Recent Forum and Blog Comments
- I bake 6 at a time.
Danni3ll3on Blog postItalian Olive Bread with Rosemary and Sun Dried Tomatoes - Wow
stantonfinleyon Blog postItalian Olive Bread with Rosemary and Sun Dried Tomatoes - Thanks!
Danni3ll3on Blog postItalian Olive Bread with Rosemary and Sun Dried Tomatoes
- Brewers - true
cfraenkelon Forum topicYeast and flavour - YUM!
trailrunneron Blog postItalian Olive Bread with Rosemary and Sun Dried Tomatoes - It sorta looks like yourtgraysonon Forum topicstruggling to slice bread without snagging
- When shaping, I would shapetgraysonon Forum topicDough Spreading Out After Proofing
- Welcome!
Danni3ll3on Forum topicHello
- Time usually results
Danni3ll3on Forum topicYeast and flavour
- Doc, I followed some of it,barryvabeachon Forum topicWhen to score whole wheat loaf - right after shaping?
- I make my own yoghurt too and
mutantspaceon Forum topicHas anyone used Yogurt Whey in their breads? - Are you using a cutting guide
Chef De Plongeuron Forum topicstruggling to slice bread without snagging - The humidity will probablygrainofstrengthon Forum topicAfter less than 24 hours, new levain starter more than doubled
- Very interesting Sourdough Projectclazar123on Forum topic120 Year Old Sourdough Stater
- Use a chefs syringe or a baster?Anonymouson Forum topicAutolysis: Incorporating the salt after an autolysis period
- It all depends....Mike Averyon Forum topic120 Year Old Sourdough Stater
- :-)
The Fermentatoron Forum topicFWSY Walnut Levain - SUCCESS...THANK YOU, GUYS! - Re: Seven S&F's...
The Fermentatoron Forum topicFWSY Walnut Levain - SUCCESS...THANK YOU, GUYS!
- Thank you!
The Fermentatoron Forum topicFWSY Walnut Levain - SUCCESS...THANK YOU, GUYS!
- I got the recipe out of a magazine
trailrunneron Blog post1-2-3 Double levain -rye SD and AYW
- Thank you, Abe!
The Fermentatoron Forum topicFWSY Walnut Levain - SUCCESS...THANK YOU, GUYS!
- here you go !!!
trailrunneron Blog postRimacinata “00”
- Would an old starter, orRobin Dobbieon Forum topic120 Year Old Sourdough Stater
- Along the same lines
Yosie Lechemon Forum topicTartine no 3 - Which flour is "Medium-strong wheat flour"? - beer, lime, and egg blew my
copynumbervarianton Blog postSourdough from around the world - Weekend Viewing - It is a sigmoid curve
Doc.Doughon Forum topicWhen to score whole wheat loaf - right after shaping? - Tangzhong?
Mini Ovenon Forum topicReal Jewish Rye Tangzhung / Aoutoyse methods. - Doc, .Not sure I understand.barryvabeachon Forum topicWhen to score whole wheat loaf - right after shaping?
- wow - its a giant marshmallow
kendalmon Forum topicBulk Fermentation Bubbles - So sorry, Ian...
Yippeeon Blog post20180812 Rus Brot's Bread Lighthouse - I certainly don't have a lackRobin Dobbieon Forum topicAfter less than 24 hours, new levain starter more than doubled
- Don't confuse boiling point with the upper limit of temperature
Bart Tichelmanon Forum topicTwo questions about steam - How about brunch?Elsie_iuon Blog postGyeran-ppang + 50% Durum Italian Pasta SD 25% Sprouted
- Yes I'm using it in most of my bakesElsie_iuon Forum topicHas anyone used Yogurt Whey in their breads?
- Interestingm but don't forget Carl!Mike Averyon Forum topic120 Year Old Sourdough Stater
- Thank
stantonfinleyon Blog postWhole Wheat Sourdough Bread - Take 2
- What a nice whole grain bread.
dabrownmanon Blog postWhole Wheat Sourdough Bread - Take 2 - “Cumin” in The Rye BakerHerrjaegeron Forum topicCumin in European breads? An common translation error!
- Instrumentation for measuring levain maturity
Doc.Doughon Forum topicWhen to score whole wheat loaf - right after shaping?
- @ Dan No problem with that Dan
dabrownmanon Forum topicyeast water questions
- Substitute SD Levan for yeast
DanAyoon Forum topicsecond times a charm - That is one sweet looking loaf
DanAyoon Forum topicsecond times a charm
- I haven’t experienced a need
DanAyoon Forum topicDough hydration has a way of increasing
- Changing states
The Roadside Pie Kingon Forum topicTwo questions about steam - Caroline - see this video
DanAyoon Forum topicyeast water questions
- Jmoore, let’s do it
DanAyoon Forum topicBulk Fermentation Bubbles
- I understand that perfectly
The Roadside Pie Kingon Forum topicReal Jewish Rye Tangzhung / Aoutoyse methods.
- Geremy, my favorite bread, a
DanAyoon Forum topicBulk Fermentation Bubbles
- You are trying tp make pumpernickel in a weird sort of
dabrownmanon Forum topicexperiment with Icelandic Rye - recipes for Icelandic Rye?
- Actually no
kendalmon Blog postSo over this heat