Recent Forum and Blog Comments
- 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
- It sounds beautiful!
the hadsteron Forum topicMy best sourdough loaf to date!
- If adding, I tend to dissolve or
Mini Ovenon Forum topicHow to incorporate Ascorbic acid and diastatic malt while kneading? - Thank you for sharing that
SeattleStarteron Forum topicsteamed buns, baozi, hobbang (red bean bun) - could be temperature differences
Mini Ovenon Forum topicHole regulation wanted
- I find it better to manipulate the levain
Mini Ovenon Forum topicStiff starter has no life
- Just some butter :)Kylearchon Forum topicMy best sourdough loaf to date!
- Maybe this recipe?Gentle Oneon Forum topicCinnamon Rolls taste....raw
- Bread Recipes for Boschmangomummaon Forum topicBosch Mixer-makes bread only needs rise once?
- AKP WW bread recipe pleasemangomummaon Forum topicBosch Mixer-makes bread only needs rise once?
- .
Mini Ovenon Forum topicCinnamon Rolls taste....raw
- Right off the bat the yeast seems low
Mini Ovenon Forum topicCinnamon Rolls taste....raw
- Also try....MichaelHon Forum topicCinnamon Rolls taste....raw
- Dinner rolls ...
Portuson Forum topicAir fryer
- Some tips for good tangAnonymouson Forum topicStiff starter has no life
- Proof is in the "pudding"clazar123on Forum topicneed help with measurements for this cookie recipe!
- Thanks Mini. Will the theAll riseon Forum topicStiff starter has no life
- Diastatic Malt
jimbtvon Forum topicHow to incorporate Ascorbic acid and diastatic malt while kneading? - Same hereJustanoldguyon Forum topicHow to incorporate Ascorbic acid and diastatic malt while kneading?
- You leave the dough to bulk fermentAnonymouson Forum topicCold bulk ferment - total disaster
- Under developed?lGill63on Forum topicCold bulk ferment - total disaster
- Looks just right to me
Mini Ovenon Forum topicCrumb feels moist and chewy
- Yes, Oceanblue. Are they not Lovely?
Mini Ovenon Blog postMonday Gift Loaves
- It's singing!
Mini Ovenon Forum topicMy best sourdough loaf to date!
- I think you should first
Mini Ovenon Forum topicTacky loaves
- So glad to see this post
Mini Ovenon Blog postLucy Finally Returns with a 20% Whole 9 Grain SF Sourdough
- I've found that converting to a stiff starter
Mini Ovenon Forum topicStiff starter has no life