Recent Forum and Blog Comments
- Yeast and TemperatureFordon Forum topicIs 36C for proofing considered O.k?
- OMGDesigningWomanon Blog postNutty bread...
- cheersTramadaron Forum topicA problem with sourdough starter
- My suggestion would be toColin2on Forum topicEggs/egg whites in bread? Lots of questions.
- basketsbikeprofon Forum topicWhat size batard bannetons should I buy?
- Yes..I prefer the summer too....
not.a.crumb.lefton Blog postNutty bread... - I do that oftenAnonymouson Forum topicReinhart Vs. Forkish regarding yeast
- Right!
Jim Burginon Forum topicReinhart Vs. Forkish regarding yeast - Let me preface this ...
BethJon Forum topicPizza In Today's NYT - Recipeleemid51on Blog postIt ain't' rocket science.
- Could it be that...Anonymouson Forum topicReinhart Vs. Forkish regarding yeast
- I can offer about a 1/4 tspbarryvabeachon Forum topicProblems with sourdough sourness
- Eggs in BreadRube Goldbergon Forum topicEggs/egg whites in bread? Lots of questions.
- I've been baking about 1.5kgJayon Forum topicWanting more of a challenge, but-
- That might have been theJayon Forum topicWanting more of a challenge, but-
- How does your average recipearthurprson Forum topicProblems with sourdough sourness
- What a lovely loafAnonymouson Forum topicTaking this recipe further
- Have you ever fed the starter
Mini Ovenon Forum topicProblems with sourdough sourness - I guess a better questionMilksnake12on Forum topicProblems with sourdough sourness
- yep - under proofed
Doc.Doughon Forum topicChallah blowout? - Old dough is tasty doughvtsteveon Forum topicDrastically overproofed dough and what to do with it
- I'm glad someone noticed the stewElsie_iuon Blog postFirst SD with Mostly Refined Flour: Pane Tipo Altamura
- Congrats, that's great!Jayon Forum topicVote for Maurizio on 2018@saveurmag Blog Award
- Thanks Mini,I never tried
pulon Blog postStrong levain and cassava flour sourdough - Underproofed
PrimeRibon Forum topicChallah blowout? - When I do very smallMilksnake12on Forum topicProblems with sourdough sourness
- When you do long proofs what
Edo Breadon Forum topicProblems with sourdough sourness - Thanks for those linksDesigningWomanon Blog postNutty bread...
- My records show that in mysuaveon Forum topicChallah blowout?
- Thank you Carole...
not.a.crumb.lefton Blog postNutty bread...
- Thank you Abe...
not.a.crumb.lefton Blog postNutty bread...
- The pre-shape or not is interesting..
not.a.crumb.lefton Blog postNutty bread...
- Thank you Danni...
not.a.crumb.lefton Blog postNutty bread...
- Crack the door open
Danni3ll3on Forum topicIs 36C for proofing considered O.k? - Back as of Sept 2018
dosidoughon Forum topicWild Yeast Blog - Thanks
CUISINEDon Forum topicIs 36C for proofing considered O.k? - Thanks
CUISINEDon Forum topicIs 36C for proofing considered O.k?
- Looks very useful, but isthegreatbelowon Forum topicTaking this recipe further
- Thanks very much, these arethegreatbelowon Forum topicTaking this recipe further
- Thanks Abe it came out greatthegreatbelowon Forum topicTaking this recipe further
- Congratulations!
DanAyoon Forum topicVote for Maurizio on 2018@saveurmag Blog Award - Winner, 2018 Reader's Choice!
maurizioon Forum topicVote for Maurizio on 2018@saveurmag Blog Award - That's gorgeous, as ever!DesigningWomanon Blog postNutty bread...
- Too HighFordon Forum topicIs 36C for proofing considered O.k?
- Ooo, esp in the dark!
Mini Ovenon Forum topicWarm water bath for the starter...
- Probably OKold bakeron Forum topicIs 36C for proofing considered O.k?
- Also
trailrunneron Blog postWeekly SD bake - The finished Baguette
CUISINEDon Forum topicIs 36C for proofing considered O.k?
- dropped the gluten/Vit C
metropicalon Forum topicrising but lack of verticle - Thank you!
trailrunneron Blog postThree different 1-2-3 breads with Lee Morberg flour