Recent Forum and Blog Comments
- My mistakeAnonymouson Forum topic90% biga loaf (Italian method)
- Thanks for the explanationAnonymouson Forum topic90% biga loaf (Italian method)
- Hydration in biga
Abelbreadgalleryon Forum topic90% biga loaf (Italian method) - Strong flour
Abelbreadgalleryon Forum topic90% biga loaf (Italian method)
- Biga
Abelbreadgalleryon Forum topic90% biga loaf (Italian method)
- How about a crumb shot, please
Weizenbroton Forum topic90% biga loaf (Italian method) - The only info that I can giveJanna3921on Forum topicNew fancy convection oven and temps
- I'm guessingAnonymouson Forum topic90% biga loaf (Italian method)
- hydration in biga?
alfansoon Forum topic90% biga loaf (Italian method) - Curved Blade on Lame
jimbtvon Forum topicbrand of lame - Lovely boule
alfansoon Blog postSesamo from Sullivan Street Bakery Cookbook
- i do love sourdough but i
mutantspaceon Forum topic90% biga loaf (Italian method) - Oh, Mini, I don’t know that
Clarkon Forum topicTemperature before proofing - gluten will surely tear
BreadBabieson Forum topicDough never reaching window pain. - ciabatta is my favorite
BreadBabieson Forum topic90% biga loaf (Italian method)
- i make my ciabatta with a 50%
mutantspaceon Forum topic90% biga loaf (Italian method)
- Why is curved better?
AndyPandaon Forum topicbrand of lame - Make Your Own
Wild-Yeaston Forum topicbrand of lame - Thanks folks.Bread rat.on Forum topicDough never reaching window pain.
- Ok great that’s what I’ll do!HK_Bakeron Forum topicWhen to refrigerate starter?
- I measured my yeastBobBouleon Forum topicHow many tsp yeast for 300g Flour?
- Let it rise about a third
Mini Ovenon Forum topicWhen to refrigerate starter? - Tropics can make good
Mini Ovenon Forum topicTemperature before proofing
- Here in Vietnam, the
Clarkon Forum topicTemperature before proofing
- sound great tips
Clarkon Forum topicTemperature before proofing
- Organic Bread Flour in Louisiana
Wild-Yeaston Forum topicWhere to buy whole grain/alternative flours?
- Really?bread1965on Forum topicTemperature before proofing
- Great looking loaves!bread1965on Forum topicShiny Blisters
- Couple of points
alfansoon Forum topicReverse Tutorial -- I make video...you teach
- You might consider making your ownJustanoldguyon Forum topicWhere to buy whole grain/alternative flours?
- From what I understand
Mini Ovenon Forum topicShiny Blisters
- Looks great. I may try itbarryvabeachon Forum topic90% biga loaf (Italian method)
- i'm not too familiar with stiff starters
BreadBabieson Forum topicReverse Tutorial -- I make video...you teach
- chlorine and/or chloramine in tap water
AndyPandaon Forum topicReverse Tutorial -- I make video...you teach
- and third and fourth and fifth chances
BreadBabieson Forum topicReverse Tutorial -- I make video...you teach
- Blisters
Stuart Borkenon Forum topicShiny Blisters - Cold baking
Filomaticon Forum topicHelp on baking in the stone based oven sourdough - Thanks DA!
Isand66on Blog postDurum Ricotta Porridge Bread - I agree about the color ...
BethJon Forum topicMy Daily Bread: Bagels - Rolls Royce of bread books!carynon Forum topicModernist bread
- A step or two backAnonymouson Forum topicReverse Tutorial -- I make video...you teach
- wheat germ oil goes rancid quickly
AndyPandaon Forum topicHow soon can I use fresh ground flour?
- i use filtered water
BreadBabieson Forum topicReverse Tutorial -- I make video...you teach
- craigskelly88Renion Forum topicstarter smelling like acetone
- Good pointAnonymouson Forum topicReverse Tutorial -- I make video...you teach
- Recipe for Baguettesetp71426on Forum topicCinnamon roll dough
- I used all bread flouretp71426on Forum topicCinnamon roll dough
- I like them a little darker but heck, they sure do
dabrownmanon Forum topicMy Daily Bread: Bagels - That is some nice looking bread you have there!
dabrownmanon Forum topicShiny Blisters
- plight is a good word...
BreadBabieson Forum topicReverse Tutorial -- I make video...you teach