Recent Forum and Blog Comments
- Debra Wink's articleWendy Kon Forum topicYeast Water as a replacement for Osmotolerant commercial yeast?
- Debra Wink's articleWendy Kon Forum topicYeast Water as a replacement for Osmotolerant commercial yeast?
- Debra Wink's articleWendy Kon Forum topicYeast Water as a replacement for Osmotolerant commercial yeast?
- An aromatic suggestionclazar123on Blog postCranberry 12 Grain Porridge Sourdough
- What amount of starter wouldSilianacon Forum topicSourdough bread dough tearing problem
- That looks good, Danni
pmccoolon Blog postCranberry 12 Grain Porridge Sourdough - Ooh, pretty!
pmccoolon Blog postRecent baking
- Definitely improving!
pmccoolon Blog postCrumb progress
- Oops I forgot. When things
phazon Forum topicSourdough bread dough tearing problem - Well, what I've been doing is
phazon Forum topicSourdough bread dough tearing problem
- looks yummy !!
trailrunneron Blog postCranberry 12 Grain Porridge Sourdough - That’s what I’m going to do,Silianacon Forum topicSourdough bread dough tearing problem
- I've had the same issue when
phazon Forum topicSourdough bread dough tearing problem
- I think I'll back off on thehotsawceon Forum topicDisappointing Poolish!
- Sounds to me like the starter
Mini Ovenon Forum topicSticky sticky dough - Use less than the amount for
Mini Ovenon Forum topic100 % rye
- 12 hours at room temp poolish
Mini Ovenon Forum topicDisappointing Poolish!
- Doesn't matter how muchAnonymouson Forum topic100 % rye
- Nice braidingAnonymouson Blog postRecent baking
- I use a Zanolli deck oven and
mutantspaceon Forum topicshould I leave oven door open while loading multiple loaves - I'm still learning and quiteUnderAnOpenSkyon Forum topicSticky sticky dough
- That is an excellent crumbAnonymouson Blog postCrumb progress
- Adding extra yeastAnonymouson Forum topicDisappointing Poolish!
- Flour Test:90% Denti 0021%
Antilifeon Forum topicNeapolitan Pizza and Teglia Romana - WelcomeAnonymouson Forum topicHello to all! new college student baker over here
- Great Recipe!
jiannabakeson Basic page10 Minute Banana Bread - Follow up
Cougsfanon Forum topicSmaller loaves? - Rye Starter to Fridgebigcrustyon Forum topicRye starter-- When is it okay to go into the fridge?
- Dreamy sigh!
Danni3ll3on Blog postBack again Vermont SD again alfanso style again - Clarificationclazar123on Forum topicHelp Making My Wheat Bread Rise
- The book recipe is a versionhotsawceon Forum topicDisappointing Poolish!
- good to hear it went well
leslierufon Forum topicIts here! The new Mockmill 100 arrived today. - Pizza Dough Problems
jimbtvon Forum topicDisappointing Poolish! - Poolish Calculations
jimbtvon Forum topicDisappointing Poolish!
- OkAnonymouson Forum topicDisappointing Poolish!
- My salt is 2.5% (I find thishotsawceon Forum topicDisappointing Poolish!
- I'm trying to work in lbs so forgive me being slowAnonymouson Forum topicDisappointing Poolish!
- I've just had a look at their pizza recipe with poolishAnonymouson Forum topicDisappointing Poolish!
- My total flour is 25lbs.Myhotsawceon Forum topicDisappointing Poolish!
- I'm not getting somethingAnonymouson Forum topicDisappointing Poolish!
- Hand Kneading
Clemicuson Blog postIn praise of white bread - Formulahotsawceon Forum topicDisappointing Poolish!
- thanks for the response
seattlebreadmakeron Forum topicHelp Making My Wheat Bread Rise - thanks for the response
seattlebreadmakeron Forum topicHelp Making My Wheat Bread Rise
- Poolish Percentage
jimbtvon Forum topicDisappointing Poolish!
- Poolish Problems
jimbtvon Forum topicDisappointing Poolish!
- Speed Loader
jimbtvon Forum topicshould I leave oven door open while loading multiple loaves
- Welcome and some thoughtsclazar123on Forum topicHelp Making My Wheat Bread Rise
- Brewers Yeast can be kept
albacoreon Forum topicHey to all! - Not bad looking inside.Are
Floydmon Blog postIn praise of white bread