Recent Forum and Blog Comments
- Thanks DA
Isand66on Blog postRicotta Rye Onion Bread - I think it's good
Crumb Controlon Forum topicWhat went wrong here? - OK, Where is the smoke meat for this lovely bread?
dabrownmanon Blog postRicotta Rye Onion Bread - Ok, I'm in!syroson Forum topicCommunity Bake - Pt1 Yeast Water - Hamelman's Swiss Farmhouse - Part 1
- It’s around 20-21c in myLeafsfan9on Forum topicSourdough Starter Issues
- What is the starter temperature?
Mini Ovenon Forum topicSourdough Starter Issues - Yeah that's a little
BreadLeeon Forum topicSourdough Starter Issues - FYI for those who want his starter measurement in grams....
jey13on Forum topicSourdough Starter Issues - You will probably get enoughold bakeron Forum topicDutch oven with inside rack
- Thanks, I ordered one forberryblondeboyson Forum topicRecommendations for small electronic kitchen scale
- Welcome! And you aren't light
BreadLeeon Forum topicHello
- Another recipe option is to
BreadLeeon Forum topicSourdough Starter Issues
- 800 g flour (80/20 allLeafsfan9on Forum topicSourdough Starter Issues
- Another option just to get
BreadLeeon Forum topicSourdough Starter Issues
- That's a stumper. What does
BreadLeeon Forum topicSourdough Starter Issues
- You should be very happy with
DanAyoon Forum topicWhat went wrong here? - I think they were overproofed
ifs201on Forum topicOverproofed? 2nd Porridge Loaf Disaster - thanks for your response
ifs201on Forum topicOverproofed? 2nd Porridge Loaf Disaster
- This is the second loaf
Crumb Controlon Forum topicWhat went wrong here?
- All of our butters in thejulie99nlon Forum topicInside the Factory: Croissants
- Is the hydration meant to bejulie99nlon Forum topicOverproofed? 2nd Porridge Loaf Disaster
- It’s pretty stringy. Lots ofLeafsfan9on Forum topicSourdough Starter Issues
- It’s pretty stringy. Lots ofLeafsfan9on Forum topicSourdough Starter Issues
- At the 10 hour mark after you
BreadLeeon Forum topicSourdough Starter Issues
- I've been feeding 2:1:1 withLeafsfan9on Forum topicSourdough Starter Issues
- Try feeding 1:1:1 with wholeGratefulbeanon Forum topicSourdough Starter Issues
- I wish I was participatingsyroson Forum topicCommunity Bake - Pt2 The Bread - Hamelman's Swiss Farmhouse
- If it's very thin, you can
phazon Forum topicSourdough Starter Issues - Could beJefftowon Forum topicSide collapse
- I've seen some videos
Crumb Controlon Forum topicWhat went wrong here?
- How long did you prove it?
BreadLeeon Forum topicSide collapse
- I can imagine
hanseataon Forum topicHints for hiding food from my mother-in-law - If you look on the Ocado site
albacoreon Forum topicInside the Factory: Croissants - I’ve been baking sourdough
DanAyoon Forum topicNew to baking and sourdough
- Oops I meant to respond toberryblondeboyson Forum topicI would like to thank the academy...
- I might try that next time,berryblondeboyson Forum topicI would like to thank the academy...
- This is great information andberryblondeboyson Forum topicCast Iron Cooker vs. Granite Ware -Thermal Data-
- Thanks so much, Barry! That was very comprehensive...
jey13on Forum topicQuaint Old Oven: Baking Sourdough in an Antique?
- Beautiful Loaf! So sorry the flour was bad!
jey13on Forum topicStomach Pain After Eating Sourdough Bread
- Thank youCellarvieon Forum topicInside the Factory: Croissants
- Cast iron pot is great. Most
DanAyoon Forum topicWhat went wrong here?
- Yes, I will try more water next time
Crumb Controlon Forum topicWhat went wrong here?
- And no, I don't have a baking stone
Crumb Controlon Forum topicWhat went wrong here?
- Actually that looks great!
DanAyoon Forum topicWhat went wrong here?
- The loaf looks good. It rose
DanAyoon Forum topicWhat went wrong here?
- One more
Crumb Controlon Forum topicWhat went wrong here?
- I'm using the formula Abe gave me
Crumb Controlon Forum topicWhat went wrong here?
- It would show us more detail
DanAyoon Forum topicWhat went wrong here?
- Thank God, it's Friday!
Crumb Controlon Forum topicWhat went wrong here?
- Hamelman is correctgavincon Forum topicUnderstanding Jeffrey Hamelman’s Baker’s Percentage formulas for bread.