Recent Forum and Blog Comments
- rofcobikeprofon Forum topicPoolish or not poolish
- Really!
Danni3ll3on Blog post50% Wholewheat Community Bake - Danni’s version - Herman/Amish Friendship Starterrb75453on Forum topicHerman/Amish friendship starter
- Pete, have you thought ofbarryvabeachon Forum topicA better Lame?
- Nice work. I have the samebarryvabeachon Forum topicMy Biga Fridge
- There is an article herebarryvabeachon Forum topicFine vs Coarse Ground Flour
- a bit late to the party
leslierufon Blog post50/50 Whole Wheat Community Bake - Much obliged, amigo.
Bigblueon Forum topicFine vs Coarse Ground Flour - Joze, what would you estimate
DanAyoon Blog post50% Wholewheat Community Bake - Joze's version - Best Bahn Mi I have seen since Saigon over 40 years ago
dabrownmanon Forum topicPoolish or not poolish - Smoking grainsTortoise Blueon Forum topicAnyone tried smoking grains ---- indoors?
- One of the the things that spposedly made
dabrownmanon Forum topicIs yeast different by region or continent?
- Danni, when you use yogurt,
DanAyoon Blog post50% Wholewheat Community Bake - Danni’s version
- It sounds like a sort of yeast only starter like
dabrownmanon Forum topicHerman/Amish friendship starter
- One thing to remember is that the more the starge granules
dabrownmanon Forum topicFine vs Coarse Ground Flour
- The bread came out Lovely a bit better than Grand!
dabrownmanon Blog post50% Wholewheat Community Bake - Danni’s version
- That's adorable!DesigningWomanon Forum topicMy Biga Fridge
- Also sadly, you did not make malt. It is half malt:-)
dabrownmanon Blog post50% Wholewheat Community Bake - Danni’s version
- Great ideas
Sourbaker__on Forum topicWhy is my dough so slack after bulk fermentation - Diastatic white malt is never roasted it is dried at 104 F
dabrownmanon Blog post50% Wholewheat Community Bake - Danni’s version
- Thank you!
Solanoon Forum topicPlease help me with my method for mid week baking - Alfanso, Yours Definitely has more characterPeteSon Forum topicA better Lame?
- I appreciate your reviewPeteSon Forum topicA better Lame?
- Finally gave up...
Mister Bennyon Forum topicIs yeast different by region or continent? - Great bake Danni!
joc1954on Blog post50% Wholewheat Community Bake - Danni’s version - When bikeprof chimes in
kendalmon Forum topicPoolish or not poolish - agree
kendalmon Forum topicsmall vs large holes in crumb
- Yes. Keep the lid tight
gillpughon Forum topicAnyone tried smoking grains ---- indoors? - experiments and practicebikeprofon Forum topicPoolish or not poolish
- Herman/Amish Friendship Starterrb75453on Forum topicHerman/Amish friendship starter
- Thanks for all of theMark Phillipson Forum topicsmall vs large holes in crumb
- Pyrex
Lazy Loaferon Forum topicCast Iron For Boules? - Bread with food
Lazy Loaferon Forum topicBread Paring Suggestions
- It's not the yeast
Lazy Loaferon Forum topicIs yeast different by region or continent?
- Initial observation
DanAyoon Forum topicA better Lame?
- Floyd, are your threads taped properly
DanAyoon Forum topicA better Lame?
- Awesome - thank you!kwbakeron Forum topicWhat would you diagnose as wrong with this bread - over or underproofed?
- Great work!
Lazy Loaferon Forum topicPoolish or not poolish
- Bump. Who's the expert here?
Bigblueon Forum topicFine vs Coarse Ground Flour
- Try less starter and/or a
Lazy Loaferon Forum topicWhole wheat yeast Lava what the heck?
- Very impressive isn't itAnonymouson Forum topicWhole wheat yeast Lava what the heck?
- Temperature Limit?
WatertownNewbieon Forum topicCast Iron For Boules? - I have heard thatAnonymouson Forum topicAlternative Yeast Strains
- You can also find all kinds of yeast
dabrownmanon Forum topicAlternative Yeast Strains
- Pyrex
Mister Bennyon Forum topicCast Iron For Boules?
- Not if you did a long Autolyse
dabrownmanon Blog post50/50 Whole Wheat Community Bake
- You have several options:hreikon Forum topicPlease help me with my method for mid week baking
- try bulk rather than final proof in the fridge?
franbakeron Forum topicPlease help me with my method for mid week baking - Everything looks okAnonymouson Forum topicPlease help me with my method for mid week baking
- I could move over to my butcher block cutting board
franbakeron Forum topicShaping technique