Recent Forum and Blog Comments
- Loaf came out alright, didn’tgrainofstrengthon Forum topicAfter less than 24 hours, new levain starter more than doubled
- Thanks for the welcomeAnonymouson Forum topicYeast and flavour
- I should change the threadkwbakeron Forum topicexperiment with Icelandic Rye - recipes for Icelandic Rye?
- My posts will be mainly questions lolAnonymouson Forum topicHello
- You must have missed that I also bake
Danni3ll3on Blog postItalian Olive Bread with Rosemary and Sun Dried Tomatoes - Just an outstanding looking loaf
alfansoon Forum topicsecond times a charm - How the heck do you make a dozen
alfansoon Blog postItalian Olive Bread with Rosemary and Sun Dried Tomatoes
- I don't bake in a D.O., but
alfansoon Forum topicDough Spreading Out After Proofing
- I hope your loaf works! IRobin Dobbieon Forum topicAfter less than 24 hours, new levain starter more than doubled
- thanks mini... i try to usezuboon Forum topicstruggling to slice bread without snagging
- With hand kneading
Mini Ovenon Forum topicstruggling to slice bread without snagging - Very nice crumb !
trailrunneron Blog postItalian Olive Bread with Rosemary and Sun Dried Tomatoes - gotcha..
trailrunneron Blog postItalian Olive Bread with Rosemary and Sun Dried Tomatoes
- how big?jmooreon Forum topicBulk Fermentation Bubbles
- (No subject)zuboon Forum topicstruggling to slice bread without snagging
- i wondered if it was in thezuboon Forum topicstruggling to slice bread without snagging
- Speaking of liverwurst,
Danni3ll3on Blog postItalian Olive Bread with Rosemary and Sun Dried Tomatoes
- im holding the loaf in myzuboon Forum topicstruggling to slice bread without snagging
- Olives and Rosemary
cfraenkelon Blog postItalian Olive Bread with Rosemary and Sun Dried Tomatoes - For wet doughs
stantonfinleyon Forum topicDough Spreading Out After Proofing - I bake 6 at a time.
Danni3ll3on Blog postItalian Olive Bread with Rosemary and Sun Dried Tomatoes
- Wow
stantonfinleyon Blog postItalian Olive Bread with Rosemary and Sun Dried Tomatoes
- Thanks!
Danni3ll3on Blog postItalian Olive Bread with Rosemary and Sun Dried Tomatoes
- Brewers - true
cfraenkelon Forum topicYeast and flavour
- YUM!
trailrunneron Blog postItalian Olive Bread with Rosemary and Sun Dried Tomatoes
- It sorta looks like yourtgraysonon Forum topicstruggling to slice bread without snagging
- When shaping, I would shapetgraysonon Forum topicDough Spreading Out After Proofing
- Welcome!
Danni3ll3on Forum topicHello
- Time usually results
Danni3ll3on Forum topicYeast and flavour
- Doc, I followed some of it,barryvabeachon Forum topicWhen to score whole wheat loaf - right after shaping?
- I make my own yoghurt too and
mutantspaceon Forum topicHas anyone used Yogurt Whey in their breads? - Are you using a cutting guide
Chef De Plongeuron Forum topicstruggling to slice bread without snagging - The humidity will probablygrainofstrengthon Forum topicAfter less than 24 hours, new levain starter more than doubled
- Very interesting Sourdough Projectclazar123on Forum topic120 Year Old Sourdough Stater
- Use a chefs syringe or a baster?Anonymouson Forum topicAutolysis: Incorporating the salt after an autolysis period
- It all depends....Mike Averyon Forum topic120 Year Old Sourdough Stater
- :-)
The Fermentatoron Forum topicFWSY Walnut Levain - SUCCESS...THANK YOU, GUYS! - Re: Seven S&F's...
The Fermentatoron Forum topicFWSY Walnut Levain - SUCCESS...THANK YOU, GUYS!
- Thank you!
The Fermentatoron Forum topicFWSY Walnut Levain - SUCCESS...THANK YOU, GUYS!
- I got the recipe out of a magazine
trailrunneron Blog post1-2-3 Double levain -rye SD and AYW
- Thank you, Abe!
The Fermentatoron Forum topicFWSY Walnut Levain - SUCCESS...THANK YOU, GUYS!
- here you go !!!
trailrunneron Blog postRimacinata “00”
- Would an old starter, orRobin Dobbieon Forum topic120 Year Old Sourdough Stater
- Along the same lines
Yosie Lechemon Forum topicTartine no 3 - Which flour is "Medium-strong wheat flour"? - beer, lime, and egg blew my
copynumbervarianton Blog postSourdough from around the world - Weekend Viewing - It is a sigmoid curve
Doc.Doughon Forum topicWhen to score whole wheat loaf - right after shaping? - Tangzhong?
Mini Ovenon Forum topicReal Jewish Rye Tangzhung / Aoutoyse methods.
- Doc, .Not sure I understand.barryvabeachon Forum topicWhen to score whole wheat loaf - right after shaping?
- wow - its a giant marshmallow
kendalmon Forum topicBulk Fermentation Bubbles - So sorry, Ian...
Yippeeon Blog post20180812 Rus Brot's Bread Lighthouse