Recent Forum and Blog Comments
- Thank you!
nickgon Forum topicLevain Build Amount & Adapting for Various Recipes - two questions:a. do you usebuckeyebakeron Forum topicStarting out - tips to improve, please!
- Salt like cold temperature has the effect of
dabrownmanon Forum topicHow will salt affect an autolyse? - @ Dan above Bread Flour always works
dabrownmanon Forum topicRejuvenating a starter
- There usually is no need to add malt to whole wheat flour
dabrownmanon Forum topicRejuvenating a starter
- hehehe redux
HeidiCooksSupperon Forum topicStarting out - tips to improve, please! - Dough Strengthclazar123on Forum topicGluten
- In a previous episode on TFL...,
Wild-Yeaston Forum topiccutting bread help! - ”Dough strength does not only refer to the development of gluten
DanAyoon Forum topicGluten - Hehehe
DanAyoon Forum topicStarting out - tips to improve, please!
- If you are using KA WW that
DanAyoon Forum topicRejuvenating a starter
- I’m digging the flour-like salt!
DanAyoon Forum topicHow will salt affect an autolyse?
- Thanks Mike
DanAyoon Forum topicHow will salt affect an autolyse?
- When I looked up Kubana
MonkeyDaddyon Blog postKUBANA - How brave! I'd never attempt
gillpughon Forum topicStarter not as jet lagged as me - With just my regular feeding schedule
MonkeyDaddyon Forum topicStarter not as jet lagged as me
- I hope this works
MonkeyDaddyon Forum topicCocoa (dutch processed)
- I use Android devices
MonkeyDaddyon Forum topicHow to edit an Excel Spreadsheet using an iPad
- ? ? ? opening...
Yippeeon Forum topicChasing thin, crispy, not thick/tough dough - Salt Addition
Wild-Yeaston Forum topicHow will salt affect an autolyse?
- Report
Felilaon Forum topicGrilling at the beach - In Trevor's e-book,
MonkeyDaddyon Forum topicHow will salt affect an autolyse?
- Abe is right,
MonkeyDaddyon Forum topicLevain Build Amount & Adapting for Various Recipes
- Rejuvenating a starteragmeneghinon Forum topicRejuvenating a starter
- Dan, that's an awesome looking loaf
MonkeyDaddyon Forum topicStarting out - tips to improve, please!
- I also recommend blooming thetgraysonon Forum topicCocoa (dutch processed)
- Generally you swap out cocoatgraysonon Forum topicCocoa (dutch processed)
- Once I get the next 9,400 of Lucy's creations baked
dabrownmanon Blog postBruschetta Sourdough
- Recipe?clazar123on Forum topicCocoa (dutch processed)
- Meat slicer does a great job.barryvabeachon Forum topiccutting bread help!
- yum for sure...
trailrunneron Blog postFor Dab... French toast - you are welcome..
trailrunneron Forum topicShort bench vs long bench
- So in the end - 2 loavesFsyroson Forum topicQuestion about the Honeyed Spelt & Oat Sourdough recipe
- Google docs
pulon Forum topicHow to edit an Excel Spreadsheet using an iPad - Baguette shaping
kendalmon Forum topicMixing flour - Bread slicingDsr303on Forum topiccutting bread help!
- there are two things to consider
leslierufon Forum topicGluten - Short bench vs long benchlacoeton Forum topicShort bench vs long bench
- Short bench vs long benchlacoeton Forum topicShort bench vs long bench
- Stollen recipelacoeton Blog postStollen dough too tough for a regular mixer?
- I’m reverse-calculating a
JustJoelon Forum topicCalculating a pre-ferment - No problemAnonymouson Forum topicLevain Build Amount & Adapting for Various Recipes
- My mistakeAnonymouson Forum topicQuestion about the Honeyed Spelt & Oat Sourdough recipe
- Three Days
HansBon Forum topicTips and ideas for teaching a sourdough bread baking class! - The other loaf from yesterday’s dough.Wartfaceon Forum topicRetarded/Delayed fermentation in the fridge....
- There are so many good ideas here!
Ogi the Yogion Forum topicTips and ideas for teaching a sourdough bread baking class! - High % Ryes
Filomaticon Forum topicadvice on dark rye - 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