Recent Forum and Blog Comments
- Wow that is a beaut! I've
Benitoon Forum topicFinally gave up on my starter. Need help desperately... - Uncertain, but ...
dmsnyderon Forum topicLong time trouble with cuts and getting ears on bread - Finally some time to report back new results...FrancoisCoppenson Forum topicFinally gave up on my starter. Need help desperately...
- Check with Elsie's recipes
bottlenyon Forum topicVital Wheat Gluten amount - Ears
Lazy Loaferon Forum topicLong time trouble with cuts and getting ears on bread - I saw that on a youtube video
Benitoon Forum topicBaking Jones
- Bewdy!!
Lazy Loaferon Forum topicMemorial Day Bake
- Soy and seeds
Lazy Loaferon Forum topicAny tips for Soy and Linseed Yeast bread?
- Pan pizza
Lazy Loaferon Forum topicBaking Jones
- Inoculation and timing
Lazy Loaferon Forum topicReasons for starter % amount in the pre-ferment
- Nice!
The Roadside Pie Kingon Forum topicBaking Jones - Really, with a little practice
The Roadside Pie Kingon Forum topicBaking Jones
- My favorite is N.Y. Style
The Roadside Pie Kingon Forum topicBaking Jones
- I've just put together my
Benitoon Forum topicBaking Jones
- I love his methods for
Benitoon Forum topicCan yeasted dough be retarded like sourdough?
- It is my understanding that
DanAyoon Forum topicOverproofed in the Fridge??? Nah!!! - I'm confused about what it isDavid Ron Forum topicAny tips for Soy and Linseed Yeast bread?
- Thanks for clarifying - thatDavid Ron Forum topicCan yeasted dough be retarded like sourdough?
- Are you doing 100%
BakersRoomon Forum topicOverproofed in the Fridge??? Nah!!! - Really, the shape is always
BakersRoomon Forum topicBaking Jones
- Thank you
Isand66on Blog postSpelt Barley SD Bread and Whole Wheat Rye Buttermilk Rolls - Great video, Will!
DanAyoon Forum topicBaking Jones
- What does the loaf bottom
Mini Ovenon Forum topicFlying saucer bread??? Why? - Ciabatta Jim Lahey7oakson Forum topicCan yeasted dough be retarded like sourdough?
- Super helpful links and fun
Benitoon Forum topicAdvice on scoring not catching
- My oven
mrskjreaon Forum topicFlying saucer bread??? Why? - UPDATE: Getting better
mrskjreaon Forum topicFlying saucer bread??? Why?
- jcope, My pizza friends have way to much time on there hands!
The Roadside Pie Kingon Forum topicOverproofed in the Fridge??? Nah!!!
- 0.01g is a hundredth of a
albacoreon Forum topicCan yeasted dough be retarded like sourdough? - Seems to me there's an issue
randybonnetteon Forum topicFlying saucer bread??? Why? - Not completely anecdotal, butjcopeon Forum topicOverproofed in the Fridge??? Nah!!!
- Strictly an amateur Hobbyist.
The Roadside Pie Kingon Forum topicBaking Jones
- Absolutely, of course you'reDavid Ron Forum topicReasons for starter % amount in the pre-ferment
- Nutty barleyElsie_iuon Blog postSpelt Barley SD Bread and Whole Wheat Rye Buttermilk Rolls
- Pie King, I am presently on a
DanAyoon Forum topicBaking Jones
- Jess, Laurel’s “Loaf for
DanAyoon Forum topicBlister, how to get more & larger ones...
- Truthfully...
seasidejesson Forum topicBlister, how to get more & larger ones... - What I meant by timing was to
Steve Petermannon Forum topicReasons for starter % amount in the pre-ferment - How sour?bread1965on Blog postSourdough Danish Rye/Rugbrød på surdej
- Pre-steaming?
Doc.Doughon Blog postSteam, Glorious Steam! - My go to recipe is: 1000g
Levaineeron Forum topicLevain build question - More on the history of KA Flourdeblacksmithon Forum topicKing Arthur mix up
- Thank you - I had no idea.David Ron Forum topicKing Arthur mix up
- It would have to depend toDavid Ron Forum topicVital Wheat Gluten amount
- They really look good!bread1965on Forum topicBaguettes with poolish
- No, you have not struck "foolDavid Ron Forum topicThank you, TFL experts
- There are no timing factors -David Ron Forum topicReasons for starter % amount in the pre-ferment
- KA Flour mix-updeblacksmithon Forum topicKing Arthur mix up
- Lance: About the scaleDavid Ron Forum topicCan yeasted dough be retarded like sourdough?
- Hmmmmm. Thicker pans areDavid Ron Forum topicZ-shaped bread