Recent Forum and Blog Comments
- Raising it up is worth a try.
HansBon Forum topicWhy is the bottom of my bread burning in Dutch oven? - Thank you!
Danni3ll3on Forum topicBulk Fermentation - When is it "done"? - I have a 6 quart enamel dutch
doctordough92on Forum topicWhy is the bottom of my bread burning in Dutch oven? - To prevent burnt bottom crusts ...
Portuson Forum topicWhy is the bottom of my bread burning in Dutch oven? - I upgraded many things on the
Floydmon Forum topicWhat happened to the My Bookmarks tab?? - Did you flour your banneton
dmsnyderon Blog postMy first bake of 2018: "White-Wheat Blend" from Tartine No. 3 - Its a great looking loaf
leslierufon Forum topicHOL-E attempt #3 - Fixed burned bottomslorincon Forum topicWhy is the bottom of my bread burning in Dutch oven?
- yes I have read about that before
leslierufon Forum topicExperimentation day inspired by Mariana
- thanks Wendy
leslierufon Forum topicExperimentation day inspired by Mariana
- Kubana questions?
Bakery Billon Forum topicOnce Proven Bread - Salt weight
Lazy Loaferon Forum topicChallenge - 123 bread - Salt: 2% of ...SoniaRon Forum topicChallenge - 123 bread
- Well when your oven is hot rocks
kendalmon Blog postSourdough croissants (inspired by txfarmer) - 180 degrees is a bit low
kendalmon Forum topicCroissant help
- im more relaxed - i feed my
mutantspaceon Forum topicMaturing a Levain (Pre-ferment) - Amazing!
PalwithnoovenPon Blog post100% whole wheat sourdough - Here is the formula sheet
DanAyoon Forum topicBulk Fermentation - When is it "done"? - I’m no expert but working with high hydrationsyroson Forum topicA sourdough newbie...
- I don’t get the “heat sink”
DanAyoon Forum topicTemperature guide for various stages of baking
- Thanks! That answers just about all my questions
Danni3ll3on Forum topicBulk Fermentation - When is it "done"?
- OK, Danni’s got an “inquiring mind” ;-)
DanAyoon Forum topicBulk Fermentation - When is it "done"?
- Nice!
PalwithnoovenPon Blog postSourdough croissants (inspired by txfarmer)
- How much prefermented flour
Danni3ll3on Forum topicBulk Fermentation - When is it "done"?
- Bravo!
PalwithnoovenPon Blog postCroissants
- Crumb looks so soft and I bet
PalwithnoovenPon Blog postCream cheese and pecan levain
- That’s the one that I almost tossedsyroson Forum topicNewbie's close brush with High Hydration, too dry autolyse & other miscues!
- Interesting responsesAndy Bakeron Forum topicTemperature guide for various stages of baking
- Bread Categories
jimbtvon Forum topicBread Categories - “Trust Your Instincts”
DanAyoon Forum topicNewbie's close brush with High Hydration, too dry autolyse & other miscues!
- I made ItRickoon Forum topicButtermilk Sourdough Bread
- Danni, I thought that
DanAyoon Forum topicBulk Fermentation - When is it "done"?
- Mouthwatering!
PalwithnoovenPon Blog postBrie Flower Bread Rolls
- Bon travail !
PalwithnoovenPon Blog postLongest dough prep ever and a few experimental trials!
- Back in the midwest....
Dunetravelleron Forum topicHello from Las Vegas! - What I do is return my starter ....
Portuson Forum topicMaturing a Levain (Pre-ferment)
- let me address a point of confusion
BreadBabieson Forum topicStarter Survey - Number Crunching & Summary - Ha ha ha!
Danni3ll3on Blog postLongest dough prep ever and a few experimental trials!
- I don’t think I can eat that much bread
Danni3ll3on Blog postLongest dough prep ever and a few experimental trials!
- so, what do you do...
BreadBabieson Forum topicMaturing a Levain (Pre-ferment)
- No Crumb Shots!
Wild-Yeaston Blog postA half-baked idea - I refresh/feed my starter seed ...
Portuson Forum topicMaturing a Levain (Pre-ferment)
- LOL
pulon Blog postA half-baked idea - Got it!I still have a lot to
pulon Blog post100% whole wheat sourdough
- The total in the dough
suminandion Forum topicHelp with Grandma's Cinnamon Rolls! - 3/4 inch.
alfansoon Blog postA half-baked idea - Can you expand on:
Danni3ll3on Forum topicBulk Fermentation - When is it "done"?
- I am a faithful disciple
BreadBabieson Forum topicStarter Survey - Number Crunching & Summary
- If you want to give it a try,
DanAyoon Forum topicBulk Fermentation - When is it "done"?
- oh...nevermind.
BreadBabieson Forum topicStarter Survey - Number Crunching & Summary