Recent Forum and Blog Comments
- Keep baking loaves like that and.......Justanoldguyon Blog postFirst Loaf Using Fresh Milled Flour
- The doughs were proofed in a
DanAyoon Forum topicExperiment to learn under and overproofed dough - I think you got it all rightElsie_iuon Forum topicCan anyone translate this recipe
- Google Translate
Debra Winkon Forum topicCan anyone translate this recipe - Doc, the question posed in
DanAyoon Forum topicExperiment to learn under and overproofed dough
- In a word, superb.
alfansoon Blog postFirst Loaf Using Fresh Milled Flour - I'll give it a shot...
adelieon Forum topicCan anyone translate this recipe - Where do the big holes go?
Doc.Doughon Forum topicExperiment to learn under and overproofed dough - I haven’t taken the time to
DanAyoon Forum topicExperiment to learn under and overproofed dough
- Particularly in the Over Proof video
alfansoon Forum topicExperiment to learn under and overproofed dough
- 71.4% hydration
Doc.Doughon Forum topicExperiment to learn under and overproofed dough
- Great looking videos...
not.a.crumb.lefton Forum topicExperiment to learn under and overproofed dough - Believe it or not, I’ve been
DanAyoon Forum topicExperiment to learn under and overproofed dough
- great videos Danny!
leslierufon Forum topicExperiment to learn under and overproofed dough - Thanks, Doc. Your
DanAyoon Forum topicExperiment to learn under and overproofed dough
- I used King Arthur All
DanAyoon Forum topicExperiment to learn under and overproofed dough
- I like #1 of the second batch
Doc.Doughon Forum topicExperiment to learn under and overproofed dough
- Thank you! No on spray. I
Pequodon Blog postFirst Loaf Using Fresh Milled Flour - NICE!!!!
not.a.crumb.lefton Blog postFirst Loaf Using Fresh Milled Flour
- Cast ironDsr303on Forum topicCast Iron French Roll Pan
- Just some thoughts Leslie
not.a.crumb.lefton Forum topicretarded bulk ferment /proof temperature
- Oh I will try the tip
not.a.crumb.lefton Blog postTartine Style Country Loaf...one got stuck, one made it...
- Thank you, Dab and Ian
Yippeeon Blog post20180909 Rus Brot's Borodinsky 1940 - Good luck...and
not.a.crumb.lefton Forum topicSourdough Bulk Fermentation
- Gratitude goes to Trevor...
not.a.crumb.lefton Forum topicSourdough Bulk Fermentation
- Sounds like this pan
Debra Winkon Forum topicI seek a 2 liter bread pan for Danish Rye Bread
- Good luck with the bread and
DanAyoon Forum topicSourdough Bulk Fermentation
- Thanks for the Best Of Compilation!HKbreadwinneron Forum topicSourdough Bulk Fermentation
- So Lucky For All The AdviceHKbreadwinneron Forum topicSourdough Bulk Fermentation
- The Eva Trio 2 liter pan's just the right shape...richkaimdon Forum topicI seek a 2 liter bread pan for Danish Rye Bread
- Classic baguettes for sure. If you want to get
dabrownmanon Forum topicBaguette au levain - These are all so different but they all came out
dabrownmanon Forum topictoday I am baking with my friends from TFL ?
- Thankyoukazz_42on Forum topicCan anyone translate this recipe
- I second
alfansoon Blog postTartine Style Country Loaf...one got stuck, one made it...
- Here is itElsie_iuon Forum topicCan anyone translate this recipe
- Maximum rise is not your best
DanAyoon Forum topicTrouble with crust cracking during cooling
- GPats, If your crumb was consistent...
DanAyoon Forum topicTrouble with crust cracking during cooling
- Great recipe, thanks!KatOstrichon Forum topicmy croissant odyssey: from 0 to :) in ten days
- What could possibly happen?suaveon Forum topicCast Iron French Roll Pan
- What's so special about it?suaveon Forum topicI seek a 2 liter bread pan for Danish Rye Bread
- How important is it for you to make your own starter?richkaimdon Forum topicSTILL can't get a starter!!!!!!
- bakingcp3oon Forum topicHello from NJ
- This is genius!
pairs4lifeon Forum topicCan overproofed dough be repurposed? - Back up in the comments
Mini Ovenon Forum topicSTILL can't get a starter!!!!!! - Fantastically helpful andJeremyCherfason Forum topicSourdough Bulk Fermentation
- Thank you for the kindWildwood Flouron Forum topicHello from Idaho!
- Reply to "What an informative...."Mileson Forum topicRetsel pros and cons?
- A challenge
bottlenyon Forum topicMy First Ciabatta Roll (75% hydration) - No that is helpful, thank youSandeepmon Forum topicSourdough starter not rising enough
- Thank you!I tried adding moreSandeepmon Forum topicSourdough starter not rising enough