Recent Forum and Blog Comments
- Always my pleasureAnonymouson Forum topicQuestion about Bread Machine.
- I use the 50:50 mix
leslierufon Forum topicrice flour and/or plain flour - i see thank you so much man,TheUninvitedon Forum topicQuestion about Bread Machine.
- ive generally used rye or
mutantspaceon Forum topicrice flour and/or plain flour - Cool it
Lazy Loaferon Forum topicWet/gummy cake like texture - Mix of Rice Flour and Whole Wheat Flour
WatertownNewbieon Forum topicrice flour and/or plain flour - Nice Loaves
WatertownNewbieon Forum topicForkish starter showing no life on Day 5
- I tried to add some toppings
restless bakeron Forum topicbaguette that don't brown - Thanks IceD
HansBon Forum topicFresh milled spelt - Follow up report
SeattleStarteron Forum topicForkish starter showing no life on Day 5 - Welcome back!Wendy Kon Blog postLucy Finally Returns with a 20% Whole 9 Grain SF Sourdough
- Welcome back!Wendy Kon Blog postLucy Finally Returns with a 20% Whole 9 Grain SF Sourdough
- Thank you very much, but when
Filgueirason Forum topicSmooth and soft - Glad to provide
alfansoon Blog postVermont Sourdough revisited - Mmm ok, I think I get the
Paneskion Forum topicPeter Reinhart's Whole Grain Breads wins James Beard Award - great work!
alfansoon Blog postSept 26-28: A mix of inspirations
- Don't be afraid to bake for longerAnonymouson Forum topicWet/gummy cake like texture
- I shall try that in next loafSuededon Forum topicWet/gummy cake like texture
- Sorry was meant the lid ofSuededon Forum topicWet/gummy cake like texture
- I just started baking
ellisgillon Forum topicArtisan bread at 5000 feet - I did use to hold back a
loafsnifferon Forum topicOverproofed..? - thank you so much for all
loafsnifferon Forum topicOverproofed..?
- :)Gandhion Forum topicNew Multigrain Sourdough Starter (India)
- Congratulations - a starter
phazon Forum topicNew Multigrain Sourdough Starter (India) - Well I certainly hand mix
Mini Ovenon Forum topicdough does not hold shape - Internal temperatureFordon Forum topicWet/gummy cake like texture
- I may have to work on theSergeyAUon Forum topicdough does not hold shape
- I thought folding is not justSergeyAUon Forum topicdough does not hold shape
- I get 78% hydration
Mini Ovenon Forum topicdough does not hold shape
- Me tooCraggyIslandon Forum topicdough does not hold shape
- Looks like you achieved an
Isand66on Blog postVermont Sourdough revisited - Scratch that, I just readGandhion Forum topicNew Multigrain Sourdough Starter (India)
- well on it's way to triplingGandhion Forum topicNew Multigrain Sourdough Starter (India)
- WhyAnonymouson Forum topicWet/gummy cake like texture
- love the baguettes and batards!
leslierufon Blog postSept 26-28: A mix of inspirations
- Link
pulon Forum topicSmooth and soft - I preheat the cloche forSergeyAUon Forum topicCloche baking with cold dough
- Thank you LaurieAnonymouson Forum topicHelp needed formulating a porridge bread
- yeah, most spread. StretchSergeyAUon Forum topicdough does not hold shape
- Sorry, should have posted theSergeyAUon Forum topicdough does not hold shape
- Bigaenchanton Forum topicDo I only sacrifice flavor by eliminating the preferment?
- Do all the sourdough breads
Mini Ovenon Forum topicdough does not hold shape
- salt content?
Mini Ovenon Forum topicdough does not hold shape
- 5 hours is just for bulkSergeyAUon Forum topicdough does not hold shape
- See belowSergeyAUon Forum topicCloche baking with cold dough
- Got any pictures?
Mini Ovenon Forum topicCloche baking with cold dough
- I'm hopeful it will dry before I goAnonymouson Forum topicHow would I dry starter out in the oven
- 5-7 folds over 5 hour period
Mini Ovenon Forum topicdough does not hold shape
- I have frozen starter beforeAnonymouson Forum topicHow would I dry starter out in the oven
- thanks Laurie
leslierufon Blog postVermont Sourdough revisited