Recent Forum and Blog Comments
- Zscampbellcooks, I went to
DanAyoon Forum topicHamelman Baker’s Percentages - Looking at TFL from another perspective ...
Portuson Forum topicThanks Floyd, where would we be without this forum! - Looks like and another TFL
DanAyoon Forum topicHamelman Baker’s Percentages
- I think the popular thought
DanAyoon Forum topicStarter day 3
- The sidesetp71426on Forum topicStarter day 3
- The dough also scores easier
DanAyoon Forum topicCold dutch oven baking?
- beautiful !
trailrunneron Blog postDurum Whole Wheat Ricotta Bread - Visited USA as a family ...
Portuson Forum topicBakeries, Pizza and good places to eat
- Means and ends
dmsnyderon Blog postSpring is in the Air…and in the Oven - I’m not sure what is
DanAyoon Forum topicDough never reaching window pain.
- Thanks, I'll try with addingthe_partisanon Forum topicCold dutch oven baking?
- Yes this seems easier to dothe_partisanon Forum topicCold dutch oven baking?
- Cranberries are correct.
Isand66on Blog postDurum Whole Wheat Ricotta Bread - I'm not overly impressedAnonymouson Forum topic90% biga loaf (Italian method)
- Re: parchment paper
Danni3ll3on Forum topicCold dutch oven baking? - That’s amazing. Although it
DanAyoon Forum topicStarter day 3
- Great idea!
Danni3ll3on Forum topicConsider contributing to thefreshloaf
- Wowetp71426on Forum topicNew Oven
- Rays pizza. There is aetp71426on Forum topicBakeries, Pizza and good places to eat
- You have yourself ...
Portuson Forum topicNew Oven
- Sometimes
Flour.ish.enon Blog postSprouted Wheat Challah with Vegetable Oil - Page 152, Vermont SourdoughZscampbellcookson Forum topicHamelman Baker’s Percentages
- Experimenting
Flour.ish.enon Blog postSprouted Wheat Challah with Vegetable Oil
- In distilling whisky ...
Portuson Forum topicbakers percentage
- I am about to score some loaves
kendalmon Forum topicFrench Baguette - Cranberries?
Danni3ll3on Blog postDurum Whole Wheat Ricotta Bread
- French Baguette
Bakery Billon Forum topicFrench Baguette - That’s not in the book,Zscampbellcookson Forum topicHamelman Baker’s Percentages
- Will, you said, ”for what
DanAyoon Forum topicbakers percentage
- It's all there
alfansoon Forum topicHamelman Baker’s Percentages - Saddle up Lucy!
Isand66on Blog post20% Whole 8 Grain Sourdough with 13% Bran Levain
- I’m sure it’ll be a joy as
mutantspaceon Forum topic90% biga loaf (Italian method) - The lumps are a nightmare but
mutantspaceon Forum topic90% biga loaf (Italian method)
- Thanks again
Floydmon Forum topicConsider contributing to thefreshloaf - Quick observation on scoring (may disagree)
kendalmon Forum topicFrench Baguette
- Thank you, Dan, Alan, and
Floydmon Forum topicThanks Floyd, where would we be without this forum!
- I don't remember model numbersuaveon Forum topicSurely this proofer/retarder idea isn't unique?
- I just add 5 minutesArjonon Forum topicCold dutch oven baking?
- I like using grams also.
The Roadside Pie Kingon Forum topicbakers percentage - Try with mukgling's method
bottlenyon Forum topicFrench Baguette - Oven Maintenance
jimbtvon Forum topicNew Oven - Thank you.
The Roadside Pie Kingon Forum topicbakers percentage
- And leavening
suminandion Blog postTest proofing duration - Echoing jim and alan
kendalmon Forum topicFrench Baguette
- 30 minutes before bakingAnonymouson Forum topic90% biga loaf (Italian method)
- Oh lordie ...
Portuson Forum topicHow can I increase the time between feeding starter
- Did someone say "lumps"?
alfansoon Forum topic90% biga loaf (Italian method)
- That's to be expected. You
Isand66on Forum topicstarter smelling like acetone
- Thanks Alan
Isand66on Blog postDurum Whole Wheat Ricotta Bread
- Thanks Danni
Isand66on Blog postDurum Whole Wheat Ricotta Bread