Recent Forum and Blog Comments
- Here is a post that leads to my favorite dark rye
dabrownmanon Blog postEureka............or maybe not - @abhowe
NPHuskerFLon Forum topicBaking Sourdough bread outdoors in a ceramic oven... - You said you were inspired and the results sure
dabrownmanon Forum topicbaking with bread cubes
- Joze, I just realized
franbakeron Forum topic100% WW Cooperative Baking with Texasbakerdad - For that tiny amount of whole grains in teh mix
dabrownmanon Forum topicHELP! Sourdough too close-crumbed, overnight fridge proofing retardation
- I'm hoping that your crumb turns out better than expected
franbakeron Forum topicThe bread that didn’t want to be or how to make bricks.
- That's pretty darn cool!DesigningWomanon Blog postSimple Sourdough Recipe Calculator
- Absoluely lovey, BennyAnonymouson Forum topicIt's a Baguette Thang.....
- tang zhong?DesigningWomanon Forum topicI can't seem to get it soft
- I've noticed people eating faster to get ot the
dabrownmanon Blog postLucy’s New Almond Crust Fruit Stupid Tart with Peaches, Plums and Nectarines
- You can bet that extra weight was raisin water
dabrownmanon Forum topicThe bread that didn’t want to be or how to make bricks.
- Great!
joc1954on Blog post50% Wholewheat Community Bake - Joze's version - Try lining the pan
Mini Ovenon Forum topicFat free bread - cover with a towel while cooling
texasbakerdadon Forum topicI can't seem to get it soft - Joze...Thank you so much for clarifying...
not.a.crumb.lefton Blog post50% Wholewheat Community Bake - Joze's version - Great, just go on with your WW recipe!
joc1954on Forum topic100% WW Cooperative Baking with Texasbakerdad
- yes, I'm really looking forward to trying a variety of grains :-
franbakeron Forum topic100% WW Cooperative Baking with Texasbakerdad
- The numbers should be slightly different!
joc1954on Blog post50% Wholewheat Community Bake - Joze's version
- I'm not really an expert, but maybe try a poolish instead
franbakeron Forum topicSlow Rise Pita Fail
- Thank you HeinoAnonymouson Forum topicWhy don't we (normally) include salt when making a starter?
- Some scienceheino_hon Forum topicWhy don't we (normally) include salt when making a starter?
- This must be telepathy...
not.a.crumb.lefton Blog post50% Wholewheat Community Bake - Joze's version
- You are welcome Kat!
joc1954on Blog post50% Wholewheat Community Bake - Joze's version
- Good decision!
joc1954on Forum topic100% WW Cooperative Baking with Texasbakerdad
- You're welcomeMileson Forum topicRetsel pros and cons?
- Oh, I understand the problem, Fran!
joc1954on Forum topic100% WW Cooperative Baking with Texasbakerdad
- Looking good!
not.a.crumb.lefton Blog postLiving dry starter recovered and performed better than expected
- I findAnonymouson Forum topicyeast water questions
- Congratulations!
joc1954on Blog postLucy’s New Almond Crust Fruit Stupid Tart with Peaches, Plums and Nectarines
- You are right Mini Oven!
joc1954on Forum topicyeast water questions
- True! MiniAnonymouson Forum topicWhy don't we (normally) include salt when making a starter?
- Control?
Mini Ovenon Forum topicWhy don't we (normally) include salt when making a starter?
- very cool!
leslierufon Blog postAnd for all the great Fresh Lofian Bakers in Michigan - Well so far MiniAnonymouson Forum topicWhy don't we (normally) include salt when making a starter?
- Low Hydration? Check.Anonymouson Forum topicWhy don't we (normally) include salt when making a starter?
- Thanks for that StuartAnonymouson Forum topicWhy don't we (normally) include salt when making a starter?
- Not much flavour comes
Mini Ovenon Forum topicyeast water questions
- I'd be tempted to add
Mini Ovenon Forum topicWhy don't we (normally) include salt when making a starter?
- Baking percentages is the best way to write down any
dabrownmanon Forum topicHydration % Calculation
- What slows down wee beasties and enzymes is
dabrownmanon Forum topicWhy don't we (normally) include salt when making a starter?
- In the End
Valduson Forum topicNo Muss No Fuss Starter - 24 or 48 hours later take it out of the fridge stir it down
dabrownmanon Forum topicNo Muss No Fuss Starter
- More Hydration=More Open Crumb, thanks for the suggestion!Vishnuton Forum topicHELP! Sourdough too close-crumbed, overnight fridge proofing retardation
- Levain won't deflate or lose its activity?
Valduson Forum topicNo Muss No Fuss Starter
- Yes, my starter clearly
sjm1027on Forum topicFloating starter - Thanks, I made the loaf just
sjm1027on Forum topicRookie Mistake
- I always try to retardd levains because it makes better bread
dabrownmanon Forum topicNo Muss No Fuss Starter
- There are few if any LAB being produced
dabrownmanon Forum topicyeast water questions
- These are so good indeed!Elsie_iuon Blog postThai Sweet & Spicy Tomato Corn Sourdough + Taiwanese-Inspired Pretzel-Bagels
- Refrigerate the levain
Valduson Forum topicNo Muss No Fuss Starter