Recent Forum and Blog Comments
- May I ask if you noticed aHarryRon Forum topicSourdough recipes and adding diastatic malt
- If you hate throwing away
Anne Ngon Forum topicstarter advice - I don't know the active level
Anne Ngon Forum topicWaste Reduction?
- Thanks.I will try that nextaletroon Forum topicstarter advice
- Adri, work out a buildbarryvabeachon Forum topicWaste Reduction?
- That's what I'll be doing tooAdri123on Forum topicWaste Reduction?
- Don't tell the baking police butJustanoldguyon Forum topicWaste Reduction?
- Re readMattsouron Forum topicToo dense
- Result bread 1
Lolakeyon Forum topicReinhart's Basic Sourdough Bread, no stretch & fold? - It looks like a really decentBaniJPon Forum topicstarter advice
- I had bookedmarked this post
Mini Ovenon Forum topicWhat happens when starter hits squash? - I believe either way works,BaniJPon Forum topicThis pic about says it all, but what?!
- Ok here we go... 3 starters walk...
Mini Ovenon Forum topicWhat happens when starter hits squash?
- Sorry about the precision.
Mini Ovenon Forum topicToo dense
- too denseMattsouron Forum topicToo dense
- Getting familiar with the dough
Mini Ovenon Forum topicThis pic about says it all, but what?!
- If you had days
Mini Ovenon Forum topicThis pic about says it all, but what?!
- malted sorghum or millet
gary.turneron Forum topicSubs: malt syrup and diastatic malt powder for bagels - Ah yes. But the experiment?
Doc.Doughon Forum topicChasing thin, crispy, not thick/tough dough - French bread
Wholywheaton Forum topicClassic French loaf bread / NOLA PoBoy bread - protease in North American floursmarianaon Forum topicChasing thin, crispy, not thick/tough dough
- Less wet
Our Crumbon Forum topicKristen has a new video on YouTube - An experiment please
Doc.Doughon Forum topicChasing thin, crispy, not thick/tough dough
- dough developmentmarianaon Forum topicChasing thin, crispy, not thick/tough dough
- To skip the malt, use darksunkoolon Forum topicSubs: malt syrup and diastatic malt powder for bagels
- Same here
TopBunon Forum topicHow to make rye meal/chops/flour? - sorry for the double reply
TopBunon Forum topicGamma or Life Latch Lids?
- I’ve tried both
TopBunon Forum topicGamma or Life Latch Lids?
- I’ve tried both
TopBunon Forum topicGamma or Life Latch Lids?
- Great read
TopBunon Forum topicSunday Reader | Flour power: meet the bread heads baking a better loaf
- Ha ha I thought so...
JPeezlepopon Forum topicThis pic about says it all, but what?! - Dough development
Wholywheaton Forum topicChasing thin, crispy, not thick/tough dough
- Under proofer says thanks
JPeezlepopon Forum topicThis pic about says it all, but what?!
- 2 percent leaven
JPeezlepopon Forum topicThis pic about says it all, but what?!
- Not fishy at all. I wouldn't
DanAyoon Forum topicKristen has a new video on YouTube - Here you go, Tom. Wished I
DanAyoon Forum topicKristen has a new video on YouTube
- This is a classic look ofsuaveon Forum topicThis photo is a prime example of...
- Boy! The squid ink and
DanAyoon Forum topicKristen has a new video on YouTube
- No hurry, or need really
Our Crumbon Forum topicKristen has a new video on YouTube
- How does the black part taste
idaveindyon Forum topicKristen has a new video on YouTube - I switched to t65 andArchizoomon Forum topicAlton Brown’s AP Sourdough Starter: Opinions?
- just a thought.usually
idaveindyon Forum topicKristen has a new video on YouTube
- Just like my good Sacramento friend Steve.
alfansoon Blog postGreen Olive Levain - Jim, that is a text book
DanAyoon Forum topicThis pic about says it all, but what?!
- Classic under fermented dough.
Mini Ovenon Forum topicThis pic about says it all, but what?!
- Thank you Ian, I am quite
Benitoon Blog post74% hydration soughdough - Steam injection vs boilingsunkoolon Forum topicCommercial Bagel Proofing
- Well, in that case...
alfansoon Blog postGreen Olive Levain
- Beautiful
Isand66on Blog postApple cider sourdough with mixed dried fruits and cinnamon - Very nice
Isand66on Blog post74% hydration soughdough