Recent Forum and Blog Comments
- You could try dropping the hydration just a bit.
Mini Ovenon Forum topicHaving Problems Scoring (bread, not drugs, that is!) - Pal, you might be able to
Mini Ovenon Blog postXmas Panettone (Massari)
- Jaymunnie Starting questions
Mini Ovenon Forum topicI've finally done it
- I think that it might depend
Danni3ll3on Forum topicShaping before final proof: preserve or remove gas? - Go for the smaller ones.
Danni3ll3on Forum topicWhat size boule and batard shaped bannetons?
- pineapple doughnutcjlleoon Forum topicWanted Aussie pineapple donut !!!
- I live in the northernRecoil Robon Forum topicUS source for Manitoba type high strength flour, w=380-400
- thank you!AmyinSeattleon Forum topicusing plastic wrap
- Thank you!Esopus Spitzenburgon Blog postChocolate Cherry Sourdough
- Re perfect breadCara Greaton Forum topicHi from Adelaide, South Australia
- Cheers Pal.
mwilsonon Blog postXmas Panettone (Massari) - Baking temp
mwilsonon Blog postXmas Panettone (Massari)
- Doneness
albacoreon Forum topicTime baking vs temperature of bread - Yes.suaveon Forum topicPreservatives in yeast?
- Thanks for the replies! Afterdecemberroseson Forum topicInformation on Ankarsrum Mixers
- A rose by any other name... :
Anne-Marie Bon Blog postShould I change my name? - Hydration
gary.turneron Forum topicInformation on Ankarsrum Mixers - Line themFordon Forum topicWould it be okay to use these for proofing bread?
- This one might be better
dabrownmanon Blog postA little slice of heaven for the New Year - Noisy neighbors?
Our Crumbon Blog postA little slice of heaven for the New Year - Thanks for your reply. TheLunapequenitaon Forum topicCroissant dough issues
- I have a WFO that is desighedstephiefon Forum topicWood-fired versus kitchen oven
- Time over temperature. A
Edo Breadon Forum topicTime baking vs temperature of bread - 100% Hydration is the same
Edo Breadon Forum topicKing Arthur classic starter questions
- I want to say thatRfox2014on Forum topicdenser crumb in the center
- Hmm thats a good point . I amcaribouon Forum topicShaping before final proof: preserve or remove gas?
- InstructionsPatti Yon Forum topicKing Arthur classic starter questions
- English muffinsPatti Yon Forum topicEnglish muffins using sourdough discard and ripe sourdough
- Here's an examplebrecon Forum topicShaping before final proof: preserve or remove gas?
- I am not an expert by anycaribouon Forum topicShaping before final proof: preserve or remove gas?
- Talk about eye candy!clazar123on Blog postChocolate Cherry Sourdough
- A couple of clarifications
AlisonKayon Forum topicShipton Mill biodynamic stoneground wholemeal flour - I've been following aJaymunnieon Forum topicHelp with Sourdough Troubleshooting
- another question for you Debra
leslierufon Forum topicVery liquid sourdough - Maybe the speed
Baking Soulon Forum topicCroissant dough issues - I guess you'd love spelt!Elsie_iuon Blog post50% Sprouted Spelt Thai Basil Sun-Dried Tomatoes Walnuts SD
- Decem, It is my opinion that
DanAyoon Forum topicInformation on Ankarsrum Mixers - Thank you, it is so good to
Anne-Marie Bon Blog postLucy’s take On Ian’s Cheesy Garlic Holiday Knots
- Thank you, I missed TFL :)
Anne-Marie Bon Blog postSourdough Spelt Xmas Cake
- Could the softer dough bedecemberroseson Forum topicInformation on Ankarsrum Mixers
- It is quite dense, but not
Anne-Marie Bon Blog postSourdough Spelt Xmas Cake
- A couple of posters in thisdecemberroseson Forum topicInformation on Ankarsrum Mixers
- Good point! They have a
Edo Breadon Forum topicBroken cloche base
- Costco
jo_enon Forum topicBroken cloche base - I'm using a Mockmill attachmentJustanoldguyon Forum topickitchenaid grain mill
- My trial today
ATXBreadmakeron Forum topicNeed advice on bulk ferment for sourdough - My starter and levain
ATXBreadmakeron Forum topicNeed advice on bulk ferment for sourdough
- Mainleytay, you have a fewbarryvabeachon Forum topicBroken cloche base
- A hybrid approachnmygardenon Forum topicBroken cloche base
- Looks deliciousAnonymouson Blog postSourdough Spelt Xmas Cake