Recent Forum and Blog Comments
- Pizza in NaplesBaker Frankon Forum topicPizza in Naples
- Thanks Abe!
HansBon Forum topicUnder? Over? - That crossed my mind, too, Dan
pmccoolon Forum topicSeeduction Bread Formula - Now that’s sounds goooood...
macetteon Forum topicOrdered new mixer...yayyyy!!!!! - Thanks Hadster....
macetteon Forum topicOrdered new mixer...yayyyy!!!!!
- Long proof..bread1965on Forum topicWaging a HOL-E War..
- Mixer stuff
Lazy Loaferon Forum topicOrdered new mixer...yayyyy!!!!! - The KA will do a LOT more than bread dough!
the hadsteron Forum topicOrdered new mixer...yayyyy!!!!! - No sweeteners added.
alfansoon Blog postSemolina w/fennel seeds, golden raisins and pine nuts, - Great oven spring
alfansoon Forum topicUnder? Over?
- Malts
Lazy Loaferon Forum topicNatural Levain with fats and sugars
- San Marzano Tomatoes
Wild-Yeaston Forum topicPizza in Naples - A little goes a long wayAnonymouson Forum topic% diastatic malt for home ground grains
- I'm going to let othersAnonymouson Forum topicUnder? Over?
- Well they have 8 now...
giancaemon Forum topicHobart HL6 on ebay - model Gnickelmoreon Forum topicYet another Hobart N50 restoration project.
- Non-Diastatic Malt and Flavor
DanAyoon Forum topicSeeduction Bread Formula - Thanks, Trevor
DanAyoon Forum topicSeeduction Bread Formula
- Also crackers
Truth Serumon Forum topicMy starter dropped after storing it in fridge - It's lovely!
Trevor J Wilsonon Forum topicWaging a HOL-E War.. - The stones in my mill are not
DanAyoon Forum topicNatural Levain with fats and sugars
- A couple thoughts
Trevor J Wilsonon Forum topicSeeduction Bread Formula
- Amazing oven spring!
Danni3ll3on Blog postSemolina w/fennel seeds, golden raisins and pine nuts, - Bought Trevor’s book -
mutantspaceon Forum topicTrevor’s book and levain building! - Hi. After 2 hours bulk yourjr07on Forum topic% sourdough starter for pizza dough
- I only do sourdoughAnonymouson Forum topicLactobacillus
- Do you culture cabbage?clazar123on Forum topicLactobacillus
- DittoAnonymouson Forum topicLactobacillus
- Pediococcuspleveeon Forum topicLactobacillus
- Wow! that is quite an oven spring!
leslierufon Blog postSemolina w/fennel seeds, golden raisins and pine nuts, - Sounds like separationAnonymouson Forum topicMy starter dropped after storing it in fridge
- The 2nd batard had the added bonus
leslierufon Blog postTrevor Wilson's Champlain sourdough
- thank you dabrownman
leslierufon Blog postTrevor Wilson's Champlain sourdough
- yes, maybe. Judging when to
leslierufon Blog postTrevor Wilson's Champlain sourdough
- Seeds weigh the dough down
Mini Ovenon Blog postBread1965’s “Let’s Blame CNN Sourdough” - Is the flour exposed
Mini Ovenon Forum topicTexture of dough has changed
- Every oven is a little different
MichaelLilyon Forum topic% sourdough starter for pizza dough - You can Blame It On CNN
alfansoon Blog postBread1965’s “Let’s Blame CNN Sourdough”
- Leslie,
alfansoon Blog postTrevor Wilson's Champlain sourdough
- We two, at least we two,
alfansoon Blog postLevain baguettes first bake from new starter
- comprehensive feedback
Clarkon Blog postMy second tartine loaf with some issues - Try this one.cgapon Forum topicSoda bread splitting on the side
- Clear water and Strong smellHoT_CoCoon Forum topicMy starter dropped after storing it in fridge
- wetter dough
Stuart Borkenon Forum topicTexture of dough has changed - J, there is a wealth of infobarryvabeachon Forum topic% sourdough starter for pizza dough
- Thanks, Since I've ruled out
DanAyoon Forum topicAm I expecting too much rise from seeded bread?
- I;m guessing it is the huge sugar and fat that
dabrownmanon Forum topicAm I expecting too much rise from seeded bread? - There you go. That is some fine looking bread
dabrownmanon Blog postTrevor Wilson's Champlain sourdough
- Change in Flour
jimbtvon Forum topicTexture of dough has changed - Window pane is taking a bit of dough
Danni3ll3on Forum topicBulk Fermentation Emergency