Recent Forum and Blog Comments
- they sound and look delicious!
leslierufon Blog post20180928 Rye Granola Bars - thank you!pcakeon Forum topictrying again - whole grain spelt starter
- Wow!
Yippeeon Blog postCaramelized Onion Sourdough with 4 Cheeses - dmsnyder has got you coveredBobBouleon Forum topicScoring
- Can you go wrong with caramelized onions and cheese?Elsie_iuon Blog postCaramelized Onion Sourdough with 4 Cheeses
- forgot to say , is handmixedkerry tanon Blog post20 %spelt sourdough handmixed
- thank you!kerry tanon Blog post20 %spelt sourdough handmixed
- Wow!
Danni3ll3on Blog post20 %spelt sourdough handmixed - I do that on a regular basisJustanoldguyon Forum topicAdding SD Starter to Yeast Recipe
- Baking Temperature a Factor?
WatertownNewbieon Forum topicSlashes becoming too smooth - The Master of SlashBobBouleon Forum topicSlashes becoming too smooth
- Krish, I hope you find a
DanAyoon Forum topicSlashes becoming too smooth - T65 aux supermarche
kendalmon Blog postT65 Baguettes, a first for me - Too long a retardsourtrouton Forum topicWhen I cut my sourdough it flattens. :(
- DisneyMagic, we can help
DanAyoon Forum topicMy second attempt...
- Yes, that's why I was
toffeeon Forum topiccroissant help - Just giving your post a quick read,
Danni3ll3on Forum topicMy second attempt...
- I am completely new todisneymagicon Forum topicMy second attempt...
- Just gorgeous!
Danni3ll3on Blog postT65 Baguettes, a first for me
- Of course!
Danni3ll3on Blog postCaramelized Onion Sourdough with 4 Cheeses
- Nice bakes.
Floydmon Blog postT65 Baguettes, a first for me - Suuuper nice. Would you mind
Floydmon Blog postCaramelized Onion Sourdough with 4 Cheeses
- When I cut my sourdough it flattens.williamppon Forum topicWhen I cut my sourdough it flattens. :(
- If Elsasquerino lived closerAnonymouson Forum topicAdvice on malt flour
- Well 10g doesn't sound like a
albacoreon Forum topicAdvice on malt flour - Think I know you :)
Debra Winkon Forum topicCold retarding dough during either bulk fermentation OR proofing, but NOT both? (...says Ken Forkish) - So if you're buying flour from a good sourceAnonymouson Forum topicAdvice on malt flour
- If the miller knows what he'ssuaveon Forum topicAdvice on malt flour
- What a clever ideaAnonymouson Forum topicAdvice on malt flour
- Risk of Gloop
albacoreon Forum topicAdvice on malt flour
- Best Guess
Debra Winkon Forum topicCold retarding dough during either bulk fermentation OR proofing, but NOT both? (...says Ken Forkish)
- I like the idea of roasting the maltAnonymouson Forum topicAdvice on malt flour
- As usual
Valduson Forum topicUsing a stiff starter - Thank you for the shout out :)
Debra Winkon Forum topicCold retarding dough during either bulk fermentation OR proofing, but NOT both? (...says Ken Forkish)
- Leslie, an observation and a question
DanAyoon Blog postDegree of Proof – Part 2
- Oh I have made a few bricks
Danni3ll3on Blog postCaramelized Onion Sourdough with 4 Cheeses
- There are special tools forsuaveon Forum topicWhen I cut my sourdough it flattens. :(
- Arrggghhhhh! Another Fabulous Bake
WatertownNewbieon Blog postCaramelized Onion Sourdough with 4 Cheeses
- Great Bread Knife
WatertownNewbieon Forum topicWhen I cut my sourdough it flattens. :(
- You can slowly and carefullysuaveon Forum topicAdvice on malt flour
- Weak?
gary.turneron Forum topiccroissant help - Peak poolish
Firatcimon Forum topicFunctional effect of biga vs poolish - Hi, I just received my longSilver Blueson Forum topicAny advice from Moffat Turbofan owners?
- I was told to take a sharpening steel
Danni3ll3on Forum topicWhen I cut my sourdough it flattens. :(
- The crumb was slightly better
DanAyoon Forum topicDoes gluten development speed dough degradation?
- so here's your answer ;-)
treesparrowon Forum topicDoes gluten development speed dough degradation? - well....
treesparrowon Forum topicWhen I cut my sourdough it flattens. :(
- That is very helpful, thank
toffeeon Forum topiccroissant help
- Also, I have seen Bruno
toffeeon Forum topiccroissant help
- Thank you for your insight,
toffeeon Forum topiccroissant help