Recent Forum and Blog Comments
- 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
- Reduce the total sugar to 1/4CinnamonGirlMTon Forum topicHelp with Grandma's Cinnamon Rolls!
- Yay, well done!
Lazy Loaferon Forum topicHelp with Grandma's Cinnamon Rolls! - It worked!CinnamonGirlMTon Forum topicHelp with Grandma's Cinnamon Rolls!
- Too much sugar
suminandion Forum topicHelp with Grandma's Cinnamon Rolls! - I’m going to PM Debra and ask
DanAyoon Forum topicStarter Survey - Number Crunching & Summary
- I mix 1:3:5. So, 5:15:25. 45
DanAyoon Forum topicStarter Survey - Number Crunching & Summary
- Thank you!
Danni3ll3on Forum topicStarter Survey - Number Crunching & Summary
- I’m sticking with ‘da wink’
DanAyoon Forum topicStarter Survey - Number Crunching & Summary
- inspired by Abe...
BreadBabieson Forum topicMaturing a Levain (Pre-ferment)
- just saw this...sorry
BreadBabieson Forum topicStarter Survey - Market Researcher Turns Bread Baker
- how much seed culture do you keep
BreadBabieson Forum topicStarter Survey - Number Crunching & Summary
- I asked a friend who is like your son
Danni3ll3on Forum topicEinkorn sourdough help/questions.
- The crumb could be more open
Danni3ll3on Blog postLongest dough prep ever and a few experimental trials!
- flour down the drain
DanAyoon Forum topicStarter Survey - Number Crunching & Summary
- They look all exceptional!
pulon Blog postLongest dough prep ever and a few experimental trials! - 100% Rye
DanAyoon Forum topicStarter Survey - Number Crunching & Summary
- Crumb shots!
Danni3ll3on Blog postLongest dough prep ever and a few experimental trials!
- I guess I didn't mention
Danni3ll3on Blog postLongest dough prep ever and a few experimental trials!
- I will bring some jam next
pulon Blog postSourdough croissants (inspired by txfarmer)
- Congratulations on the
pulon Blog postLongest dough prep ever and a few experimental trials!
- Baking part
suminandion Blog post100% whole wheat sourdough
- i also like...
BreadBabieson Forum topicBulk Fermentation - When is it "done"?
- All grains have gluten, it'sMattRon Forum topicEinkorn sourdough help/questions.
- 12 hour sweet spot
BreadBabieson Forum topicStarter Survey - Number Crunching & Summary
- the more I review the survey the more I believe
BreadBabieson Forum topicStarter Survey - Number Crunching & Summary
- Let me try to explain my
DanAyoon Forum topicBulk Fermentation - When is it "done"?
- That makes sense to mesyroson Forum topicWhy is the bottom of my bread burning in Dutch oven?
- This doesn't collapse whenMattRon Forum topicEinkorn sourdough help/questions.
- Nice result indeed. Could you
pulon Blog post100% whole wheat sourdough
- I'll try 70%. What doesMattRon Forum topicEinkorn sourdough help/questions.
- It looks nice. By the way,
pulon Blog postA half-baked idea
- Its a learning curvesyroson Forum topicNewbie's close brush with High Hydration, too dry autolyse & other miscues!
- Problem Solved
DanAyoon Forum topicI'm desperate to learn why my starter will not rise past 8 hours.
- agree Dan
BreadBabieson Forum topicBulk Fermentation - When is it "done"?
- Interesting...
Lazy Loaferon Forum topicReinhart's WW Straun: Q on cooking grains for soaker?
- Good but..bread1965on Forum topicStarter Survey - Number Crunching & Summary
- From what I've readBobBouleon Forum topicOut, not up!
- As you often do Mini, you make a good point
DanAyoon Forum topicStarter Survey - Number Crunching & Summary
- Thank you..bread1965on Forum topicHOL-E attempt #3
- I love your kind of "broken"..bread1965on Blog postLongest dough prep ever and a few experimental trials!
- Cute and yummy!
Lazy Loaferon Blog postBrie Flower Bread Rolls
- Thanks for taking the timektownsendon Forum topicReinhart's WW Straun: Q on cooking grains for soaker?
- A12 hour sweet spot
Mini Ovenon Forum topicStarter Survey - Number Crunching & Summary - Lesson learned
Lazy Loaferon Forum topicNewbie's close brush with High Hydration, too dry autolyse & other miscues!
- Why don't you go no knead?Anonymouson Forum topicEinkorn sourdough help/questions.