Recent Forum and Blog Comments
- Your right, Alan
DanAyoon Forum topicCommunity Bake - Maurizio's SD Baguettes - Everyone is Welcome - Thank You
bakingbadlyon Blog postOpen Invitation to Bakers to Visit Me in Cambodia - Wow
stantonfinleyon Blog postCountry Fair Entries - Yeah people used to be racistRobin Dobbieon Forum topicTips for Achieving an Open Crumb with All Purpose (AP) Flour
- Preheat the cast iron
Southbayon Forum topicMy sourdough looks like shit! Help please! - Right you are.
alfansoon Forum topicTips for Achieving an Open Crumb with All Purpose (AP) Flour - Not any more. They must have changes the page
dabrownmanon Forum topicTips for Achieving an Open Crumb with All Purpose (AP) Flour - No it is just really hard to find store brand AP flours
dabrownmanon Forum topicTips for Achieving an Open Crumb with All Purpose (AP) Flour
- No Sifting
cfraenkelon Blog postDanni Inspired Fennel Raisin 100% Milled grain - Form this kind of bread
dabrownmanon Forum topicMy sourdough looks like shit! Help please!
- If you're thinking that it is on the seal,
alfansoon Forum topicCommunity Bake - Maurizio's SD Baguettes - Everyone is Welcome
- I think you nailed it Geremy!
DanAyoon Forum topicCommunity Bake - Maurizio's SD Baguettes - Everyone is Welcome
- bake 5 amd 6 holy cow
kendalmon Forum topicCommunity Bake - Maurizio's SD Baguettes - Everyone is Welcome - The scoring is pretty dang good
kendalmon Forum topicBaguette scoring cluelessness
- Oh My!
dabrownmanon Blog postUltimate Cinnamon Rolls
- Okay, I am going to have
Danni3ll3on Blog post100% white flour, warm, cold bulk and cold retard experiment - Beautiful
Danni3ll3on Blog postDanni Inspired Fennel Raisin 100% Milled grain
- High protein vs lower % protein
DanAyoon Forum topicTips for Achieving an Open Crumb with All Purpose (AP) Flour
- tape measures and breads.
alfansoon Forum topicCommunity Bake - Maurizio's SD Baguettes - Everyone is Welcome
- That strudel looks deliciousAnonymouson Forum topicCommunity Bake - Maurizio's SD Baguettes - Everyone is Welcome
- I just keep looking throughJayon Forum topicCommunity Bake - Maurizio's SD Baguettes - Everyone is Welcome
- "The problem is that is hardRobin Dobbieon Forum topicTips for Achieving an Open Crumb with All Purpose (AP) Flour
- AP flours and protein percentage
alfansoon Forum topicTips for Achieving an Open Crumb with All Purpose (AP) Flour
- strudelDesigningWomanon Forum topicCommunity Bake - Maurizio's SD Baguettes - Everyone is Welcome
- AP is not all the same. I consider KA AP to be Bread
dabrownmanon Forum topicTips for Achieving an Open Crumb with All Purpose (AP) Flour
- It is way easier to get big holes with AP flour
dabrownmanon Forum topicTips for Achieving an Open Crumb with All Purpose (AP) Flour
- Seems like too much water for AP flourhreikon Forum topicTips for Achieving an Open Crumb with All Purpose (AP) Flour
- Timeless description of Detmolder 3 stage levain process
rmzanderon Blog postThree-Stage 80% Sourdough Rye Bread from Hamelman's "Bread" - Part 2
Debra Winkon Blog postThe Pineapple Juice Solution, Part 1 - Just bumping this b/c I'mJayon Forum topicLatest loaves - help
- Oh wow.....
not.a.crumb.lefton Blog postOpen Invitation to Bakers to Visit Me in Cambodia - Achieving open crumb with AP
alfansoon Forum topicTips for Achieving an Open Crumb with All Purpose (AP) Flour
- That scoring is gorgeous, andJayon Blog post(Mostly) white sourdough
- I am really intrigued by this....
not.a.crumb.lefton Forum topicTips for Achieving an Open Crumb with All Purpose (AP) Flour
- At 2:40Anonymouson Forum topicCommunity Bake - Maurizio's SD Baguettes - Everyone is Welcome
- I wonder if John Baker is related
dabrownmanon Blog postBakery visits Zurich
- Thanks Ted.
DanAyoon Forum topicWhat is your favorite Ciabatta formula using yeast
- Mutant - I took a crack a Craig Ponsford’s chibby
DanAyoon Forum topicWhat is your favorite Ciabatta formula using yeast
- It describes what you are doing perfectly
dabrownmanon Forum topicCommunity Bake - Maurizio's SD Baguettes - Everyone is Welcome
- From the photosAnonymouson Forum topicMy sourdough looks like shit! Help please!
- What does the top look likeRobin Dobbieon Forum topicIs this overproofed?
- Ferrets
Lazy Loaferon Forum topicCommunity Bake - Maurizio's SD Baguettes - Everyone is Welcome - Maybe
Lazy Loaferon Forum topicIs this overproofed?
- Working with low protein, weaker flour...
not.a.crumb.lefton Forum topicTips for Achieving an Open Crumb with All Purpose (AP) Flour
- Thank you Ru....
not.a.crumb.lefton Blog postTartine Style Country Loaf from Trevor Wilson
- just started my starter 2Robin Dobbieon Forum topicMy sourdough looks like shit! Help please!
- Great looking loaf Kat!
Ru007on Blog postTartine Style Country Loaf from Trevor Wilson - Need more info
Lazy Loaferon Forum topicHelp, how to fix psyllium husk egg white loaf is too moist
- Wow! This is the first time
Ru007on Blog postWeird SD Noodles for Strange Carbonara
- This was a 'close shave' as
not.a.crumb.lefton Blog postTartine Style Country Loaf from Trevor Wilson