Recent Forum and Blog Comments
- Thanks JerrytheK. No 'alAnn_Ton Forum topicFirst Time Making Pizza in Teglia
- I have both. I use Ankarsrumsuaveon Forum topicAnkasrum mixer. Worth the price?
- More..,
Danni3ll3on Blog postSleeping Giant Skull Rock Stout and 2-Year Old White Cheddar Sourdough with Oats - This looks deliciousJerrytheKon Forum topicFirst Time Making Pizza in Teglia
- Thanks, Gary. Yeah, I did
Spacelooperon Forum topicBagels and Bagel Board Question - Board prep
gary.turneron Forum topicBagels and Bagel Board Question - Interesting
Crumb Controlon Forum topicNew video from Bake With Jack on over kneading - The starter was active, yes
Crumb Controlon Forum topicOver-proofed / Under-proofed or what the heck happened?!
- Anticipating our visit to
Portuson Blog postPane Casereccio Siciliano - Nicebread1965on Forum topicSchrotbrot (Martin Poet Stoldt)
- Underproofed
MichaelLilyon Forum topicOver-proofed / Under-proofed or what the heck happened?! - I’m not sure, but I have read
Benitoon Forum topicNew video from Bake With Jack on over kneading - He didn't say anything about the flavour
Crumb Controlon Forum topicNew video from Bake With Jack on over kneading
- I've been breaking my head
Mini Ovenon Forum topicA Latvian-style Sourdough Rye Bread - What's your feeding schedule?
Anne Ngon Forum topic1st time starter from scratch...day 16 and no bubbles... - Cooling...
Mini Ovenon Forum topicLoaf shrinkage
- Thanks so much for the advice!Chanaon Forum topicAnkasrum mixer. Worth the price?
- A little more info needed.
Mini Ovenon Forum topicCan I change hydration early in the starter process?
- Thanks. I'll print that out
AnnaZon Forum topicMy first sourdough loaves - Check out the Cambro line
tlmccaon Forum topicSearching for certain baking tool. See below - Thank you Danny, it is only
Benitoon Blog post74% hydration soughdough
- Yes, buy it . It can kneadbarryvabeachon Forum topicAnkasrum mixer. Worth the price?
- Sharon, thanks for reminding
Benitoon Blog post74% hydration soughdough
- Salt rising mixtureEmadalloufon Forum topicSalt Rising Bread Starter
- And here we go!syroson Forum topicIt’s Community Bake Time again...
- About parchment papersyroson Blog post74% hydration soughdough
- which would you use to
metropicalon Forum topicGF oat starter/sourdough based bread - Don't worry, it's not yourBaniJPon Forum topicMy first sourdough loaves
- Thanks for the advice! Shari
sharishaw49on Forum topicCan I change hydration early in the starter process? - Searching for certain baking tool. See belowpoilane breadloveron Forum topicSearching for certain baking tool. See below
- Ice cream box?
Mini Ovenon Forum topicSearching for certain baking tool. See below
- Well, when you haven't ever
AnnaZon Forum topicMy first sourdough loaves
- I would wait until the nextBaniJPon Forum topicCan I change hydration early in the starter process?
- I took a look at the recipeBaniJPon Forum topicMy first sourdough loaves
- I used a recipe from someone
AnnaZon Forum topicMy first sourdough loaves
- To me they look slightlyBaniJPon Forum topicMy first sourdough loaves
- Looking forward to joining in
vjcounselon Forum topicIt’s Community Bake Time again... - I couldn't seem to add
AnnaZon Forum topicMy first sourdough loaves
- I don't use a mixer most ofMaverickon Forum topicStretch & Fold...?
- Thanks, Maverickold bakeron Forum topicStretch & Fold...?
- like a "miche", tastes better with time.
idaveindyon Blog post02nd bake. 100% whole grain - I plan to be here
MarieAnnon Forum topicIt’s Community Bake Time again... - Perfect timing, MarieAnn!
DanAyoon Forum topicIt’s Community Bake Time again... - Thanks for the event!
MarieAnnon Forum topicIt’s Community Bake Time again...
- Combine the methodsMaverickon Forum topicStretch & Fold...?
- Can't Compareold bakeron Forum topicStretch & Fold...?
- Benny, I have been playing
DanAyoon Blog post74% hydration soughdough
- Thank you Kat, you are kind,
Benitoon Blog post74% hydration soughdough
- I second that emotion...Stigon Forum topicStretch & Fold...?
- French loaf
Wholywheaton Forum topicChasing thin, crispy, not thick/tough dough