanks my issue has beeniosman000on Forum topicSourdough troubleshoot
- Thank you for advise.
ibakebreadon Forum topicKilled my sourdough starter, need help - I'm sorry. I hope you'vetreeowlon Forum topicKilled my sourdough starter, need help
- Sweet thankstisoypopson Forum topicPizza Wednesday
- My constructive criticism isbarryvabeachon Forum topicPhotos from first bake in Lodge DO
- In somewhat support of my supposition above...
alfansoon Blog postBaguette adventures round 5: Finally a good one - Super nice swirls, PK!
DanAyoon Forum topicWow I must be clairvoyant! My cuttle fish swirl! - The formula
The Roadside Pie Kingon Forum topicPizza Wednesday - You haven't really given muchtreeowlon Forum topicStarter - will it ever ferment?
- Very nicely done! What recipetisoypopson Forum topicPizza Wednesday
- (sale over) Lodge pizza pan, $5.91 off @ Amzn.
idaveindyon Forum topicSales, discounts on equipment at Amazon. - To play it safe, I alwaystreeowlon Forum topicOrange color in starter
- Fair enough..bread1965on Forum topicSowing the seeds of doubt - buying a komo mill or not.
- I use a granite ware roastercblueribbonon Forum topicPhotos from first bake in Lodge DO
- I'm with PMcool on this.Justanoldguyon Forum topicSowing the seeds of doubt - buying a komo mill or not.
- Berjaya ovenJane Copelandon Forum topicRofco or Deck oven with Steam for small farm store bakery?
- This is a variation on...
tlmccaon Forum topicPhotos from first bake in Lodge DO - Well the 60% was a no go,alennykon Forum topicCroissant rollout woes
- If you saw the terrible state
Insomnia Brendanon Forum topicUnderstanding dough - Taste it
Mini Ovenon Forum topicMy first starter - has it stopped?
- Nice! What recipe did you usetisoypopson Forum topicPhotos from first bake in Lodge DO
- refreshing StarterFordon Forum topicStarter
- Same here with the KWS Mixer!
Camarieon Forum topicneed your opinion on the kitchenaid professional 5 plus mixer - Looks like the KA hands-held
Camarieon Forum topicAdvise, please, about a hand mixer
- Thank you!
tlmccaon Forum topicPhotos from first bake in Lodge DO
- 71.4%
Mini Ovenon Forum topic123 Sourdough - how to get the right consistency for proofing?
- I’m impressed! The bread
DanAyoon Forum topicPhotos from first bake in Lodge DO
- Risk vs. fear
pmccoolon Forum topicSowing the seeds of doubt - buying a komo mill or not. - Fondue, if your bread cooked
DanAyoon Blog postAn experiment: a more vs. less open crumb
- why are you leaving bread out
mutantspaceon Forum topicBaking straight from fridge - Oven temperatureFondueon Blog postAn experiment: a more vs. less open crumb
- Are dumb looks still free?
alfansoon Blog postBaguette adventures round 5: Finally a good one