Recent Forum and Blog Comments
- Hold on
Filomaticon Forum topicCommunity Bake - Hamelman's Five-Grain Levain - Agree with Abe!
Danni3ll3on Forum topicFWSY - starting levain - Lately I have not preheated
pulon Forum topicCommunity Bake - Hamelman's Five-Grain Levain - Let them rise covered in
MichaelLilyon Forum topicCroissant Proof and Baking Issue? - no equipment used thenI havedoughookeron Blog postLarraburu SFSD Revisited
- Gorgeous!
Danni3ll3on Forum topicCommunity Bake - Hamelman's Five-Grain Levain
- Starch trick
Filomaticon Blog postRed Bread for the Chinese New Year!
- Cold oven?
Filomaticon Forum topicCommunity Bake - Hamelman's Five-Grain Levain
- Last time I left bulk
pulon Forum topicCommunity Bake - Hamelman's Five-Grain Levain
- Thanks!Elsie_iuon Blog postRed Bread for the Chinese New Year!
- Before you mentioned this,Elsie_iuon Blog postRed Bread for the Chinese New Year!
- Now I'm sure you and my mom would be friends!Elsie_iuon Blog postRed Bread for the Chinese New Year!
- Baked at 100 Celsius for 24 hours in a Pullman
dabrownmanon Forum topicLooking For A 100% Rye Formula Similar to Rugbrod - God. Hope it isn’t 18. They
mutantspaceon Forum topicOn turning wort into a mother culture - Thanks for all that - I didn
mutantspaceon Forum topicOn turning wort into a mother culture
- Happy New Year Elsie - The Red Bread is just lovely!
dabrownmanon Blog postRed Bread for the Chinese New Year!
- 3rd Bake is complete
DanAyoon Forum topicCommunity Bake - Hamelman's Five-Grain Levain - Calibrate?? Maybe it helps.clazar123on Forum topicOven temps that vary
- The Percentage of flour
DanAyoon Forum topicSlap & Fold @ 128% hydration
- Looks like a beautful
dabrownmanon Forum topicSlap & Fold @ 128% hydration
- Cool
Filomaticon Forum topicCommunity Bake - Hamelman's Five-Grain Levain
- That's the pumpernickel familyclazar123on Forum topicLooking For A 100% Rye Formula Similar to Rugbrod
- 60% is just above bagels and no equipment used then
dabrownmanon Blog postLarraburu SFSD Revisited
- Mushroom taste being...David Ron Forum topicOn turning wort into a mother culture
- It's often some sort of flub
Debra Winkon Forum topicWhat am I doing? - ohh la la, that sure is
leslierufon Forum topicCommunity Bake - Hamelman's Five-Grain Levain - Came out pretty great!
alfansoon Forum topicSlap & Fold @ 128% hydration - I did notice!
breadforfunon Forum topicCommunity Bake - Hamelman's Five-Grain Levain - Oh yeah
Filomaticon Forum topicCommunity Bake - Hamelman's Five-Grain Levain
- Your batards look perfect!
Skibumon Forum topicbatards diagnostic - help - Hey Brad
DanAyoon Forum topicCommunity Bake - Hamelman's Five-Grain Levain
- IMO it's important to...David Ron Forum topicOn turning wort into a mother culture
- Ale yeast
Filomaticon Forum topicOn turning wort into a mother culture
- First of allAnonymouson Forum topicOn turning wort into a mother culture
- A very nice result, Dan.-Brad
breadforfunon Forum topicCommunity Bake - Hamelman's Five-Grain Levain
- Often with ryes, too
breadforfunon Forum topicCommunity Bake - Hamelman's Five-Grain Levain
- WAIT...David Ron Forum topicFreezer Temps and Yeast
- If excess cold...David Ron Forum topicFreezer Temps and Yeast
- I've made it many timesdoughookeron Blog postLarraburu SFSD Revisited
- or water
Doc.Doughon Forum topicCommunity Bake - Hamelman's Five-Grain Levain - Thanks Mini!DesigningWomanon Forum topicCommunity Bake - Hamelman's Five-Grain Levain
- The problem doesn't arise until you try to make the
dabrownmanon Blog postLarraburu SFSD Revisited
- Take a look at welding sleeves.leemid51on Forum topicGood long cuff oven gloves
- Wow
Filomaticon Blog postRed Bread for the Chinese New Year!
- thanks Elsie
leslierufon Blog postTomato & Nigella seed bread
- Agree
breadforfunon Forum topicCommunity Bake - Hamelman's Five-Grain Levain
- Yes, but
Filomaticon Forum topicCommunity Bake - Hamelman's Five-Grain Levain
- I've come very close to thedoughookeron Blog postLarraburu SFSD Revisited
- Mucilaginous flax seed coat
albacoreon Forum topicCommunity Bake - Hamelman's Five-Grain Levain - Sticky yet stiff
Filomaticon Forum topicCommunity Bake - Hamelman's Five-Grain Levain