Recent Forum and Blog Comments
- The past is present!clazar123on Blog postTurmeric sourdough Bread Test bake #1
- How about the 1:2:3 recipe?Anonymouson Forum topicDough hydration
- Sounds like clumps of fourAnonymouson Forum topicClumps of gluten
- Well, from what you describe
algebreadon Forum topicClumps of gluten - Прпраоправол https://clubLinda Kaufmanon Forum topichelp with frosting!
- Very fresh starter, it’sI’m Trying To Bake Stuffon Forum topicClumps of gluten
- I don’t have a photo, I hadI’m Trying To Bake Stuffon Forum topicClumps of gluten
- Thank you, Paul. As ISidon Forum topicDough hydration
- Thanks, Abe. That's what I'mSidon Forum topicDough hydration
- I will definitely let you know
trailrunneron Forum topicCommunity Bake - Maurizio's Oat Porridge Sourdough - my .02
trailrunneron Forum topicCommunity Bake - Maurizio's Oat Porridge Sourdough
- Thanks, Steve. When I use theSidon Forum topicDough hydration
- How old is the starter?
Mini Ovenon Forum topicClumps of gluten - great topic
trailrunneron Forum topicImprovements for future Community Bakes
- A version of this loaf that I
algebreadon Forum topicCommunity Bake - Maurizio's Oat Porridge Sourdough
- ???
Yippeeon Forum topicCherry Pie - Thanks, Hester and Kat!Esopus Spitzenburgon Blog post50% Whole Spelt Sourdough
- Purple corn
MontBaybakeron Blog postPurple Corn Spelt Bread with Ricotta & Rice - Did you cook it for the full 16 minutes
Danni3ll3on Blog postOat Porridge Community Bake - This is only my second CB
The Roadside Pie Kingon Forum topicImprovements for future Community Bakes - KA
MontBaybakeron Forum topicSmall batch problems in the KitchenAid Pro 600?
- It seemed simple..bread1965on Blog postOat Porridge Community Bake
- Oh I seeBobBouleon Forum topicCherry Pie
- Fabulous!
Danni3ll3on Blog post20% Sprouted Black Quinoa 30% Sprouted Spelt SD
- That looks fabulous!
Danni3ll3on Blog postOat Porridge Community Bake
- Pre-shaped
The Roadside Pie Kingon Blog postTurmeric sourdough Bread Test bake #1
- Please take a closeup image
DanAyoon Forum topicClumps of gluten - What a great site, Ian!
DanAyoon Blog postOat Porridge SD (Community Bake)
- Three hours of bulk ferment and stretch and folds complete.
The Roadside Pie Kingon Blog postTurmeric sourdough Bread Test bake #1
- Hi Danny
Isand66on Blog postOat Porridge SD (Community Bake) - Old oven, new oven!ValerieCon Forum topicBest method?
- Sharon, it seems a general
DanAyoon Forum topicCommunity Bake - Maurizio's Oat Porridge Sourdough
- I am so late to the party...syroson Forum topicCommunity Bake - Maurizio's Oat Porridge Sourdough
- I am interested to read your
DanAyoon Forum topicCommunity Bake - Maurizio's Oat Porridge Sourdough
- ?
trailrunneron Forum topicCommunity Bake - Maurizio's Oat Porridge Sourdough
- Not a problem, Sid
pmccoolon Forum topicDough hydration - My two cents
algebreadon Forum topicBest Stand Mixer for Bread, not KA
- The crumb shot
The Roadside Pie Kingon Forum topicCommunity Bake - Maurizio's Oat Porridge Sourdough
- Good point
Yippeeon Forum topicFinally gave up on my starter. Need help desperately...
- Well, that was...something
pmccoolon Forum topicCommunity Bake - Maurizio's Oat Porridge Sourdough
- The guy arriving late to the party..bread1965on Forum topicCommunity Bake - Maurizio's Oat Porridge Sourdough
- Good advice, Caroline
pmccoolon Forum topicCommunity Bake - Maurizio's Oat Porridge Sourdough
- The only other things I can
Steve Petermannon Forum topicDough hydration - Oh the food !!!merlieon Blog post20% Sprouted Black Quinoa 30% Sprouted Spelt SD
- Amalgamating the wet flour with the dry,
The Roadside Pie Kingon Blog postTurmeric sourdough Bread Test bake #1
- The side dishes stole the show..bread1965on Blog post20% Sprouted Black Quinoa 30% Sprouted Spelt SD
- amazingleahbeharon Blog postTwo levain- SD and Banana YW , Fig Pecan Banana Rye Bread
- I haven't had this issue.
algebreadon Forum topicClumps of gluten
- It was 500g of brioche dough
algebreadon Forum topicSmall batch problems in the KitchenAid Pro 600?
- It's not really the weight -David Ron Forum topicModifying bake times when reducing dough weight