Recent Forum and Blog Comments
- Thanks. To be honest, I often
DanAyoon Forum topicCommunity Bake - Maurizio's SD Baguettes - Everyone is Welcome - Thank you for this tip! Made
Pequodon Forum topicCommunity Bake - Maurizio's SD Baguettes - Everyone is Welcome - From scrach
The Roadside Pie Kingon Forum topicCommunity Bake - Maurizio's SD Baguettes - Everyone is Welcome - Beauty!
Filomaticon Blog post1st Trevor Wilson Low Hydration Sourdough - Excellent
Filomaticon Forum topicBringing back the rolls!
- Inoculated mother.
The Roadside Pie Kingon Forum topicCommunity Bake - Maurizio's SD Baguettes - Everyone is Welcome
- Good ideaAnonymouson Forum topicCommunity Bake - Maurizio's SD Baguettes - Everyone is Welcome
- Different flours make different breads.
HeidiCooksSupperon Forum topic5 Bakery-Borrowed Secrets That Made Me a Better Baker - The dough is wet and the basket is dry. I
dabrownmanon Forum topicWet baskets - Shape them after one hour and retard in a couche after they
dabrownmanon Forum topicCommunity Bake - Maurizio's SD Baguettes - Everyone is Welcome
- Actually, that was not my
The Roadside Pie Kingon Forum topicThe Rye Baker Salty Rye Rolls
- They look good enough to just tear apart and dip in
dabrownmanon Forum topicBringing back the rolls!
- Rice flour should do the trick...
The Fermentatoron Forum topicWet baskets - I see the confusion. The formula says bulgar and the
dabrownmanon Forum topicThe Rye Baker Salty Rye Rolls
- Have you triedAnonymouson Forum topicWet baskets
- LovelyAnonymouson Forum topicBringing back the rolls!
- Lovely looking loafAnonymouson Forum topicHelp with lighter crumb -Improvements made!
- looks like an old school lacy
mutantspaceon Forum topicHelp with lighter crumb -Improvements made! - they look great - can already
mutantspaceon Forum topicBringing back the rolls!
- To save a sour wet dough
Mini Ovenon Forum topicAfter less than 24 hours, new levain starter more than doubled - WOW! You’ve got me thinking!
DanAyoon Forum topicBlow out during oven rise
- KatO, please post images of your next bake
DanAyoon Forum topicCommunity Bake - Maurizio's SD Baguettes - Everyone is Welcome
- Before tossing the bread
Mini Ovenon Forum topicAfter less than 24 hours, new levain starter more than doubled
- Great videos, BikeProf
DanAyoon Forum topicCuts across baguette disappearing
- Wow
The Roadside Pie Kingon Forum topicThe Rye Baker Salty Rye Rolls
- Amazing baguettes...
not.a.crumb.lefton Forum topicCommunity Bake - Maurizio's SD Baguettes - Everyone is Welcome - Sourdough rolls
The Roadside Pie Kingon Forum topicThe Rye Baker Salty Rye Rolls
- Rye Rolls
The Roadside Pie Kingon Forum topicThe Rye Baker Salty Rye Rolls
- Mine didn't rise muchKatOstrichon Forum topicCommunity Bake - Maurizio's SD Baguettes - Everyone is Welcome
- The link for me is
Mini Ovenon Forum topic5 Bakery-Borrowed Secrets That Made Me a Better Baker
- You have weighed your jarsAnonymouson Forum topicAfter less than 24 hours, new levain starter more than doubled
- Does this make more sense?41Robin Dobbieon Forum topicAfter less than 24 hours, new levain starter more than doubled
- Baps?
Mini Ovenon Forum topicBringing back the rolls!
- That hasn’t been my experience
trailrunneron Blog postDouble levain SD and YW multigrain - Thanks a bunch for thosetjgmarantzon Forum topicCuts across baguette disappearing
- Fair enoughJeremyCherfason Forum topicZentrofan
- ExcellentAnonymouson Forum topicAfter less than 24 hours, new levain starter more than doubled
- wow!cranboon Forum topicUsing KitchenAid stand mixer to knead the dough
- infobikeprofon Forum topicCuts across baguette disappearing
- I always use very littleselthandon Forum topicBlow out during oven rise
- This was proofed for 2.5 hrsselthandon Forum topicBlow out during oven rise
- The Water is the Real Variable
WatertownNewbieon Forum topicWater Temp Calculation using Friction Factor - Sadly the skin of citrus is very bad for
dabrownmanon Blog postDouble levain SD and YW multigrain
- Paul, im not sure if you know
DanAyoon Blog postNew toy
- Thank you!
trailrunneron Blog postDouble levain SD and YW multigrain
- Seems like they're the comfort food of manyElsie_iuon Blog postPlaying with Different Bread Shapes
- Dab, I’m retarding the bulk
DanAyoon Forum topicCommunity Bake - Maurizio's SD Baguettes - Everyone is Welcome
- Type Pizza in the search box and you will get 100,000 hits
dabrownmanon Forum topicHi I am new Here
- White flour at 73% hydration makes for the scores
dabrownmanon Forum topicCommunity Bake - Maurizio's SD Baguettes - Everyone is Welcome
- Water temperature calculation
RobynNZon Forum topicWater Temp Calculation using Friction Factor