Recent Forum and Blog Comments
- Thanks Leslieruf! It's justHKbreadwinneron Forum topicHigh Hydration Proofing Issues
- White malt is diastatic and will promote the breaking
dabrownmanon Blog postLucy’s Half and Half TangZhong Hokkaido Bread - I don’t taste it at all but
Danni3ll3on Blog postRan Out of Bread Sourdough - That crust almost burnt!
Danni3ll3on Blog postRan Out of Bread Sourdough
- I tried letting it cool in the pan
Danni3ll3on Blog postRan Out of Bread Sourdough
- Some clarificationclazar123on Forum topicwhy is my bread so soft
- Trade-offsclazar123on Forum topicUnderstanding my crumb
- Disregard, duplicate post
DanAyoon Forum topicHigh Hydration Proofing Issues - Welcome to The Fresh Loaf!It
DanAyoon Forum topicHigh Hydration Proofing Issues
- Loving that crust colourAnonymouson Blog postRan Out of Bread Sourdough
- Lovely!Elsie_iuon Blog postRan Out of Bread Sourdough
- White maltElsie_iuon Blog postLucy’s Half and Half TangZhong Hokkaido Bread
- You could try bulk fermenting for a shorter period
leslierufon Forum topicHigh Hydration Proofing Issues - it looks pretty good to me!
leslierufon Forum topicPlease critique my method
- Adding the salt with the rest of the. flour
leslierufon Blog postChasing new flavour
- thanks Danni
leslierufon Blog postChasing new flavour
- I hadn’t thought of that!
leslierufon Blog postChasing new flavour
- Stuck
Mini Ovenon Blog postRan Out of Bread Sourdough - Thank you MichaelAnonymouson Forum topicBarm, etc.
- Nice Loaf. Nice to provide
Edo Breadon Blog postRan Out of Bread Sourdough - Cleaning
MontBaybakeron Forum topicVintage Mill & Mix... grain mill and mixer combo - My sourdough still had
Anne-Marie Bon Forum topicKathleen Weber's Arbrio Rice Bread - Amazing Loafagmeneghinon Blog postRan Out of Bread Sourdough
- How is the oven performing?bread_to_beon Forum topicBaking sub rolls (like Subway) in a stone deck pizza oven?
- Hard red wheat is pretty hardclazar123on Forum topicWhole Grains
- Likey lots. Thank you.
Anne-Marie Bon Blog postLucy’s Half and Half TangZhong Hokkaido Bread
- Leslie, you said, “Then added
DanAyoon Blog postChasing new flavour
- It's always something!
dabrownmanon Blog postRan Out of Bread Sourdough
- the loaves look great
leslierufon Forum topicWhole Grains
- Looks great to me. I onlybarryvabeachon Forum topicWhole Grains
- Life is nothing more than piece of art where it can be
dabrownmanon Blog postLucy’s Half and Half TangZhong Hokkaido Bread
- Glad you like the bread, art and posts.
dabrownmanon Blog postLucy’s Half and Half TangZhong Hokkaido Bread
- Thalia, there have beenbarryvabeachon Forum topicIs it necessary to heat up Dutch ovens with oven?
- When I was 18 and graduating from HS my dad wanted
dabrownmanon Blog postLucy’s Half and Half TangZhong Hokkaido Bread
- No, steaming is not necessarytgraysonon Forum topicBaking sub rolls (like Subway) in a stone deck pizza oven?
- No need at all. I use the
HansBon Forum topicIs it necessary to heat up Dutch ovens with oven? - Mother Starter Updatesophiebakeson Forum topicRefreshing the Mother Starter?
- Barm yeast should last 2-3
albacoreon Forum topichow long does barm last - I found I got a very slightly
Danni3ll3on Forum topicIs it necessary to heat up Dutch ovens with oven?
- More about the breadSylvaneeron Forum topicWhole Grains
- The breadSylvaneeron Forum topicWhole Grains
- local grain
dcokeon Forum topicCalifornia organic whole grain grower miller - Thank you must have been ahyy88on Forum topicUnderstanding my crumb
- Thank you for your kind wordshyy88on Forum topicUnderstanding my crumb
- Thank you! This is my besthyy88on Forum topicUnderstanding my crumb
- Remix method replaces autolyzeclazar123on Forum topicHelp with custom times for an all-spelt bread made in a Zojirushi Virtuoso
- Can the dough be refrigerated?syroson Forum topicBaked doughnuts
- Nice breads!See http://www
Solanoon Forum topicIs it necessary to heat up Dutch ovens with oven? - So amazing!
Danni3ll3on Blog postLucy’s Half and Half TangZhong Hokkaido Bread
- Current Rx used for Try#4
sdean7855on Forum topicHelp with custom times for an all-spelt bread made in a Zojirushi Virtuoso