Recent Forum and Blog Comments
- You can add some calcium
albacoreon Forum topicHow to deal with excessively Soft water in baking? - PolentaSftoboson Forum topicAdding lime to corn meal for better nutrient absorption?
- I wrap mine in a towelAnonymouson Forum topicLoaves are wet after overnight proof.
- Polenta
Our Crumbon Forum topicAdding lime to corn meal for better nutrient absorption? - It may just be condensation.
HansBon Forum topicLoaves are wet after overnight proof. - Thanks, Paul
Floydmon Forum topicLegalese - thank Hester
leslierufon Blog postMy attempt at a porridge bread and others - About that itch -
leslierufon Blog postMy attempt at a porridge bread and others
- the overall bakers percent is the same
leslierufon Blog postMy attempt at a porridge bread and others
- Another Khorasan Country,
CarlThePigFarmeron Forum topicSome random pictures from the bread lab. - That is odd if you are baking in a Dutch oven.
Danni3ll3on Forum topicConvection is Awful and Ruining My Sourdough - How to Remedy? - Thank you! Will tryKamilaon Forum topicCroissants dough
- Thank you! Will try this wayKamilaon Forum topicCroissants dough
- Your nom de plume makes me smile
pmccoolon Forum topicThank you for fresh baguettes... - Agree with Grind
suminandion Forum topicCroissants dough - Sounds like the Blodgett at the culinary center
pmccoolon Forum topicConvection is Ruining My Sourdough!
- I have no idea
Danni3ll3on Forum topicusing a food processor to "knead" the dough
- If it's in a closed DO forsuaveon Forum topicConvection is Awful and Ruining My Sourdough - How to Remedy?
- About loafs made in 1:2:3 Method
bottlenyon Blog postMy attempt at a porridge bread and others - Finished loavesDsr303on Blog post2 loaf pans 2 pullmanpans soudough sandwich bread
- Wow! Love this one!
Isand66on Blog postLucy Went All Out for Cinco de Mayo - yes, they are pre-heated.BreadRoveron Forum topicConvection is Awful and Ruining My Sourdough - How to Remedy?
- are you pre-heating the dutchpcakeon Forum topicConvection is Awful and Ruining My Sourdough - How to Remedy?
- I'm sorry, I forgot toBreadRoveron Forum topicConvection is Awful and Ruining My Sourdough - How to Remedy?
- Great job!
alfansoon Blog postMy attempt at a porridge bread and others - may i ask...pcakeon Forum topicConvection is Awful and Ruining My Sourdough - How to Remedy?
- One person's messy turban
alfansoon Blog postFigs+Rosemary+Port = Messy Turban
- i know this is an old thread...pcakeon Forum topicBeauty, the sourdough facial
- good info!pcakeon Forum topicusing a food processor to "knead" the dough
- Close the butter and do yourgrindon Forum topicCroissants dough
- It took a while but this was her response:
Danni3ll3on Forum topicusing a food processor to "knead" the dough
- If you are fast, do the first
MichaelLilyon Forum topicCroissants dough - having a variety of thoughtspcakeon Forum topicdidn't know my levain would start bubbling so fast!
- OMG, I"m so impressedhreikon Blog postMy attempt at a porridge bread and others
- The kitchen is in the low 70Baron d'Apcheron Forum topicLoaves are wet after overnight proof.
- The starter has been a bitBaron d'Apcheron Forum topicLoaves are wet after overnight proof.
- When butter is closed, I doKamilaon Forum topicCroissants dough
- Thank you, my concern is thatKamilaon Forum topicCroissants dough
- Cover On Or Off?kajol33on Forum topicRed Fife x 4 = Awesomeness!!! Matching my work schedule
- What kind of oven?kajol33on Forum topicRed Fife x 4 = Awesomeness!!! Matching my work schedule
- I am also a fan of the roller
DanAyoon Forum topicTip - Ankarsrum Dough Hook - Alternate Method - Thank you bikeprof for thekajol33on Forum topicBaking Twenty Loaves With Wild Yeast Only
- Challenge accepted
D'oughon Forum topicAnyone interested in a Champlain SD bake? - Exactly what I was looking forkajol33on Forum topicBaking Twenty Loaves With Wild Yeast Only
- that is the rule...Faustoon Forum topicWhat should I change if I want to add Rye to this recipe?
- oops, you are right. lol
leslierufon Blog postMy attempt at a porridge bread and others
- I agree that his starter
HansBon Forum topicFWSY fermentation times WAY too long!
- Cool baking and results. I
pulon Blog postMy attempt at a porridge bread and others - How does it hold its shape?kajol33on Blog postThom Leonard Country French Boule recipe
- A one to twenty feeding
Mini Ovenon Forum topicdidn't know my levain would start bubbling so fast!