Recent Forum and Blog Comments
- How about changing your maintenanceAnonymouson Forum topicSeeking long-to-peak (6-8 hours) starter and flour query
- 100% Rye Bread
jimbtvon Forum topicscientific explanation needed - Great thoughts!clazar123on Forum topicNeed a soft rye roll
- LovelyAnonymouson Blog postRaisin, Cinnamon, Walnut & Maple Syrup Sourdough
- Normally red/pinkAnonymouson Forum topicWill my starter poison me - sick starter
- A quick google search and...Anonymouson Forum topicWould diastatic malt work with Stollen?
- The feedings did seemingly act normally at firstAnonymouson Forum topicI've got a great tasting but lazy starter
- KA had a great day....
macetteon Forum topicOrdered new mixer...yayyyy!!!!! - looking great
BreadBabieson Blog postGetting back to baking - True Wit ...or Sarcasm... lol
macetteon Forum topicThe new KA and me ....
- Wow. Even better this time around...adrianjmon Forum topicRatios for poolish sourdough
- ah yes, the starch attack
BreadBabieson Forum topicscientific explanation needed
- Sorry part 1 deals with
yozzauseon Forum topicComprehensive breakdown of what each ingredient does... - newbywir5on Forum topicQuestion for Kitchenaid owners...
- Nope, I did the usual bulk fermentation
Danni3ll3on Blog postSpiced Raisin Sourdough - Oh yeah - mid-bake analytics
kendalmon Blog postWhat no runt ? - A bit spongy
kendalmon Blog postWhat no runt ?
- Wow
kendalmon Blog postSpiced Raisin Sourdough
- The explanation is chemical,suaveon Forum topicscientific explanation needed
- My Tramontina pot startedsuaveon Forum topicLe Creuset
- my lc has irremovable stains
BreadBabieson Forum topicLe Creuset
- These are great!Jbock220on Forum topicComprehensive breakdown of what each ingredient does...
- Btw - Francine T55
kendalmon Blog postCroissants - another half a step of half a step
- let me see if I have this straight
BreadBabieson Forum topicI've got a great tasting but lazy starter
- makes perfect sense
BreadBabieson Forum topicscientific explanation needed
- Taste like buttah!
kendalmon Blog postCroissants - another half a step of half a step
- Horriblejr07on Forum topic% sourdough starter for pizza dough
- sounds like you should read Trevor's book
BreadBabieson Forum topicBest Way to Achieve Holes - Open Crumb Structure
- Practical Baking by William
yozzauseon Forum topicComprehensive breakdown of what each ingredient does...
- Reviving this, as I'm gettingevandyon Forum topicPanettone Comparison
- Purists
jimbtvon Forum topicscientific explanation needed
- Uh oh!
Danni3ll3on Forum topicWould diastatic malt work with Stollen?
- Thank you so much for the tip
SnowPeakson Forum topicHow can I consistently get a great smelling poolish? - Diastatic Malt
jimbtvon Forum topicWould diastatic malt work with Stollen?
- To be honest, I don't think my hydration
Danni3ll3on Forum topicSourdough with caramelized onion and parmesan
- Starter Aroma Strategy
jimbtvon Forum topicHow can I consistently get a great smelling poolish?
- Baked again today, sameTeukroson Forum topicHello again! "Extra Sleep Sourdough"
- The Elusive 'Open Crumb'
BetsyMePoochoon Forum topicBest Way to Achieve Holes - Open Crumb Structure - Book and movie rights..bread1965on Forum topicThe new KA and me ....
- Please do not feel responsible!
Felilaon Forum topicSourdough with caramelized onion and parmesan - Oh my! I feel responsible for all of your troubles!
Danni3ll3on Forum topicSourdough with caramelized onion and parmesan
- lovely!
leslierufon Blog postWhat no runt ? - Lovely! Just lovely!
Danni3ll3on Blog postGetting back to baking
- Wow!
Danni3ll3on Blog postWhat no runt ?
- Looking good!
Danni3ll3on Blog postCroissants - another half a step of half a step
- Lovely loafAnonymouson Forum topicRatios for poolish sourdough
- Thanks.The best way I haveadrianjmon Forum topicRatios for poolish sourdough
- Modernist bread.
MichaelLilyon Forum topicComprehensive breakdown of what each ingredient does... - Have you tried "How bakingsuaveon Forum topicComprehensive breakdown of what each ingredient does...
- I redid it abovehreikon Forum topicStitching bread dough