Recent Forum and Blog Comments
- You can useAnonymouson Forum topicI made a time-lapse of my starters
- Well between the bread flourRobin Dobbieon Forum topicI made a time-lapse of my starters
- Ah, thank you everyone. I was
littlelisaon Forum topicIs this fool's crumb...? - I have the bookAnonymouson Forum topicI made a time-lapse of my starters
- Super crumb...
not.a.crumb.lefton Forum topicIs this fool's crumb...? - I do feel for you...
not.a.crumb.lefton Blog postDegree of proof before retarding @ 4 deg C - an experiment
- Lovely indeed!Anonymouson Forum topicIs this fool's crumb...?
- Could you point me to thatRobin Dobbieon Forum topicI made a time-lapse of my starters
- In the Hamelman Vermont SourdoughAnonymouson Forum topicI made a time-lapse of my starters
- This weekend is bread timeRobin Dobbieon Forum topicI made a time-lapse of my starters
- I'm confusedAnonymouson Forum topicI made a time-lapse of my starters
- Attempt 2Ok so it looks likeRobin Dobbieon Forum topicI made a time-lapse of my starters
- The scoring was easy with all of them
leslierufon Blog postDegree of proof before retarding @ 4 deg C - an experiment - What to do?
Mini Ovenon Forum topicBread rising too much in fridge - I typed in. Roggen
Mini Ovenon Forum topicAustrian r960 rye
- Bread rye porn
Mini Ovenon Forum topicWheat & Rye. Always a good combination.
- One fantastic looking Ciabatta!!!
Mini Ovenon Forum topicIs this fool's crumb...?
- Q's
Mini Ovenon Forum topicBread too difficult to cut
- I'm quite curious, how were
Bigblueon Forum topicExperiment to learn under and overproofed dough - Hey there. It'd be an easy
Bigblueon Forum topicRed Fife and Rye. 100% whole grain, 95% hydration. Toasted sunflower and pumpkin seed.
- The Inside 1-2-3
boyfood@gmail.comon Blog post[2017-06] Standard Sesame Loaf - Your bread crumb
Thaichefon Forum topicTips on good starter grains (or anything else) for a new miller? - Milling coarsenessjmooreon Forum topicRed Fife and Rye. 100% whole grain, 95% hydration. Toasted sunflower and pumpkin seed.
- WowGpatson Forum topicTrouble with crust cracking during cooling
- Hmm I don't really have aGpatson Forum topicTrouble with crust cracking during cooling
- This loaf is beautiful and
pulon Blog postLeftover Levain Bread or 123 Durum Semolina with Honey - Usually between 70% wheat 30%
Abelbreadgalleryon Forum topicWheat & Rye. Always a good combination. - agree with Dan and Abe re prefermented flour
leslierufon Forum topicTips on good starter grains (or anything else) for a new miller?
- not sure where to add this comment but..
leslierufon Forum topicTips on good starter grains (or anything else) for a new miller?
- Recognition of age has many
yozzauseon Forum topicQuestion RE:Adding Salt - Lucy Says you are slipping a bit and lost you step.
dabrownmanon Blog postKiss My Grits Potato Bread 2.0 - If they've given it asAnonymouson Forum topicTips on good starter grains (or anything else) for a new miller?
- The BBGA uses the “percentage
DanAyoon Forum topicTips on good starter grains (or anything else) for a new miller? - If the percentage of starter isAnonymouson Forum topicTips on good starter grains (or anything else) for a new miller?
- Severoon, the reason why a
DanAyoon Forum topicTips on good starter grains (or anything else) for a new miller?
- Fail
Tink'sWingson Forum topicChinese Cheesecake? - Amazing experiment and
not.a.crumb.lefton Blog postDegree of proof before retarding @ 4 deg C - an experiment
- Clarifying bakers math and levain
TopBunon Forum topicTips on good starter grains (or anything else) for a new miller? - Try a different knife?old bakeron Forum topicBread too difficult to cut
- I'm finding the key for my
Bigblueon Forum topicRed Fife and Rye. 100% whole grain, 95% hydration. Toasted sunflower and pumpkin seed.
- Julie, thank you for sharing your thoughts
not.a.crumb.lefton Blog postThoughts on use of bannetons and bread shape
- Thank you and
not.a.crumb.lefton Blog postThoughts on use of bannetons and bread shape
- My absolute favorite arejulie99nlon Blog postThoughts on use of bannetons and bread shape
- Temperature in kitchen
leslierufon Blog postDegree of proof before retarding @ 4 deg C - an experiment
- Great graph Dan
leslierufon Blog postDegree of proof before retarding @ 4 deg C - an experiment
- lol, shall I send you some?
leslierufon Blog postDegree of proof before retarding @ 4 deg C - an experiment
- the crumb was great -
leslierufon Blog postDegree of proof before retarding @ 4 deg C - an experiment
- funny isn’t it - for me it was
leslierufon Blog postBaguettes - at last a reasonable bake
- looks good!
Ru007on Blog postKiss My Grits Potato Bread 2.0 - No, No we don't need
not.a.crumb.lefton Blog postSourdough Donuts