Recent Forum and Blog Comments
- No.
mwilsonon Forum topicDoes gluten development speed dough degradation? - First, glad you asked thebarryvabeachon Forum topicAnother annoying "best cheap stand mixer" question
- Back in solution?
gary.turneron Forum topicHow do the gas bubbles (alveoli) evolve in size? - The amount roughly for thenichanon Forum topichelp with frosting!
- There is enough butter innichanon Forum topichelp with frosting!
- The factsMichaelHon Forum topicAnother annoying "best cheap stand mixer" question
- I've had several good loaves
Bigblueon Forum topicCold retarding dough during either bulk fermentation OR proofing, but NOT both? (...says Ken Forkish) - My little (domestic)
albacoreon Forum topicSpiral Mixer Capacity Max/Min - The manual will tell you the
David Esq.on Forum topicSpiral Mixer Capacity Max/Min - When my starter went bad
David Esq.on Forum topicHelp! For no clear reason my starter smells bad and has lost its strong rise
- It works for me
albacoreon Forum topicCold retarding dough during either bulk fermentation OR proofing, but NOT both? (...says Ken Forkish)
- glutenbikeprofon Forum topicDoes gluten development speed dough degradation?
- enzymesbikeprofon Forum topicCold retarding dough during either bulk fermentation OR proofing, but NOT both? (...says Ken Forkish)
- great resourcedisneymagicon Forum topichelp with chocolate chip cookies!
- I don't think it would changeamanda6290on Forum topichelp with cupcake recipe!
- Cream cheese frostingamanda6290on Forum topichelp with frosting!
- Nancy Silverton Startermarianaon Forum topicNancy Silverton Starter Troubleshooting
- starch
cfraenkelon Forum topichelp with frosting! - first time second time ... nth time
kendalmon Forum topiccroissant help - so far, so goodpcakeon Forum topicbrown rice flour starter?
- croisants
gary.turneron Forum topiccroissant help
- Everything referred to assuaveon Forum topicSubstituting diastatic malt for non diastatic malt
- Uh oh...You probably can't be a qualified test-testerElsie_iuon Blog postMid-Autumn Festival Special: Pineapple Char Siu Buns
- thanks
lenbon Forum topicRecycling rye starter - This is what I don't get
DanAyoon Forum topicHow do the gas bubbles (alveoli) evolve in size? - How about unsalted beaten butter
Mini Ovenon Forum topichelp with frosting! - thanks
Truth Serumon Blog postMy Daily Bread inspired by Skibum and Sarah Owens - High hydration starter continue...
Mini Ovenon Forum topicNancy Silverton Starter Troubleshooting
- Crackers and quick breads, King Arthur discard collection
LP14on Forum topicRecycling rye starter - Cookies by weightFrank Mon Forum topichelp with chocolate chip cookies!
- CalculatingBobBouleon Blog postExtremely novice sourdough baker
- & on the elusive question of when to stop the BF
littlelisaon Forum topicHow do the gas bubbles (alveoli) evolve in size? - 1-2-3
cfraenkelon Forum topicWho created the 123 Sourdough formula?
- Hi Dan - regarding the gas
littlelisaon Forum topicHow do the gas bubbles (alveoli) evolve in size?
- Dab, I have 3 different
DanAyoon Forum topicSubstituting diastatic malt for non diastatic malt
- I'm pretty sure I could eat a half
dabrownmanon Blog postMid-Autumn Festival Special: Pineapple Char Siu Buns - The oe closest to Machu Picchu would be
dabrownmanon Forum topicBakeries to visit in Peru?
- On my brewing chart
dabrownmanon Forum topicSubstituting diastatic malt for non diastatic malt
- Thank you
sjm1027on Forum topicAutolyse with SD Starter - Multiple snacks a day is totally acceptableElsie_iuon Blog postMid-Autumn Festival Special: Pineapple Char Siu Buns
- The HL-6 is still going strong!Plan2buildon Forum topicHobart HL6 on ebay
- +1 for pancakes (and waffles too)
OldWoodenSpoonon Forum topicRecycling rye starter - You asked what flours do I use?
OldWoodenSpoonon Forum topicWhat flour do you use for your bread?
- One thing I noticed...syroson Forum topicWho created the 123 Sourdough formula?
- Sharon, the Community Bake
DanAyoon Forum topicWho created the 123 Sourdough formula?
- So if we do the 1-2-3 formula for the community bakesyroson Forum topicWho created the 123 Sourdough formula?
- I do mostly artisan typeEmpire's Chef Chrison Forum topicWhat flour do you use for your bread?
- lol, sounds good
leslierufon Blog postDegree of proof before retarding @ 4 deg C - an experiment - It depends on what you want
leftcoastloafon Forum topicMy sourdough fermented too fast - Lisa, you wrote, “For me this
DanAyoon Forum topicHow do the gas bubbles (alveoli) evolve in size?