Recent Forum and Blog Comments
- Wonderful!
Solanoon Blog postThe holy grail of consistency.....Champlain hydration 70% - Thank you Dan..
not.a.crumb.lefton Blog postThe holy grail of consistency.....Champlain hydration 70% - Donica, don’t shoot yourself!
DanAyoon Forum topicI Wish It Were That Difficult - What can I say... another set
DanAyoon Blog postThe holy grail of consistency.....Champlain hydration 70%
- You don't have to sew.
dabrownmanon Forum topicLoaf size to banneton size and cloth liners - Don't write on the outside, The amount of dough
dabrownmanon Forum topicLoaf size to banneton size and cloth liners
- Where do we begin?Anonymouson Forum topicProblems with Ken Forskish Pizza Dough Recipes
- She missed seam side up instead if seam side down
dabrownmanon Blog postHansjoakim's 70% Sourdough Rye -- My Attempt
- No yeast, no oil, no sugar. Use Red and white
dabrownmanon Forum topicSourdough Bagels and starter question
- What a great apprentice Barney must be! Cute as a button!
dabrownmanon Blog postThe holy grail of consistency.....Champlain hydration 70%
- You are probably right.
dabrownmanon Blog postHansjoakim's 70% Sourdough Rye -- My Attempt
- Cover with a cloche, use some kind of DO or
dabrownmanon Forum topicSlap N Fold vs. Stretch N Fold
- Thanks DAB (and Lucy)
WatertownNewbieon Blog postHansjoakim's 70% Sourdough Rye -- My Attempt - Consistently excellent!
PalwithnoovenPon Blog postThe holy grail of consistency.....Champlain hydration 70% - I read your comment and
texasbakerdadon Forum topicFrustrated scorer. - been the same here in Ireland
mutantspaceon Forum topic"Loaf" in a hot climate - "how did the development seem
texasbakerdadon Forum topicSlap N Fold vs. Stretch N Fold
- Thanks for the idea! I have
texasbakerdadon Forum topicSlap N Fold vs. Stretch N Fold
- "the crumb is nice - are you
texasbakerdadon Forum topicSlap N Fold vs. Stretch N Fold
- Thank you and I did not spritz them
not.a.crumb.lefton Blog postThe holy grail of consistency.....Champlain hydration 70%
- Here is Lucy's scoring tip #20
dabrownmanon Forum topicFrustrated scorer.
- High Praise Indeed
WatertownNewbieon Blog postHansjoakim's 70% Sourdough Rye -- My Attempt
- Dan,Good idea with regards to
texasbakerdadon Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- Great all the way around.
dabrownmanon Blog postThe holy grail of consistency.....Champlain hydration 70%
- Thanks for the feedback and
texasbakerdadon Forum topicFrustrated scorer.
- oilFordon Forum topicFrustrated scorer.
- Growing up in Germany, I've eaten a fair
not.a.crumb.lefton Blog postHansjoakim's 70% Sourdough Rye -- My Attempt
- Thank you and
not.a.crumb.lefton Blog postThe holy grail of consistency.....Champlain hydration 70%
- Lower your hydration
kendalmon Forum topicFrustrated scorer. - Repetition, repetion ... repetition
kendalmon Blog postThe holy grail of consistency.....Champlain hydration 70%
- UK Heat Wave
kendalmon Forum topic"Loaf" in a hot climate
- Hot weather out ...
foodsluton Forum topic"Loaf" in a hot climate - This is a great experiment
DanAyoon Forum topicGiant hole in my Sourdough
- Thanks
WatertownNewbieon Blog postHansjoakim's 70% Sourdough Rye -- My Attempt
- I findAnonymouson Forum topicGoing slowly mad with flat loaves from Tartine 3
- Booksclazar123on Forum topicAny Resources?
- Thanks both. I've beenimajkempon Forum topicGoing slowly mad with flat loaves from Tartine 3
- I'm always confused as to when people sayAnonymouson Forum topicGoing slowly mad with flat loaves from Tartine 3
- Fridge Temperature?
WatertownNewbieon Forum topicGoing slowly mad with flat loaves from Tartine 3
- Apologies - yes, 30% bulkimajkempon Forum topicGoing slowly mad with flat loaves from Tartine 3
- Let me get this rightAnonymouson Forum topicGoing slowly mad with flat loaves from Tartine 3
- Potentially...imajkempon Forum topicGoing slowly mad with flat loaves from Tartine 3
- Well, it looked like the dough
Mini Ovenon Forum topicGiant hole in my Sourdough - TXB, I’m not sure it is very
DanAyoon Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- Take a picture of that
Mini Ovenon Forum topicFrustrated scorer.
- Sounds like over proofingAnonymouson Forum topicGoing slowly mad with flat loaves from Tartine 3
- More picsTrishon Forum topicGiant hole in my Sourdough
- Thanks for the way this bizarre bread recipes.nidahimon Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- There are so many factors at play...
RoundhayBakeron Forum topicFrustrated scorer. - What a welcome :)Trishon Forum topicGiant hole in my Sourdough