Recent Forum and Blog Comments
- Ear shots
kendalmon Forum topicFinally (this summer) baguettes I am happy with - Crumb shots
kendalmon Forum topicFinally (this summer) baguettes I am happy with
- No ! Not the first time,
kendalmon Forum topicFinally (this summer) baguettes I am happy with
- The first time you're happy?Anonymouson Forum topicFinally (this summer) baguettes I am happy with
- Probably the only time you're happy to see a messAnonymouson Blog postFINALLY, I caught a viable wild yeast starter !
- Nothing holds you backAnonymouson Blog postAug 4 - Rolls can be baked while on crutches!
- Sorry for so late response,
joc1954on Forum topicChallenge done! - Thanks Mini Oven!
IceDemeteron Blog postAug 4 - Rolls can be baked while on crutches! - Thanks, Lechem!
IceDemeteron Blog postAug 4 - Rolls can be baked while on crutches!
- I buy from them as well.
the hadsteron Blog postNew York Bakers - ok here is the thing i feel
restless bakeron Forum topicbaguette that don't brown - you are so lucky that you can
restless bakeron Forum topicRoggen flour - rye flour
- Interesting opportunity for an experiment
Doc.Doughon Forum topicQuestions about TangZhong method - adding Tangzhou to a Cinnamon Roll recipe
koolmomon Forum topicQuestions about TangZhong method - A pic is worth....clazar123on Forum topicWhat did I do wrong?
- I'm gonna try with flaxTomWon Forum topicWhat did I do wrong?
- It always takes me a little time
Mini Ovenon Blog postAug 4 - Rolls can be baked while on crutches! - Where I buy my artisan flours
TonyCasson Forum topicFlour recommendation - Lard of Pig "Strutto" or
Antilifeon Forum topicNeapolitan Pizza and Teglia Romana - Because of the psylliumclazar123on Forum topicWhat did I do wrong?
- I find the higher the hydration
Mini Ovenon Forum topicPlease help!- My wife is obsessed :)
- Correctionphilrusell95on Forum topicFeeding ferment (Bertinet method) - how much to take out/replenish?
- Yes, yes, but I was hoping
Mini Ovenon Forum topicRoggen flour - rye flour
- With today's loaf
Mini Ovenon Forum topicbaguette that don't brown
- Wowbread1965on Forum topicNeapolitan Pizza and Teglia Romana
- Thank you! That helps.morgancl68on Forum topicStarter Hydration
- hehe
m3phistoon Forum topicneed help troubleshooting crumb texture - Doneness of 100%!wholemeal loafValerieCon Forum topicWhen is a sourdough cooked sufficiently?
- I'm actually glad ambient flavors
MonkeyDaddyon Forum topicGetting wood fired oven flavour? - Doneness of 100% wholemeal loafValerieCon Forum topicWhen is a sourdough cooked sufficiently?
- Other acids and bases?
denimon Blog postBaking Powder - i am baking in Gastroback
restless bakeron Forum topicRoggen flour - rye flour
- I think smoked flour
Mini Ovenon Forum topicGetting wood fired oven flavour?
- If you are still waiting on
Mini Ovenon Forum topicDough is not rising, but starter is! Why??
- Thank you all for theCol in LA.on Forum topicHelp with gluten free breads
- Aha! oil instead of margarine
Mini Ovenon Forum topicWhat did I do wrong?
- Then why would this recipeTomWon Forum topicWhat did I do wrong?
- Saturday Night....Neapolitan Style
Antilifeon Forum topicNeapolitan Pizza and Teglia Romana
- Counting the water of thecnascimeon Forum topicDough is not rising, but starter is! Why??
- Will do that phaz, thanks!cnascimeon Forum topicDough is not rising, but starter is! Why??
- Hi ngankhoaiteketekeon Blog postQuestion of King Arthur's special patent flour
- More fermentation time at a
phazon Forum topicFeeding ferment (Bertinet method) - how much to take out/replenish? - Sparkling Water Sprouted Spelt Eclipse Bread
pulon Forum topicEclipse Bread Challenge - It lacks structural ingredientclazar123on Forum topicWhat did I do wrong?
- Have to admit
kendalmon Forum topicGetting wood fired oven flavour?
- After reading I'm reminded
Mini Ovenon Forum topicRoggen flour - rye flour
- Saturday Night....Neapolitan Style
Antilifeon Forum topicNeapolitan Pizza and Teglia Romana
- Sour tasteSondelyson Forum topicFeeding ferment (Bertinet method) - how much to take out/replenish?
- Feeding Starter and leavenSondelyson Forum topicFeeding ferment (Bertinet method) - how much to take out/replenish?
- How stiff is the dough?
Mini Ovenon Forum topicDough is not rising, but starter is! Why??