Recent Forum and Blog Comments
- DARN! This ole dog, and new
DanAyoon Forum topicNOVICE SEEKING HELP - Abe, considering the stater
DanAyoon Forum topicNOVICE SEEKING HELP
- Alan, believe it or not I wasmarkdabakeron Forum topicDutch Oven Size??
- Thanks for the reply Suave
DanAyoon Forum topicOxidation and Slap & Folds
- Thanks, Truth!DesigningWomanon Blog postFirst shot at the Hamelman 5-grain community bake
- If you don't live in a Pacific Northwest, Portland,
dabrownmanon Forum topicDifficulties with Forkish - Much is made of over-kneadingsuaveon Forum topicOxidation and Slap & Folds
- Yes, Abe. I added an extra 4g
DanAyoon Forum topicSlap & Fold @ 128% hydration
- So who was that
dabrownmanon Blog postLarraburu SFSD Revisited
- awesome
Truth Serumon Blog postFirst shot at the Hamelman 5-grain community bake - OxidationFordon Forum topicOxidation and Slap & Folds
- Lovely Pictures of a great loaf
Truth Serumon Blog postRed Bread for the Chinese New Year!
- 2 nd time I made this
Truth Serumon Forum topicCommunity Bake - Hamelman's Five-Grain Levain
- hamelmans book "bread" and the recipes
Truth Serumon Forum topicCommunity Bake - Hamelman's Five-Grain Levain
- Thanks for the details
Truth Serumon Forum topicSlap & Fold @ 128% hydration
- 4 Quart will be finepintolaranjaon Forum topicDutch Oven Size??
- Did you also addAnonymouson Forum topicSlap & Fold @ 128% hydration
- Over oxidating
DanAyoon Forum topicSlap & Fold @ 128% hydration
- I use Fleischmann’s instant
MichaelLilyon Forum topicCroissant Proof and Baking Issue? - Alan, I really enjoy slap &
DanAyoon Forum topicSlap & Fold @ 128% hydration
- 4 qt or 5?7oakson Forum topicDutch Oven Size??
- Never give in.Alan.Hon Forum topicSlap & Fold @ 128% hydration
- Phil, I often use the bran in
DanAyoon Forum topicCommunity Bake - Hamelman's Five-Grain Levain
- I am not a big fan of Forkishbarryvabeachon Forum topicDutch Oven Size??
- Pul, I had a thought while
DanAyoon Forum topicCommunity Bake - Hamelman's Five-Grain Levain
- First things firstAnonymouson Forum topicNOVICE SEEKING HELP
- Lugg & Fjeld7oakson Forum topicAdvice on second sourdough book
- Me too!
albacoreon Forum topicRise and Fall of Artisan Bread 'ear' - Thanks!alicebon Forum topicAdvice on second sourdough book
- A couple of things come to mind
Mini Ovenon Forum topicSlap & Fold @ 128% hydration - Sounds like the times are off
Mini Ovenon Forum topicHelp! My Sourdough Misadventures
- Yeastjawson Forum topicCroissant Proof and Baking Issue?
- Freezer Temps for YeastPostal Grunton Forum topicFreezer Temps and Yeast
- CorrectI load a cold pot or
pulon Forum topicCommunity Bake - Hamelman's Five-Grain Levain - 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!