Recent Forum and Blog Comments
- I tried a riff on thisDesigningWomanon Forum topicI call this Faux Sourdough
- I'm so glad you're still here!DesigningWomanon Blog postThe Pineapple Juice Solution, Part 2
- Milling
Dulciloon Forum topicChasing thin, crispy, not thick/tough dough - into fridge after bulk ferment
eddierukoon Forum topicMethod post-retard? - Very Nice Looking :)
NeilMon Forum topicSourdough bagel help - yep. i'd eat those.
eddierukoon Forum topicSourdough bagel help
- Just baked a loaf with a high
gillpughon Forum topicFlour for Golden crisp crust - A long week with two students
Antilifeon Forum topicNeapolitan Pizza and Teglia Romana - Agreed
gary.turneron Forum topicMassive air pockets in loaf - thoughts? - It's .4g if you have a scale.
HansBon Forum topicPizza Dough Rising Too Fast! - Yep.
Mini Ovenon Forum topicPizza Dough Rising Too Fast! - There are a lot of large
gary.turneron Forum topicAny idea about this weird pattern on the bottom of my boule?
- POINT ONE PERCENT?
JustJoelon Forum topicPizza Dough Rising Too Fast! - Straight in
Filomaticon Forum topicMethod post-retard? - Saving this to my pdf reader!
JustJoelon Blog postWords, and a Recipe
- No idea, but
Filomaticon Forum topicAny idea about this weird pattern on the bottom of my boule?
- Under
Filomaticon Forum topicMassive air pockets in loaf - thoughts?
- A bigger feed shouldAnonymouson Blog postStarter has lost its umpfh
- I have never made bagelsAnonymouson Forum topicSourdough bagel help
- Temp control
MontBaybakeron Forum topicWaffles Raw in middle and crisp outside - Thank you HansAnonymouson Forum topicPane "Tipo" di Altamura
- Very nice Abe!
HansBon Forum topicPane "Tipo" di Altamura
- I've never done 100% durum.hreikon Forum topicPane "Tipo" di Altamura
- I go straight from the
HansBon Forum topicMethod post-retard?
- Once I grew up and out of my parents' house
alfansoon Blog postAbel's Ziggy as sesame semolina - They just used less yeast in
HansBon Forum topicPizza Dough Rising Too Fast!
- Lingo is fun
Trevor J Wilsonon Blog postWords, and a Recipe - I have a few ideas
alfansoon Blog postAbel's Ziggy as sesame semolina
- Well done!
Danni3ll3on Forum topicPain de Campagne or Country Bread Meets City Sunrise - Oh I like the idea
Danni3ll3on Blog post50% rye with onion and potato+Cinnamon morning sourdough (inspired by Ian and dabrownman respectively)
- Just wow!
Danni3ll3on Blog postAbel's Ziggy as sesame semolina
- Yes!Anonymouson Forum topicPane "Tipo" di Altamura
- My goodnessAnonymouson Blog postAbel's Ziggy as sesame semolina
- A-ha! "quite plain"
alfansoon Forum topicPane "Tipo" di Altamura
- Freshly milled wheat flourmarianaon Forum topicChasing thin, crispy, not thick/tough dough
- LolAnonymouson Forum topicPane "Tipo" di Altamura
- you've got to watch spelt....
not.a.crumb.lefton Forum topicAny idea about this weird pattern on the bottom of my boule? - Thank you SharonAnonymouson Forum topicPane "Tipo" di Altamura
- I think the low hydrationAnonymouson Forum topicPane "Tipo" di Altamura
- Not on your life!syroson Forum topicAny idea about this weird pattern on the bottom of my boule?
- best US flour for baguettesmarianaon Forum topicChasing thin, crispy, not thick/tough dough
- Looks great !
NeilMon Forum topicPain de Campagne or Country Bread Meets City Sunrise
- A blasphemous shaping!
alfansoon Forum topicPane "Tipo" di Altamura
- sifted flour = 5% more watermarianaon Forum topicChasing thin, crispy, not thick/tough dough
- wow!marianaon Forum topicChasing thin, crispy, not thick/tough dough
- Thank you all for your kind comments
jimson Forum topicFirst Loaf in New Clay Baker. - fellow Maurizio fan here
eddierukoon Forum topicMassive air pockets in loaf - thoughts?
- Trial and error, maybe 1/4tsp
NeilMon Forum topicTomato Juice Affecting Fermentation/Proofing.
- Pain de CampagneLibertason Forum topicStarter readiness conundrum
- 82 is fine. You might need to
Debra Winkon Blog postThe Pineapple Juice Solution, Part 2