Recent Forum and Blog Comments
- Classic baguettes for sure. If you want to get
dabrownmanon Forum topicBaguette au levain - These are all so different but they all came out
dabrownmanon Forum topictoday I am baking with my friends from TFL ?
- Thankyoukazz_42on Forum topicCan anyone translate this recipe
- I second
alfansoon Blog postTartine Style Country Loaf...one got stuck, one made it... - Here is itElsie_iuon Forum topicCan anyone translate this recipe
- Maximum rise is not your best
DanAyoon Forum topicTrouble with crust cracking during cooling - GPats, If your crumb was consistent...
DanAyoon Forum topicTrouble with crust cracking during cooling
- Great recipe, thanks!KatOstrichon Forum topicmy croissant odyssey: from 0 to :) in ten days
- What could possibly happen?suaveon Forum topicCast Iron French Roll Pan
- What's so special about it?suaveon Forum topicI seek a 2 liter bread pan for Danish Rye Bread
- How important is it for you to make your own starter?richkaimdon Forum topicSTILL can't get a starter!!!!!!
- bakingcp3oon Forum topicHello from NJ
- This is genius!
pairs4lifeon Forum topicCan overproofed dough be repurposed? - Back up in the comments
Mini Ovenon Forum topicSTILL can't get a starter!!!!!! - Fantastically helpful andJeremyCherfason Forum topicSourdough Bulk Fermentation
- Thank you for the kindWildwood Flouron Forum topicHello from Idaho!
- Reply to "What an informative...."Mileson Forum topicRetsel pros and cons?
- A challenge
bottlenyon Forum topicMy First Ciabatta Roll (75% hydration) - No that is helpful, thank youSandeepmon Forum topicSourdough starter not rising enough
- Thank you!I tried adding moreSandeepmon Forum topicSourdough starter not rising enough
- Let’s FaceTime when convenient, Leslie
DanAyoon Forum topicretarded bulk ferment /proof temperature
- Ah, yes!Justanoldguyon Forum topicGuess what came home with me on Saturday?
- Thanks Maurizio and Trevor
DanAyoon Forum topicSourdough Bulk Fermentation
- Cast ironDsr303on Forum topicCast Iron French Roll Pan
- I second that! awesome.
leslierufon Forum topicSourdough Bulk Fermentation - What an informative and entertaining video!
DanAyoon Forum topicRetsel pros and cons?
- Many Thanks for the Mini-Master Class
WatertownNewbieon Forum topicSourdough Bulk Fermentation - Madison, Wisconsinsourtrouton Forum topicSTILL can't get a starter!!!!!!
- Here you go! From Long Island NY!
Isand66on Blog post20180909 Rus Brot's Borodinsky 1940 - Mine arrived a couple of days ago!
Isand66on Blog post20180909 Rus Brot's Borodinsky 1940
- Reply to "Miles, please remember...." YouTube video!Mileson Forum topicRetsel pros and cons?
- Thank you and
not.a.crumb.lefton Blog postTartine Style Country Loaf...one got stuck, one made it... - Thank you. I have notBaron d'Apcheron Forum topicCast Iron French Roll Pan
- This meant to be fun!!!
not.a.crumb.lefton Forum topicretarded bulk ferment /proof temperature
- Ha, ha ..just saw..
not.a.crumb.lefton Forum topicretarded bulk ferment /proof temperature
- There you a lovely white bread fit for a nose
dabrownmanon Blog postTartine Style Country Loaf...one got stuck, one made it...
- "Somewhere in my routine is aRobin Dobbieon Forum topicSTILL can't get a starter!!!!!!
- Where to begin?
Trevor J Wilsonon Forum topicSourdough Bulk Fermentation - you are on such a roll Kat!
leslierufon Forum topicretarded bulk ferment /proof temperature
- thank you, all really helpful
leslierufon Forum topicretarded bulk ferment /proof temperature
- I think I need to try and keep things simple
leslierufon Forum topicretarded bulk ferment /proof temperature
- Ok, 2 questions then..
leslierufon Forum topicretarded bulk ferment /proof temperature
- Glorious cookiesKatOstrichon Forum topicRye Flour in Cookies?
- I recently made the ciabatta...
not.a.crumb.lefton Forum topicMy First Ciabatta Roll (75% hydration)
- Creating 'structure' via degree of proof and folds...
not.a.crumb.lefton Forum topicSourdough Bulk Fermentation
- Exactly! Me too.
bottlenyon Forum topicMy First Ciabatta Roll (75% hydration)
- Here is another one..
not.a.crumb.lefton Blog postNew tests weak flour
- Time to Strech & Fold
bottlenyon Forum topicMy First Ciabatta Roll (75% hydration)
- Baked out nicely
Mini Ovenon Forum topicRye Flour in Cookies?
- Nice thread!
Solanoon Blog postNew tests weak flour