Recent Forum and Blog Comments
- Halving the recipe
Firatcimon Blog postSeed Monster Sourdough - Yes, only a single bread
Solanoon Forum topicpre-mix, 2 hours autolyse and a major failure (edited for better understanding) - Hi Danny, sorry, I don't havePhunkey Pharaohon Forum topicCan an underactive starter cause a dough to overferment before rising?
- Phunkey, do you have any
DanAyoon Forum topicCan an underactive starter cause a dough to overferment before rising? - You can also find the exact amount of dough for any
dabrownmanon Forum topichelp with pan size! - So you only bake a single
DanAyoon Forum topicpre-mix, 2 hours autolyse and a major failure (edited for better understanding)
- Thank you Ru..
not.a.crumb.lefton Forum topicWarm bulk, cold bulk and then cold retarding...... - I really think there is a
DanAyoon Forum topicBaguette scoring cluelessness
- Are you in for a treat!
DanAyoon Blog post(Mostly) white sourdough
- I did try it with a mainly white loaf
Ru007on Forum topicWarm bulk, cold bulk and then cold retarding...... - Thank Yippee!
Ru007on Blog post(Mostly) white sourdough
- If you like ciabatta...
not.a.crumb.lefton Blog postMaurizio's 15% Kamut Ciabatta Bread
- Oh dear.....
not.a.crumb.lefton Forum topicCommunity Bake - Maurizio's SD Baguettes - Everyone is Welcome
- Thanks
Firatcimon Forum topicTaste profile of an underproofed loaf
- Thank you so much!!
Ru007on Blog post(Mostly) white sourdough
- Thanks Stan!
Ru007on Blog post(Mostly) white sourdough
- Super Duper -- Great Looking Ciabatta
WatertownNewbieon Blog postMaurizio's 15% Kamut Ciabatta Bread - Adjustments from Experience
WatertownNewbieon Forum topicWater Temp Calculation using Friction Factor
- Thanks Dan :)
Ru007on Blog post(Mostly) white sourdough
- Pointy birds, pointy pointy....Mike Averyon Forum topicWhy do SD Baguettes stale quickly?
- Looks good, Dab. I would
DanAyoon Forum topicCommunity Bake - Maurizio's SD Baguettes - Everyone is Welcome
- Here ya go. One with add in sprouts and one plain
dabrownmanon Forum topicCommunity Bake - Maurizio's SD Baguettes - Everyone is Welcome
- DDTbikeprofon Forum topicWater Temp Calculation using Friction Factor
- scoringbikeprofon Forum topicBaguette scoring cluelessness
- more on scoringbikeprofon Forum topicBaguette scoring cluelessness
- 1000g
Solanoon Forum topicpre-mix, 2 hours autolyse and a major failure (edited for better understanding)
- Sorin, I use an iPhone. If
DanAyoon Forum topicUpdate 7 - Simple things - 1 2 3 Sourdough
- Hello Jay. I am struggling to
DanAyoon Forum topicBaguette scoring cluelessness
- Actually, that is for 3 boules.
Danni3ll3on Blog postCaramelized Onion Sourdough with Parmigiano-Reggiano and Italian Herbs - Solano, what is the weight of
DanAyoon Forum topicpre-mix, 2 hours autolyse and a major failure (edited for better understanding)
- Thanks for the lin!
dablueson Forum topicPizza Dough for 14 inch Pizza - Baker's Percentage
dablueson Forum topicPizza Dough for 14 inch Pizza
- Good luck to you too....
not.a.crumb.lefton Forum topicWarm bulk, cold bulk and then cold retarding......
- Nice!
Solanoon Forum topicWarm bulk, cold bulk and then cold retarding......
- Dan, everyone I love you!syroson Forum topicCommunity Bake - Maurizio's SD Baguettes - Everyone is Welcome
- Thank you, Dan!
Solanoon Forum topicpre-mix, 2 hours autolyse and a major failure (edited for better understanding)
- Thank you, Kat!
Solanoon Forum topicpre-mix, 2 hours autolyse and a major failure (edited for better understanding)
- LevainBabeRuthon Blog postCaramelized Onion Sourdough with Parmigiano-Reggiano and Italian Herbs
- Nice topic!
Solanoon Forum topicWarm bulk, cold bulk and then cold retarding......
- Wonderful bread!
Solanoon Blog post(Mostly) white sourdough
- I am interested too...how toSorinon Forum topicUpdate 7 - Simple things - 1 2 3 Sourdough
- Starter Looks Fine
WatertownNewbieon Forum topicUpdate 7 - Simple things - 1 2 3 Sourdough
- Thank you!
dablueson Forum topicPizza Dough for 14 inch Pizza
- Hey Sharon...
not.a.crumb.lefton Forum topicCommunity Bake - Maurizio's SD Baguettes - Everyone is Welcome
- Love the colour and the
not.a.crumb.lefton Forum topicCommunity Bake - Maurizio's SD Baguettes - Everyone is Welcome
- Thou speak in riddles...
not.a.crumb.lefton Forum topicWarm bulk, cold bulk and then cold retarding......
- Along the same lines
Mini Ovenon Forum topichelp with pan size! - Underproofed signs
Mini Ovenon Forum topicTaste profile of an underproofed loaf
- You can still be proud
Mini Ovenon Forum topicAfter less than 24 hours, new levain starter more than doubled
- Use the one you have andSorinon Forum topichelp with pan size!