Recent Forum and Blog Comments
- That was cake flour not AP flourAnonymouson Forum topicLiquid Dough Desperation
- Cake flourAnonymouson Forum topicLiquid Dough Desperation
- It's a local brand, calledPinheiroon Forum topicLiquid Dough Desperation
- I use a cold dutch ovencolinmon Forum topicCold dutch oven baking?
- Which flour are you using?Anonymouson Forum topicLiquid Dough Desperation
- Biga
Mealwormon Forum topic90% biga loaf (Italian method) - Alan, for some reason I find this method difficult to comprehend
DanAyoon Forum topicHamelman Baker’s Percentages - If you are game to try this next time
alfansoon Forum topic90% biga loaf (Italian method) - It sounds like a long bulk
albacoreon Forum topicHelp with diagnosis.. - Still Had Lumps With Mixer
Mealwormon Forum topic90% biga loaf (Italian method)
- I think I'm being a bit harshAnonymouson Forum topic90% biga loaf (Italian method)
- 3 Phase?
albacoreon Forum topicNew Oven
- True enough lumpy dough is a
mutantspaceon Forum topic90% biga loaf (Italian method) - Thanks Caroline
Isand66on Blog postDurum Whole Wheat Ricotta Bread - DohValentinaaon Blog postKamut and spelt sourdough with figs and rolled oats
- Thanks Glenn and David ...
Portuson Blog postSpring is in the Air…and in the Oven - 3% vs. 15%
alfansoon Forum topicHamelman Baker’s Percentages
- Pain viennoise
kendalmon Forum topicFrench Baguette - That's what I meanAnonymouson Forum topic90% biga loaf (Italian method)
- Ya know, I feel the same way too
alfansoon Forum topic90% biga loaf (Italian method)
- There's a differenceAnonymouson Forum topicStarter day 3
- Perhaps it's more suited for dried yeastAnonymouson Forum topic90% biga loaf (Italian method)
- Hey Danni, that’s interesting
DanAyoon Forum topicStarter day 3
- Thanks, Bro
GSnydeon Blog postSpring is in the Air…and in the Oven - Oh. I did it with 0.2% yeast
mutantspaceon Forum topic90% biga loaf (Italian method)
- Scoring Baguettes
jimbtvon Forum topicFrench Baguette - Day 3 activity
Danni3ll3on Forum topicStarter day 3 - French Baguettes
Bakery Billon Forum topicFrench Baguette - Lateral scores
kendalmon Forum topicFrench Baguette
- great looking bread
trailrunneron Blog postKamut and spelt sourdough with figs and rolled oats - 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