Recent Forum and Blog Comments
- I bake one at a time in a LeJeremyCherfason Forum topicCurious about cloches
- It looks to me like one ofJeremyCherfason Forum topicMeasured ingrediant adding machine?
- Light work
Our Crumbon Blog postBread of the Pharaohs or Einkorn sourdough - Guio, I have an idea
DanAyoon Forum topicWhy do I need an hour of kneading? - KneadingFordon Forum topicWhy do I need an hour of kneading?
- looks great!
ifs201on Blog postBread of the Pharaohs or Einkorn sourdough - Read this thread for your answer
Isand66on Forum topicU.S. Equivalent of French T80 Flour for Sourdough Pain de Compagne - Sulphur Dioxide
albacoreon Forum topicCommunity Bake - Pt1 Yeast Water - Hamelman's Swiss Farmhouse - Part 1 - I’ve removed the mound which
Benitoon Forum topicCommunity Bake - Pt1 Yeast Water - Hamelman's Swiss Farmhouse - Part 1 - I've never experienced thisAnonymouson Forum topicCommunity Bake - Pt1 Yeast Water - Hamelman's Swiss Farmhouse - Part 1
- Bennie, I am disappointed for
DanAyoon Forum topicCommunity Bake - Pt1 Yeast Water - Hamelman's Swiss Farmhouse - Part 1
- Additives will be mould inhibitorsAnonymouson Forum topicCommunity Bake - Pt1 Yeast Water - Hamelman's Swiss Farmhouse - Part 1
- I'm not sure if it's correctjulie99nlon Forum topicU.S. Equivalent of French T80 Flour for Sourdough Pain de Compagne
- I prefer to mix for 6 loavesjulie99nlon Forum topicCurious about cloches
- I have the ability to do bothjulie99nlon Forum topicCroissant academics, please respond
- Started my Raisin Water this evening.gavincon Forum topicCommunity Bake - Pt1 Yeast Water - Hamelman's Swiss Farmhouse - Part 1
- I saw on a youtube video withjulie99nlon Forum topicCommunity Bake - Pt1 Yeast Water - Hamelman's Swiss Farmhouse - Part 1
- I've just tried this recipejulie99nlon Forum topicCommunity Bake - Pt1 Yeast Water - Hamelman's Swiss Farmhouse - Part 1
- I wonder whether vigorousColin2on Forum topicAnnoying No-Knead
- which book?
calnetoon Forum topicSourdough Bread - Oven Spring problem? - Space between folds
calnetoon Forum topicSourdough Bread - Oven Spring problem?
- pre-mixing
calnetoon Forum topicSticky! Shaping Sticky Dough or When is it too Sticky?
- Overthinking is pretty much all I've done...
jey13on Forum topicAdding Levain Stage...How Flexible on the “When?” - And the short answer
Danni3ll3on Forum topicDifferent kneading techniques (bread machine vs hand) - Lots of variations of this basic rye
Mini Ovenon Forum topicConverted starter is not floating but making good bread. - You most likely kicked it into high gear.
Mini Ovenon Forum topicQuestion About Nancy Silverton's Grape Starter Method
- A second rise?
Mini Ovenon Forum topicNo matter the recipe, I get no or little oven spring with whole grain bread
- Sorry badly worded question.helios123on Forum topicDifferent kneading techniques (bread machine vs hand)
- If you want to watch a
BreadLeeon Forum topicCroissant academics, please respond - Oh yes! So....
Mini Ovenon Forum topicCommunity Bake - Pt1 Yeast Water - Hamelman's Swiss Farmhouse - Part 1
- I hope the raisins I bought
Benitoon Forum topicCommunity Bake - Pt1 Yeast Water - Hamelman's Swiss Farmhouse - Part 1
- Yeast Water Matured in 2 1/2 days!
DanAyoon Forum topicCommunity Bake - Pt1 Yeast Water - Hamelman's Swiss Farmhouse - Part 1
- you are right - it doesn'tberryblondeboyson Forum topicCommunity Bake - Pt1 Yeast Water - Hamelman's Swiss Farmhouse - Part 1
- Nothing exciting to show, butberryblondeboyson Forum topicCommunity Bake - Pt1 Yeast Water - Hamelman's Swiss Farmhouse - Part 1
- Sounds like you just need a
phazon Forum topicSticky! Shaping Sticky Dough or When is it too Sticky? - a few more details, pleaselouiscohenon Forum topicAnnoying No-Knead
- I noticed in this video they
Benitoon Forum topicCommunity Bake - Pt1 Yeast Water - Hamelman's Swiss Farmhouse - Part 1
- I’m totally new here but I
Benitoon Forum topicCommunity Bake - Pt1 Yeast Water - Hamelman's Swiss Farmhouse - Part 1
- Uh oh!
Danni3ll3on Forum topicCommunity Bake - Pt1 Yeast Water - Hamelman's Swiss Farmhouse - Part 1
- What about over proofing?
jey13on Forum topicSticky! Shaping Sticky Dough or When is it too Sticky?
- Whoops, mango skin not so good
Mini Ovenon Forum topicCommunity Bake - Pt1 Yeast Water - Hamelman's Swiss Farmhouse - Part 1
- My goodness, MiniAnonymouson Forum topicCommunity Bake - Pt1 Yeast Water - Hamelman's Swiss Farmhouse - Part 1
- I peeled a mango
Mini Ovenon Forum topicCommunity Bake - Pt1 Yeast Water - Hamelman's Swiss Farmhouse - Part 1
- 65%.70 needs some folds, but
BakersRoomon Forum topicSourdough Bread - Oven Spring problem? - Excellent!
jey13on Forum topicHaving trouble finding reviews of Sarah Owens “Sourdough”
- Really? In this 70% sourdough, he gives it 6 folds...
jey13on Forum topicSourdough Bread - Oven Spring problem?
- I forgot to say also that a
BakersRoomon Forum topicHelp with new recipe idea... Rye Leaven included!
- Maybe
albacoreon Forum topicCommunity Bake - Pt1 Yeast Water - Hamelman's Swiss Farmhouse - Part 1
- In his ebook, he only
BakersRoomon Forum topicSourdough Bread - Oven Spring problem?
- Check and check!
Danni3ll3on Forum topicCommunity Bake - Pt1 Yeast Water - Hamelman's Swiss Farmhouse - Part 1