Recent Forum and Blog Comments
- Amazinghreikon Blog post50% Wholewheat Community Bake - Joze's version
- WOW!!! that is incredible
leslierufon Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome - The worst case is that it is proofed to 88%
dabrownmanon Forum topicWhat would you diagnose as wrong with this bread - over or underproofed? - They think that people believe that fresh fish is better
dabrownmanon Blog postOK we missed International Sushi Day on June 18th
- I bet it is thawed out and no longer sushi
dabrownmanon Blog postOK we missed International Sushi Day on June 18th
- anything over 125 F
dabrownmanon Blog post50/50 Whole Wheat Community Bake
- Mini, what would we do without you
DanAyoon Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome - That really interesting!
Danni3ll3on Forum topicShaping technique - Outstanding Bake!
DanAyoon Blog post50% Wholewheat Community Bake - Joze's version
- Adding to what danni said --gerryp123on Forum topicCast Iron For Boules?
- Simple Sourdough Calculator
stantonfinleyon Forum topicHydration % Calculation - That bread is crazy beautiful
DanAyoon Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- It is also the wood.
dabrownmanon Forum topicShaping technique
- I prout oat seeds every week just about and I can tell
dabrownmanon Forum topic100% whole grain white wheat and spelt sourdough bread
- speechless and confused at the sight
kendalmon Blog post50% Wholewheat Community Bake - Joze's version - Now we know that the reputation of YW being able open up the
dabrownmanon Blog post50% Wholewheat Community Bake - Joze's version
- only done bagels a few times
kendalmon Forum topicPoolish or not poolish
- My bagels
Stuart Borkenon Forum topicPoolish or not poolish - thanks, Ru :-)
franbakeron Forum topic100% whole grain white wheat and spelt sourdough bread - spectacular bread!
franbakeron Blog post50% Wholewheat Community Bake - Joze's version
- periphery has better crumb
kendalmon Forum topicShaping technique
- Now that is a ciabatta! Excellent YW bread.
dabrownmanon Blog post50% Wholewheat Community Bake - Joze's version
- re: Raisin breadnichanon Forum topicRaisin bread
- arent they ?
kendalmon Forum topicPoolish or not poolish
- i think most bakers go through it
kendalmon Forum topicPoolish or not poolish
- Two things that I would
joc1954on Forum topicWhy is my dough so slack after bulk fermentation - I think you need a bit more
joc1954on Forum topicsmall vs large holes in crumb
- Congratulation Leslie, that
joc1954on Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- My version of the Fifty-fifty WW Sourdough
joc1954on Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- How could I get more spring
Sourbaker__on Forum topicWhy is my dough so slack after bulk fermentation - Thanks for posting
breadforfunon Forum topicAlternative Yeast Strains - because 250F will cook the sprouts
franbakeron Blog post50/50 Whole Wheat Community Bake
- That loaf looks very nice to
DanAyoon Forum topicWhy is my dough so slack after bulk fermentation
- You are a skilled bread baker
Stuart Borkenon Forum topicPoolish or not poolish
- Sourdough pics
Sourbaker__on Forum topicWhy is my dough so slack after bulk fermentation
- Thanks for your comment, myitsmenon Forum topicPoolish or not poolish
- (No subject)
Sourbaker__on Forum topicWhy is my dough so slack after bulk fermentation
- FA590831-9A72-4DC3-AB1F
Sourbaker__on Forum topicWhy is my dough so slack after bulk fermentation
- If you are looking for proof
mwilsonon Forum topicReproduction Rates of LAB to Yeast (Revisit Please) - Dehydrator
albacoreon Blog post50/50 Whole Wheat Community Bake - I mix in dough mixer for about 5 mins
Sourbaker__on Forum topicWhy is my dough so slack after bulk fermentation
- I will try lower hydration
Sourbaker__on Forum topicWhy is my dough so slack after bulk fermentation
- Oops!
Sourbaker__on Forum topicWhy is my dough so slack after bulk fermentation
- Analysis paralysis
kendalmon Forum topicPoolish or not poolish
- Romertopf
EdY MIon Forum topicSmoking Romertopf (Clay Pot) - ideas abound
kendalmon Forum topicShaping technique
- The purpose of this topic
DanAyoon Forum topic123 Sourdough No Knead - Do Nothing Bread
- I think Suave hit the nail on the head
DanAyoon Forum topicWhy is my dough so slack after bulk fermentation
- Help! (+Crumb Shot)
IPlayWithFoodon Forum topicShaping technique - Looks really good!!
Ru007on Forum topic100% whole grain white wheat and spelt sourdough bread