Recent Forum and Blog Comments
- Now you’ve gone and done it!
DanAyoon Forum topicShaping highly extensible dough - Dough moisture
Lazy Loaferon Forum topicHydration feel problems - I'll take a video when I get1owethon Forum topicJudge my Starter,
- I will conduct your suggested1owethon Forum topicJudge my Starter,
- How wonderful!
Lazy Loaferon Blog postRye Guinness Greek Yogurt Onion Bread
- These videos are great. It shows you two of
dabrownmanon Forum topicShaping highly extensible dough - Very much so, yesdlassiteron Forum topicyeast and sugar
- Yes!! I've tried the rye and onion
Ru007on Blog postRye Guinness Greek Yogurt Onion Bread - Sounds delicious Wendy!
Ru007on Blog postReinhart's Sprouted Pulp bread
- Mixers and dough development
Lazy Loaferon Forum topicConfused about Dough Development
- The whole spread looks amazing!
Ru007on Blog postWhat a Bread and Food Week That Was
- What a great write up
Ru007on Blog postTypical bread
- sticky doughbikeprofon Forum topicShaping highly extensible dough
- Oops too lateElsie_iuon Blog postBold Flavour Attacks ×2
- Regarding the baker who did
texasbakerdadon Forum topicConfused about Dough Development - With yogurt and onion sounds
PalwithnoovenPon Blog postRye Guinness Greek Yogurt Onion Bread - Thank you - and it is not that wet a dough...
not.a.crumb.lefton Blog postChamplain experiment - Beautiful outside and a very
PalwithnoovenPon Blog postA Trio of High Extraction Loaves
- Ahhh.....She is just old retired and
dabrownmanon Blog postBold Flavour Attacks ×2
- The maillard reaction is a chemical one between
dabrownmanon Forum topicCarbalose Flour and Maillard Reaction
- sorry...replaced...
not.a.crumb.lefton Forum topicCan the crumb be significantly more open?
- Never tried Champlain
PalwithnoovenPon Blog postChamplain experiment
- Lovely as always!
PalwithnoovenPon Blog postAbe inspired mid week bake
- What flour combination is this one?jinpastryon Blog postMy Journey to Great Croissants - Need Help Please
- With Monsoon arriving
dabrownmanon Blog postA Trio of High Extraction Loaves
- oops
wildyeast.wildwomanon Forum topicClassic Sourdoughs by Ed & Jean Wood - hi fran
wildyeast.wildwomanon Forum topicClassic Sourdoughs by Ed & Jean Wood
- It is amazing how Hart gets
DanAyoon Forum topicShaping highly extensible dough
- I have the luxury of using aEmpire's Chef Chrison Forum topicConfused about Dough Development
- extensibilitybikeprofon Forum topicShaping highly extensible dough
- ha, ha....I can relate...
not.a.crumb.lefton Forum topicCan the crumb be significantly more open?
- What does the 100/100/100
texasbakerdadon Forum topicCan the crumb be significantly more open?
- WOW!
texasbakerdadon Forum topicCan the crumb be significantly more open?
- Below is link from a
not.a.crumb.lefton Forum topicCan the crumb be significantly more open?
- Haha, I had a similar moment yesterday
texasbakerdadon Forum topicConfused about Dough Development
- very helpful video
texasbakerdadon Forum topicConfused about Dough Development
- Brush the tops with milkclazar123on Forum topicCarbalose Flour and Maillard Reaction
- That confirms my hypothesis
PalwithnoovenPon Blog postBold Flavour Attacks ×2
- Many thanks for all your
albacoreon Blog postA Trio of High Extraction Loaves - Keep feeding it on scheduleAnonymouson Forum topicJudge my Starter,
- New starter, made past sunday1owethon Forum topicJudge my Starter,
- It concerns me that you can'tdoughookeron Forum topicCarbalose Flour and Maillard Reaction
- Matthew, if you are makingbarryvabeachon Forum topicSlowing down the entire process
- Here is what Hamelman has tobarryvabeachon Forum topicConfused about Dough Development
- Ah okay, thank you! I thought
minniebakeron Forum topicFirst Sourdough Attempt Post Mortem - Lol I decided to err on the
minniebakeron Forum topicFirst Sourdough Attempt Post Mortem
- Yes that's exactly the recipe
minniebakeron Forum topicFirst Sourdough Attempt Post Mortem
- This is the starter recipe I
minniebakeron Forum topicFirst Sourdough Attempt Post Mortem
- Bit more infoAnonymouson Forum topicJudge my Starter,
- (No subject)1owethon Forum topicJudge my Starter,