Recent Forum and Blog Comments
- Obviously, the end results...David Ron Forum topicPâte Fermentée vs Biga vs Poolish
- Grazie!louiscohenon Forum topicPâte Fermentée vs Biga vs Poolish
- The blank space is Explorer's fault.David Ron Forum topicBrittle Crust
- I just drained one jar each of
Danni3ll3on Forum topicA question on levain percentages - Abe, I totally agree with your comments!
Danni3ll3on Forum topicA question on levain percentages
- My favourite partDavid Ron Forum topicPâte Fermentée vs Biga vs Poolish
- try an insulated sheet pan
esthercon Forum topicBaking in a Dutch Oven Problems - Biga and Poolish in Italian
mwilsonon Forum topicPâte Fermentée vs Biga vs Poolish - Also, if...David Ron Forum topicFirst bake not going so well! Yeast issue?
- Very happy with the result
FrancisK7on Forum topicFirst bake not going so well! Yeast issue? - Thanks for the suggestion,
DanAyoon Forum topicA question on levain percentages - Just my opinion, but...David Ron Forum topicFirst bake not going so well! Yeast issue?
- Second loaf came out the same
FrancisK7on Forum topicFirst bake not going so well! Yeast issue?
- Looks perfectRileyon Forum topicFrench Bread - straight-dough Jeffrey Hamelman recipe
- I used sayer datesZoeon Forum topicTroubleshooting Zingermans Raisin and Pecan Sourdough Bread
- I think I just gained
Danni3ll3on Blog postChocolate babka, Kranz style, take II
- Convection bake is s great idea!
Danni3ll3on Forum topicBaking in a Dutch Oven Problems
- Normaloskar270on Forum topicBrittle Crust
- Normaloskar270on Forum topicBrittle Crust
- Riley, don't take the breadkayakjackon Forum topicFrench Bread - straight-dough Jeffrey Hamelman recipe
- I persisted
FrancisK7on Forum topicFirst bake not going so well! Yeast issue?
- Oh, Mini!DesigningWomanon Forum topicLong time fermented gingerbread
- Are the proofing loaves covered
Mini Ovenon Forum topicBrittle Crust - Try 450°F
Mini Ovenon Forum topicBaking in a Dutch Oven Problems
- It might make a big difference.
Mini Ovenon Forum topicBaking in a Dutch Oven Problems
- Chopped datesDesigningWomanon Forum topicTroubleshooting Zingermans Raisin and Pecan Sourdough Bread
- I wouldn't like it either
Mini Ovenon Forum topicFirst bake not going so well! Yeast issue?
- If you smell it, it’s
BellesAZon Forum topicBaking in a Dutch Oven Problems - I wonder if switching to
BellesAZon Forum topicBaking in a Dutch Oven Problems
- Just a wild guess ...Zoeon Forum topicFirst bake not going so well! Yeast issue?
- So sorry for the late reply ...Zoeon Forum topicTroubleshooting Zingermans Raisin and Pecan Sourdough Bread
- I'm doing it thenRileyon Forum topicFrench Bread - straight-dough Jeffrey Hamelman recipe
- They look great Mini!
albacoreon Forum topicLong time fermented gingerbread - Reminds me of my childhoodAnonymouson Forum topicBread pudding
- I tend to put the water in
albacoreon Forum topicspiral mixer speed
- Beautiful braiding!
Skibumon Forum topicThe Extended Three Strand Bread Braid - I did not preheat the cloche.kayakjackon Forum topicFrench Bread - straight-dough Jeffrey Hamelman recipe
- Impressive
Mini Ovenon Forum topicThe Extended Three Strand Bread Braid
- Sourdough scrapingsRileyon Forum topicA useful Q&A video for sourdough
- Looks quite liquid to me.
Mini Ovenon Forum topicLong time fermented gingerbread
- Burned breadtom scotton Forum topicBaking in a Dutch Oven Problems
- How exactly is the starter maintenance?
Mini Ovenon Forum topicFrench flour
- Very helpful
Filomaticon Forum topicA useful Q&A video for sourdough - Preheat?Rileyon Forum topicFrench Bread - straight-dough Jeffrey Hamelman recipe
- Like David,DesigningWomanon Forum topicFrench flour
- Hey everyone, I'm bumpingSatch12879on Forum topicA "Simple" Liquid Starter: The Sullivan Street Bakery Cookbook
- LilGar, fermentation is an aquired skill
DanAyoon Forum topic1st Time Share- White Sourdough
- When I skim...David Ron Forum topic1st Time Share- White Sourdough
- Thanks, all!Esopus Spitzenburgon Blog postSeeded Sourdough (Martin Philip)
- Risking repetition ...
Portuson Forum topicRaisins yeast water - now what?