Recent Forum and Blog Comments
- Barry, how wonderful it is toValerieCon Forum topicLevain amount for long bulk ferment ?
- Val, no problem. In termsbarryvabeachon Forum topicLevain amount for long bulk ferment ?
- My first bake was maybe 6 weeks ago
the P and the Con Forum topicNew “baker” looking for your suggestion. - That milk bread is interesting stuff
the P and the Con Forum topicNew “baker” looking for your suggestion.
- Thank you, dabrownman andValerieCon Forum topicLevain amount for long bulk ferment ?
- It somewhat depends on asuaveon Forum topicEffects of delayed starter feeding ?
- Good to hear from you, too....
CAphylon Blog postLove this Loaf! - We just hit 100 F the other day and today it is 75 F
dabrownmanon Forum topicFirst cousin to the Champlain - Puratos sure does't think they change.
dabrownmanon Forum topicDo starters from different regions become similar when maintained at one location
- Where have you been Phyllis?
dabrownmanon Blog postLove this Loaf!
- Sometimes
Trevor J Wilsonon Forum topicDo starters from different regions become similar when maintained at one location - thanks dabrownman
leslierufon Blog postGreat to be baking again - Thanks. No problems at all!JarryS88on Forum topicWhite Spelt Raisin Bread
- Problem Solved
dhabanon Forum topicGrassy Smell During Poolish Fermentation - Follow up: A Solution to Cleaning Pasta Diesdepiccfxon Forum topicA dough that dissolves readily?
- Your videos are very entertaining
the P and the Con Forum topicReverse Tutorial Conclusion
- Wonderful loaf
usababyyaya8on Blog postSeed Monster Sourdough - Beauty
Filomaticon Forum topicReverse Tutorial Conclusion - Aim high
Our Crumbon Blog postAlt Altus - BreadDsr303on Blog postFresh out of the oven
- yes, I will do that
BreadBabieson Forum topicReverse Tutorial Conclusion - She's a wise pup.
BreadBabieson Forum topicReverse Tutorial Conclusion
- What have you baked already?Arjonon Forum topicNew “baker” looking for your suggestion.
- Actually, I think you'reHanzosbmon Forum topicAre these signs of overproofing?
- Once
gwschenkon Forum topicConfession - I love olive bread but sadly my girls do not
dabrownmanon Blog postFresh out of the oven
- Can't agree moreElsie_iuon Blog postAlt Altus
- It is so nice to be able to make a quick and easy
dabrownmanon Blog postGreat to be baking again
- That
gwschenkon Forum topicReverse Tutorial Conclusion
- You read my mindAnonymouson Forum topicFirst cousin to the Champlain
- Post
gwschenkon Forum topicNew “baker” looking for your suggestion.
- Love this bread. Lucy always says if you don't like
dabrownmanon Forum topicReverse Tutorial Conclusion
- With 4% prefermented flour in the levain
dabrownmanon Forum topicFirst cousin to the Champlain
- easy and tasty breads...pcakeon Forum topicNew “baker” looking for your suggestion.
- My next book:bikeprofon Forum topicSo, what's your acrylamide quotient?
- try testingbikeprofon Forum topicAre these signs of overproofing?
- We'll need the bakersJustanoldguyon Forum topicSo, what's your acrylamide quotient?
- So what do you like?clazar123on Forum topicNew “baker” looking for your suggestion.
- This is my common mistake
Truth Serumon Blog postUnderproofed #uglybutdelicious #watchthedoughNOttheclock - I use a starter that I made.
DanAyoon Forum topic2 fundamental SD questions - It will stay in cold storage with its big brother
pmccoolon Forum topicStarter on steroids - That thing just looks like success
the P and the Con Forum topicBaking bread question
- Great looking crust!
the P and the Con Blog postForkish + Gemignani = Great Pizza
- Lovely indeedAnonymouson Forum topicWhite Spelt Raisin Bread
- Congratulations for
pulon Forum topicReverse Tutorial Conclusion - Really Lovely LoafAnonymouson Forum topicReverse Tutorial Conclusion
- Right on, will report later
pulon Blog postRuchbrot
- thanks Derek
leslierufon Blog postGreat to be baking again
- bran vs germ
yozzauseon Blog postGreat to be baking again - The main reason the crumb is more dense is that
dabrownmanon Blog postRuchbrot