Recent Forum and Blog Comments
- I live in Saudi Arabia, myOnlybunson Forum topicupper half of bun is gone!
- Have you tried a cold retardjulie99nlon Forum topickeeping dough structure for long proofs
- Thank you very much for youraudiegon Forum topicKneading with KA and temperature
- Brilliant! Love this guysjulie99nlon Forum topicBread in the uuni Pro oven
- Thanks for this. I just
BreadLeeon Forum topicBread in the uuni Pro oven - Thank your for all the help and tips!
Anne Ngon Forum topic[Solved] Feeding every 12hrs, 24hrs, or feeding after rise and fall? - Some PCs have extra pressure
DanAyoon Forum topicVideo Comparing Steam and No Steam - ProcessDeanSamsonon Forum topicupper half of bun is gone!
- I'm sorry. should have postedOnlybunson Forum topicupper half of bun is gone!
- flavor
Rhody_Ryeon Forum topickeeping dough structure for long proofs - Pressure Cooker Mod
BobbyFourFingerson Forum topicVideo Comparing Steam and No Steam - The evaporative cooling would
BobbyFourFingerson Forum topicNo-knead sourdough bread- little rise in final proof/ little oven spring/ flying saucer shape
- Baguette difficultiesaudiegon Forum topicKneading with KA and temperature
- The oven shouldn't be aBaniJPon Forum topicKneading with KA and temperature
- I have experienced thisRichLee44on Forum topicSourdough does not hold its shape after final proof + issues with slashing
- Alveoles developmentaudiegon Forum topicKneading with KA and temperature
- I know this is an old threadRichLee44on Forum topicTrevor J Wilson Academics Please Respond
- Hi-Some bakeries opt for
marseilleon Forum topicWalk in fridge for overnight ferment - Yes good luck my fingers are
Benitoon Forum topicChose bread baking as a topic for presenting at an interview today! - Thanks for the review, andbarryvabeachon Forum topicBakers Pride BK-18
- a few ideas
ifs201on Forum topickeeping dough structure for long proofs - Benefits of culture over yeast
Nickisafoodieon Forum topicCommunity Bake - Pizza - Yes, overnight. I realizeJabugueon Forum topickeeping dough structure for long proofs
- Good luck!
BreadLeeon Forum topicChose bread baking as a topic for presenting at an interview today!
- Thank you Mini OvenLove Bakingon Forum topicSourdough does not hold its shape after final proof + issues with slashing
- Go for it
Rhody_Ryeon Blog postFig/Date & Walnut near-disaster
- thanks
Rhody_Ryeon Blog postFig/Date & Walnut near-disaster
- proofing temp
Rhody_Ryeon Forum topickeeping dough structure for long proofs
- I agree, that is a very
Benitoon Blog postFig/Date & Walnut near-disaster
- I'm not an expert but I liveJabugueon Forum topicBread bakery Munich 2019
- Looks yummy
ifs201on Blog postFig/Date & Walnut near-disaster
- Recommended modification to Bread Recipe you want to use....
jey13on Forum topic[Solved] Feeding every 12hrs, 24hrs, or feeding after rise and fall? - Thanks for shaping tipspython_mainlyon Blog postNeed Help on Crumb, Last 5% of making the perfect Tartine Country Loaf
- Thanks for underproofed tipspython_mainlyon Blog postNeed Help on Crumb, Last 5% of making the perfect Tartine Country Loaf
- Thanks for your kind reply, I
Anne Ngon Forum topicNo-knead sourdough bread- little rise in final proof/ little oven spring/ flying saucer shape
- I don't notice any flex. it'sberryblondeboyson Forum topicBread Knives
- Update Rofco 20Javelinon Forum topicBakers Pride BK-18
- My practice
pmccoolon Forum topicLeavening with Sourdough starter only - Sourdough starter leavening and baking soda leavening
Anne Ngon Forum topicLeavening with Sourdough starter only
- Nick, does the sourdough give
DanAyoon Forum topicCommunity Bake - Pizza
- It’s inexpensive enough I may
BobbyFourFingerson Forum topicBread Knives
- A lot of people like the
BobbyFourFingerson Forum topicBread Knives
- When does YW become a Sourdough Starter
BobbyFourFingerson Forum topicStarter from Young Wine
- six day cold fermented dough - awesome!
Nickisafoodieon Forum topicCommunity Bake - Pizza
- My oven is 5.3 cubic feet.
DanAyoon Forum topicVideo Comparing Steam and No Steam
- You’re not leaving it in the refrigerator long enough...
jey13on Forum topicLevain and sour-level questions
- Kyara-grade Aloeswood
BobbyFourFingerson Forum topicSourdough Yeast
- Imho I'd use a king arthur
BreadLeeon Forum topicLeavening with Sourdough starter only
- Bugs In Flour
dablueson Forum topicfound small insects in my flour cabinet - What to do? - Hi Lance! Okay, good to know!annabakeson Forum topicSourdough help!