Recent Forum and Blog Comments
- How about Irish
dabrownmanon Forum topic100% whole wheat bread with rye sourdough - Just to second clazar's post,barryvabeachon Forum topiclowering temperature of milled flour
- Yep
dabrownmanon Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- Great Bread Abel
dabrownmanon Forum topicHomemade Wildyeast Ciabatta
- Yep you have indeed and finally it sunk in -
leslierufon Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome - And now for something completely different...
alfansoon Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome - Not really. I ensure you I
Abelbreadgalleryon Forum topic100% whole wheat bread with rye sourdough - Hot Hot Hot
dabrownmanon Forum topicpuffy naan?
- Now you know why I bulk ferment in the fridge now
dabrownmanon Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- I agree but if you are making a white bread
dabrownmanon Forum topicI have many ideas, this may be a good one - estimating BF
- Yeah!pleveeon Forum topic100% whole wheat bread with rye sourdough
- Dab, this is similar to your math for breads pans
DanAyoon Forum topicI have many ideas, this may be a good one - estimating BF - The problem is that the dough weighs about the same
dabrownmanon Forum topicI have many ideas, this may be a good one - estimating BF
- It looks beautiful
dabrownmanon Blog post50% whole-grain spelt bread
- it is only 67% hydration so you might want to get some mire
dabrownmanon Forum topicbasic 100% whole wheat sourdough learner formula needed
- Thank you Ru and
not.a.crumb.lefton Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome - nice bake!
Ru007on Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome - Thank you Leslie and
not.a.crumb.lefton Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- Even 116 F won't cause much harm to enzymes
dabrownmanon Forum topiclowering temperature of milled flour
- Actually, I just do what Lucy's says for the week
dabrownmanon Blog postFor Franbaker, Fran is on 100% whole grain quest much like Lucy
- well done Kat!
Ru007on Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- I'm wandering the same thing Abe
Ru007on Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- thanks for the tip!
franbakeron Forum topiclowering temperature of milled flour - lovely crumb Kat!
leslierufon Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- I was thinking of 85% and wholewheat but...
not.a.crumb.lefton Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- this looks perfect!
franbakeron Forum topicbasic 100% whole wheat sourdough learner formula needed
- Now that is what we call fully proofed! 85%
dabrownmanon Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- 4 minutes of slap and folds for me is about 140-150
dabrownmanon Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- Thank you Abe and
not.a.crumb.lefton Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- Nice !!!
trailrunneron Forum topicI have many ideas, this may be a good one - estimating BF - Just use this one
dabrownmanon Forum topicbasic 100% whole wheat sourdough learner formula needed
- WonderfulAnonymouson Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- not cleardlassiteron Forum topicpuffy naan?
- Problem Solvedclazar123on Forum topiclowering temperature of milled flour
- I forgot
franbakeron Forum topicbasic 100% whole wheat sourdough learner formula needed
- wow! this is so inspiring :-)
franbakeron Blog postFor Franbaker, Fran is on 100% whole grain quest much like Lucy
- Awesome!
maurizioon Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome - Howdy Ted
DanAyoon Forum topicHi guys
- Thank you Kat!
PalwithnoovenPon Blog postBran Levain Sesame Whole Wheat - I love the dark and that...
not.a.crumb.lefton Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- Here's it come!
jonhongon Forum topicShould I? Tangzhang... - Looks awesome. Good jobtheteddyon Forum topicHomemade Wildyeast Ciabatta
- I'm also glad to hear
Mini Ovenon Blog post50% whole-grain spelt bread - I'm with Dan on this oneDesigningWomanon Forum topicBest baking vessels
- The other way
Mini Ovenon Forum topicmaintaining stiff sourdough starters in room temperature
- RTAnonymouson Forum topicmaintaining stiff sourdough starters in room temperature
- Have you thought about
Mini Ovenon Forum topicShould I? Tangzhang...
- I find the trick
Mini Ovenon Forum topicpuffy naan?
- What is RT?
rmzanderon Forum topicmaintaining stiff sourdough starters in room temperature - Wow
makebreadneton Blog postSeeded SD and another (mostly) white SD