Recent Forum and Blog Comments
- You can go from fridge to oven,SlekkerBreadon Forum topicQuestion re: overnight fridge ferment
- If you knead, less need for S&FSlekkerBreadon Forum topicSourdough Technique Experiment: No Knead vs. The Works
- Crumb!
Danni3ll3on Blog postHeart Healthy Oat Bread - Love everything about these loaves and the color is
dabrownmanon Blog postHeart Healthy Oat Bread - I hope you don't mind all my
doctordough92on Forum topic1st ever levain starter questions - Proofing Time?
WatertownNewbieon Blog postTartine Basic Country Bread - That’s quite the incinerated loaf!
Danni3ll3on Forum topicWhat happened to my loaf??
- No kneadAnonymouson Forum topicSourdough Technique Experiment: No Knead vs. The Works
- Right? I honestly must have
doctordough92on Forum topicWhat happened to my loaf??
- Thanks, all!abhattachar23on Forum topicSourdough gluten problems after bulk fermentation
- Thank you LeslieAnonymouson Forum topicEinkorn Country Loaf
- Thank you SharonAnonymouson Forum topicEinkorn Country Loaf
- Looks good enough to eat!syroson Forum topicEinkorn Country Loaf
- Thanks sebasto06Evrenbingolon Forum topicAutolyse, Mixing, Hydration,Structure, Flour Types , Fat and Yolk amout for Panettone
- A bit disappointed
Bröterichon Forum topic90% biga loaf (Italian method) - looks great Abe
leslierufon Forum topicEinkorn Country Loaf - Proofing frozen croissant
kendalmon Forum topicCroissant help - A disasterold bakeron Forum topicCrackly French Bread
- cool proof
AndyPandaon Forum topicLack spring tight crumb help - baking soda
AndyPandaon Forum topicCrackly French Bread
- It's not commonold bakeron Forum topicCrackly French Bread
- I see now, I miss understood
mrjeffmccarthyon Forum topicFeeding when kept in fridge - How do I see if the fridged starter is diluted?Ittaydon Forum topicFeeding when kept in fridge
- Baking soda would neutralizegerhardon Forum topicCrackly French Bread
- Well pretty standard recipe
kendalmon Forum topicLaminating dough - rising too much while chilling
- Home Owners Insurance...iamnotdoughon Forum topicBest oven for home based bread bakery
- Believe it or not
kendalmon Blog postSourdough croissants with rye starter
- Getting close !
kendalmon Blog postSourdough croissants with rye starter
- Well yes
kendalmon Forum topicLaminating dough - rising too much while chilling
- Baking soda didn't work butRamses2on Forum topicCrackly French Bread
- The information I have saysRamses2on Forum topicCrackly French Bread
- Super interesting suggestions
LevaiNationon Forum topicLack spring tight crumb help - Try it and see how it worksgerhardon Forum topicFeeding when kept in fridge
- Im with you. It’s a fine line
LevaiNationon Forum topicLack spring tight crumb help
- Well thanks. They are pretty
LevaiNationon Forum topicLack spring tight crumb help
- You made a mistakeold bakeron Forum topicCrackly French Bread
- Beautiful!
Isand66on Blog postSourdough croissants with rye starter - You are really kind-hearted
PalwithnoovenPon Blog postHeart Healthy Oat Bread - Super ! Great crumb!
PalwithnoovenPon Blog postSourdough croissants with rye starter
- I just did as you told me , iTheUninvitedon Forum topicQuestion about an old starter of my grandma
- I have baked in the Rofco,
HansBon Forum topicBest oven for home based bread bakery - Also, what about dilutionIttaydon Forum topicFeeding when kept in fridge
- Was hoping for a "no fuss" fridge->breadIttaydon Forum topicFeeding when kept in fridge
- Not sure if this will answer
mrjeffmccarthyon Forum topicFeeding when kept in fridge
- ...sebasto06on Forum topicAutolyse, Mixing, Hydration,Structure, Flour Types , Fat and Yolk amout for Panettone
- Can you elaborate on the "bake out of the fridge" method?Ittaydon Forum topicHow do you usually maintain your starter from the refrigerator?
- half oven spring
Moostaon Forum topicHalf oven spring issue - it was the yeast!!
littlelisaon Forum topicRepeated failure to rise - The smaller the loaf, thetgraysonon Forum topicSmaller Loaves -- Same Temp, Shorter Bake Time?
- Baking soda sounds like atgraysonon Forum topicCrackly French Bread