Recent Forum and Blog Comments
- Would be nice to have some
pulon Blog postbeautiful buns....date yeast water and rye levain - Type of oven..bread1965on Forum topicProblem: Dark Crust but Moist Crumb
- It likely won't be ready to raise a loaf that fast but
dabrownmanon Forum topicYeast Water - I find myself staring..bread1965on Blog postSOURDOUGH BOULE WITH GERMAN TYPE 550 AND ITALIAN FARRO
- Indo the same thing you do when it comes to
dabrownmanon Blog postbeautiful buns....date yeast water and rye levain
- Thanksmrvegemiteon Forum topicNew Zealand flours
- The first thing we did after dinner on the 2nd
dabrownmanon Blog postDouble Mash, Potato, Red Malt, 10 Grain Sourdough
- thank you .!
trailrunneron Blog postbeautiful buns....date yeast water and rye levain - compressed fresh yeast
yozzauseon Forum topicNetherlands Yeast - Leslie is from NZ also. She
DanAyoon Forum topicNew Zealand flours - I don’t have a mixer and have
mutantspaceon Forum topicHello! Slap & fold technique in a kitchen mixer? - Overproofed? Recent increase in room temp?clazar123on Forum topicCollapsing english Muffins HELP
- I fermented raisin water in
mutantspaceon Forum topicYeast Water
- Thanks Yippee! We have been celebrating birthdays
dabrownmanon Blog postDouble Mash, Potato, Red Malt, 10 Grain Sourdough
- LovelyAnonymouson Blog postbeautiful buns....date yeast water and rye levain
- Use it until it's gonea_pummarolaon Forum topicNetherlands Yeast
- you certainly don't need a
eddierukoon Forum topicHello! Slap & fold technique in a kitchen mixer? - Danni, I was thinking more in
DanAyoon Forum topicNMNF Starter is 20 weeks old, but PH is 4.0
- will do
trailrunneron Forum topicYeast Water
- Thank you TrailrunnerAnonymouson Forum topicYeast Water
- 80-84F
trailrunneron Forum topicYeast Water
- one other option
trailrunneron Forum topicHello! Slap & fold technique in a kitchen mixer?
- Very nice...
SusanMcKennaGranton Blog postSOURDOUGH BOULE WITH GERMAN TYPE 550 AND ITALIAN FARRO - if you search
SusanMcKennaGranton Blog postGetting back into it...and a visit to Mulino Marino
- That is the way a 35% whole grain bread should look
dabrownmanon Blog postEuropean Peasant Bread
- if you search
trailrunneron Blog postGetting back into it...and a visit to Mulino Marino
- Not that I'm an expert but
gillpughon Forum topicCollapsing english Muffins HELP - about mills
SusanMcKennaGranton Blog postGetting back into it...and a visit to Mulino Marino
- about mills
trailrunneron Blog postGetting back into it...and a visit to Mulino Marino
- very nice !
trailrunneron Blog postSOURDOUGH BOULE WITH GERMAN TYPE 550 AND ITALIAN FARRO
- Dough strength vs. starter strengthrpooleyon Forum topicWhy is my dough so dense!
- I would say you need to do a
Isand66on Forum topicWhy is my dough so dense! - Lucky Girl!
Isand66on Blog postEuropean Peasant Bread
- You may be a supertaster.
BreadScienceon Forum topicIs the taste of some flours like the cilantro situation? - Thank you!
not.a.crumb.lefton Forum topicOver-proofing, under-proofing sourdough or just bad shaping...what does it look like? - ??? congratulations, Danni!
Yippeeon Blog postEuropean Peasant Bread - Thank you for your response.ValerieCon Forum topicAutolyse in fridge?
- Thank you so much for thisValerieCon Forum topicAutolyse in fridge?
- Thanks!Netanelon Forum topichow would i know if it's a bad stink or a good stink...?
- I'm not that surprised....aromaon Forum topicNMNF Starter is 20 weeks old, but PH is 4.0
- 1. You should be getting aColin2on Forum topicbread not rising!
- I would lightly mist the dough
Mini Ovenon Forum topicI’m an idiot! (Yeast mix-up) - Insufficient dough development
suminandion Forum topicProblem: Dark Crust but Moist Crumb - Yes, you can do it. I have
Abelbreadgalleryon Forum topicAutolyse in fridge? - The other thing to try
Mini Ovenon Forum topicProblem: Dark Crust but Moist Crumb
- Autolyse turned soaker
Mini Ovenon Forum topicAutolyse in fridge?
- Thanks Danni
breadforfunon Blog postPane Grano Arso - Burnt Wheat Bread - Bread1965 just made a comment about this
Danni3ll3on Forum topicProblem: Dark Crust but Moist Crumb - Less steam?Tstocktonon Forum topicProblem: Dark Crust but Moist Crumb
- Uh 4 is pretty low on the pH scale!
Danni3ll3on Forum topicNMNF Starter is 20 weeks old, but PH is 4.0