Recent Forum and Blog Comments
- Welcome to the best and friendliesthreikon Forum topicAbout time I stepped in...
- What most of us dohreikon Forum topicRegarding diagnostics
- I was in the same boat as
MichaelLilyon Forum topicChocolate and Cherry Sourdough from Moderniste Cuisine - tried it, works!chlebaon Forum topicfermenting sourdough with other ingredients
- ...as always.baykayakeron Forum topicSource for rye flour?
- Any chance ...David Ron Forum topicDense crumb in the center
- I'm thinkingAnonymouson Forum topicDense crumb in the center
- Same answer as always:David Ron Forum topicSource for rye flour?
- Updatebaykayakeron Forum topicSource for rye flour?
- Someone bought me one ofFueledByCoffeeon Forum topicBread Knife
- beetsandbones looks like a
mutantspaceon Forum topicWhat in the rye (world) - thanks mini oven. Ive just
mutantspaceon Forum topicWhat in the rye (world)
- Thank you for the advice, IFZBEDon Forum topicItalian bread recipe on this site
- Strech, fold, laminate, preAlan123on Forum topicDifficulty creating consistent ears
- Thanks, but - oh yeah?
alfansoon Blog postCiabatta - the long game - I've now worked my way through
alfansoon Blog postCiabatta - the long game
- 3rd time
alfansoon Blog postCiabatta - the long game
- Many thanks, Alan. How do Ihighhydroon Forum topicDifficulty creating consistent ears
- Thanks Lyndon
DanAyoon Forum topicRetarding in Fridge Twice (Bulk & 2nd Proof) - Dough too slackAlan123on Forum topicDifficulty creating consistent ears
- Mine is built in
Mini Ovenon Forum topicBread Knife - Thank you
Heikjoon Forum topicBanneton and dough size - Dense crumb, small loaves - Black sesame
jo_enon Forum topicAnyone tried using toasted, ground and soaked seeds in bread? - Well, I think there are aFueledByCoffeeon Forum topicRetarding in Fridge Twice (Bulk & 2nd Proof)
- Tojiro
jo_enon Forum topicBread Knife
- Which recipe?
Mini Ovenon Forum topicItalian bread recipe on this site
- I'm starting out with
Mini Ovenon Forum topicNeed help identifying bread aroma additives used in commercial bakeries (UK)
- Yes, fermentation gauge
Mini Ovenon Forum topicfermenting sourdough with other ingredients
- Amount of cooked rye berries
Mini Ovenon Forum topicWhat in the rye (world)
- so true, cool observation!
pulon Blog postBran levain & 50% whole grain sourdough - Congratulations!
Mini Ovenon Forum topicPersistent Loaf Issues
- I think it is one way
Mini Ovenon Forum topic2 lb loaves looking better this time around
- How about lowering the hydration
Mini Ovenon Forum topicUrgent help required!
- Why not?David Ron Forum topicUrgent help required!
- Nor I David. I suppose I willValerieCon Forum topicUrgent help required!
- Nor I David. I suppose I willValerieCon Forum topicUrgent help required!
- Welcome to the site!
Floydmon Forum topicHi from Indiana! - An effective and semi compact solution
Yippeeon Forum topicBread Knife - hi Carolewheatjermon Forum topicbest uses for leftover bread
- Never understood that..bread1965on Forum topic2 lb loaves looking better this time around
- hey Bart looks great!wheatjermon Forum topicChocolate and Cherry Sourdough from Moderniste Cuisine
- Super nice, Bart!
DanAyoon Forum topicChocolate and Cherry Sourdough from Moderniste Cuisine
- I am very happy with the Serious Eats recommended bread knife
Bart Tichelmanon Forum topicBread Knife - Great improvement!
DanAyoon Forum topicPersistent Loaf Issues
- Thanks Everyonejthoron Forum topicPersistent Loaf Issues
- Glad to decided to post! If
DanAyoon Forum topicHi from Indiana!
- Thanks!syroson Forum topicCommunity Bake - Hamelman's Five-Grain Levain
- Yeah the 150 is the number of slaps with each one followed
dabrownmanon Blog postA Mission to Oven Bloom! - Baking departmentprpltrmpton Forum topic2019 Bulk Grain Storage thread
- I'm almost certain ...David Ron Forum topicBuilding a sourdough starter from "old dough"?