Recent Forum and Blog Comments
- 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 - Butter issuesKatOstrichon Forum topicmy croissant odyssey: from 0 to :) in ten days
- Great comments and observations
maurizioon Forum topicSourdough Bulk Fermentation - Looks great!
cfraenkelon Blog postNaturally leavened panettone - Suasbikeprofon Forum topicretarded bulk ferment /proof temperature
- Suggestion
Truth Serumon Forum topicRetarder/Proofer - I love ciabatta and
not.a.crumb.lefton Forum topicMy First Ciabatta Roll (75% hydration)
- Thank you Solano...
not.a.crumb.lefton Blog postTartine Style Country Loaf...one got stuck, one made it...
- Love the pan!clazar123on Forum topicCast Iron French Roll Pan
- Any sourdough people nearby?clazar123on Forum topicSTILL can't get a starter!!!!!!
- I find it very hard to judge textureJeremyCherfason Forum topicSourdough starter not rising enough
- What a great success!
DanAyoon Forum topicMy First Ciabatta Roll (75% hydration) - I re-read the entire post
DanAyoon Forum topicretarded bulk ferment /proof temperature
- Not that importantpintolaranjaon Forum topicSourdough starter not rising enough
- I am not authority on open
DanAyoon Forum topicretarded bulk ferment /proof temperature
- You might find this new thread...
not.a.crumb.lefton Blog postNew tests weak flour
- Thank you Leslie,
not.a.crumb.lefton Blog postTartine Style Country Loaf...one got stuck, one made it...
- I love discussions like this...
not.a.crumb.lefton Forum topicretarded bulk ferment /proof temperature
- More questions
Mini Ovenon Forum topicSTILL can't get a starter!!!!!!
- Have you considered
Mini Ovenon Forum topicSTILL can't get a starter!!!!!!
- The longest I've gonesourtrouton Forum topicSTILL can't get a starter!!!!!!
- Despite my starters notRobin Dobbieon Forum topicSTILL can't get a starter!!!!!!
- retardingbikeprofon Forum topicretarded bulk ferment /proof temperature
- Not necessarily better tasting than others,
alfansoon Blog postBaking Abel's Baguette au Levain - warm-ish triple cream brie on toasted baguette.
alfansoon Blog postBaking Abel's Baguette au Levain
- No holes under the crust, itGpatson Forum topicTrouble with crust cracking during cooling
- Words that ring so true
alfansoon Blog postBaking Abel's Baguette au Levain
- Tunnel Under Crust?HKbreadwinneron Forum topicTrouble with crust cracking during cooling
- BOTTLED SPRING WATERsourtrouton Forum topicSTILL can't get a starter!!!!!!
- Trevor's Open Crumb BookHKbreadwinneron Forum topicSourdough Bulk Fermentation
- Thanks for your reply, isGpatson Forum topicTrouble with crust cracking during cooling
- Usually active malt is used
Abelbreadgalleryon Forum topicBaguette au levain - Over Proofingemmsfon Forum topicTrouble with crust cracking during cooling
- Great looking and, I believe, tasting baguettes again!Elsie_iuon Blog postBaking Abel's Baguette au Levain
- ThanksElsie_iuon Blog post20180906 Breaking my electric knife...
- Ah I seeElsie_iuon Blog post20% Germinated Red Rice Oat Porridge Sourdough
- Those baguettes look great!
DanAyoon Forum topicBaguette au levain
- Red rice far outshines brown riceElsie_iuon Blog post20% Germinated Red Rice Oat Porridge Sourdough
- If the bread you eat does not look like this when you get it
dabrownmanon Blog post20180909 Rus Brot's Borodinsky 1940 - Congratulations!
Abelbreadgalleryon Forum topicBaguette au levain
- Hi HK. The question is a great one
DanAyoon Forum topicSourdough Bulk Fermentation