Recent Forum and Blog Comments
- Mayo?
dablueson Forum topicChinese Cheesecake? - Warm It Updoughookeron Forum topicYet another beginner proofing question
- The 4 hours at 105F proofdoughookeron Forum topicSFSD and Galal Question
- Thanks Dereksyroson Blog postCaputo type O
- Read the OP
dmsnyderon Blog postAnother Attempt to Produce a San Francisco-Style Sourdough Bread: Finally, success! - With a stone, you probablyDavid Ron Forum topicYet another beginner proofing question
- Source of 93°F number?
Doc.Doughon Forum topicSFSD and Galal Question - Maybe one of the recipes youDavid Ron Forum topicDough takes a long time to rise in bulk
- I think your explanation
DanAyoon Forum topicDough takes a long time to rise in bulk - I have a question. The Galal
DanAyoon Forum topicSFSD and Galal Question
- I can spot your workDesigningWomanon Blog postSesame semolina pecorino serrano levain baguettes
- Here is what Mike Giraudodoughookeron Blog postAnother Attempt to Produce a San Francisco-Style Sourdough Bread: Finally, success!
- Thanks!doughookeron Blog postSan Francisco-Style Sour Bread
- .
Heikjoon Forum topicDough takes a long time to rise in bulk - Galal Recipedoughookeron Forum topicSFSD and Galal Question
- Every fridge's temperatureDavid Ron Forum topicYet another beginner proofing question
- Thanks!
BellesAZon Forum topicPizza Oven bliss.. Clueless, but stoked! - Different brands of bakingDavid Ron Forum topichow much baking powder and baking soda to use?
- Your bread looks very nice to
DanAyoon Forum topicDough takes a long time to rise in bulk
- Thanks Danny
breadforfunon Forum topicSFSD and Galal Question - Don't reinvent the wheel
breadforfunon Forum topicSFSD and Galal Question
- Brad, that might be possible.
DanAyoon Forum topicSFSD and Galal Question
- TEMP CONTROLLER
Doc.Doughon Forum topicSFSD and Galal Question
- Interesting unit
breadforfunon Forum topicSFSD and Galal Question
- OMW
breadforfunon Forum topicSFSD and Galal Question
- Those rolls were lying right there on the cutting board
dabrownmanon Blog postSeedy Spelt, Flax and Chia Rolls - Thank you Trust Serumhreikon Forum topicThank you Ian....Part failure / Part success/ Kamut / Durum / Bread Flour Bread
- 100g flour is not equal to 1 cup
Mini Ovenon Forum topichow much baking powder and baking soda to use? - Now I've got to watch another bread video:--)
dabrownmanon Blog postA Variation on Tartine 3's "Ode to Bourdon" and Some Experimental Slashing
Truth Serumon Forum topicThank you Ian....Part failure / Part success/ Kamut / Durum / Bread Flour Bread- As long as it tastes good!
Truth Serumon Forum topicThank you Ian....Part failure / Part success/ Kamut / Durum / Bread Flour Bread
- Thanks for the heads up!missneneon Forum topicYet another beginner proofing question
- IDY yeast source
Doc.Doughon Blog postSan Francisco-Style Sour Bread
- Thanks for the link... I'llcraigbordenon Forum topicYet another beginner proofing question
- Second Shapemissneneon Forum topicYet another beginner proofing question
- I agree with your observation
Cedarmountainon Blog postA Variation on Tartine 3's "Ode to Bourdon" and Some Experimental Slashing - The spontaneous changing
Cedarmountainon Blog postA Variation on Tartine 3's "Ode to Bourdon" and Some Experimental Slashing
- In my world, "rustic" is a
Cedarmountainon Blog postA Variation on Tartine 3's "Ode to Bourdon" and Some Experimental Slashing
- Have a go at it Carole, I am
Cedarmountainon Blog postA Variation on Tartine 3's "Ode to Bourdon" and Some Experimental Slashing
- Goat cheese, a sharp type.Babushkabakeron Blog postLavender&Honey Levain with Salt Crusted Crust.
- If you are using bread flourhreikon Forum topicYet another beginner proofing question
- Hi Caroline, thanks for your
Cedarmountainon Blog postA Variation on Tartine 3's "Ode to Bourdon" and Some Experimental Slashing
- I did a review of ACME SD bread here
dabrownmanon Blog postAnother Attempt to Produce a San Francisco-Style Sourdough Bread: Finally, success!
- Dab, I remember reading that
DanAyoon Blog postAnother Attempt to Produce a San Francisco-Style Sourdough Bread: Finally, success!
- Sadly, High gluten has nothing to do with protein percent
dabrownmanon Blog postAnother Attempt to Produce a San Francisco-Style Sourdough Bread: Finally, success!
- I got slack after my startercraigbordenon Forum topicYet another beginner proofing question
- two pieces of advicemikedilgeron Forum topicStarter question
- Very nice!
Danni3ll3on Blog postSeedy Spelt, Flax and Chia Rolls - Beautiful crust and crumb!
dmsnyderon Blog postA Variation on Tartine 3's "Ode to Bourdon" and Some Experimental Slashing
- If you used all the levainhreikon Forum topicYet another beginner proofing question