Recent Forum and Blog Comments
- Hey folks, thank you for thekenhill85on Forum topicMy bread journey: 13 months of sourdough baking
- Martin you might want to try
DanAyoon Forum topicSlap and fold with ingredients - Yes Guy, you math is right.
DanAyoon Forum topicWhat went wrong here?
- Add-in's
mwilsonon Forum topicSlap and fold with ingredients - Looks great, can’t wait to
Benitoon Forum topicBernard Clayton's Russian black bread - Two camps: Try both
Our Crumbon Forum topicSlap and fold with ingredients - Finished loaf. Smells
BreadLeeon Forum topicBernard Clayton's Russian black bread - Awesome
Filomaticon Forum topicMy bread journey: 13 months of sourdough baking - That is just crazy logical, I
Benitoon Forum topicWhat went wrong here?
- Benny, one way to make sure
DanAyoon Forum topicWhat went wrong here?
- I did slap and folds with my
Benitoon Forum topicMy bread journey: 13 months of sourdough baking
- walk-intracker914on Forum topicWalk in fridge for overnight ferment
- Thank you! Great post! We
BreadLeeon Blog postThe perfect 'Fools Crumb'
- I had so many of those when I
BreadLeeon Forum topicIt just POPPED up? What the....?
- I actually inadvertently add
Benitoon Forum topicWhat went wrong here?
- Guy, did you take into
DanAyoon Forum topicWhat went wrong here?
- You're correct about that
Crumb Controlon Forum topicWhat went wrong here? - My understanding is it's a
ifs201on Forum topicWhat is "Fool's Crumb" and how can you spot it? - I hope it helps...
not.a.crumb.lefton Blog postThe perfect 'Fools Crumb' - Thanks for sharing this photo
Benitoon Blog postThe perfect 'Fools Crumb'
- Ken that is totally
Benitoon Forum topicMy bread journey: 13 months of sourdough baking
- You are getting there.How
DanAyoon Forum topicWhat went wrong here?
- When I did a one day baking course..
not.a.crumb.lefton Forum topicWalk in fridge for overnight ferment
- Thank you
Isand66on Blog postRicotta Rye Onion Bread - Here is Fool's crumb example....
not.a.crumb.lefton Forum topicWhat is "Fool's Crumb" and how can you spot it?
- Yep!
Crumb Controlon Forum topicWhat went wrong here?
- BitternessnAehegeon Forum topicBitter tasting sourdough bread
- Bakers mathAehegeon Forum topicBitter tasting sourdough bread
- so impressed!
ifs201on Forum topicMy bread journey: 13 months of sourdough baking
- Tartine Manufactory uses walk
MichaelLilyon Forum topicWalk in fridge for overnight ferment - Thank you both! I'm sure you're right
jey13on Forum topicIt just POPPED up? What the....? - Which rye flour are you usingAlla.Kemelmakheron Forum topicStarter won’t float
- Ken...I thought I recognize that crumb....
not.a.crumb.lefton Forum topicMy bread journey: 13 months of sourdough baking
- An extremely impressive
DanAyoon Forum topicMy bread journey: 13 months of sourdough baking
- WoW....
not.a.crumb.lefton Blog postgetting back to baking - a simple mixed flour bake
- I was just thinking and want
BreadLeeon Forum topicOven temperature for baking
- The crumb is what I'd expect.
BreadLeeon Forum topicBernard Clayton's Vollkornbrot
- Is it possible that it had
BreadLeeon Forum topicIt just POPPED up? What the....?
- underproofed
ifs201on Forum topicIt just POPPED up? What the....?
- Bitterness
albacoreon Forum topicBitter tasting sourdough bread - Anaerobic Fermentation
BobbyFourFingerson Forum topicStarter from Young Wine - Has a certain ring to it!
alfansoon Forum topicBitter tasting sourdough bread - Baker's Math
alfansoon Forum topicBitter tasting sourdough bread
- Good idea Danny. I’ve found
Benitoon Forum topicTip - Levain Timing
- To simply say that it tastesiboron Forum topicThe $600 Brioche Loaf.
- Thank you very much for youriboron Forum topicThe $600 Brioche Loaf.
- Enough Dough in loaf pan?Brenda Doddon Forum topicOne Pound Loaf-Flour Weight or Dough Weight?
- Bennie, I may have found a
DanAyoon Forum topicWhat went wrong here?
- Boy all this talk about coil
Benitoon Forum topicBest Looking Loaf Yet
- The Robin Hood “Best for
Benitoon Forum topicHelp with Sourdough