Recent Forum and Blog Comments
- But is it Ciabatta?
WatertownNewbieon Blog postCiabatta at 66% and 76% hydrations - brewery guys
kendalmon Forum topicSubstituting diastatic malt for non diastatic malt - Super write up as
not.a.crumb.lefton Blog postCiabatta at 66% and 76% hydrations - Geremy, did you see the first video?
DanAyoon Forum topicHow do the gas bubbles (alveoli) evolve in size? - Thanks! I'll Try again
Robin Oon Forum topicare my braids too tight? - My Classic Neapolitan Pizza,
Antilifeon Forum topicNeapolitan Pizza and Teglia Romana - what a great video danny !
kendalmon Forum topicHow do the gas bubbles (alveoli) evolve in size?
- I'm in complete agreement with you
alfansoon Blog postCiabatta at 66% and 76% hydrations - Quintessential linkclazar123on Forum topicHow to get super soft japanese milk bread?
- Question about hydration
bottlenyon Blog postCiabatta at 66% and 76% hydrations - In the video
alfansoon Blog postCiabatta at 66% and 76% hydrations
- I'm not sureAnonymouson Forum topicSubstituting diastatic malt for non diastatic malt
- malt grains to grinder
kendalmon Forum topicSubstituting diastatic malt for non diastatic malt
- Thanks Dan. I actually have aanthonyv23on Forum topicNancy Silverton Starter Troubleshooting
- I know exactly what you meanShellygrlon Forum topicSome doughs don't catch on my KitchenAid Pro Line 7Qt
- Anthony, you can really jump
DanAyoon Forum topicNancy Silverton Starter Troubleshooting
- Looks like it would be reallyMsrsimpkinon Forum topicBake Sourdough Bread like a Pro with a Free Android App
- Interesting Take on Ciabatta
WatertownNewbieon Blog postCiabatta at 66% and 76% hydrations
- Hi Dan,Let me see if I cananthonyv23on Forum topicNancy Silverton Starter Troubleshooting
- Thank you - these are allanthonyv23on Forum topicNancy Silverton Starter Troubleshooting
- Hi Abe,You probably aren'tanthonyv23on Forum topicNancy Silverton Starter Troubleshooting
- WOW, that's a beaut!
DanAyoon Forum topicare my braids too tight?
- The Sequel, "Where do the big bubbles go?
DanAyoon Forum topicExperiment to learn under and overproofed dough
- less springbikeprofon Forum topicare my braids too tight?
- Looks like it would be reallyMsrsimpkinon Forum topicBake Sourdough Bread like a Pro with a Free Android App
- These look great.
dabrownmanon Blog postBrioche hambuger bun - It does not work, it may not
pulon Forum topicBake Sourdough Bread like a Pro with a Free Android App - Dark Crust Ciabatta
alfansoon Forum topicIs this fool's crumb...?
- Thank you!
Pequodon Blog postFresh Milled Spelt Sourdough - Just take a quick look and isSorinon Forum topicBake Sourdough Bread like a Pro with a Free Android App
- Gee, taking the "fun" out?
Mini Ovenon Forum topicBake Sourdough Bread like a Pro with a Free Android App - so very true, but I hope a trend
leslierufon Blog postDegree of proof before retarding @ 4 deg C - an experiment - Make a gauge, pinch off some dough
Mini Ovenon Forum topicSourdough Rising problems
- Portuguese egg tartJme776on Forum topicChinese Cheesecake?
- Leslie, thank you for sharing
Cedarmountainon Blog postDegree of proof before retarding @ 4 deg C - an experiment - The crumb with bits of potato
Cedarmountainon Blog postKiss My Grits Potato Bread 2.0
- @sadexpunkIt sounds like youRedjacketswampon Forum topicsliding pizza ONTO the peel....
- That's a fine looking
Cedarmountainon Blog postMy daily bread
- A really impressive loaf..
Cedarmountainon Blog postFresh Milled Spelt Sourdough
- What Yeast do you use?Redjacketswampon Forum topicPizza Dough for 14 inch Pizza
- Cool thread, guys. I love the
littlelisaon Forum topicStoring Starter Discard - Just straight onto the oven
littlelisaon Forum topicIs this fool's crumb...?
- Just straight onto the oven
littlelisaon Forum topicIs this fool's crumb...?
- That's an unusually dark
littlelisaon Forum topicIs this fool's crumb...?
- Thank you for that
littlelisaon Forum topicIs this fool's crumb...?
- I make whole wheat and ryeJayon Forum topicStoring Starter Discard
- Good question!Any guidance ongerryp123on Forum topicStoring Starter Discard
- Shaping infosourtrouton Forum topicSourdough Rising problems
- Thanks for the Info
WatertownNewbieon Blog postFresh Milled Spelt Sourdough
- @ Redjacketswampsourtrouton Forum topicQuestion about different flour blends in your starter