Recent Forum and Blog Comments
- Dough Degradation
albacoreon Forum topicLevain amount for long bulk ferment ? - To figure hydration
Mini Ovenon Forum topicHydration - Yes, I am American, so thatJanetmvon Forum topicIntroduction and question
- Don’t stress about the hydration
Danni3ll3on Forum topicIntroduction and question - quite the list for 6 weeksArjonon Forum topicNew “baker” looking for your suggestion.
- Thanks. I’m also wondering ifJanetmvon Forum topicIntroduction and question
- Not a clue
Danni3ll3on Forum topicHow Do you make Bread in a wood dough bowl?
- Uh there is another way of looking at this...
Danni3ll3on Forum topicHydration
- I haven’t experienced that.
Danni3ll3on Forum topicIntroduction and question
- nice buns....
trailrunneron Blog postBarley-Whole Wheat-Potato Yogurt Tangzhong Sourdough Rolls - BooksJustanoldguyon Forum topicIs there a good book on home milling?
- HydrationK99mnon Forum topicHydration
- looks great. I've usedbreadboy025on Forum topicPotato Bread
- 150 grams of 100 percentJanetmvon Forum topicHydration
- Thanks!
MontBaybakeron Forum topicIs there a good book on home milling? - Thank you. I have actuallyJanetmvon Forum topicIntroduction and question
- Dried is OKFordon Forum topicIntroduction and question
- You've Made My Day!
CAphylon Blog postLove this Loaf! - Temperature
Abelbreadgalleryon Forum topicLevain amount for long bulk ferment ? - Congrats on getting yourbarryvabeachon Forum topicIs there a good book on home milling?
- I know what you mean. •Obsessed•
the P and the Con Forum topicReverse Tutorial Conclusion - Thank you Elsie for yourValerieCon Forum topicLevain amount for long bulk ferment ?
- I agree that cleverValerieCon Forum topicLevain amount for long bulk ferment ?
- Lovely indeed!Anonymouson Blog postToday's Bake...
- I've always wondered what the difference between aAnonymouson Blog postBarley-Whole Wheat-Potato Yogurt Tangzhong Sourdough Rolls
- Beautiful!
leslierufon Forum topicFlower power - That shape is lovely. Reminds
BreadBabieson Blog postTwo Separate Inclusion Types in a Sourdough - I believe, if I'm reading
BreadBabieson Blog postLarraburu SFSD Revisited
- That's kind of you, thanks.
BreadBabieson Forum topicReverse Tutorial Conclusion
- What makes you think it's underproofed?
Mini Ovenon Blog postUnderproofed #uglybutdelicious #watchthedoughNOttheclock
- The amount of starter doessuaveon Forum topicThiol degradation in rye sour
- Nice!!!
Danni3ll3on Blog postBarley-Whole Wheat-Potato Yogurt Tangzhong Sourdough Rolls
- I agree!
Danni3ll3on Forum topicFlower power
- Some tips for lighter potatoAlex Boison Forum topicPotato Bread
- Try using less potato
Mini Ovenon Forum topicPotato Bread
- WOW!pleveeon Forum topicFlower power
- Nicely donehreikon Forum topicPotato Bread
- Have you had success
Mini Ovenon Forum topicThiol degradation in rye sour
- These look great
Truth Serumon Blog postBarley-Whole Wheat-Potato Yogurt Tangzhong Sourdough Rolls - Oven designmrvegemiteon Forum topicCuring (firing up) the oven for the first time
- I'll eat that!bread1965on Forum topicReverse Tutorial Conclusion
- As you should!bread1965on Blog postLove this Loaf!
- Alan Scott designLeticiaon Forum topicCuring (firing up) the oven for the first time
- Barley flour again!Elsie_iuon Blog postBarley-Whole Wheat-Potato Yogurt Tangzhong Sourdough Rolls
- I feed my starter
dabrownmanon Forum topicEffects of delayed starter feeding ? - Steamjaywillieon Forum topicBaking bread question
- An opinion differing from Puratosjaywillieon Forum topicDo starters from different regions become similar when maintained at one location
- Thanks so much!
CAphylon Blog postLove this Loaf!
- Good baking requires organization.
Abelbreadgalleryon Forum topicLevain amount for long bulk ferment ?
- I can't take my eyes off it
Filomaticon Blog postLove this Loaf!