Recent Forum and Blog Comments
- This is great thank you!
Ogi the Yogion Forum topicTips and ideas for teaching a sourdough bread baking class! - Speak to the class, not to yourselfArjonon Forum topicTips and ideas for teaching a sourdough bread baking class!
- Question, Kendal
DanAyoon Forum topicMixing flour - Great tip
Filomaticon Blog post4 day old dough....skillet pizza - to be more specificArjonon Forum topicHow do you usually maintain your starter from the refrigerator?
- Get a Bach of the real deal
kendalmon Forum topicMixing flour - Why do we need to knead?Anonymouson Forum topicGluten
- Pizza cutter
dmsnyderon Forum topicPizza cutter/Flipping board combo - My thoughtsold bakeron Forum topicGluten
- I think in a stable sourdough starterAnonymouson Forum topicStruggling to get a good loaf
- The recipeingaon Blog postWhole Wheat Sourdough Bread with home-milled flour
- I’ve been hung up on a very strong starter
DanAyoon Forum topicStruggling to get a good loaf
- Levain to Flour Ratioredbaronon Blog postBanana Rye SD with dates and pecans
- Photo and verdictAnonymouson Forum topicEinkorn Question
- Agreed DanAnonymouson Forum topicStruggling to get a good loaf
- Kneading times will vary for different breads
DanAyoon Forum topickneading: how much is too much
- 6-8 hoursAnonymouson Forum topicStruggling to get a good loaf
- Flour blending
Lazy Loaferon Forum topicMixing flour - Condensation
Lazy Loaferon Forum topicQuestion about condensation while dough in the fridge
- Teri, take a look at this
DanAyoon Forum topicStruggling to get a good loaf
- The BIGGER scoop...GoatGuyon Forum topickneading: how much is too much
- Learning about turnsTeri Billson Forum topicStruggling to get a good loaf
- I’ll check it out!Teri Billson Forum topicStruggling to get a good loaf
- I can definitely put in the timeTeri Billson Forum topicStruggling to get a good loaf
- Mike, I AM referring to theold bakeron Forum topicRetarded/Delayed fermentation in the fridge....
- Ohhh! Yum!
Danni3ll3on Blog postFor Dab... French toast - Samples
HansBon Forum topicTips and ideas for teaching a sourdough bread baking class! - Pure Rye Starter
DanAyoon Forum topicStarting out - tips to improve, please!
- I’m making Tartin bread right now
DanAyoon Forum topicStarting out - tips to improve, please!
- A good knife and practice.
HansBon Forum topiccutting bread help!
- My starter doesn’t go to sleep either.
BobSon Forum topicRetarded/Delayed fermentation in the fridge.... - Clazar, Seitan taste?
DanAyoon Forum topicGluten
- the greatest thingbikeprofon Forum topiccutting bread help!
- My starter stays active in the fridge,
pmccoolon Forum topicRetarded/Delayed fermentation in the fridge.... - Gluten develops on its ownclazar123on Forum topicGluten
- Kneading doesn’t increase
DanAyoon Forum topicGluten
- I second the meat slicer. I
DanAyoon Forum topiccutting bread help!
- Please let us know your
DanAyoon Forum topicGummy problems with "foccacia" bread
- Agmeneghin, Are you grinding
DanAyoon Forum topicRejuvenating a starter
- Too much kneading = hard crust
DanAyoon Forum topicMost Efficient Kneading Techniques
- What knife do you use to cutTimIgor88on Forum topicPizza cutter/Flipping board combo
- Remaining Mysteries
Wild-Yeaston Forum topicFrancisco Migoya - “Insights from Modernist Bread" - Very nice loaf DB. By the way
pulon Blog postBruschetta Sourdough - Sure, you can do that.tgraysonon Forum topicMixing flour
- It really doesn't matter. Iftgraysonon Forum topicQuestion about condensation while dough in the fridge
- Glad it is Lucy’s kinda bread!!
leslierufon Blog postLast weekend's Multigrain loaf - That moisture most likely
BreadScienceon Forum topicQuestion about condensation while dough in the fridge - Enjoyed the video Thanks
gillpughon Forum topicAnne Madden - “Wild Microorganisms, Found in Strange Places for Better Flavo - Electric meat slicer. Perfecttgraysonon Forum topiccutting bread help!
- That’s awesome!
Danni3ll3on Forum topicTips and ideas for teaching a sourdough bread baking class!