Recent Forum and Blog Comments
- Risk of Gloop
albacoreon Forum topicAdvice on malt flour - Best Guess
Debra Winkon Forum topicCold retarding dough during either bulk fermentation OR proofing, but NOT both? (...says Ken Forkish) - I like the idea of roasting the maltAnonymouson Forum topicAdvice on malt flour
- As usual
Valduson Forum topicUsing a stiff starter - Thank you for the shout out :)
Debra Winkon Forum topicCold retarding dough during either bulk fermentation OR proofing, but NOT both? (...says Ken Forkish)
- Leslie, an observation and a question
DanAyoon Blog postDegree of Proof – Part 2 - Oh I have made a few bricks
Danni3ll3on Blog postCaramelized Onion Sourdough with 4 Cheeses - There are special tools forsuaveon Forum topicWhen I cut my sourdough it flattens. :(
- Arrggghhhhh! Another Fabulous Bake
WatertownNewbieon Blog postCaramelized Onion Sourdough with 4 Cheeses - Great Bread Knife
WatertownNewbieon Forum topicWhen I cut my sourdough it flattens. :(
- You can slowly and carefullysuaveon Forum topicAdvice on malt flour
- Weak?
gary.turneron Forum topiccroissant help - Peak poolish
Firatcimon Forum topicFunctional effect of biga vs poolish - Hi, I just received my longSilver Blueson Forum topicAny advice from Moffat Turbofan owners?
- I was told to take a sharpening steel
Danni3ll3on Forum topicWhen I cut my sourdough it flattens. :(
- The crumb was slightly better
DanAyoon Forum topicDoes gluten development speed dough degradation?
- so here's your answer ;-)
treesparrowon Forum topicDoes gluten development speed dough degradation? - well....
treesparrowon Forum topicWhen I cut my sourdough it flattens. :(
- That is very helpful, thank
toffeeon Forum topiccroissant help - Also, I have seen Bruno
toffeeon Forum topiccroissant help
- Thank you for your insight,
toffeeon Forum topiccroissant help
- How well glutenized should it
toffeeon Forum topiccroissant help
- TSP you asked, “Why not put
DanAyoon Forum topicDoes gluten development speed dough degradation?
- Maybe, haha. Do serrated
OatmealWookieon Forum topicWhen I cut my sourdough it flattens. :( - Curious about your objective in millingJustanoldguyon Forum topicIshigaki 3745 Millstone - is this any good?
- The amount of gas that can bepipaidon Forum topicHow do the gas bubbles (alveoli) evolve in size?
- could the knife be the culprit?
treesparrowon Forum topicWhen I cut my sourdough it flattens. :(
- nice curling stone ;-)
treesparrowon Forum topicMy second attempt...
- time
treesparrowon Forum topicDoes gluten development speed dough degradation?
- Don't be afraid to try
Mini Ovenon Forum topicAdvice on score and rise please! - Hi! I agree with Mini - I donaleksdokon Forum topicAdvice on score and rise please!
- Upside down spelt bread?
Mini Ovenon Forum topicMy second attempt...
- RecipeTyloron Forum topicSourdough, olive oil and some herbs
- Thanks TreeSparrow, I am
DanAyoon Forum topicDoes gluten development speed dough degradation?
- More Detail Needed
WatertownNewbieon Forum topicMy second attempt...
- Welcome DisneyMagic!
DanAyoon Forum topicMy second attempt...
- plumbob, let us know whatbarryvabeachon Forum topicAnother annoying "best cheap stand mixer" question
- After pointing out the specskwbakeron Forum topicIshigaki 3745 Millstone - is this any good?
- I can't seem to find a pricekwbakeron Forum topicIshigaki 3745 Millstone - is this any good?
- Leslie
rgreenberg2000on Forum topicStill loafing - Thanks
rgreenberg2000on Forum topicStill loafing
- beautiful loaves!
leslierufon Forum topicStill loafing - really beautiful
treesparrowon Forum topicStill loafing
- Generally speaking, seeds
treesparrowon Forum topicFood safe question | milling buckwheat flour
- hmm, what's wrong with fruity
treesparrowon Forum topictrying again - whole grain spelt starter
- Vodka breadShmendrickon Forum topicDough smells like alcohol
- Buckwheatcharbonoon Forum topicFood safe question | milling buckwheat flour
- thanks Dan :-)
treesparrowon Forum topicA Heads Up for the Upcoming 123 SD Community Bake
- Yes, yes - no, and don't go over 50%
Mini Ovenon Forum topicAdding SD Starter to Yeast Recipe
- great videos
treesparrowon Forum topicDoes gluten development speed dough degradation?