Recent Forum and Blog Comments
- more proteobikeprofon Forum topicAutolyse
- thanks Joe
leslierufon Blog postPlaying with flours - lol Abe, I always think about you
leslierufon Blog postPlaying with flours
- in Ireland its called marmite
mutantspaceon Forum topicVegemite as flavorant - horiatiko - which is
mutantspaceon Forum topicGreek Breads
- Links to the articles would be appreciated
Doc.Doughon Forum topicAutolyse - SD only Stollendevaon Forum topicWild yeast compared to standard starter
- That's very interesting. Itcrustncrumbon Forum topicMockMill100: Initial grinding to remove stone particles
- Yep, I actually variedcrustncrumbon Forum topicMockMill100: Initial grinding to remove stone particles
- proteolysisbikeprofon Forum topicAutolyse
- Those are gorgeous loaves ...
Portuson Blog postPlaying with flours - Break-Incharbonoon Forum topicMockMill100: Initial grinding to remove stone particles
- starter from Tartine bread bookNunzi60on Forum topicStarter from Tartine Bread Book
- Thanks, Actually, I meantbarryvabeachon Forum topicMockMill100: Initial grinding to remove stone particles
- You've really thrown off my weekend bake LeslieAnonymouson Blog postPlaying with flours
- lol, Danni your influence is there too
leslierufon Blog postPlaying with flours
- thank you Alan
leslierufon Blog postPlaying with flours
- They all taste really good!
leslierufon Blog postPlaying with flours
- thanks Filomatic
leslierufon Blog postPlaying with flours
- Good!Anonymouson Forum topicA problem with sourdough starter
- day 5 updateTramadaron Forum topicA problem with sourdough starter
- Beautiful! Well done!
Danni3ll3on Blog postPlaying with flours - Manufacturer suggested 1/2crustncrumbon Forum topicMockMill100: Initial grinding to remove stone particles
- Oxidation seems to be shorthand for gluten tension
Doc.Doughon Forum topicAutolyse
- Can't answer your question,barryvabeachon Forum topicMockMill100: Initial grinding to remove stone particles
- Is it same for low carb dough?clazar123on Forum topicVital Wheat Gluten question
- Does not address autolyse explicitly
Doc.Doughon Forum topicAutolyse
- I didn't even think of that,Jayon Forum topicOverproofed?
- Just lovely, the whole lot of them
alfansoon Blog postPlaying with flours - checked my 'Bread Science' folder and found this:bikeprofon Forum topicAutolyse
- I'm in aweDesigningWomanon Blog postPlaying with flours
- Masterful
Filomaticon Blog postPlaying with flours - basketsbikeprofon Forum topicWhat size batard bannetons should I buy?
- While it can work. Plastic
Edo Breadon Forum topicWhat size batard bannetons should I buy? - IMG-0568.JPGTMBon Forum topicVital Wheat Gluten question
- I'll try itJulian Lockeon Forum topicFools crumb?
- Photos failed and I can't edithundton Forum topicLooking to replicate a very specific type of Lebanese flatbread and I can't even get close. Advice please?
- I use the pearsons square calculation
leslierufon Forum topicVital Wheat Gluten question
- Another good one
Filomaticon Forum topicFools crumb?
- Use of vital wheat gluten
Bob S.on Forum topicVital Wheat Gluten question - Final RiseJulian Lockeon Forum topicFools crumb?
- Temps
Filomaticon Forum topicFools crumb?
- Thanks! I am pretty excitedJulian Lockeon Forum topicFools crumb?
- An attempthundton Forum topicLooking to replicate a very specific type of Lebanese flatbread and I can't even get close. Advice please?
- Does this help?
Mini Ovenon Forum topicAutolyse - Both bakes look excellent
Filomaticon Forum topicFools crumb?
- When the proof has gone too long
Mini Ovenon Forum topicOverproofed?
- Jaw dropping
Filomaticon Blog postGrass Bread
- Maybe more stretch and foldJeremyCherfason Forum topicOverproofed?
- Mixing makes a difference too
Doc.Doughon Forum topicMy starter is having multiple cycles of rise and fall