Recent Forum and Blog Comments
- Leslie, it looks like we are
DanAyoon Blog postDegree of proof before retarding @ 4 deg C - an experiment - Oh, I can see why this is a happy dance
not.a.crumb.lefton Blog post100% organic white flour - Ebc
Yippeeon Forum topicSubstituting diastatic malt for non diastatic malt - wow!
Solanoon Blog postFresh Milled Spelt Sourdough - A quick calculation using theJustanoldguyon Forum topicFirst successful bake from freshly milled flour
- Don’t do it.
MichaelLilyon Forum topiccold lye vs boiling lye - Thank you, Dan, forDesigningWomanon Forum topicWho created the 123 Sourdough formula?
- Any info is good info! I hadnaleksdokon Forum topicAdvice on score and rise please!
- Flying saucer bread!aleksdokon Forum topicAdvice on score and rise please!
- in case the OP hasn't decided...pcakeon Forum topicPossibly looking for the unicorn of mixers
- i tried 30 g rice flour and 20 g water...pcakeon Forum topicbrown rice flour starter?
- Bought a bag...
Yippeeon Forum topicBrewhouse pre-gelatinized flaked rye vs. Bob's red mill creamy rye flakes
- on an unrelated note...pcakeon Forum topicbrown rice flour starter?
- There you are!
Yippeeon Forum topicWho created the 123 Sourdough formula?
- 60 minute bench rest
leslierufon Blog postDegree of proof before retarding @ 4 deg C - an experiment - Baguette crumb shot
leslierufon Blog postBaguettes - at last a reasonable bake
- I just had a snack
Danni3ll3on Blog postMid-Autumn Festival Special: Pineapple Char Siu Buns - Nice!!!
Danni3ll3on Blog postBrioche hambuger bun
- Beautiful!
Danni3ll3on Blog postFresh Milled Spelt Sourdough
- Thanks for Doing These Videos
WatertownNewbieon Forum topicHow do the gas bubbles (alveoli) evolve in size? - I hadn't thought of that. IJayon Forum topicAdvice on score and rise please!
- Not Rambling At All
WatertownNewbieon Forum topicAdvice on score and rise please!
- yum!pcakeon Forum topicI call this Faux Sourdough
- Wanted aussie pineapple doughnutTillyon Forum topicWanted Aussie pineapple donut !!!
- If you like the way mine come out
alfansoon Forum topicScoring - Diastatic malt is like adding sugar to your dough.
dabrownmanon Forum topicSubstituting diastatic malt for non diastatic malt - Love your vids. I watched
Bigblueon Forum topicHow do the gas bubbles (alveoli) evolve in size? - why no salt
sjm1027on Forum topicAutolyse with SD Starter - Bread baking classesClaire Kennedyon Forum topicBread Making Class
- Ted, longer Bulk Ferments and
DanAyoon Forum topicAdvice on score and rise please!
- thanks...pcakeon Forum topicbrown rice flour starter?
- Elasticity v. Extensibility
WatertownNewbieon Forum topicAdvice on score and rise please!
- * sigh * the gluten-freepcakeon Forum topicbrown rice flour starter?
- No worries because an autolyse is flour and water
dabrownmanon Forum topicAutolyse with SD Starter
- Check this out (not me):
leftcoastloafon Forum topicScoring - Frankly, their descriptionsuaveon Forum topicSubstituting diastatic malt for non diastatic malt
- So if I use non diastaticAnonymouson Forum topicSubstituting diastatic malt for non diastatic malt
- Crystal malt that I get from the brew shop is non
dabrownmanon Forum topicSubstituting diastatic malt for non diastatic malt
- If the loaf crusts over too quicklyAnonymouson Forum topicAdvice on score and rise please!
- The second video test is complete
DanAyoon Forum topicHow do the gas bubbles (alveoli) evolve in size?
- For certain bakes I use a
DanAyoon Forum topicFirst successful bake from freshly milled flour
- That’s good to know, Ted. I
DanAyoon Forum topicAdvice on score and rise please!
- Under-Fermented
WatertownNewbieon Forum topicAdvice on score and rise please!
- Thanks for that information
Cedarmountainon Blog postSourdough Donuts - Can you ask the brew shop
DanAyoon Forum topicSubstituting diastatic malt for non diastatic malt
- Alek, I notice right away
DanAyoon Forum topicAdvice on score and rise please!
- Thank you so much! Mydisneymagicon Forum topicBarm vs sponge
- No beer in my mix. :-).disneymagicon Forum topicBarm vs sponge
- I used Bob's Red Mill hard
severoonon Forum topicFirst successful bake from freshly milled flour - True!Anonymouson Forum topicWho created the 123 Sourdough formula?