Recent Forum and Blog Comments
- Trimbandit, timely post, Ibarryvabeachon Forum topicbottom of loaves get concave when cooling
- Yep. Enjoy!
Davey1on Forum topicbottom of loaves get concave when cooling - Rye malt
islandbakeryon Forum topicRed Rye Malt - The main challenge
Yippeeon Forum topicRed Rye Malt - What's the dough temp at start of bake?
Dave Ceeon Forum topicbottom of loaves get concave when cooling - Brewer's Red Rye Maltlouiscohenon Forum topicRed Rye Malt
- Thanks for the clarificationlouiscohenon Forum topicRed Rye Malt
- Red Rye Malt
islandbakeryon Forum topicRed Rye Malt
- Use as is
Yippeeon Forum topicRed Rye Malt
- USA pan and Nordic Waremarianaon Forum topicBanneton/Frame/Pan Help
- Thanks for the correctionlouiscohenon Forum topicRed Rye Malt
- No-no
Yippeeon Forum topicRed Rye Malt
- I can see the cracking. It'stpassinon Forum topicbottom of loaves get concave when cooling
- Brrrr
Moe Con Forum topicbottom of loaves get concave when cooling - You mean lower the hydrationTrimbanditon Forum topicbottom of loaves get concave when cooling
- The concave is even, shapedTrimbanditon Forum topicbottom of loaves get concave when cooling
- I sometimes get sometpassinon Forum topicbottom of loaves get concave when cooling
- Use less water. Enjoy!
Davey1on Forum topicbottom of loaves get concave when cooling
- If you've dropped the water
Davey1on Forum topicwhy is my dough so slack?
- One thing I was wondering isTrimbanditon Forum topicbottom of loaves get concave when cooling
- My Pullman loaves do that
GaryBishopon Forum topicbottom of loaves get concave when cooling - (No subject)Trimbanditon Forum topicbottom of loaves get concave when cooling
- If you go to his website, it
longneckthreeon Forum topicwhy is my dough so slack? - Ah, I don't have that. Justtpassinon Forum topicwhy is my dough so slack?
- It's from his book.
longneckthreeon Forum topicwhy is my dough so slack?
- sweet LM consistencySueVTon Forum topicInteresting Sweet Stiff Levain pH data
- Would you give a link to thattpassinon Forum topicwhy is my dough so slack?
- I use King Arthur all purpose
longneckthreeon Forum topicwhy is my dough so slack?
- It's hard to know withouttpassinon Forum topicwhy is my dough so slack?
- Tasty indeed
pmccoolon Blog postHamelman's Sourdough 5-Grain Bread - Interesting
mwilsonon Forum topicInteresting Sweet Stiff Levain pH data - I am actually making thebroncon Forum topicInteresting Sweet Stiff Levain pH data
- I’m glad that my post might
Benitoon Blog postMochi Sourdough Milk Bread - sweet LMSueVTon Forum topicInteresting Sweet Stiff Levain pH data
- there were a couple of postsfredsbreadon Forum topicInteresting Sweet Stiff Levain pH data
- Way back then
Abeon Forum topicExodus and Sourdough During Passover - Resurrecting an old threadbroncon Forum topicInteresting Sweet Stiff Levain pH data
- Thanks guys !flynnboyon Forum topicProofed or not ?
- Most interesting! I wondertpassinon Forum topicExodus and Sourdough During Passover
- Soft matzah
alcophileon Forum topicExodus and Sourdough During Passover - Yes one of her many fine well
yozzauseon Forum topicFamous "The Fresh Loaf" breads - Fascinating subjectSueVTon Blog postMochi Sourdough Milk Bread
- Pine-nutsla vecchia saggiaon Forum topicSoaker Ingredient Hydration Percents -- Some Data
- Part 2
albacoreon Forum topicWooden baking frames mark II part I - Thank you
thepolaroxon Forum topicPlease help me improve my 100% sourdough rye bread - "gumminess" and top of loaf caving downwards - percentageAnatoliy232on Blog postBaker's percentage Spreadsheet
- You mention the Sujata brandtpassinon Forum topicAtta Flour - Yes, You Can (continued)!
- Indeed, I was surprised at
mwilsonon Forum topicAtta Flour - Yes, You Can (continued)!
- .... at least one decimalBrianShawon Forum topicFirst Street Flours from Smart and Final Stores - Protein (Gluten) Levels
- Sometimes I wonder whytpassinon Forum topicExodus and Sourdough During Passover