Recent Forum and Blog Comments
- The pic also made me think air bubbles
Mini Ovenon Forum topicdidn't know my levain would start bubbling so fast! - I'd like to see the bottom
Mini Ovenon Forum topicLoaves are wet after overnight proof.
- 100% agree
DivingDanceron Forum topicSteam Baker - calling all innovators - That red hue!
Mini Ovenon Forum topicSome random pictures from the bread lab.
- The crust alone gets my heart
Mini Ovenon Forum topicPotato Bread
- i stir very gently, and thepcakeon Forum topicdidn't know my levain would start bubbling so fast!
- I vote overproofed
DivingDanceron Forum topicLoaves are wet after overnight proof.
- Not very long
DivingDanceron Forum topicLeven
- I agree
DivingDanceron Forum topicFWSY fermentation times WAY too long!
- the loaf didn't turn out bad...pcakeon Forum topicdidn't know my levain would start bubbling so fast!
- Butter and dough should be
MichaelLilyon Forum topicCroissants dough - Will try it
MontBaybakeron Forum topicTip - Ankarsrum Dough Hook - Alternate Method - I live in New YorkTeukroson Forum topicFWSY fermentation times WAY too long!
- 0 type flourSugarowlon Forum topicUS Source for Italian Type "0" Flour?
- Mill and mix question
MontBaybakeron Forum topicgrain mill
- Like others have already saidgrindon Forum topicCroissants dough
- where are you?bikeprofon Forum topicFWSY fermentation times WAY too long!
- I was wondering what happened to you.
dabrownmanon Blog postLucy’s Half and Half TangZhong Hokkaido Bread - For that amount of Whole greain flour
dabrownmanon Forum topicShaggy Dough
- Correct Watch the dough and not the clock.
dabrownmanon Forum topicFWSY fermentation times WAY too long!
- Thanks for the input everyone
nickgon Forum topicShaggy Dough - Now I am less convinced
CarlThePigFarmeron Forum topicLoaves are wet after overnight proof. - Your dough probably goes intotgraysonon Forum topicLoaves are wet after overnight proof.
- Thank you.The SD boulesBaron d'Apcheron Forum topicLoaves are wet after overnight proof.
- sorry it was actually a 25JarryS88on Forum topicPotato Bread
- Ok, second attempt at makingJarryS88on Forum topicPotato Bread
- The Gamma Lids have rubber o
DanAyoon Forum topicGrain storage containers - next time...pcakeon Forum topicdidn't know my levain would start bubbling so fast!
- Is this a joke?
Stuart Borkenon Forum topicUS Source for Italian Type "0" Flour? - If it's on top onlyAnonymouson Forum topicdidn't know my levain would start bubbling so fast!
- These questions are
CarlThePigFarmeron Forum topicBaking Twenty Loaves With Wild Yeast Only
- Wow, seems like there is a theme going on here!
Danni3ll3on Forum topicGrain storage containers - Hi MichaelLilly, yes, thekajol33on Forum topicBaking Twenty Loaves With Wild Yeast Only
- Thank you! To be honest I’veKamilaon Forum topicCroissants dough
- So true...
Yippeeon Blog postLucy’s Half and Half TangZhong Hokkaido Bread - butterFordon Forum topicCroissants dough
- I used to live closeclazar123on Forum topicLet's talk about rye
- Valuable old postsclazar123on Blog postTFL + GDPR Part II
- i have no idea what to do lolpcakeon Forum topicdidn't know my levain would start bubbling so fast!
- Have you checked out
Mini Ovenon Forum topicLet's talk about rye
- Khorasan Country
CarlThePigFarmeron Forum topicSome random pictures from the bread lab.
- I would say yes they are
CarlThePigFarmeron Forum topicLoaves are wet after overnight proof.
- Could be mild underproofing
loveon Forum topicLoaves are wet after overnight proof. - In my experience, it cansuaveon Forum topicLet's talk about rye
- I found it intersting that hesuaveon Forum topicLet's talk about rye
- I can give you a few pointerssuaveon Forum topicLet's talk about rye
- Agree, too fast
Mini Ovenon Forum topicdidn't know my levain would start bubbling so fast!
- I agree with Abehreikon Forum topicShaggy Dough
- I'm pretty sure it wasn't made with real hominy
dabrownmanon Forum topichominy bread
- Refrigerate itAnonymouson Forum topicLeven