Recent Forum and Blog Comments
- They should make a fix…
Davey1on Forum topicBrod and Taylor folding proofer WAY too hot - Same as Breadzik
Petekon Forum topicBrod and Taylor folding proofer WAY too hot - Did you reach out to them?
Breadzikon Forum topicBrod and Taylor folding proofer WAY too hot - There is a qualitative way…
Davey1on Forum topicBulk Fermentation
- Yes, you are overthinking it…tpassinon Forum topicBulk Fermentation
- sheetKrzysztofKupiecon Blog postDouble Olive Lemon Pepper Sourdough Pan Loaf
- Are you asking for a blank…
Benitoon Blog postDouble Olive Lemon Pepper Sourdough Pan Loaf - Hello iam new userKrzysztofKupiecon Blog postDouble Olive Lemon Pepper Sourdough Pan Loaf
- Balled and bowled for the first rise.cayennemanon Forum topicAdvice for multiple muffuletta loaves
- Strange
Floydmon Forum topicCan you send direct messages on this forum? - Same here, thank you for the…bakerLon Forum topicRye is extending bulk fermentation time.
- Hi Antonios
pmccoolon Forum topicHello from Delaware! - I second the wet fist, don't…
Precaudon Forum topicTool for forming rye dough in a pan? - Thank you 🙏🏻
Isand66on Blog postWhole Wheat-Spelt Ricotta Sourdough - I was told the gluten is…fairycakes309on Blog post50% kamut yeast bread
- I love the shape. To get a…tpassinon Blog postWhole Wheat-Spelt Ricotta Sourdough
- Just a note on "sticky"…
Davey1on Forum topicBaguette Scoring
- I like wood.
Breadzikon Forum topicTool for forming rye dough in a pan?
- Different materials
Moe Con Forum topicTool for forming rye dough in a pan? - They probably don't - but…
Davey1on Forum topicBaguette Scoring
- Exactly!
Breadzikon Forum topicTool for forming rye dough in a pan?
- You're getting there fast!…tpassinon Forum topicBaguette Scoring
- The tool looks like…tpassinon Forum topicTool for forming rye dough in a pan?
- Thanks all for following…rtoohon Forum topicBaguette Scoring
- I’m not sure I’ve seen Unico…
Benitoon Blog postDouble Olive Lemon Pepper Sourdough Pan Loaf
- I found the thing!
Breadzikon Forum topicTool for forming rye dough in a pan?
- I walked by a construction site today
Breadzikon Forum topicTool for forming rye dough in a pan?
- That's what I've been using.
Breadzikon Forum topicTool for forming rye dough in a pan?
- Unico?
Moe Con Blog postDouble Olive Lemon Pepper Sourdough Pan Loaf
- You might try
Yippeeon Forum topicTool for forming rye dough in a pan? - I asked ChatGPT about it:…tpassinon Forum topicTool for forming rye dough in a pan?
- What did it look like?
Moe Con Forum topicTool for forming rye dough in a pan?
- Thank you Gavin, olives…
Benitoon Blog postDouble Olive Lemon Pepper Sourdough Pan Loaf
- We love the Italian tuna…
Benitoon Blog postDouble Olive Lemon Pepper Sourdough Pan Loaf
- To answer the question -…
Davey1on Forum topicI discarded, fed my starter, and immediately put it in the refrigerator. If I take it out, will it become active or will it require another refresh?
- Mackerel is another viable option
The Roadside Pie Kingon Forum topicMoving to a more flexible plan - Mackerel
alcophileon Forum topicMoving to a more flexible plan - So, seoneal90, the key…
squattercityon Forum topicI discarded, fed my starter, and immediately put it in the refrigerator. If I take it out, will it become active or will it require another refresh? - Not my way of maintaining a starter
Abeon Forum topicI discarded, fed my starter, and immediately put it in the refrigerator. If I take it out, will it become active or will it require another refresh? - Similar approach
pmccoolon Forum topicI discarded, fed my starter, and immediately put it in the refrigerator. If I take it out, will it become active or will it require another refresh?
- dormant
WanyeKeston Forum topicI discarded, fed my starter, and immediately put it in the refrigerator. If I take it out, will it become active or will it require another refresh? - Thanks, Moe.
The Roadside Pie Kingon Forum topicMoving to a more flexible plan
- You know what you're doing
Moe Con Forum topicMoving to a more flexible plan
- Very true.
The Roadside Pie Kingon Forum topicMoving to a more flexible plan
- Dismantling the Magic Mill IIDragonfly440on Forum topicRefurbishing a Magic Mill
- MAGIC MILL IIDragonfly440on Forum topicManual for magicmill II
- Check it out
Moe Con Forum topicMoving to a more flexible plan
- Startercharbonoon Forum topicI discarded, fed my starter, and immediately put it in the refrigerator. If I take it out, will it become active or will it require another refresh?
- Edit
Moe Con Forum topicWhen I make batards (oblong/oval), I get a thin doughy layer on the bottom right above the crust. When I make boules (circle), I dont get that. What could I be doing wrong?!
- Edit
Moe Con Forum topicI discarded, fed my starter, and immediately put it in the refrigerator. If I take it out, will it become active or will it require another refresh?