Recent Forum and Blog Comments
- I used to go by the mantra oftpassinon Blog postTrying A Shorter Bulk
- My oven is also electric. Itpassinon Blog postTrying A Shorter Bulk
- There's an interesting booktpassinon Forum topicStrange kneading behavior for 70% hydration dough
- Interesting about the free standing proof.
The Roadside Pie Kingon Blog postTrying A Shorter Bulk - Thanks, Will! The sheen istpassinon Blog postTrying A Shorter Bulk
- Thanks for your kind commentssdiver2489on Forum topicStrange kneading behavior for 70% hydration dough
- Excellent work Tom
The Roadside Pie Kingon Blog postTrying A Shorter Bulk
- ha, good one!
The Roadside Pie Kingon Forum topicFolds - How Many and When
- I'm guessing you meantpassinon Forum topicBest time to perform sourdough lamination (not pastry)
- Are you still active?ElleGaunton Blog postMy First 100% Whole Rye Brick
- ReBakes.inthelakeson Forum topicBest time to perform sourdough lamination (not pastry)
- Well, for a seeming mistake,
Moe Con Forum topicStrange kneading behavior for 70% hydration dough - Is this still availablecmhjrcon Forum topicROFCO B40
- I think it depends on how thetpassinon Forum topicBest time to perform sourdough lamination (not pastry)
- Different batch of grains?tpassinon Forum topicstarter went proteolytic?
- no other changes?fredsbreadon Forum topicstarter went proteolytic?
- Baking sprayBrianShawon Forum topicWholegrain Pan Breads
- I agree Ian
albacoreon Forum topicWhen is the best time to add more flour? - Discount Bakery and Charm School
Dave Ceeon Forum topicBread Puns - I think all the large holestpassinon Forum topicNew starter
- Believe it or not I prefersdiver2489on Forum topicStrange kneading behavior for 70% hydration dough
- Thick crust
rondayvouson Forum topicStrange kneading behavior for 70% hydration dough - Blowing in the Windlouiscohenon Forum topicFolds - How Many and When
- No way
Isand66on Forum topicWhen is the best time to add more flour? - Strange sidespleveeon Forum topicWholegrain Pan Breads
- The answer my friend is....
The Roadside Pie Kingon Forum topicFolds - How Many and When
- Put to good use straight outta the gate
The Roadside Pie Kingon Forum topicGood morning beautiful gluten acholics
- Steam system cleaningmqbeers911on Forum topicSimplyBread oven
- yes the bread was very chewykimmy5500on Forum topicInclusion Sourdough help
- This is the same picture astpassinon Forum topicInclusion Sourdough help
- IMG_7613.jpegsdiver2489on Forum topicStrange kneading behavior for 70% hydration dough
- The grand finale
The Roadside Pie Kingon Forum topicGood morning beautiful gluten acholics
- In terms of how it turned outsdiver2489on Forum topicStrange kneading behavior for 70% hydration dough
- I believe this flour wassdiver2489on Forum topicStrange kneading behavior for 70% hydration dough
- I said it looked too wet fortpassinon Forum topicGood morning beautiful gluten acholics
- My experiments say otherwise
Precaudon Forum topicWholegrain Pan Breads - SourcesReneRon Blog postTwo 50% SD biga 100% wholegrain wheat loaves
- I did.
The Roadside Pie Kingon Forum topicGood morning beautiful gluten acholics
- Didn't you write earlier thattpassinon Forum topicGood morning beautiful gluten acholics
- The tail of the tape.
The Roadside Pie Kingon Forum topicGood morning beautiful gluten acholics
- I don't think heat capacityfredsbreadon Forum topicWholegrain Pan Breads
- Looks pretty darn good, Will!tpassinon Forum topicGood morning beautiful gluten acholics
- Thermal mass
Precaudon Forum topicWholegrain Pan Breads
- This spiral works great
Precaudon Forum topicWhen is the best time to add more flour?
- Kudos and a pat on the back
The Roadside Pie Kingon Forum topicGood morning beautiful gluten acholics
- 50%ReneRon Blog postTwo 50% SD biga 100% wholegrain wheat loaves
- Yes in the end the Fougasse
Benitoon Blog postPecorino Cheese Oregano Black Pepper Sourdough Fougasse - Thank you very much 🙏🙏🙏🙏
Benitoon Blog postPecorino Cheese Oregano Black Pepper Sourdough Fougasse
- I’m quite surprised at how
Benitoon Blog postPecorino Cheese Oregano Black Pepper Sourdough Fougasse
- That's a good point. As longtpassinon Blog postTwo 50% SD biga 100% wholegrain wheat loaves