Recent Forum and Blog Comments
- Question
suminandion Forum topicTried another 100% whole wheat bread - so soft! - It is too watery and I can'tberryblondeboyson Forum topicPotpourri - starters, bannetons, kneading technique and using Anskarum mixer
- Thanks so much. I need to doberryblondeboyson Forum topicPotpourri - starters, bannetons, kneading technique and using Anskarum mixer
- Thanks...I've been trying toberryblondeboyson Forum topicTried another 100% whole wheat bread - so soft!
- Re FOUR - Best Size for a DOgerryp123on Forum topicPotpourri - starters, bannetons, kneading technique and using Anskarum mixer
- Looks good
suminandion Forum topicTried another 100% whole wheat bread - so soft!
- @ Elsie SD Flat breads are better, like focaccia and pizza,
dabrownmanon Blog postSunday Brunch Focaccia - I did use pincer method. IEajlunion Forum topicTrouble incorporating biga in 50/50 white/wheat bread
- I can help with 5, but onlybarryvabeachon Forum topicPotpourri - starters, bannetons, kneading technique and using Anskarum mixer
- I love that bread too soberryblondeboyson Forum topicSPERLONGA ?
- I feed it 1/4 cup flour andberryblondeboyson Forum topicPotpourri - starters, bannetons, kneading technique and using Anskarum mixer
- 2-1-1 is the problem
Filomaticon Forum topicSourdough Starter Issues - Josh, I would really like to
DanAyoon Forum topicSPERLONGA ? - Here's a tipJoe MacBuon Forum topicSPERLONGA ?
- Awesome! Got it!
Crumb Controlon Forum topicWhat went wrong here? - No need to feed it again. It
DanAyoon Forum topicWhat went wrong here?
- Yes, I saw one guy keep 20g after baking
Crumb Controlon Forum topicWhat went wrong here?
- What I took away from the
BobbyFourFingerson Forum topicFalling Numbers Misleading? - Can’t know for sure but ifSourTodkinon Forum topicBright red spots in starter.
- I can only answer #1& #4...
jey13on Forum topicPotpourri - starters, bannetons, kneading technique and using Anskarum mixer - My Experiences with DO Sizinggerryp123on Forum topicPotpourri - starters, bannetons, kneading technique and using Anskarum mixer
- That's what I do. Take it out the day before...
jey13on Forum topicOver or Underproofed?
- Thank you
Isand66on Blog postRicotta Rye Onion Bread - Have a look at these threads,
Benitoon Forum topicstarter advice for higher altitude/dry climates - I suppose it is
leslierufon Forum topicCommunity Bake - Pt1 Yeast Water - Hamelman's Swiss Farmhouse - Part 1 - 100% Denti Zero+ W34075%
Antilifeon Forum topicNeapolitan Pizza and Teglia Romana - It kind of sounds like a HUGEberryblondeboyson Forum topicEmbarking on another Clayton bread recipe
- Glad to hear you are home and
DanAyoon Forum topicCommunity Bake - Pt1 Yeast Water - Hamelman's Swiss Farmhouse - Part 1
- This CB has been so interesting and I couldn’t resist
leslierufon Forum topicCommunity Bake - Pt1 Yeast Water - Hamelman's Swiss Farmhouse - Part 1
- I had skipped over it myself.
BreadLeeon Forum topicEmbarking on another Clayton bread recipe - Beautiful!
ifs201on Blog postBack to basic bread, 65% Whole wheat - Very interesting! I've triedberryblondeboyson Forum topicEmbarking on another Clayton bread recipe
- Another Clayton loaf is
BreadLeeon Forum topicEmbarking on another Clayton bread recipe
- Out of oven. The only thing
BreadLeeon Forum topicEmbarking on another Clayton bread recipe
- Guy, there are many ways to
DanAyoon Forum topicWhat went wrong here?
- I think that's what I have right now
Crumb Controlon Forum topicWhat went wrong here?
- You might want to look at wwwwvdthreeon Forum topicstarter advice for higher altitude/dry climates
- Grains for Milling and Cooking Whole
subfuscpersonaon Forum topicFor those of you who mill your own grains, what do you keep on hand and how much of each? - It's a lot of start-up costberryblondeboyson Forum topicFor those of you who mill your own grains, what do you keep on hand and how much of each?
- Why not make your levain a
DanAyoon Forum topicWhat went wrong here?
- I can't tell you my exact quantities currentlyJustanoldguyon Forum topicFor those of you who mill your own grains, what do you keep on hand and how much of each?
- From the info I've read, 400
BreadLeeon Forum topicFalling Numbers Misleading?
- did you use the pincer method?
ifs201on Forum topicTrouble incorporating biga in 50/50 white/wheat bread
- One question though
Crumb Controlon Forum topicWhat went wrong here?
- And there is always drying
Mini Ovenon Forum topicThrowing away unsuccessful bread? - I don't let my failuresbread_to_beon Forum topicThrowing away unsuccessful bread?
- Wow 5 days retardElsie_iuon Blog postSunday Brunch Focaccia
- I vote for fish as a toppingElsie_iuon Blog postRicotta Rye Onion Bread
- This makes so much sense.abigailson Forum topicOver or Underproofed?
- Great advice!! Thanks so muchabigailson Forum topicOver or Underproofed?