Recent Forum and Blog Comments
- I have made this and it may
HansBon Forum topicGrilled Cheese Party - Well in addition to the 10 g of water
Danni3ll3on Forum topicAnyone interested in a Champlain SD bake? - Yes! That is a honeycomb! Great work!
pmccoolon Blog postMy Journey to Great Croissants - Need Help Please - Looking at your formula,
pmccoolon Forum topicWhole Wheat Bread - sticky dough
- YupCristinaMTKon Forum topicProblem making Donut shop quality
- I've never made donuts beforeAnonymouson Forum topicProblem making Donut shop quality
- Brioche!CristinaMTKon Forum topicProblem making Donut shop quality
- The reason we upped the hydration
DanAyoon Forum topicAnyone interested in a Champlain SD bake? - I think my Gold Medal recipe is wrong!Habakkuk21on Forum topicA New Guy wonders about burning things
- I am surprised there are not more bread cartoons?
not.a.crumb.lefton Forum topicAnyone interested in a Champlain SD bake? - That’s an amazing crumb for 100%
Danni3ll3on Blog postSpelt and buckwheat oat porridge sourdough
- It’s good enough! ?
Danni3ll3on Forum topicHow Do I See If My Croissant Honeycomb Crumb is Good Enough?
- I think from now on, at theEngineerNateon Forum topicHello from East Tennessee!
- Sorry to hear that, Nathan
DanAyoon Forum topicHello from East Tennessee!
- So true...we feed our friends and neighbourhood
not.a.crumb.lefton Forum topicAnyone interested in a Champlain SD bake?
- Crust and crumb picsclazar123on Forum topicTale of 2 loaves
- Well, That's way WAYhreikon Forum topicStrength of a Stiff Levain?
- "I can’t possibly eat all ofEngineerNateon Forum topicAnyone interested in a Champlain SD bake?
- Hamelman has the conversion on pagehreikon Forum topicStrength of a Stiff Levain?
- Thanks Hester; yes I have the
albacoreon Forum topicStrength of a Stiff Levain? - I think you are correctvkb bellaon Forum topicgray spots on frozen pie crusts
- Methinks my IDY is kaput!
alfansoon Blog postVarious croissants + Abel's Pain Vienoisse - I read that article as wellvkb bellaon Forum topicgray spots on frozen pie crusts
- Thank you
not.a.crumb.lefton Forum topicAnyone interested in a Champlain SD bake?
- look forward to seeing thebarryvabeachon Forum topicTale of 2 loaves
- Super!
not.a.crumb.lefton Forum topicAnyone interested in a Champlain SD bake?
- Looks totally open crumbDan and latest post from Trevor says....
not.a.crumb.lefton Forum topicAnyone interested in a Champlain SD bake?
- I remain hopeful Lechem...
DavidWon Forum topicHelp for first time starter - Final riseAndy Bakeron Forum topicFinal fermentation
- Lower hydration startersAnonymouson Forum topicStrength of a Stiff Levain?
- The good news isAnonymouson Forum topicHelp for first time starter
- Good to hear of another baker
albacoreon Forum topicHome Milling Blues
- Thanks
DavidWon Forum topicHelp for first time starter
- Just a warning - sifting of
joc1954on Blog postBarley - Rye Bread - Thank youketupat007on Forum topicHow Do I See If My Croissant Honeycomb Crumb is Good Enough?
- More than likely it's a reaction
Mini Ovenon Forum topicgray spots on frozen pie crusts - they are looking better this time
leslierufon Forum topicHow Do I See If My Croissant Honeycomb Crumb is Good Enough? - I am a recent convert to the use of the bran portion
leslierufon Forum topicHome Milling Blues
- Is the good honeycomb texture?ketupat007on Blog postMy Journey to Great Croissants - Need Help Please
- Excellent!
Lazy Loaferon Blog postBarley - Rye Bread - I have been following these threads
Danni3ll3on Forum topicAnyone interested in a Champlain SD bake?
- but it looks good Dan
leslierufon Forum topicAnyone interested in a Champlain SD bake?
- lol Danni, wondererpd when you would join in
leslierufon Forum topicAnyone interested in a Champlain SD bake?
- I agree about 1:2:3
leslierufon Forum topicAnyone interested in a Champlain SD bake?
- thank you Sharon.
leslierufon Forum topicAnyone interested in a Champlain SD bake?
- I have been proofing it in myMattRon Forum topicWhy does it stop rising? Is my starter bad?
- thats ok Kat!
leslierufon Forum topicAnyone interested in a Champlain SD bake?
- thank you Peter
leslierufon Forum topicAnyone interested in a Champlain SD bake?
- Scoring bâtards
dmsnyderon Forum topicHow to master batards? - DetailsJdobbs11on Forum topicWhole Wheat Bread - sticky dough