Recent Forum and Blog Comments
- 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
- Hi, I mixed the tomato paste
Benitoon Blog postTomato Sourdough Bread
- “I was up watching a levain”
Benitoon Forum topicWhat went wrong here?
- I don't know if there is abarryvabeachon Forum topicOven temperature for baking
- Thank you!
ifs201on Forum topicBest Looking Loaf Yet
- Tritordeum manAehegeon Forum topicBitter tasting sourdough bread
- Tritordeum manAehegeon Forum topicBitter tasting sourdough bread
- Tritordeum manAehegeon Forum topicBitter tasting sourdough bread
- Heh. You're super welcome and it was Alex who helped...
jey13on Forum topicOver or Underproofed?
- Barley in BreadAlan.Aehegeon Forum topicBitter tasting sourdough bread
- I'm with bobby..divide before proofing....Love Coil Folds!
jey13on Forum topicBest Looking Loaf Yet
- Tritordeum man...
Our Crumbon Forum topicBitter tasting sourdough bread - These latest bernard clayton
BreadLeeon Forum topicOven temperature for baking
- most importantly
ifs201on Forum topicThe $600 Brioche Loaf.
- A Great Write Up!
albacoreon Forum topicThe $600 Brioche Loaf.
- Barley in bread
alfansoon Forum topicBitter tasting sourdough bread
- 6 month starterMaverickon Blog postSunday Brunch Focaccia
- Barley flour
Our Crumbon Forum topicBitter tasting sourdough bread