Recent Forum and Blog Comments
- flour bag material and design for lee millnew_berlinon Forum topicLee Household Flour Mill - my Review / Evaluation
- Beautiful!
Lazy Loaferon Forum topic123 Sourdough - V. 6.0 - Sorry my mistake. It is 400danjoshwardon Forum topicTrouble shoot my dough please
- It tastes wonderful!
BethJon Forum topic123 Sourdough - V. 6.0 - thanks. That has not been
metropicalon Forum topicfinger poke test - Nice!
Danni3ll3on Forum topic123 Sourdough - V. 6.0 - Pain Au Chocolatketupat007on Forum topicHow Do I See If My Croissant Honeycomb Crumb is Good Enough?
- Why not?Make sure you dusttgraysonon Forum topicfinger poke test
- Going To Try The 7 Stepsketupat007on Forum topicHow Do I See If My Croissant Honeycomb Crumb is Good Enough?
- Wait! My calculations
Mini Ovenon Forum topicTrouble shoot my dough please - Danni is right . . .
Trevor J Wilsonon Blog postHOL-E'r - Thanks! I will try it out andBigHungryBellyon Forum topicCan I use a small portion of a dough that has gone through bulk fermentation to start another dough?
- How hot does the milkgerhardon Forum topicDoughnuts
- Yep, twelve hours
Mini Ovenon Forum topicStarter may be proteolitic (?), can it be saved?
- I did some research too
trailrunneron Forum topicBurnt Flour---a new/old trend - removing dough
trailrunneron Blog postHOL-E'r
- High hydration doughs take atgraysonon Forum topicWet dough for large holes is too soft...
- Good idea
Abelbreadgalleryon Forum topicScoring with the scraper - Thank you!
Abelbreadgalleryon Forum topicSort of rustic bread
- temperature differences
kendalmon Forum topic[picture] bubbles only at the bottom? - Flour types are a big part of gluten development
kendalmon Forum topicLooking for feedback on baguettes
- Cranberry breadDsr303on Blog postSour dough cranberry walnut
- i dont understand
kendalmon Forum topicLooking for feedback on baguettes
- Hi Lance,You say that "with aEKMEKon Forum topicSTRETCH AND FOLD - WHY?
- TrueAnonymouson Forum topicStarter in tartine recipe?
- Well we would be all skinny
Danni3ll3on Forum topicStarter in tartine recipe?
- Bucket list..bread1965on Blog postHOL-E'r
- Try...Anonymouson Blog postHOL-E'r
- I'd offer you a slice..bread1965on Blog postHOL-E'r
- Branding your bread board..bread1965on Blog postHOL-E'r
- We'll all I can say isAnonymouson Blog postHOL-E'r
- I'm glad a starter is a starterAnonymouson Forum topicStarter in tartine recipe?
- Did you use the fridge or counter?bread1965on Blog postHOL-E'r
- AgreedAnonymouson Forum topicWet dough for large holes is too soft...
- Well, KAF people are correctsuaveon Forum topicWet dough for large holes is too soft...
- Some people love mixers, some
albacoreon Forum topicSTRETCH AND FOLD - WHY? - milk bread
chris tayloron Forum topic70% Whole Wheat Bread with 100% Poolish - working on it!chlebaon Forum topicStarter may be proteolitic (?), can it be saved?
- ruled out water and flourchlebaon Forum topicStarter may be proteolitic (?), can it be saved?
- Well, if it's any consolation
albacoreon Blog postVarious croissants + Abel's Pain Vienoisse
- almost
trailrunneron Blog postAYW and Rye levain SD
- It's quite good
breadforfunon Forum topicBurnt Flour---a new/old trend - CRUMB SHOTSsyroson Forum topicAnyone interested in a Champlain SD bake?
- CRUMB SHOTSsyroson Forum topicAnyone interested in a Champlain SD bake?
- Your temp in the refrigerator
Isand66on Forum topicCold Proofing - You can also take the extra
Isand66on Forum topicCan I use a small portion of a dough that has gone through bulk fermentation to start another dough?
- Great lift on this one!
Isand66on Blog postAYW and Rye levain SD
- You are more than just getting there!
Danni3ll3on Blog postHOL-E'r
- Beautiful
Isand66on Blog postCranberry Sourdough
- Looks great
Isand66on Blog postFeeling HOL-E (almost)..