Recent Forum and Blog Comments
- Exactly. And the source IDavid Ron Forum topicSolutions for successfully scoring high hydration dough
- I hear that number
The Roadside Pie Kingon Forum topicSolutions for successfully scoring high hydration dough - stirato more generally isDavid Ron Forum topicSolutions for successfully scoring high hydration dough
- Kosciusko brand mustard
The Roadside Pie Kingon Forum topicSolutions for successfully scoring high hydration dough
- In the Paris area, the wordDavid Ron Forum topicSolutions for successfully scoring high hydration dough
- Google translate
The Roadside Pie Kingon Forum topicSolutions for successfully scoring high hydration dough
- It's possible that yourDavid Ron Forum topicIs my sourdough starter’s “off” smell normal?
- When do you decide to discard and feed?
Mini Ovenon Forum topicIs my sourdough starter’s “off” smell normal? - That's a nice open crumb, all right!
alfansoon Forum topicSolutions for successfully scoring high hydration dough - I don't think the girth or length of the bread
alfansoon Forum topicSolutions for successfully scoring high hydration dough
- Oster Toaster Oven..png
Camarieon Forum topicHomemade Proofing Box - I call this size
The Roadside Pie Kingon Forum topicSolutions for successfully scoring high hydration dough
- Also let's not forget that
albacoreon Forum topicCommercial Yeast and fermented - I get the feeling that maybeDavid Ron Forum topicFinal shaping earlier in the bulk ferment?
- They should be, at local
Camarieon Forum topicHobart N50
- Crumb Structure
albacoreon Forum topicSolutions for successfully scoring high hydration dough
- I get that there are puristsDavid Ron Forum topicCommercial Yeast and fermented
- Are fuses to fit the olderDavid Ron Forum topicHobart N50
- They're pretty chubby
alfansoon Forum topicSolutions for successfully scoring high hydration dough
- How is the Bakery?crumbsinthebutter30on Forum topicAmateur baker looking for advice on buying a bakery
- Make bourbon infused dried fruit
Danni3ll3on Blog postSaigon Cinnamon Raisin Sourdough - Before I went to a mixer,
Danni3ll3on Blog postStout and 2-Year Old White Cheddar Sourdough with Oats
- Beautiful Bread
MTloafon Blog postSaigon Cinnamon Raisin Sourdough - I missed some of the picturesdrobbleon Forum topicHomemade Proofing Box
- oops the pictures are not indrobbleon Forum topicHomemade Proofing Box
- Here is my contribution of a home made profing box.drobbleon Forum topicHomemade Proofing Box
- question on kneading
ifs201on Blog postStout and 2-Year Old White Cheddar Sourdough with Oats - How many grams
The Roadside Pie Kingon Forum topicSolutions for successfully scoring high hydration dough
- Two more parts painted!!.jpg
Camarieon Forum topicThinking about getting this mixer.
- Oh. Sorry for the mix-up.
Camarieon Forum topicIt's all about a KitchenAid model G
- Couldn't agree more!
rgreenberg2000on Forum topicCommercial Yeast and fermented - Psst...
Danni3ll3on Forum topicNew whole grain sourdough bread-baking enthusiast
- I never had a rye brick
Fermentiaon Forum topicNew whole grain sourdough bread-baking enthusiast - They look supurb!
The Roadside Pie Kingon Forum topicSolutions for successfully scoring high hydration dough
- Wow looks great.
Benitoon Forum topicNew here, 55% whole wheat sourdough - Browning
The Roadside Pie Kingon Forum topicCaputo 00 Pizzeria vs 00 Americana flour
- A little encouragement?
alfansoon Forum topicSolutions for successfully scoring high hydration dough
- Ditto,
alfansoon Forum topicNew here, 55% whole wheat sourdough
- Thank you
Isand66on Blog postKamut Barley Porridge Bread - Thanks
Isand66on Blog postKamut Barley Porridge Bread
- Thanks!
BreadLeeon Forum topicHow do I keep my crust crusty? - Shaping.. twice
BreadLeeon Forum topicFinal shaping earlier in the bulk ferment?
- Model Gwoodnuton Forum topicIt's all about a KitchenAid model G
- Looks like you have had quitebarryvabeachon Forum topicProblems with oven spring in toaster oven
- Nice loaf. Love the ear.barryvabeachon Forum topicNew here, 55% whole wheat sourdough
- contactJoaquinon Forum topicStarting a Micro Bakery?
- Hey mate!Joaquinon Forum topicStarting a Micro Bakery?
- Will, from what I can tell it
DanAyoon Forum topicCaputo 00 Pizzeria vs 00 Americana flour - D.M.P. what is the litner number of your malt powder?
The Roadside Pie Kingon Forum topicCaputo 00 Pizzeria vs 00 Americana flour
- Usually I proof seam side up,Struggling_Bakingon Forum topicCan't get an expanding crust