Recent Forum and Blog Comments
- Thanks for all of theMark Phillipson Forum topicsmall vs large holes in crumb
- Pyrex
Lazy Loaferon Forum topicCast Iron For Boules? - Bread with food
Lazy Loaferon Forum topicBread Paring Suggestions
- It's not the yeast
Lazy Loaferon Forum topicIs yeast different by region or continent?
- Initial observation
DanAyoon Forum topicA better Lame? - Floyd, are your threads taped properly
DanAyoon Forum topicA better Lame?
- Awesome - thank you!kwbakeron Forum topicWhat would you diagnose as wrong with this bread - over or underproofed?
- Great work!
Lazy Loaferon Forum topicPoolish or not poolish
- Bump. Who's the expert here?
Bigblueon Forum topicFine vs Coarse Ground Flour - Try less starter and/or a
Lazy Loaferon Forum topicWhole wheat yeast Lava what the heck?
- Very impressive isn't itAnonymouson Forum topicWhole wheat yeast Lava what the heck?
- Temperature Limit?
WatertownNewbieon Forum topicCast Iron For Boules? - I have heard thatAnonymouson Forum topicAlternative Yeast Strains
- You can also find all kinds of yeast
dabrownmanon Forum topicAlternative Yeast Strains - Pyrex
Mister Bennyon Forum topicCast Iron For Boules? - Not if you did a long Autolyse
dabrownmanon Blog post50/50 Whole Wheat Community Bake
- You have several options:hreikon Forum topicPlease help me with my method for mid week baking
- try bulk rather than final proof in the fridge?
franbakeron Forum topicPlease help me with my method for mid week baking - Everything looks okAnonymouson Forum topicPlease help me with my method for mid week baking
- I could move over to my butcher block cutting board
franbakeron Forum topicShaping technique
- nice video, kendalm! and another thing I'm confused about,
franbakeron Forum topicShaping technique
- Tang Zhong
greedybreadon Blog postHokkaido Milk Bread with Tangzhong - Thanks Leslie!
joc1954on Blog post50% Wholewheat Community Bake - Joze's version - Thank you DesigninWoman!
joc1954on Blog post50% Wholewheat Community Bake - Joze's version
- Steel plate /pizza steelliz grieveon Forum topicWhy is my dough so slack after bulk fermentation
- Granite Too
WatertownNewbieon Forum topicShaping technique
- Thanks; supposing I was using
albacoreon Blog post50/50 Whole Wheat Community Bake - I agree,DesigningWomanon Forum topicWhy is my dough so slack after bulk fermentation
- Will try this on my next loaf
IPlayWithFoodon Forum topicShaping technique - Welcome to the confusing world of French flour!DesigningWomanon Forum topicFrench flour query
- Very nice, Leslie,DesigningWomanon Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- Ahhh.. I love how much the crumb
leslierufon Blog post50% Wholewheat Community Bake - Joze's version - That is so beautifulDesigningWomanon Blog post50% Wholewheat Community Bake - Joze's version
- Maurizio 50:50 version 2
leslierufon Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- Greatvthanks
Sourbaker__on Forum topicWhy is my dough so slack after bulk fermentation - Thank you Dan!
joc1954on Blog post50% Wholewheat Community Bake - Joze's version
- Thanks hester!
joc1954on Blog post50% Wholewheat Community Bake - Joze's version
- Thank you kendalm!In Slovenia
joc1954on Blog post50% Wholewheat Community Bake - Joze's version
- I am not baking a lot with
joc1954on Blog post50% Wholewheat Community Bake - Joze's version
- Thanks franbaker!
joc1954on Blog post50% Wholewheat Community Bake - Joze's version
- Thank you Dab!
joc1954on Blog post50% Wholewheat Community Bake - Joze's version
- Try here: https://pizzasteel
joc1954on Forum topicWhy is my dough so slack after bulk fermentation
- Thank you RuAnonymouson Forum topicInspired by Pane Cafone
- Thank you DabrownmanAnonymouson Forum topicInspired by Pane Cafone
- Baking stones?
Sourbaker__on Forum topicWhy is my dough so slack after bulk fermentation
- Thank you Leslie!I am not so
joc1954on Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- Thank you Dan!Happy baking
joc1954on Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- Red Wine Focaccia
Mini Ovenon Blog postDark Red Wine Bread - I have been doing speltlilion Blog post100% spelt sourdough bread
- removedjmooreon Forum topicFlat loaf :(