Recent Forum and Blog Comments
- thank you Danni & Elsie :)
leslierufon Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome - That’s is exactly the crumb I would like to see in my
Danni3ll3on Blog postRepeat bake, different flours - wow! - Super nice!
Danni3ll3on Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- Yay!!! success at last
leslierufon Forum topicAnyone interested in a Champlain SD bake?
- Beautiful!Elsie_iuon Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- thanks Danni!
leslierufon Blog postRepeat bake, different flours - wow!
- Please be cautious about upping the hydrationElsie_iuon Forum topicHelp me learn from my first high hydration whole wheat experiment
- Crumb shot :) :)
leslierufon Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- I tend to be like Ian
Danni3ll3on Forum topicThe importance of temperature when baking bread?
- I think it's right for you to assume they were under-proofedElsie_iuon Forum topicHelp me learn from my first high hydration whole wheat experiment
- That’s lovely!
Danni3ll3on Blog postRepeat bake, different flours - wow!
- Terry, I did remove the armbarryvabeachon Forum topicDisassembly of DLX 9000
- First, I think the crumbbarryvabeachon Forum topicRate my loaf. First 100% fresh milled whole wheat.
- Round 3: Focus on increasing hole size in crumb
texasbakerdadon Forum topicHelp me learn from my first high hydration whole wheat experiment - Salt?clazar123on Forum topicpancakes
- Picture Time
texasbakerdadon Forum topicHelp me learn from my first high hydration whole wheat experiment
- No diastatic malt in my bake
leslierufon Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- Yep, you are the batard gal :
DanAyoon Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome - Great yeast pancakes
GaryBishopon Forum topicpancakes - The one thing to keep in mind
Isand66on Forum topicThe importance of temperature when baking bread? - Well, I had another go at the Tartine style Country Champlain
leslierufon Forum topicAnyone interested in a Champlain SD bake?
- Here is my attempt
leslierufon Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- All sound worth trying
Mini Ovenon Forum topicExperiment with altus - From the archives...
Mini Ovenon Forum topicAdding spice powder to flour
- I order from shipton mill. I
gillpughon Forum topicRecommended Bread Flour Available in UK??? - Boom...
not.a.crumb.lefton Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome - Oh can't wait...
not.a.crumb.lefton Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- lovely bake Kat!
leslierufon Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- you did an overnight proof! I
texasbakerdadon Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- I do the same thing on Google recipes!dowbrighton Forum topici confess - i use random recipes
- Dan,I am picking up the
texasbakerdadon Forum topicHelp me learn from my first high hydration whole wheat experiment
- WOW, can’t get better!
DanAyoon Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- The sponge uses 50% of the
DanAyoon Forum topicHelp me learn from my first high hydration whole wheat experiment
- Bracket and alignment appear to be fine...
tlmccaon Forum topicDisassembly of DLX 9000 - Thanks barryvabeach
texasbakerdadon Forum topicBanneton without cloth insert and high hydration dough
- Decided to bake 3 different variations in parallel
texasbakerdadon Forum topicHelp me learn from my first high hydration whole wheat experiment
- "What recipe are you baking?
texasbakerdadon Forum topicHelp me learn from my first high hydration whole wheat experiment
- I’ve already ruined 1 brand
DanAyoon Forum topicThe importance of temperature when baking bread?
- Which recipe, TB?
DanAyoon Forum topicHelp me learn from my first high hydration whole wheat experiment
- 50/50 ver.3 crumb...
not.a.crumb.lefton Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- Hi Ru...
not.a.crumb.lefton Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- Very nice Kat!!
Ru007on Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome - Terry, check the post I justbarryvabeachon Forum topicDisassembly of DLX 9000
- I have taken mine apart ,barryvabeachon Forum topicDisassembly of DLX 9000
- Wow thank you Mini I am a
Mister Bennyon Forum topicAdding spice powder to flour - When you say stuttering...
tlmccaon Forum topicDisassembly of DLX 9000
- Have a look at this...
not.a.crumb.lefton Forum topicHow to get double ears with a single cut
- Hey Dan,With this new round
texasbakerdadon Forum topicHelp me learn from my first high hydration whole wheat experiment
- I wonder if the process of
texasbakerdadon Forum topicThe importance of temperature when baking bread?
- and ooh! You're building a retarder!
franbakeron Forum topicThe importance of temperature when baking bread?