Recent Forum and Blog Comments
- @purpledread - it would beezmon Forum topicInjera... anyone making it successfully and consistently?
- O My God! What did I start?
DanAyoon Forum topicReproduction Rates of LAB to Yeast (Revisit Please) - Thank you Danni....
not.a.crumb.lefton Blog postChamplain experiment - My son
Mini Ovenon Forum topicTip - Oven Cleaning - Seems to me
Mini Ovenon Forum topicBest silicone handle for combo cooker?
- My favourite
Mini Ovenon Forum topicCaraway seeds, no rye?
- Deli Rye from America's Test Kitchenherbsdimpleson Forum topicCaraway seeds, no rye?
- Two different temp
Mini Ovenon Forum topicConfused about Dough Development
- difficult recipe
texasbakerdadon Forum topicFresh milled. 100% whole grain. Flat loaf. - What is that, a crocodile?
Lazy Loaferon Forum topicNext community bake? - No. Let's not. Can we erase
mwilsonon Forum topicReproduction Rates of LAB to Yeast (Revisit Please) - If I channel my inner wife..
texasbakerdadon Blog postMade some loaf bread for the fam
- "really interesting how
texasbakerdadon Blog postMy goals and yesterday's bake results
- absolutely, texasbakerdad
franbakeron Forum topicthird 100% whole wheat sourdough -- still overfermenting! still pale! but more cohesive dough :-) - Under proofedNZBakedon Forum topicWhite Bread (Sandwich Bread) ends up with thick & hard crust?
- I do and I ain't no brownman
alfansoon Forum topicthird 100% whole wheat sourdough -- still overfermenting! still pale! but more cohesive dough :-) - Pizza Pizza Pizza!
Isand66on Blog postWhat a Bread and Food Week That Was - Wow!nmygardenon Forum topicNext community bake?
- Nope
Isand66on Blog postRye Guinness Greek Yogurt Onion Bread
- Heyvasilenaziruon Forum topicHello. I need Help!!
- Heyvasilenaziruon Forum topicHello. I need Help!!
- Dabrownman, do you always
Bigblueon Forum topicthird 100% whole wheat sourdough -- still overfermenting! still pale! but more cohesive dough :-) - For rye bread up to 8% is cool if you are a hard charging
dabrownmanon Forum topicCaraway seeds, no rye? - I am assuming I can simply
texasbakerdadon Forum topicthird 100% whole wheat sourdough -- still overfermenting! still pale! but more cohesive dough :-)
- rye is fine with me
texasbakerdadon Forum topicthird 100% whole wheat sourdough -- still overfermenting! still pale! but more cohesive dough :-)
- What dies it mean if you have outgrown your trousers 30 times
dabrownmanon Blog postChamplain experiment
- Yes did you see Lucy's ferret hunting videos? She hunts rats
dabrownmanon Blog postChamplain experiment
- I just posted this in anotherbarryvabeachon Forum topicHello. I need Help!!
- Love that ear
Danni3ll3on Blog postAbe inspired mid week bake - let me think on it for a day, texasbakerdad,
franbakeron Forum topicthird 100% whole wheat sourdough -- still overfermenting! still pale! but more cohesive dough :-)
- Wow!
Danni3ll3on Blog postChamplain experiment
- I'm not sure if she is kidding or not but Lucy has
dabrownmanon Forum topicBaked doughnuts
- I need a bigger oven.
texasbakerdadon Forum topicNext community bake?
- thank you, WatertownNewbie :-)
franbakeron Forum topicthird 100% whole wheat sourdough -- still overfermenting! still pale! but more cohesive dough :-)
- You can pick. I would even be
texasbakerdadon Forum topicthird 100% whole wheat sourdough -- still overfermenting! still pale! but more cohesive dough :-)
- I think it would be a lot of fun, texasbakerdad :-)
franbakeron Forum topicthird 100% whole wheat sourdough -- still overfermenting! still pale! but more cohesive dough :-)
- secrets of Lucy's success revealed :-)
franbakeron Forum topicthird 100% whole wheat sourdough -- still overfermenting! still pale! but more cohesive dough :-)
- Types of Sugar
Tyler Deanon Forum topicyeast and sugar - Types of Salt
Tyler Deanon Forum topicUse of salt
- pan?
MontBaybakeron Forum topicBaked doughnuts - fun idea
texasbakerdadon Forum topicthird 100% whole wheat sourdough -- still overfermenting! still pale! but more cohesive dough :-)
- I think you are worried too much about the bulk ferment
dabrownmanon Forum topicthird 100% whole wheat sourdough -- still overfermenting! still pale! but more cohesive dough :-)
- thanks for the additional details!
texasbakerdadon Forum topicConfused about Dough Development
- Thank you!treebeardingon Forum topicCaraway seeds, no rye?
- Great Progress
WatertownNewbieon Forum topicthird 100% whole wheat sourdough -- still overfermenting! still pale! but more cohesive dough :-) - I did get to see the crumb.Empire's Chef Chrison Forum topicConfused about Dough Development
- Yes, that's exactly whatphil82on Forum topicCan a starter be active but dead at the same time?
- That's what I thought! I wasphil82on Forum topicCan a starter be active but dead at the same time?
- Good tip, thanks! That willphil82on Forum topicCan a starter be active but dead at the same time?
- He-he-he!
DanAyoon Forum topicTip - Oven Cleaning