Recent Forum and Blog Comments
- Or a cream slice in the UKAnonymouson Forum topicFirst time Mille Feuille
- Thank you!Mamachaon Forum topicSourdough died??
- Nice Bread!Postal Grunton Blog postTrevor Wilson's Stiff Dough 65% formula....
- Try #5 results
sdean7855on Forum topicHelp with custom times for an all-spelt bread made in a Zojirushi Virtuoso - Thanks!Chandler114on Forum topicWhy wont my starter pass the float test?
- Sorry to hear about your
DanAyoon Forum topicWhy wont my starter pass the float test? - Thanks!Chandler114on Forum topicWhy wont my starter pass the float test?
- I figured. But...Chandler114on Forum topicWhy wont my starter pass the float test?
- The Azure Standard people are great!
DanAyoon Forum topicHigh gluten and All Purpose Flour
- Thanks Dan.
HansBon Forum topicHigh gluten and All Purpose Flour - Yes, it is dead.
DanAyoon Forum topicWhy wont my starter pass the float test?
- Soft flourclazar123on Forum topicwhy is my bread so soft
- Good to know, Dab
DanAyoon Blog postChasing new flavour
- Hans, I get it from Azure
DanAyoon Forum topicHigh gluten and All Purpose Flour
- Dan, I have been using mostly
HansBon Forum topicHigh gluten and All Purpose Flour
- I have been doing a lot of
DanAyoon Forum topicHigh gluten and All Purpose Flour
- Amazing experiment...
not.a.crumb.lefton Blog postChasing new flavour - get an oven thermometer sopcakeon Forum topicWhy wont my starter pass the float test?
- no its soft and gorgeous...zuboon Forum topicwhy is my bread so soft
- That is a very handsome andHKbreadwinneron Forum topicHigh Hydration Proofing Issues
- New Tork summers areHKbreadwinneron Forum topicHigh Hydration Proofing Issues
- Me too.
dabrownmanon Blog postLucy’s Half and Half TangZhong Hokkaido Bread - I'm pretty sure it's dead. IChandler114on Forum topicWhy wont my starter pass the float test?
- and the differences are...pcakeon Forum topicwhat a difference a little butter makes to soda bread dough
- thanks dabrownman
leslierufon Blog postChasing new flavour - It's overproofed for this cutsuaveon Forum topicScore keeps sealing, help!
- lol, I kept looking at it and thinking
leslierufon Blog postRan Out of Bread Sourdough
- Is it gummy?grindon Forum topicwhy is my bread so soft
- It's been a monthAnonymouson Forum topicWhy wont my starter pass the float test?
- Oh I always have fun
Danni3ll3on Blog postDab’s Eight Sprouted Grain Three Seed Sourdough - Oops! Did I not say I scored it?
Danni3ll3on Blog postRan Out of Bread Sourdough
- Cooking the grainsSylvaneeron Forum topicWhole Grains
- Thanks Leslie! I have beenTeukroson Forum topicPlease critique my method
- Maybe your French flour is
albacoreon Forum topicwhy is my bread so soft - Thanks Michael; yes I think I
albacoreon Forum topicItalian Biga Bread with Semola Rimacinata di Grano Duro
- This is Just For Thought
BetsyMePoochoon Forum topicHelp My Ciabatta! - Shelf Life, Less Chewy Crust, Par Bake? - that is one beautiful batard!
leslierufon Blog postRan Out of Bread Sourdough
- Nice Loaves
mwilsonon Forum topicItalian Biga Bread with Semola Rimacinata di Grano Duro - Wow, You really went through the rigors...AnotherLoafon Blog postDab’s Eight Sprouted Grain Three Seed Sourdough
- How long after it was bakedzuboon Forum topicwhy is my bread so soft
- ???
Yippeeon Blog postLucy’s Half and Half TangZhong Hokkaido Bread - That expanded very nicely!
pmccoolon Forum topicScore keeps sealing, help! - You have already figured out the answer:
pmccoolon Forum topicSourdough died??
- HKBreadwinner,hreikon Forum topicHigh Hydration Proofing Issues
- Remember that Ms. Berenbaum is in New York
pmccoolon Forum topicHigh Hydration Proofing Issues
- Barmy
mwilsonon Forum topicBarm, etc.
- Hester,Very interesting! IHKbreadwinneron Forum topicHigh Hydration Proofing Issues
- Like Leslie, I bakehreikon Forum topicHigh Hydration Proofing Issues
- These all look great.
dabrownmanon Blog postChasing new flavour
- Hey Dan,For the biga: 139g APHKbreadwinneron Forum topicHigh Hydration Proofing Issues