Recent Forum and Blog Comments
- I am under the impression
DanAyoon Forum topicspiral mixer speed - Pam, when you mentioned a
DanAyoon Forum topicPans to use
- Hey Davey, you are baking
DanAyoon Forum topicSourdough bakes
- A bit more explanations.Patrick1on Forum topicNeed help!
- Patti, a drop from 450 to 290
DanAyoon Forum topicOven temps that vary
- Kate, I’m using IPad and the
DanAyoon Forum topicHelp me understand this bread!
- The problem...David Ron Forum topicHydration - baker's percentages
- formula
mahaikuon Forum topicHydration - baker's percentages - A picture paints 1000 words :)
Mini Ovenon Forum topicNeed help! - I've been following my noseAnonymouson Forum topicQuestion on Rye Starter
- Typically rye sour/starter isMike Wurlitzeron Forum topicQuestion on Rye Starter
- Would not have thought toMike Wurlitzeron Forum topicQuestion on Rye Starter
- I've been giving this some
albacoreon Forum topicProfessional bakeries not covering during retard - I concurAnonymouson Forum topicHydration - baker's percentages
- I use parchment too.Rileyon Forum topicFinally! Bread that didn't burn!
- I have the IM5, which is the
albacoreon Forum topicspiral mixer speed
- Your bagels look great! PR's recipe is a dandy
dabrownmanon Blog postBagels! - What Dabs saysAnonymouson Forum topicWhat do you suggest as a cover for cultures?
- Nonsense.
dabrownmanon Forum topicWhat do you suggest as a cover for cultures?
- Thanks Another batch ofPatrick1on Forum topicNeed help!
- If the thin latex glove
cyberon Forum topicWhat do you suggest as a cover for cultures? - Paper vs plastic?
AndyPandaon Forum topicMiller's Milling AP flour from Costco - Congrats
Filomaticon Blog postBran levain & 50% whole grain sourdough - Well that certainly looks better!
Danni3ll3on Forum topicAnother spelt problem/question -- dough tears - You only need 2 5 gal bucketsG. Marieon Forum topicUsing garbage cans to store flour
- Great Bakersbikeprofon Blog postSeeded Sourdough (Martin Philip)
- Could there be...David Ron Forum topicChewy yeast doughnuts | Help!
- Thanks Wally! I'll try yourwvdthreeon Forum topicHow to deal with over fermented dough (FWYSY Overnight White)
- 15 watt bulbThe other Jimon Forum topicToo cold to get my starter going
- wasn't thatDesigningWomanon Forum topicWhat do you suggest as a cover for cultures?
- So I tested this and you're rightlouis_valentinoon Forum topicAnother spelt problem/question -- dough tears
- If still using only bread
Mini Ovenon Forum topicNeed help!
- Put it on a heating pad and cover it with plastic and a towel
dabrownmanon Forum topicToo cold to get my starter going
- I saw one somewhere where the person
dabrownmanon Forum topicWhat do you suggest as a cover for cultures?
- Cover for CulyureFordon Forum topicWhat do you suggest as a cover for cultures?
- They also have special proofers
dabrownmanon Forum topicProfessional bakeries not covering during retard
- Need more extra dry yeast
bottlenyon Forum topicIs my thawed (once frozen) pizza dough dead? - Martin was Master Baker Jeffrey Hammelman's
dabrownmanon Blog postSeeded Sourdough (Martin Philip)
- Sounds like our maintenance is similar MiniAnonymouson Forum topicQuestion on Rye Starter
- Now that is the perfect loaf of
dabrownmanon Blog post1-2-3 bread or who knew using up stuff could be so easy
- That's some nice bread got sure!
dabrownmanon Blog postWeekend Bake/ Sourdough with Spelt Flour
- My rye starter
Mini Ovenon Forum topicQuestion on Rye Starter
- Hi ChockwahayAnonymouson Forum topicQuestion on Rye Starter
- I don;t think there is anything wrong with the
dabrownmanon Blog postArugula & Morbier Cheese SD with 30% Sprouted Kamut
- Are all of your donuts like
eddierukoon Forum topicChewy yeast doughnuts | Help! - Hey Abe :)Just for clarity,chockswahayon Forum topicQuestion on Rye Starter
- Lucy invented the bran levain for a bread just like
dabrownmanon Blog postBran levain & 50% whole grain sourdough
- Tastedavey1025on Blog postWeekend Bake/ Sourdough with Spelt Flour
- Recipedavey1025on Blog postWeekend Bake/ Sourdough with Spelt Flour
- I keep a Wholegrain 70% hydration rye starterAnonymouson Forum topicQuestion on Rye Starter