Recent Forum and Blog Comments
- 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
- Beautiful bake
Isand66on Blog postGreen Olive Levain
- I can't recall what the original formula's
alfansoon Blog postGreen Olive Levain
- Great bake
Isand66on Blog postWild Rice Sourdough with Cranberries
- Thanks Danni.
alfansoon Blog postGreen Olive Levain
- Go ahead, Esp. Home Baking around work
Mini Ovenon Forum topicDough collapsing after scoring (overnight fridge method)
- Joze please send me yourfayeeon Blog post100% spelt sourdough bread
- Your hands would fall offsunkoolon Forum topicProblem with Bagel Dough
- Thank you!
Isand66on Blog postPecan Cherry Ricotta Farro Bread
- Thanks so much
Isand66on Blog postPecan Cherry Ricotta Farro Bread
- Thank you!
Isand66on Blog postPecan Cherry Ricotta Farro Bread
- Also wanted to add:Next timesunkoolon Forum topicRetarding Bagels in Fridge? What am I doing wrong?
- I had the same problem withsunkoolon Forum topicRetarding Bagels in Fridge? What am I doing wrong?
- I love the look of those loaves!
Danni3ll3on Blog postPecan Cherry Ricotta Farro Bread - I finally made it to SLAB,dmaclaren2on Forum topicHelp in this hi Hydration pillow likeSLAB pizza
- Have you seen this? http:/
DanAyoon Forum topicClassic French loaf bread / NOLA PoBoy bread
- 2% starter is waaaay tooBaniJPon Forum topicThis pic about says it all, but what?!
- Just to add to this, if youMaverickon Forum topicDough collapsing after scoring (overnight fridge method)
- Try what you suggest see if it works
Mini Ovenon Forum topicDough collapsing after scoring (overnight fridge method)