Recent Forum and Blog Comments
- Terminology
mwilsonon Forum topicSalt and Vinegar - I never do the float testAnonymouson Forum topicSourdough is bubbling, floating but not rising.
- you're fine as is your starterhreikon Forum topicSourdough is bubbling, floating but not rising.
- The starter in your picture
BakersRoomon Forum topicSourdough is bubbling, floating but not rising. - I've been looking at it, and
BakersRoomon Forum topicOpen crumb but mostly around the edges
- I've always calculated
BakersRoomon Forum topicOpen crumb but mostly around the edges
- Thank you I will check thisEmma268on Forum topicOpen crumb but mostly around the edges
- Yes I have started using riceEmma268on Forum topicOpen crumb but mostly around the edges
- I'm hopeful of this! I feelEmma268on Forum topicOpen crumb but mostly around the edges
- I’ve had problems with
Benitoon Forum topicOpen crumb but mostly around the edges - Yeah, but if the yeast hasn't
BakersRoomon Forum topicSalt and Vinegar
- Good Questions
Filomaticon Forum topicTartine levain vs mature starter help please - Cloth
calnetoon Forum topicOpen crumb but mostly around the edges - Well, at least we dealt with
BakersRoomon Forum topicOpen crumb but mostly around the edges
- Thanks
CarolinaClimberon Forum topicChewy Crust and slight "Doughy" taste - Gavin's last statement is theDavid Ron Forum topicHow to turn a regular home oven to stone oven
- It's a good base, Hester
pmccoolon Blog postFWSY 75% Whole Wheat - More than just hints today, Portus
pmccoolon Blog postFWSY 75% Whole Wheat
- Butter Milk fermented bread recipe
Roger Lamberton Forum topicButter milk fermented bread - Recipe for the Buttermilk fermented bread
Roger Lamberton Blog postSour dough ferments using probiotics
- You may want to rethink that remark.
alfansoon Forum topicTartine help please. White vs Bread flour?? - Not sure if it is vegan or
wheatbeaton Forum topictrying to reverse engineer a sourdough loaf with a soft crumb/crust - Yes, folding is what many
wheatbeaton Forum topicTin loaf not airy, too dense/wet
- Just gorgeoushreikon Blog postFWSY 75% Whole Wheat
- Not quite to planEmma268on Forum topicOpen crumb but mostly around the edges
- Thanks mini my biggest issue
mutantspaceon Forum topicwet line along the bottom of my rye sourdough - I’m riffing off another
mutantspaceon Forum topicwet line along the bottom of my rye sourdough
- That is not something
Danni3ll3on Blog postApricots and Pecans Sourdough with Oats - The dutch oven I use to bake
Benitoon Forum topicCombo Cooker Costco
- Can't wait to see how this
Benitoon Forum topicOpen crumb but mostly around the edges
- It's impossible to replicategavincon Forum topicHow to turn a regular home oven to stone oven
- Well that is certainly a
Benitoon Forum topicAdvice on scoring to get a better ear
- That is intersting indeed
The Roadside Pie Kingon Forum topicHow to turn a regular home oven to stone oven - House aroma
Mini Ovenon Blog postCold Rainy Roll kind of day - What are the advantages
Mini Ovenon Forum topicWhat are the advantages of a high hydration bread?
- Got some dough ready to go inEmma268on Forum topicOpen crumb but mostly around the edges
- Lovely specimens, Paul. I
Portuson Blog postFWSY 75% Whole Wheat - A small home oven will neverDavid Ron Forum topicHow to turn a regular home oven to stone oven
- Regardless of Robertson'sDavid Ron Forum topicTartine help please. White vs Bread flour??
- One flying comment ?:ThoseDavid Ron Forum topicHobart N50 in a home kitchen, plus several other Hobart/KA questions
- Hey, I wonder what would happen
Mini Ovenon Blog postApricots and Pecans Sourdough with Oats
- Definitionsgavincon Forum topicTartine levain vs mature starter help please
- AnnaD check out the
Mini Ovenon Blog postSourdough Scones
- 3x5 card
Mini Ovenon Forum topicHelp! Angel Biscuit dough
- 2 folds?
theonlyotherandrewon Forum topicTin loaf not airy, too dense/wet - Different types of flours
OldLoafon Forum topicTartine help please. White vs Bread flour?? - temperature
calnetoon Forum topicSalt and Vinegar
- Reading your ingredients
phazon Forum topicSalt and Vinegar - My Globe mixer next to the
Camarieon Forum topicHobart N50 in a home kitchen, plus several other Hobart/KA questions - under proofed
calnetoon Forum topicOpen crumb but mostly around the edges