Recent Forum and Blog Comments
- I have the Sassafras
DanAyoon Forum topicUsing baking dome - I have a very different
Lemonieon Forum topicSourdough with no rise - more info
MTloafon Forum topicBosch help- dough always wraps around center pole, never forms ball. Gluten development rough - All Trumps Hi Gluten?crabjoeon Forum topicChinese noodle dough?
- Time? No!Fordon Forum topicBulking at 82f
- Bottleny, a question
DanAyoon Forum topicCommunity Bake - Maurizio's Oat Porridge Sourdough
- Perfect!
rgreenberg2000on Forum topicRWC SD - Freshly milled comparison - Ohhhh, I am sad, but it's
Chicken Ladyon Forum topicGreetings From TFL Noob - Just did a new dough, it'ssnazshon Forum topicOverproof or underproof sourdough bread ?
- In a word, no...
Our Crumbon Forum topicRWC SD - Freshly milled comparison - Finally - my bake!syroson Forum topicCommunity Bake - Maurizio's Oat Porridge Sourdough
- I'm a noob!
rgreenberg2000on Forum topicRWC SD - Freshly milled comparison
- I love durum and you've got
not.a.crumb.lefton Forum topic100% Semolina Recipe Questions - Thank you, Steve,
The Roadside Pie Kingon Forum topic96.5% Hydration. - ha, ha..and I am glad
not.a.crumb.lefton Blog postFrom the clutches of disaster!
- Sounds very good!Anonymouson Forum topicHow to create a levain from my starter
- Newly milled grain querygavincon Forum topicRWC SD - Freshly milled comparison
- Thank you Hester...
not.a.crumb.lefton Blog postWeekly Bake Torpedo style...
- If it was working fine butDavid Ron Forum topicBreads sticking and creating a wet burn
- Hi Dan, If by "formula" you
Cedarmountainon Forum topicCommunity Bake - Maurizio's Oat Porridge Sourdough - Thanks, i'll give a try toMagali_Gon Forum topicShiny and moist crumb. Is it what a sourdough loaf's crumb looks like ?
- Thanks !Magali_Gon Forum topicShiny and moist crumb. Is it what a sourdough loaf's crumb looks like ?
- On the lack of autolyse
nchen25on Forum topicAlveoli Distribution and Size in Crumb - Questions - Agreed on aiming for what you like
nchen25on Forum topicAlveoli Distribution and Size in Crumb - Questions
- I wanted this mixer so bad,
Camarieon Forum topicHobart C-100 Mixer - service manual? any rebuild experiences? - Water Content
Steve Petermannon Forum topic96.5% Hydration. - The Commercial one in white
Camarieon Forum topicNo Love for Kitchenaid mixers?
- you write really wellhreikon Forum topicCommunity Bake - Maurizio's Oat Porridge Sourdough
- Well, what you describe as a
Cedarmountainon Forum topicCommunity Bake - Maurizio's Oat Porridge Sourdough
- So true
Filomaticon Forum topicRWC SD - Freshly milled comparison - For sure!
rgreenberg2000on Forum topicRWC SD - Freshly milled comparison
- Just simply gorgeoushreikon Blog postWeekly Bake Torpedo style...
- Crumb shot
AnneTXbakeron Blog postFrom the clutches of disaster! - Thanks David, I see a lot of
DanAyoon Forum topicCommunity Bake - Maurizio's Oat Porridge Sourdough
- Going really wellAlanaj81on Forum topicHow to create a levain from my starter
- Try higher whole grain %
Filomaticon Forum topicRWC SD - Freshly milled comparison
- Its a rap, folks! Nooks and crannies are hard to capture
The Roadside Pie Kingon Forum topic96.5% Hydration.
- Might have to heat the honey
Mini Ovenon Forum topic96.5% Hydration. - Hey that's lovelyAnonymouson Forum topicSourdough with no rise
- I made a loaf with the excess
Lemonieon Forum topicSourdough with no rise
- These look like some proper sandwich size English muffins
The Roadside Pie Kingon Forum topic96.5% Hydration.
- Farmer Dave -Recommendationbigcrustyon Forum topicWhole Grains Here
- Today was a high point in mySidon Forum topicDough hydration
- Make the best bread you canDavid Ron Forum topicDough hydration
- Hiya. Am going to try and
Lemonieon Forum topicSourdough with no rise
- New shaping technique
The Roadside Pie Kingon Forum topic96.5% Hydration.
- You all have been doing thisSidon Forum topicDough hydration
- Hi BonnieI’m new here but
Benitoon Forum topicNew and terrified ;-D - There's a fungus among us! #SaccharomycesCerevisiae
The Roadside Pie Kingon Forum topic96.5% Hydration.
- Merely amplifying a part ofDavid Ron Forum topicDough hydration