Recent Forum and Blog Comments
- scrapingbikeprofon Forum topicUsing KitchenAid stand mixer to knead the dough
- When I tried longer autolyses
Solanoon Forum topicpre-mix, 2 hours autolyse and a major failure (edited for better understanding) - my brain in math
treesparrowon Forum topicAfter less than 24 hours, new levain starter more than doubled - Recipe
shekayon Forum topicAdding color to the dough - Purple potato
jo_enon Forum topicAdding color to the dough - That's a beautiful loaf!
Mini Ovenon Forum topicAdding color to the dough - Right now...Anonymouson Forum topicAfter less than 24 hours, new levain starter more than doubled
- Bake today
shekayon Forum topicAdding color to the dough
- Sift out and soak bran of whole flour
jo_enon Forum topicFresh milled wheat bread not rising well
- Thanks for this measure on
jo_enon Forum topicYeast and flavour
- The problem, and why I'llRobin Dobbieon Forum topicAfter less than 24 hours, new levain starter more than doubled
- How's it Going?
saintpaulsourdoughon Forum topicStarting a Micro Bakery? - Sitting at the airport going home...
not.a.crumb.lefton Forum topicpre-mix, 2 hours autolyse and a major failure (edited for better understanding) - I ended up doing a 6 hour
copynumbervarianton Forum topicwhat did the kamut host? - This looks like a some kind inf high % whole grain
dabrownmanon Forum topicBulk Fermentation Bubbles - Here in AZ,4 hours soaking is plenty
dabrownmanon Forum topicwhat did the kamut host?
- Confusing it is!Anonymouson Forum topicAfter less than 24 hours, new levain starter more than doubled
- Drowned berries
Mini Ovenon Forum topicwhat did the kamut host?
- The pizza looks grand and the toppings are nice.
dabrownmanon Blog postPlaying with Different Bread Shapes
- Dog Treats
cfraenkelon Forum topicI baked a second round of no-rise bread - In FWSY, one recipe where itRobin Dobbieon Forum topicAfter less than 24 hours, new levain starter more than doubled
- ...oh, and as it happens...
treesparrowon Forum topicI baked a second round of no-rise bread
- You should be carefulAnonymouson Forum topicI baked a second round of no-rise bread
- If you add commercial yeast,
treesparrowon Forum topicI baked a second round of no-rise bread
- Baking space in BrooklynBrooklynGalon Forum topicIn need of a space, bakery to bake bread in New York
- A fantastic suggestion! Thank
treesparrowon Forum topicGiant hole in my Sourdough
- It is indeed! In fact, I
treesparrowon Forum topicThanks from a lurker
- Ok definitely the salt.phil82on Forum topicCan a starter be active but dead at the same time?
- Lance that dough is beautiful
DanAyoon Forum topicBulk Fermentation Bubbles - That’s the bubbles I’m looking for
DanAyoon Forum topicBulk Fermentation Bubbles
- We tend to pick one recipeAnonymouson Blog postThe Rye baker: Salty rye rolls. 55% Rye @ 63% Hydration
- I love comunity stuff like group bakes.
The Roadside Pie Kingon Blog postThe Rye baker: Salty rye rolls. 55% Rye @ 63% Hydration - Also "New" to rye
The Roadside Pie Kingon Blog postReal Jewish Rye Bread Utilizing the Tangzhung and the autolysis methods. The Roadside Pie King
- Add me to the Bosch band wagon.
The Roadside Pie Kingon Forum topicPossibly looking for the unicorn of mixers
- Thanks for thisAnonymouson Blog postReal Jewish Rye Bread Utilizing the Tangzhung and the autolysis methods. The Roadside Pie King
- Just been admiring your Jewish RyeAnonymouson Blog postThe Rye baker: Salty rye rolls. 55% Rye @ 63% Hydration
- Salty rye rolls
The Roadside Pie Kingon Blog postThe Rye baker: Salty rye rolls. 55% Rye @ 63% Hydration
- I've been doing a lot of rye breads recently...Anonymouson Blog postThe Rye baker: Salty rye rolls. 55% Rye @ 63% Hydration
- LovelyAnonymouson Forum topicAfter less than 24 hours, new levain starter more than doubled
- 83% is very highAnonymouson Forum topicAfter less than 24 hours, new levain starter more than doubled
- Not alcohol
Felilaon Forum topicI baked a second round of no-rise bread - From what I gather, it seemsgrainofstrengthon Forum topicAfter less than 24 hours, new levain starter more than doubled
- That is correctAnonymouson Forum topicAfter less than 24 hours, new levain starter more than doubled
- Forkish methodgrainofstrengthon Forum topicAfter less than 24 hours, new levain starter more than doubled
- Thank you! It was pretty danggrainofstrengthon Forum topicAfter less than 24 hours, new levain starter more than doubled
- Thank youJeremyCherfason Forum topicZentrofan
- How about letting it proof in
Rempejekon Forum topicThe 1.8 kilo boule. (First attempt was a catastrophe) - I agree with the previous
Rempejekon Forum topicI baked a second round of no-rise bread
- Struggling with ryestarvingvioliston Forum topicWhole-Grain Loaf from Modernist Bread
- I surely did!Elsie_iuon Blog postPlaying with Different Bread Shapes