Recent Forum and Blog Comments
- Hang in there!BobBouleon Forum topicNewbie's close brush with High Hydration, too dry autolyse & other miscues!
- After years of workingBobBouleon Forum topicEinkorn sourdough help/questions.
- Keep going
Lazy Loaferon Forum topicHelp with Grandma's Cinnamon Rolls! - Yep, the rest of the recipeCinnamonGirlMTon Forum topicHelp with Grandma's Cinnamon Rolls!
- using weights for first time.Bread rat.on Forum topicBaker's scale. Am I getting this right?
- Thanks,and agree
kendalmon Blog postLamination question (to the croissanteurs) - Love those old recipes!
Lazy Loaferon Forum topicHelp with Grandma's Cinnamon Rolls!
- Thank you all.I increased theBaron d'Apcheron Forum topicCrumb is too tight. Its like baking a brick.
- Useful experiments
Lazy Loaferon Blog postLongest dough prep ever and a few experimental trials!
- Thanks Trailrunner
suminandion Blog post100% whole wheat sourdough - Grains for soaking
Lazy Loaferon Forum topicReinhart's WW Straun: Q on cooking grains for soaker?
- Site searching einkorn
Mini Ovenon Forum topicEinkorn sourdough help/questions. - Shaping the triangles
kendalmon Blog postSourdough croissants (inspired by txfarmer)
- Star crackers
LP14on Forum topicSourdough Whole Wheat Crackers - What about this?
DanAyoon Forum topicBulk Fermentation - When is it "done"? - Burnt bottoms
Lazy Loaferon Forum topicWhy is the bottom of my bread burning in Dutch oven?
- Cruel even to the baker
kendalmon Blog postSourdough croissants (inspired by txfarmer)
- it's almost cruel
BreadBabieson Blog postSourdough croissants (inspired by txfarmer) - Grain suggestions?ktownsendon Forum topicReinhart's WW Straun: Q on cooking grains for soaker?
- you took the question right out of my mouth
BreadBabieson Forum topicBulk Fermentation - When is it "done"?
- Side view analysis
kendalmon Blog postSourdough croissants (inspired by txfarmer)
- Thanks. BTW this is the
Bröterichon Blog postBrie Flower Bread Rolls - that is one beautiful loaf !
trailrunneron Forum topicHOL-E attempt #3 - gorgeous crumb
trailrunneron Blog post100% whole wheat sourdough
- MarianaGustavoSMon Forum topicChasing thin, crispy, not thick/tough dough
- fantastic !!
trailrunneron Blog postCroissants
- Very nice!
trailrunneron Blog postBrie Flower Bread Rolls
- it could be that
BreadBabieson Forum topicStarter Survey - Number Crunching & Summary
- Wow, what a trooper!
alfansoon Blog postLongest dough prep ever and a few experimental trials! - Long Autolyse
Bröterichon Blog postMy first bake of 2018: "White-Wheat Blend" from Tartine No. 3
- Great review...
trailrunneron Blog postLongest dough prep ever and a few experimental trials!
- Ohhh that looks so good!
Danni3ll3on Blog postBrie Flower Bread Rolls - sorry I'm late!
rudirednoseon Blog postAbels 90 % Biga as Boule - Looks beautiful
suminandion Blog postCroissants
- Very interesting Alan
DanAyoon Forum topicExperimentation day inspired by Mariana
- Fascinating Calculation
jimbtvon Forum topicExperimentation day inspired by Mariana - Thank you!
cristina.won Blog postCroissants - Wow!
Danni3ll3on Blog postCroissants
- How many S&Fs?
Lazy Loaferon Forum topicExperimentation day inspired by Mariana
- Good idea!bread1965on Forum topicHOL-E attempt #3
- :-)
LevaiNationon Forum topicbulk fermentation question - You have made huge progress
Danni3ll3on Forum topicHOL-E attempt #3
- Flour issues?bread1965on Forum topicPart of starter turned yellow
- I learned the hard way by ruining a batch
Danni3ll3on Forum topicBulk Fermentation - When is it "done"?
- That's lovely!
Danni3ll3on Blog postCream cheese and pecan levain
- I am going to ask him for other varieties
trailrunneron Blog postPolenta Spelt Rye Bread
- Soaked or cooked grains
Lazy Loaferon Forum topicReinhart's WW Straun: Q on cooking grains for soaker?
- Nice bake. I usually mix the
Isand66on Blog postCream cheese and pecan levain - Awesome thoughts
LevaiNationon Forum topicBulk Fermentation - When is it "done"?
- Difficult to try to help without more info.
HansBon Forum topicWhy is the bottom of my bread burning in Dutch oven?