Recent Forum and Blog Comments
- Dan's Bakes
DanAyoon Forum topicCommunity Bake - Maurizio's SD Baguettes - Everyone is Welcome - The feeding should
Mini Ovenon Forum topicCan an underactive starter cause a dough to overferment before rising? - Your understanding of a
DanAyoon Forum topicCan an underactive starter cause a dough to overferment before rising?
- Mini, thiol question
DanAyoon Forum topicCan an underactive starter cause a dough to overferment before rising?
- Now...
Valduson Forum topicNo Muss No Fuss Starter - Thiol compounds?
Mini Ovenon Forum topicCan an underactive starter cause a dough to overferment before rising?
- The loaf and crumb
Mini Ovenon Forum topicTaste profile of an underproofed loaf
- Don't worry about the 2nd feeding doubling in 4 hours.
dabrownmanon Forum topicNo Muss No Fuss Starter - Why is it fussing?
Valduson Forum topicNo Muss No Fuss Starter
- Thanks for the tip! I've been
copynumbervarianton Blog postBulgur and Freekeh - I love them toasted...
not.a.crumb.lefton Forum topicWhy do SD Baguettes stale quickly? - Nice bread all the way around for sure - Well done!
dabrownmanon Blog postBulgur and Freekeh
- That is exactly the way I make them
dabrownmanon Forum topicWhy do SD Baguettes stale quickly?
- Iff ypu wnt a thousand responses
dabrownmanon Forum topicPizza Dough for 14 inch Pizza
- Thanks Dan!Phunkey Pharaohon Forum topicCan an underactive starter cause a dough to overferment before rising?
- You mentioned your starter
DanAyoon Forum topicCan an underactive starter cause a dough to overferment before rising?
- Satisfying experiment!headdownon Forum topicHow to bake a very large boule?
- Not sure about...
not.a.crumb.lefton Forum topicpre-mix, 2 hours autolyse and a major failure (edited for better understanding)
- No, it never stops! :)
Solanoon Forum topicpre-mix, 2 hours autolyse and a major failure (edited for better understanding) - Judge end of bulk fermentation
not.a.crumb.lefton Forum topicpre-mix, 2 hours autolyse and a major failure (edited for better understanding)
- Halving the recipe
Firatcimon Blog postSeed Monster Sourdough - Yes, only a single bread
Solanoon Forum topicpre-mix, 2 hours autolyse and a major failure (edited for better understanding)
- Hi Danny, sorry, I don't havePhunkey Pharaohon Forum topicCan an underactive starter cause a dough to overferment before rising?
- Phunkey, do you have any
DanAyoon Forum topicCan an underactive starter cause a dough to overferment before rising?
- You can also find the exact amount of dough for any
dabrownmanon Forum topichelp with pan size!
- So you only bake a single
DanAyoon Forum topicpre-mix, 2 hours autolyse and a major failure (edited for better understanding)
- Thank you Ru..
not.a.crumb.lefton Forum topicWarm bulk, cold bulk and then cold retarding......
- I really think there is a
DanAyoon Forum topicBaguette scoring cluelessness
- Are you in for a treat!
DanAyoon Blog post(Mostly) white sourdough
- I did try it with a mainly white loaf
Ru007on Forum topicWarm bulk, cold bulk and then cold retarding...... - Thank Yippee!
Ru007on Blog post(Mostly) white sourdough
- If you like ciabatta...
not.a.crumb.lefton Blog postMaurizio's 15% Kamut Ciabatta Bread
- Oh dear.....
not.a.crumb.lefton Forum topicCommunity Bake - Maurizio's SD Baguettes - Everyone is Welcome
- Thanks
Firatcimon Forum topicTaste profile of an underproofed loaf
- Thank you so much!!
Ru007on Blog post(Mostly) white sourdough
- Thanks Stan!
Ru007on Blog post(Mostly) white sourdough
- Super Duper -- Great Looking Ciabatta
WatertownNewbieon Blog postMaurizio's 15% Kamut Ciabatta Bread - Adjustments from Experience
WatertownNewbieon Forum topicWater Temp Calculation using Friction Factor
- Thanks Dan :)
Ru007on Blog post(Mostly) white sourdough
- Pointy birds, pointy pointy....Mike Averyon Forum topicWhy do SD Baguettes stale quickly?
- Looks good, Dab. I would
DanAyoon Forum topicCommunity Bake - Maurizio's SD Baguettes - Everyone is Welcome
- Here ya go. One with add in sprouts and one plain
dabrownmanon Forum topicCommunity Bake - Maurizio's SD Baguettes - Everyone is Welcome
- DDTbikeprofon Forum topicWater Temp Calculation using Friction Factor
- scoringbikeprofon Forum topicBaguette scoring cluelessness
- more on scoringbikeprofon Forum topicBaguette scoring cluelessness
- 1000g
Solanoon Forum topicpre-mix, 2 hours autolyse and a major failure (edited for better understanding)
- Sorin, I use an iPhone. If
DanAyoon Forum topicUpdate 7 - Simple things - 1 2 3 Sourdough
- Hello Jay. I am struggling to
DanAyoon Forum topicBaguette scoring cluelessness
- Actually, that is for 3 boules.
Danni3ll3on Blog postCaramelized Onion Sourdough with Parmigiano-Reggiano and Italian Herbs - Solano, what is the weight of
DanAyoon Forum topicpre-mix, 2 hours autolyse and a major failure (edited for better understanding)