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- GreatFordon Forum topicThe batch that makes it worth all the reading time
- I imagineAnonymouson Forum topicthe Tassajara Bread Book
- A great breaddougzbakeron Forum topicPain Bordelais
- I don't think it wasclazar123on Forum topicthe Tassajara Bread Book
- Maybe try both
DanAyoon Forum topicExtending proofing time in fridge? - Dependsclazar123on Forum topicBest baking vessels
- In the video comments sectionAnonymouson Forum topicthe Tassajara Bread Book
- Glad I'm not the only oneclazar123on Forum topicthe Tassajara Bread Book
- Hmmmm... You guys are bothjrabin22on Forum topicExtending proofing time in fridge?
- So true!
jonhongon Forum topicShould I? Tangzhang... - It's high percentage starterAnonymouson Forum topicShould I? Tangzhang...
- Exactly what I was wondering
jonhongon Forum topicShould I? Tangzhang...
- what's the whole recipe?Anonymouson Forum topicShould I? Tangzhang...
- Sourdough!
jonhongon Forum topicShould I? Tangzhang...
- Thanks Kat!I agree, it is
joc1954on Blog post50% whole-grain spelt bread - I can't help with a number ofbarryvabeachon Forum topicClassroom Session #2
- YesAnonymouson Forum topicShould I? Tangzhang...
- I am starting to bake more 50/50s and
not.a.crumb.lefton Blog postBran Levain Sesame Whole Wheat - Thank you and
not.a.crumb.lefton Blog postChamplain party in the wine cooler...
- Thank you Leslie and
not.a.crumb.lefton Blog postChamplain party in the wine cooler...
- Thank you Hester and
not.a.crumb.lefton Blog postChamplain party in the wine cooler...
- Beautiful crumb and looks so..
not.a.crumb.lefton Blog post50% whole-grain spelt bread
- natto in bread!emilyeon Blog postNatto Muffin Top
- Thank you Palwithnooven!Happy
joc1954on Blog post50% whole-grain spelt bread
- Thank you Elsie_iu!The whole
joc1954on Blog post50% whole-grain spelt bread
- The preferment was about 8%,
joc1954on Blog post50% whole-grain spelt bread
- Who wouldn't be satisfied
PalwithnoovenPon Blog post50% whole-grain spelt bread - The crumb looks so soft and
PalwithnoovenPon Blog postChamplain party in the wine cooler...
- You are kind of discussing
Edo Breadon Forum topicIs Flour absorption important in Hydration percentages? - Tibetan Barleycharbonoon Forum topicthe Tassajara Bread Book
- That's Tassajara all over
Our Crumbon Forum topicthe Tassajara Bread Book - Here is the link: https:/jsb43on Blog post100% rye bread (third time is a charm)
- pansjsb43on Blog post100% rye bread (third time is a charm)
- Missing Something
WatertownNewbieon Forum topicI have many ideas, this may be a good one - estimating BF - Thank you so much, as youBetterBouleson Forum topicthe Tassajara Bread Book
- Looking at theElsie_iuon Blog post50% whole-grain spelt bread
- Not giving up yet :)
DanAyoon Forum topicI have many ideas, this may be a good one - estimating BF
- Joze, this is a nice bake
pulon Blog post50% whole-grain spelt bread - Have you seen this clip?
Yippeeon Forum topicthe Tassajara Bread Book - hmmmm
trailrunneron Forum topicI have many ideas, this may be a good one - estimating BF - Hmmmm...
Lazy Loaferon Forum topicthe Tassajara Bread Book - nothing to be done about it
trailrunneron Forum topicthe Tassajara Bread Book
- Correct me if I'm wrong, but...pagnottaon Blog postThom Leonard Country French Boule recipe
- try this urlrichkaimdon Forum topicHobart C10 C210 mixer
- Re: Hobart C10 C210 mixernichanon Forum topicHobart C10 C210 mixer
- Have you considered putting
DanAyoon Forum topicExtending proofing time in fridge?
- With home mills you really
joc1954on Blog postFrench style home milled flour
- Jon, I just struggled to slice a soft bread
DanAyoon Forum topicMC Bake.....
- very pretty!
leslierufon Blog postChamplain party in the wine cooler... - Oh that's a beautyhreikon Blog postChamplain party in the wine cooler...