Recent Forum and Blog Comments
- nice video, kendalm! and another thing I'm confused about,
franbakeron Forum topicShaping technique - Tang Zhong
greedybreadon Blog postHokkaido Milk Bread with Tangzhong - Thanks Leslie!
joc1954on Blog post50% Wholewheat Community Bake - Joze's version - Thank you DesigninWoman!
joc1954on Blog post50% Wholewheat Community Bake - Joze's version
- Steel plate /pizza steelliz grieveon Forum topicWhy is my dough so slack after bulk fermentation
- Granite Too
WatertownNewbieon Forum topicShaping technique - Thanks; supposing I was using
albacoreon Blog post50/50 Whole Wheat Community Bake - I agree,DesigningWomanon Forum topicWhy is my dough so slack after bulk fermentation
- Will try this on my next loaf
IPlayWithFoodon Forum topicShaping technique - Welcome to the confusing world of French flour!DesigningWomanon Forum topicFrench flour query
- Very nice, Leslie,DesigningWomanon Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- Ahhh.. I love how much the crumb
leslierufon Blog post50% Wholewheat Community Bake - Joze's version - That is so beautifulDesigningWomanon Blog post50% Wholewheat Community Bake - Joze's version
- Maurizio 50:50 version 2
leslierufon Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- Greatvthanks
Sourbaker__on Forum topicWhy is my dough so slack after bulk fermentation - Thank you Dan!
joc1954on Blog post50% Wholewheat Community Bake - Joze's version
- Thanks hester!
joc1954on Blog post50% Wholewheat Community Bake - Joze's version
- Thank you kendalm!In Slovenia
joc1954on Blog post50% Wholewheat Community Bake - Joze's version
- I am not baking a lot with
joc1954on Blog post50% Wholewheat Community Bake - Joze's version
- Thanks franbaker!
joc1954on Blog post50% Wholewheat Community Bake - Joze's version
- Thank you Dab!
joc1954on Blog post50% Wholewheat Community Bake - Joze's version
- Try here: https://pizzasteel
joc1954on Forum topicWhy is my dough so slack after bulk fermentation
- Thank you RuAnonymouson Forum topicInspired by Pane Cafone
- Thank you DabrownmanAnonymouson Forum topicInspired by Pane Cafone
- Baking stones?
Sourbaker__on Forum topicWhy is my dough so slack after bulk fermentation
- Thank you Leslie!I am not so
joc1954on Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- Thank you Dan!Happy baking
joc1954on Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- Red Wine Focaccia
Mini Ovenon Blog postDark Red Wine Bread - I have been doing speltlilion Blog post100% spelt sourdough bread
- removedjmooreon Forum topicFlat loaf :(
- Amazinghreikon Blog post50% Wholewheat Community Bake - Joze's version
- WOW!!! that is incredible
leslierufon Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- The worst case is that it is proofed to 88%
dabrownmanon Forum topicWhat would you diagnose as wrong with this bread - over or underproofed? - They think that people believe that fresh fish is better
dabrownmanon Blog postOK we missed International Sushi Day on June 18th
- I bet it is thawed out and no longer sushi
dabrownmanon Blog postOK we missed International Sushi Day on June 18th
- anything over 125 F
dabrownmanon Blog post50/50 Whole Wheat Community Bake
- Mini, what would we do without you
DanAyoon Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome - That really interesting!
Danni3ll3on Forum topicShaping technique - Outstanding Bake!
DanAyoon Blog post50% Wholewheat Community Bake - Joze's version
- Adding to what danni said --gerryp123on Forum topicCast Iron For Boules?
- Simple Sourdough Calculator
stantonfinleyon Forum topicHydration % Calculation - That bread is crazy beautiful
DanAyoon Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- It is also the wood.
dabrownmanon Forum topicShaping technique
- I prout oat seeds every week just about and I can tell
dabrownmanon Forum topic100% whole grain white wheat and spelt sourdough bread
- speechless and confused at the sight
kendalmon Blog post50% Wholewheat Community Bake - Joze's version - Now we know that the reputation of YW being able open up the
dabrownmanon Blog post50% Wholewheat Community Bake - Joze's version
- only done bagels a few times
kendalmon Forum topicPoolish or not poolish
- My bagels
Stuart Borkenon Forum topicPoolish or not poolish - thanks, Ru :-)
franbakeron Forum topic100% whole grain white wheat and spelt sourdough bread
- spectacular bread!
franbakeron Blog post50% Wholewheat Community Bake - Joze's version