Recent Forum and Blog Comments
- We are very close to opening!
Pletynkaon Forum topicLooking for baker in Torrance (Los Angeles area) - Caroline, I am no authority
DanAyoon Blog post50% Wholewheat Community Bake - Joze's version - oven preheating
trailrunneron Blog post50% Wholewheat Community Bake - Joze's version - Really nice post Elsie!
Ru007on Blog postThai Sweet & Spicy Tomato Corn Sourdough + Taiwanese-Inspired Pretzel-Bagels - More info plz
kendalmon Forum topicCroissants with polish - Looks amazing!!
Ru007on Blog postTake 2 for 50/50 Whole Grain 25 Percent Sprouted Sourdough
- My thoughtsaaronryorkshireon Forum topicHELP! Sourdough too close-crumbed, overnight fridge proofing retardation
- That’s beautiful!
Danni3ll3on Forum topic1-2-3: Cream Cheese and Chive - Shaping a la Hamelman, no dice.
IPlayWithFoodon Forum topicShaping technique - Is it just me?Anonymouson Blog postTake 2 for 50/50 Whole Grain 25 Percent Sprouted Sourdough
- 2 other choicesroberteon Forum topicWas Flour Water Salt Yeast a sensible purchase to learn about 100% WW?
- Crumb looks great!
Isand66on Blog postTake 2 for 50/50 Whole Grain 25 Percent Sprouted Sourdough - I have checked out
Danni3ll3on Forum topicAnyone use Bulk Barn bread flour for sourdough in Canada?
- 2-kg loaf
franbakeron Forum topic100% WW Cooperative Baking with Texasbakerdad - we have wall unit AC in an old apartment building
franbakeron Forum topic100% WW Cooperative Baking with Texasbakerdad
- Or you can temper the grain
dabrownmanon Forum topicFine vs Coarse Ground Flour - thank you for these details, Joze,
franbakeron Forum topic100% WW Cooperative Baking with Texasbakerdad
- "I need a few days to eat
texasbakerdadon Forum topic100% WW Cooperative Baking with Texasbakerdad - Fran, do you have an air
texasbakerdadon Forum topic100% WW Cooperative Baking with Texasbakerdad
- Thank you! I will keep at it.
minniebakeron Forum topicSecond sourdough attempt - Improvement tips? - yes, I'd like to repeat this bake, texasbakerdad,
franbakeron Forum topic100% WW Cooperative Baking with Texasbakerdad
- The bread and bagels are fantastic!
dabrownmanon Blog postThai Sweet & Spicy Tomato Corn Sourdough + Taiwanese-Inspired Pretzel-Bagels
- First off with new starter and SD baker
dabrownmanon Forum topicSecond sourdough attempt - Improvement tips?
- Joze, you mentioned that you
DanAyoon Blog post50% Wholewheat Community Bake - Joze's version
- to mix my AL, texasbakerdad,
franbakeron Forum topic100% WW Cooperative Baking with Texasbakerdad
- Great that we agree :-)
joc1954on Forum topic100% WW Cooperative Baking with Texasbakerdad - maybe higher baking temp = browner crust, texasbakerdad
franbakeron Forum topic100% WW Cooperative Baking with Texasbakerdad
- How did you mix the Autolyse?
texasbakerdadon Forum topic100% WW Cooperative Baking with Texasbakerdad
- I have had 12 hour overnight
texasbakerdadon Forum topic100% WW Cooperative Baking with Texasbakerdad
- Wohoo! Finally have a quiet moment to comment!
texasbakerdadon Forum topic100% WW Cooperative Baking with Texasbakerdad
- Sorry for all the typos in my
texasbakerdadon Forum topic100% WW Cooperative Baking with Texasbakerdad
- I think I have some PH strips
texasbakerdadon Forum topic100% WW Cooperative Baking with Texasbakerdad
- pH paper ~ 7, maybe a little less, Mini Oven
franbakeron Forum topic100% WW Cooperative Baking with Texasbakerdad
- I think you're right, Joze
franbakeron Forum topic100% WW Cooperative Baking with Texasbakerdad
- Just my 2 cents
joc1954on Forum topic100% WW Cooperative Baking with Texasbakerdad
- It is so easy to make YW!
joc1954on Blog post50% Wholewheat Community Bake - Joze's version
- Did you happen to notice ifBreadtimeon Forum topicAnyone use Bulk Barn bread flour for sourdough in Canada?
- My pleasure BennyAnonymouson Forum topicDay 5 whole wheat starter, not sure about this.
- Water pH
Mini Ovenon Forum topic100% WW Cooperative Baking with Texasbakerdad - Excellent!
Mini Ovenon Blog postThai Sweet & Spicy Tomato Corn Sourdough + Taiwanese-Inspired Pretzel-Bagels
- Bulk barn bread flour
shekayon Forum topicBread flour - rubato4567rubato4567on Forum topicTips for my first rye bread?
- Thanks for the compliments! I
texasbakerdadon Blog post100% WW Cooperative Baking with Franbaker
- Proteins
Tyler Deanon Forum topicProtein bread - Tips for first rye
Monty Burron Forum topicTips for my first rye bread? - Maybe drop the yeast amountaaronryorkshireon Forum topicOverproving in fridge
- The crumb is definitely more openElsie_iuon Blog postTake 2 for 50/50 Whole Grain 25 Percent Sprouted Sourdough
- I t is in the instructions above for the cornstarch
dabrownmanon Blog postNotes on Glazing - a Primer - - Lucy is watching us
- Bread in the cloud will be exactly what you want it
dabrownmanon Blog postTake 2 for 50/50 Whole Grain 25 Percent Sprouted Sourdough
- Take off it did:-)
dabrownmanon Blog postTake 2 for 50/50 Whole Grain 25 Percent Sprouted Sourdough