Recent Forum and Blog Comments
- Adding SaltNewbieon Forum topicQuestion RE:Adding Salt
- Hello Derek,according to thisheino_hon Forum topicAustrian r960 rye
- Thanks Dan, i will be moreSorinon Forum topicUpdate 7 - Simple things - 1 2 3 Sourdough
- Yeah, that's pretty.Elieon Blog postMaggie Glezer Challah
- Tricks from the ChassidimElieon Forum topicEgg Challah ingredient to preserve freshness and stay
- Thanks againGpatson Forum topicTrouble with crust cracking during cooling
- Nice job!
Danni3ll3on Blog postHome milled (blended) flour - Hi Newbie im 67 for what
yozzauseon Forum topicQuestion RE:Adding Salt - @ Elsie_iu
dmsnyderon Blog postJewish Sour Rye: an update - Looks delicious!Elsie_iuon Blog postJewish Sour Rye: an update
- If I understood correctly,
DanAyoon Forum topicUpdate 7 - Simple things - 1 2 3 Sourdough - Thanks, Danni!
dmsnyderon Blog postJewish Sour Rye: an update
- @ weavershouse
dmsnyderon Blog postJewish Sour Rye: an update
- Agree with both , but pokeSorinon Forum topicUpdate 7 - Simple things - 1 2 3 Sourdough
- FWSY a sensible purchase?DoughKnobon Forum topicWas Flour Water Salt Yeast a sensible purchase to learn about 100% WW?
- FWSY a sensible purchase?DoughKnobon Forum topicWas Flour Water Salt Yeast a sensible purchase to learn about 100% WW?
- Ask ten pizza makers and you
albacoreon Forum topicproofing - I’ve been making a lot of ryeAnonymouson Blog postJewish Sour Rye: an update
- Back to strong flour...
not.a.crumb.lefton Blog postTrying a darker crust - Adding SaltNewbieon Forum topicQuestion RE:Adding Salt
- oh lovely and
not.a.crumb.lefton Blog postLeftover Levain Bread or 123 Durum Semolina with Honey
- I think underproofed as well
leslierufon Forum topicUpdate 7 - Simple things - 1 2 3 Sourdough - Variation in +salt schedule
Our Crumbon Forum topicQuestion RE:Adding Salt - I think your dough was under
DanAyoon Forum topicUpdate 7 - Simple things - 1 2 3 Sourdough
- Salt tightens the dough and slows
Danni3ll3on Forum topicQuestion RE:Adding Salt
- Crumb shot
Danni3ll3on Blog postLeftover Levain Bread or 123 Durum Semolina with Honey
- Outstanding
WatertownNewbieon Blog postJewish Sour Rye: an update - I love it when a bake come together!
The Roadside Pie Kingon Forum topicTodays bake / Bosch mixer test - Alan, they look 100% great!
DanAyoon Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- Helps a lot!
Solanoon Blog postHoney Spelt and Oats with Ancient Grains - I found this to be reallyDoughKnobon Forum topicWhat exactly takes place during cold fermentation
- Thanks Danni!
Ru007on Blog postSeeded SD v4 - Thank you Elsie!
Ru007on Blog postSeeded SD v4
- Thanks Alan!!
Ru007on Blog postSeeded SD v4
- Thanks Kat :)
Ru007on Blog postSeeded SD v4
- I'm a bit late to this party.........Alan.Hon Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- Overproofed?Sorinon Forum topicUpdate 7 - Simple things - 1 2 3 Sourdough
- Your quick progress has been notable.
alfansoon Blog postTrying a darker crust - Not Fade Away
alfansoon Blog postLeftover Levain Bread or 123 Durum Semolina with Honey
- fava bean flour - It's been mentioned before
alfansoon Forum topicBaguette au levain
- Fava bean
Abelbreadgalleryon Forum topicBaguette au levain - I haven’t cut into it yet
Danni3ll3on Blog postLeftover Levain Bread or 123 Durum Semolina with Honey
- The secret to the rustic cuts
Danni3ll3on Blog postHoney Spelt and Oats with Ancient Grains
- I make a bit more
Danni3ll3on Blog postCaramelized Onion Sourdough with Parmigiano-Reggiano and Italian Herbs
- Is is just me...
not.a.crumb.lefton Blog postLeftover Levain Bread or 123 Durum Semolina with Honey
- Seems pretty good!
Solanoon Blog postLeftover Levain Bread or 123 Durum Semolina with Honey
- What a beautiful batch!
Solanoon Blog postHoney Spelt and Oats with Ancient Grains
- You mean...
boyfood@gmail.comon Blog postCaramelized Onion Sourdough with Parmigiano-Reggiano and Italian Herbs - Beautiful bread!
Solanoon Blog postSeeded SD v4
- Quite by chance i had a
yozzauseon Forum topicTrouble with crust cracking during cooling