Recent Forum and Blog Comments
- I get this feeling of panic
CarlThePigFarmeron Forum topicAnyone interested in a Champlain SD bake? - Hand knead
Thaichefon Forum topiclong kneading by hand - Haha!
Danni3ll3on Forum topicButter keeper; silicone oven mitts - The real question is...
alfansoon Forum topicButter keeper; silicone oven mitts - What a pretty loaf with lovely crumb!
not.a.crumb.lefton Forum topicAnyone interested in a Champlain SD bake? - 75% hydration with 20% dark rye
pulon Forum topicAnyone interested in a Champlain SD bake? - Er, what you're describing istgraysonon Forum topiclittle holes and lots of air bubble
- Actually addressed in Modernist Breadclazar123on Forum topicIs it possible to create an osmotolerant sourdough?
- thank you .must be the snow inUK!
not.a.crumb.lefton Forum topicAnyone interested in a Champlain SD bake?
- Here's what I do ...gerryp123on Forum topicYet more starter confusion.
- My starter is 1:1:1 sogerryp123on Forum topicYet more starter confusion.
- I agree
HansBon Forum topicAnyone interested in a Champlain SD bake? - Discard if you're feeding.
HansBon Forum topicYet more starter confusion.
- Yes, but it took some time.
nicodvbon Forum topicIs it possible to create an osmotolerant sourdough? - My wife designed this pantry
pmccoolon Forum topicThe Wish List - What would you like? - I know it's been a while but
BreadScienceon Forum topicIs it possible to create an osmotolerant sourdough? - Huddersfield is in YorkshireAnonymouson Blog posttraveling
- Could it get any better?
DanAyoon Forum topicAnyone interested in a Champlain SD bake? - I did take a look at Facebook
DanAyoon Forum topiclong kneading by hand
- higher hydration Champlain ver.5 75%, shorter autolyse
not.a.crumb.lefton Forum topicAnyone interested in a Champlain SD bake?
- Amazing crumb and I bet it tastes great!
not.a.crumb.lefton Blog post20% buckwheat bread
- failed loaf using protein powdermollymiaon Forum topicUltra high protein bread
- Keep a small amount in the fridgeAnonymouson Forum topicYet more starter confusion.
- On my journey of making croissants like you guys...ketupat007on Forum topicCroissants are bread like and dense! What am I doing wrong?
- good summary
not.a.crumb.lefton Forum topicAnyone interested in a Champlain SD bake?
- Good tip with the water!
not.a.crumb.lefton Forum topicAnyone interested in a Champlain SD bake?
- with whole grain flourValerieCon Forum topicMore ww fewer holes -- or so it seems
- what an awesome loaf
leslierufon Blog postBeer & Onion Sourdough - lovely lovely crumb
leslierufon Blog post20% buckwheat bread
- Interesting - if you milled the spelt twice
leslierufon Blog post100% spelt sourdough bread
- My "Oven Space"gerryp123on Forum topicSize of a SD Batard
- The VideoFiMuon Forum topicWhat causes the crust to crackle after baking?
- The CracklingFiMuon Forum topicWhat causes the crust to crackle after baking?
- Oh my goodnesshreikon Blog post100% spelt sourdough bread
- Nice crumb
gwschenkon Forum topicBaked another loaf this morning - Dividing it is a great idea!Ocean_Smileson Forum topicNew Here! Beginner Starter Question
- Thank you, that makes a lotOcean_Smileson Forum topicNew Here! Beginner Starter Question
- Flour weight
MontBaybakeron Forum topicQuestion about measuring flour - Counters
MontBaybakeron Forum topicThe Wish List - What would you like?
- Thank you.
Thaichefon Forum topiclong kneading by hand
- Salt
MontBaybakeron Forum topicNot too sweet firm chocolate brownie recipe
- Thanks! After I pop it out of
CarlThePigFarmeron Forum topicAnyone interested in a Champlain SD bake?
- That glossjmooreon Forum topicAnyone interested in a Champlain SD bake?
- Pressure cooker bread
shale.shakaon Forum topicMaking Yeast Breads (or any breads besides flat) on the stove - OK, tried a cronut fromBunahilgaon Forum topicThe perfect sandwich bread!
- Beautiful Artwork!
DanAyoon Forum topicHappy to share my new project!
- Jerry, is it possible to see
DanAyoon Forum topicSize of a SD Batard
- This is what I learned from
DanAyoon Forum topicAnyone interested in a Champlain SD bake?
- 10 - 15 % of Flour
DanAyoon Forum topicBaking with time constraints - need for long BF or proofing
- do both fridge and counter.
esthercon Forum topicNew Here! Beginner Starter Question