Recent Forum and Blog Comments
- Kendalm - my oven is 500
gillpughon Forum topicHole regulation wanted - "rising"
Mini Ovenon Forum topicHole regulation wanted - A quarter percentage of 200
kendalmon Forum topictypical yeast % to flour white bread and Baguette? thanks - What's yout higheat temperature
kendalmon Forum topicHole regulation wanted
- Thanks kednalam, must check
gillpughon Forum topicHole regulation wanted
- mildly coarse
pulon Forum topicMixing Salt types? - Sea salt is a total waste intgraysonon Forum topicMixing Salt types?
- No secretJoshTheNoshon Forum topicSPERLONGA ?
- Crush it up
kendalmon Forum topicMixing Salt types?
- Crumb and analysis
kendalmon Blog postCroissants - one step back
- I never know whyAnonymouson Forum topicMixing Salt types?
- Oups ! I was saying how kindSondelyson Forum topicStill confused with under/over proofing
- Another Approach to Mixing
WatertownNewbieon Forum topicCrumb feels moist and chewy - Alfanso view
kendalmon Blog postAlmost moving on
- Wes anderson view
kendalmon Blog postAlmost moving on
- Copycats are ok!
breadforfunon Blog postCopycat Baking - And I don't look a bit like Fred Astaire.
alfansoon Blog postCopycat Baking - Thanks for the compliments!
breadforfunon Blog postCopycat Baking
- Oh and I’llLady_Con Forum topicTacky loaves
- Wow. Those look just lovelyhreikon Forum topicDoes this look ok
- I did useLady_Con Forum topicTacky loaves
- Thanks so muchLady_Con Forum topicTacky loaves
- Wow!Anonymouson Blog postCopycat Baking
- They look perfect to meAnonymouson Forum topicDoes this look ok
- Sorry I wasn't clearElsasquerinoon Forum topicStill confused with under/over proofing
- Thank you so much for yourSondelyson Forum topicStill confused with under/over proofing
- Thanks Mini
joc1954on Blog postLucy Finally Returns with a 20% Whole 9 Grain SF Sourdough - Thanks Ian
joc1954on Blog post100% whole-grain kamut bread cold fermented
- So many variables!ra5040on Forum topicCrumb feels moist and chewy
- I cold bulk ferment. Never ajcopeon Forum topicCold bulk ferment - total disaster
- Welcome from the south left coast
kendalmon Forum topicGreetings from the Left Coast
- How 'holes' happen
kendalmon Forum topicHole regulation wanted
- Great Crumb
Isand66on Blog post100% whole-grain kamut bread cold fermented - Pinch, stretch and fold...
Portuson Forum topicCrumb feels moist and chewy - Pretty much the samera5040on Forum topicCrumb feels moist and chewy
- Lots of things!ra5040on Forum topicCrumb feels moist and chewy
- No mixer...
Portuson Forum topicCrumb feels moist and chewy
- I mean stretch and foldsthebagelguyson Forum topicCold bulk ferment - total disaster
- From my readings and personal
sallamon Forum topickeeping sourdough in 34f/1c - Percentage waterra5040on Forum topicCrumb feels moist and chewy
- Humidity
Lazy Loaferon Forum topicTacky loaves - Review this link...
Portuson Forum topickeeping sourdough in 34f/1c
- Perfectly gorgeous!
Lazy Loaferon Forum topicCrumb feels moist and chewy
- Water loss...
Portuson Forum topicCrumb feels moist and chewy
- Thanks for the tipsAll riseon Forum topicStiff starter has no life
- Me too, me too!
Lazy Loaferon Forum topicGreetings from the Left Coast
- Softer/Gelatinizedra5040on Forum topicCrumb feels moist and chewy
- Thank you!thirdworldbakeron Blog postChasing the dragon
- This is what I would do.
the hadsteron Forum topicneed help with measurements for this cookie recipe! - The "damp" feel to the crumb means that the
the hadsteron Forum topicCrumb feels moist and chewy