Recent Forum and Blog Comments
- Tandir bread
Doc.Doughon Blog postFirst bake from ITJB - .
gary.turneron Forum topiccroissant help - Crumb shot!
Danni3ll3on Blog postCaramelized Onion Sourdough with 4 Cheeses - Thanks everyoneElsasquerinoon Forum topicAdvice on malt flour
- In an attempt to answer my
Bigblueon Forum topicStarter life-cycle. - The answer
albacoreon Forum topicAdvice on malt flour - maybe it is diastatic
bearhunteron Forum topicAdvice on malt flour - Hi Ru....
not.a.crumb.lefton Blog postToasted oat sourdough - Debra Wink worked with me to
DanAyoon Forum topicStarter life-cycle. - I think the 12hr ferment is
DanAyoon Forum topicStarter life-cycle.
- Abe-That's what I was getting
Bigblueon Forum topicStarter life-cycle.
- This is whysyroson Forum topicMathematician Needed
- thank you!Saraheliizabethhon Forum topicSweet brioche question
- At 350°F for about 35 minutesSaraheliizabethhon Forum topicSweet brioche question
- While said it has to be 12 hours?Anonymouson Forum topicStarter life-cycle.
- Can you post a link to this flour?Anonymouson Forum topicSourdough with UK Malted flour from Bacheldre Watermill
- what temp/time are you baking?
eddierukoon Forum topicSweet brioche question - Stiff
Valduson Forum topicUsing a stiff starter - Stiff
Valduson Forum topicUsing a stiff starter
- If you like the flavor and want organichreikon Blog postT65 Baguettes, a first for me
- It isn't complicated
Mini Ovenon Forum topicUsing a stiff starter - I have been baking at 210Ckrishpantson Forum topicSlashes becoming too smooth
- I wonder this myself.kwbakeron Forum topicStone-Ground vs. Steel-Ground
- additionally, what really iskwbakeron Forum topicIshigaki 3745 Millstone - is this any good?
- good tip on the off the gridkwbakeron Forum topicIshigaki 3745 Millstone - is this any good?
- Milk
Tyler Deanon Forum topicHelp on Chinese Steamed Bread (Mantou, Bao) Using Poolish and Tangzhong Roux at the Same Time? - Valdus, if you still need
DanAyoon Forum topicUsing a stiff starter
- Figured it
Valduson Forum topicUsing a stiff starter
- I seem to be getting better gluten and strength development
Danni3ll3on Blog postCaramelized Onion Sourdough with 4 Cheeses
- Wonderful Result
WatertownNewbieon Blog post20 %spelt sourdough handmixed - re sandwich bread tanzhoungrubato4567on Forum topicCombining Tang Zhong method with Artisan Bread in 5 Min
- Yumm might switch it to sage
cfraenkelon Blog postCaramelized Onion Sourdough with 4 Cheeses - excellent discussion i was wondering about all this!rubato4567on Forum topicCombining Tang Zhong method with Artisan Bread in 5 Min
- Would that mean that resting
toffeeon Forum topiccroissant help - Very positive response on AmazonPeteSon Forum topicA better Lame?
- I routinely add a dollop to yeasted doughs...
BethJon Forum topicAdding SD Starter to Yeast Recipe - late but still relevant
bearhunteron Forum topicmilk - to heat or not to heat?
- Mathematics for building
Valduson Forum topicUsing a stiff starter
- Clayton's was my firstJeremyCherfason Forum topicTodays Find
- Beautiful, beautiful loaf!
not.a.crumb.lefton Blog post20 %spelt sourdough handmixed
- sounds like a heat issue to
mutantspaceon Forum topicSlashes becoming too smooth - Malted flours
Noviceon Blog postOak-smoked, malted, stoneground organic sourdough - You may be on to something, Ted!
DanAyoon Forum topicSlashes becoming too smooth
- Doesn’t seem like the BF went
DanAyoon Blog postDegree of Proof – Part 2
- Time
gary.turneron Forum topiccroissant help
- thank you!kerry tanon Blog post20 %spelt sourdough handmixed
- well, I don’t know. that is another thing to consider!
leslierufon Blog postDegree of Proof – Part 2 - Thank you, Leslie!
Yippeeon Blog post20180928 Rye Granola Bars - that is a lovely crumb indeed
leslierufon Blog post20 %spelt sourdough handmixed
- 靓喔！
Yippeeon Blog postBlack Peppercorn Peanut Cranberry 50% Sprouted Kamut SD