Recent Forum and Blog Comments
- exactly what I was saying
ifs201on Forum topicEar, Bloom, and Oven Spring - Skin Deep Beauty! - Fondue, thanks for posting
DanAyoon Blog postAn experiment: a more vs. less open crumb - Awesome, hm
tortie-tabbyon Blog postBaguette adventures round 5: Finally a good one - Especially in sourdough, theBaniJPon Forum topicUnderstanding dough
- Thanks for the replies andbadgieon Forum topicBaking straight from fridge
- too many variables.
idaveindyon Forum topicAnyone have data on heat transfer rate... - Do the colors of the agar-agar
Mini Ovenon Forum topicBack to Uni. First Lecture - Take your pick
Mini Ovenon Forum topicRecipe for 3 korn rye please!
- Metab and catab
mwilsonon Forum topicBack to Uni. First Lecture - Nutrients
mwilsonon Forum topicBack to Uni. First Lecture
- What are they feasting on
Mini Ovenon Forum topicBack to Uni. First Lecture
- Drooling!Cellarvieon Blog postFirst Bake With This Year's CSA Grain Harvest Share
- Microbes
mwilsonon Forum topicBack to Uni. First Lecture
- UK
mwilsonon Forum topicFlour for panettone
- I shall do soMilleron Forum topic123 Sourdough - how to get the right consistency for proofing?
- thank you for ideas! Thingslatananteon Forum topicwhite sourdough into a rye
- Flaxseed
Moruson Forum topicHow do seeds alter water content/hydration? - Miller, why not document and
DanAyoon Forum topic123 Sourdough - how to get the right consistency for proofing?
- They all look good & cook
Camarieon Forum topicBest way to preheat cast iron dutch oven - Looks great
ifs201on Forum topicI just love Forkish
- Caputo sells mainly in 55
idaveindyon Forum topicWhere can I find Manitoba flour (W380-400) in the US??
- Yes, it will be different.
idaveindyon Forum topicHow do seeds alter water content/hydration?
- I wonder if mixing your doughNyagoon Forum topicHow do seeds alter water content/hydration?
- as banjp says gas compresses
mutantspaceon Forum topicBaking straight from fridge - I made a spreadsheetMilleron Forum topic123 Sourdough - how to get the right consistency for proofing?
- Korn = Grain (Old German)
bottlenyon Forum topicRecipe for 3 korn rye please! - May I know what flour you use
Elnymielon Forum topicFlour for panettone - looks like it was repacked in the wrong bag...mandarinaon Forum topicWhere can I find Manitoba flour (W380-400) in the US??
- Absorption data
Moruson Forum topicHow do seeds alter water content/hydration?
- Miller a 1-2-3 SD is 72.4%
DanAyoon Forum topic123 Sourdough - how to get the right consistency for proofing?
- The W number is not a measure
idaveindyon Forum topicWhere can I find Manitoba flour (W380-400) in the US??
- It's a repack but...mandarinaon Forum topicWhere can I find Manitoba flour (W380-400) in the US??
- Good tip
Moruson Forum topicHow do seeds alter water content/hydration?
- Make sense of course.
ibakebreadon Forum topicKilled my sourdough starter, need help - I think they sent me the wrong flour..mandarinaon Forum topicWhere can I find Manitoba flour (W380-400) in the US??
- Thank you!Chanaon Forum topicBread burns in Le Creuset. Any suggestions?
- Thanks!Chanaon Forum topicBread burns in Le Creuset. Any suggestions?
- So some flour is neededMilleron Forum topic123 Sourdough - how to get the right consistency for proofing?
- Sorry, then.JeremyCherfason Forum topicKilled my sourdough starter, need help
- Morus, your questions are
DanAyoon Forum topicHow do seeds alter water content/hydration?
- Miller, the fifth image shows
DanAyoon Forum topic123 Sourdough - how to get the right consistency for proofing?
- They look much better andBaniJPon Forum topicNeed help with croissants
- In a cold final proof, someBaniJPon Forum topicBaking straight from fridge
- When pre-shaping, you dustBaniJPon Forum topic123 Sourdough - how to get the right consistency for proofing?
- ibakebread
SourdoughSAon Forum topicKilled my sourdough starter, need help - Thanks. I don't think I'vebroncon Forum topicMixing panettone dough at home
- Turn around time is 6 weeks.
ibakebreadon Forum topicKilled my sourdough starter, need help
- I’m in California.
ibakebreadon Forum topicKilled my sourdough starter, need help
- Thank you for your advice! IXelanonon Forum topicHelp! My dough became a batter?
- That's gorgeous and aboutJayon Forum topicNot looking for the fabled 'open crumb' and having a problem finding recipes