Recent Forum and Blog Comments
- See Bread Basics
bottlenyon Forum topicWhat is your favorite Ciabatta formula using yeast - Done!
Danni3ll3on Forum topicVote for Maurizio on 2018@saveurmag Blog Award - Ciabatta from Bread Illustrated
WatertownNewbieon Forum topicWhat is your favorite Ciabatta formula using yeast - I put the dough directly
Danni3ll3on Forum topicbringing retarded dough to room temperature
- Looks amazing Kat!
Ru007on Blog postChamplain warm, cold bulk and cold retard experiment - 2nd loaf - 3 seeds sourdoughSorinon Forum topicUpdate 7 - Simple things - 1 2 3 Sourdough
- No, I stuck with the sameRobin Dobbieon Forum topicAfter less than 24 hours, new levain starter more than doubled
- I might be too batarded toRobin Dobbieon Forum topicPlease critique my batard!
- done. its a great site he
mutantspaceon Forum topicVote for Maurizio on 2018@saveurmag Blog Award - this one is great (from
mutantspaceon Forum topicWhat is your favorite Ciabatta formula using yeast
- Castagna is a lovely name...
not.a.crumb.lefton Blog postBaking Maurizio's Levain Baguettes - I'm going to make rustic,
Bigblueon Forum topicSourdough Blackberry Walnut. Organic. Home-milled. - I got the idea from an Italian baker..
not.a.crumb.lefton Blog postChamplain warm, cold bulk and cold retard experiment
- Appreciate the comments and
Bigblueon Forum topicSourdough Blackberry Walnut. Organic. Home-milled.
- After using AP flour for baguette...
not.a.crumb.lefton Forum topicWarm bulk, cold bulk and then cold retarding......
- I use this one from Susan at wildyeastblog.com
dabrownmanon Forum topicPanettone starter - Thank you!grainofstrengthon Forum topicPlease critique my batard!
- For a first SD that one is a keeper.
dabrownmanon Forum topicFirst attempt at sourdough, looking for feedback
- Thank you!grainofstrengthon Forum topicPlease critique my batard!
- At 16 she is a retired trooper! I can't imagine Lucy at 16
dabrownmanon Blog postBaking Maurizio's Levain Baguettes
- I've never heard of sprouted walnuts either but when
dabrownmanon Forum topicSourdough Blackberry Walnut. Organic. Home-milled.
- I think I see the new scoring style down the middle and then
dabrownmanon Blog postChamplain warm, cold bulk and cold retard experiment
- My honest feedbackAnonymouson Forum topicFirst attempt at sourdough, looking for feedback
- That's some pretty outstandinghreikon Forum topicFirst attempt at sourdough, looking for feedback
- I love these photos, better
Solanoon Blog postChamplain warm, cold bulk and cold retard experiment - Nice information!
Solanoon Forum topicWarm bulk, cold bulk and then cold retarding......
- SD pasta sounds awesome!Elsie_iuon Blog postWhat a Rice Celebration Week!
- Bulk approach to weak flour
not.a.crumb.lefton Forum topicWarm bulk, cold bulk and then cold retarding......
- Modernist Bread video on osmotolerant starterclazar123on Forum topicPanettone starter
- Good looking chap...
not.a.crumb.lefton Forum topicPlease critique my batard!
- That is true...
not.a.crumb.lefton Blog postChamplain warm, cold bulk and cold retard experiment
- Nice to see how the bread
pulon Blog postChamplain warm, cold bulk and cold retard experiment - I rarely make enriched doughAnonymouson Forum topicPanettone starter
- Oh, that sound good!
Mini Ovenon Blog postmaking sourdough starter -- sauerkraut juice - Thank you Elsie....
not.a.crumb.lefton Blog postChamplain warm, cold bulk and cold retard experiment
- Very tempting use for all my blackberries!KatOstrichon Forum topicSourdough Blackberry Walnut. Organic. Home-milled.
- Have you beenAnonymouson Forum topicAfter less than 24 hours, new levain starter more than doubled
- A good way to end blackberry season
copynumbervarianton Forum topicSourdough Blackberry Walnut. Organic. Home-milled. - Thanks! They can, yes. I buy
Bigblueon Forum topicSourdough Blackberry Walnut. Organic. Home-milled.
- Very nice!tgraysonon Forum topicPlease critique my batard!
- Congratulations Bigblue, that
pulon Forum topicSourdough Blackberry Walnut. Organic. Home-milled.
- What a great rice feast! Love the black rice cakes
dabrownmanon Blog postWhat a Rice Celebration Week!
- Thanks so muchhreikon Blog post100% whole wheat ~100% hydration
- Thanks, Maurizio
alfansoon Blog postBaking Maurizio's Levain Baguettes - Impressive!Elsie_iuon Blog postChamplain warm, cold bulk and cold retard experiment
- Yep anyone in the military knows what a chevron is
dabrownmanon Forum topicScoring to Create “Sausage Cut”
- Straightforward 100% whole wheat at 100% hydration
dabrownmanon Blog post100% whole wheat ~100% hydration
- Best I can tell online is itRobin Dobbieon Forum topicAfter less than 24 hours, new levain starter more than doubled
- I guess maybe a little. IRobin Dobbieon Forum topicAfter less than 24 hours, new levain starter more than doubled
- Thanks Ru
alfansoon Blog postBaking Maurizio's Levain Baguettes