Recent Forum and Blog Comments
- Am I expecting too much
philm63on Forum topicStill Having some Doubts on my Fermenting and/or Proofing - Yes, of courserichkaimdon Forum topiccan you mix biga into final dough by hand?
- Italian bread
bobhurleyon Forum topicItalian bread - Italian bread
bobhurleyon Forum topicItalian bread
- Now that I look closely
Mini Ovenon Forum topicHelp me identify this Italian Cookie and Recipe - Many thanks IceDemeter
macetteon Forum topicAnother try at cinnamon Raisin Bread - Congratulations on a fantastic bakeAnotherLoafon Forum topic1st loaf of sourdough
- Thanks Mini Oven and Southbay
sallamon Forum topicHow do I make my starter dough manageable, not lose and sticky - Glad it worked for you!
Danni3ll3on Forum topicMy starter smells like warm garbage! - My first was a brick
kendalmon Forum topic1st loaf of sourdough - Thanks, Floyd. It works now.
DanAyoon Forum topicFloyd, Images are inserting upside down - thanks!
sadkitchenkidon Forum topicMy starter smells like warm garbage! - this worked!
sadkitchenkidon Forum topicMy starter smells like warm garbage!
- I'd say it was pretty OK as long as you had some bread
dabrownmanon Forum topicHappy 150th birthday for Canada. - Looks flat as a pancake showing gross over fermentation and
dabrownmanon Forum topicTartine method clarification
- A bulk ferment, or rest where the dough is not being manipulated
dabrownmanon Forum topicTartine method clarification
- What mini oven said
Southbayon Forum topicHow do I make my starter dough manageable, not lose and sticky - The last two weeks have been
scr9268on Forum topicBuilding an Allen Scott oven in South Central PA - How does the starter smell
Mini Ovenon Forum topicLow hydration starter
- I didn't bake, I kayaked
Floydmon Forum topicHappy 150th birthday for Canada. - Hmm
Floydmon Forum topicFloyd, Images are inserting upside down
- Over-proofed dough?
Mini Ovenon Forum topicHow do I make my starter dough manageable, not lose and sticky
- Years ago, Mini had me mix a whole wheat ball about
dabrownmanon Forum topicLow hydration starter
- We would go to the Lake with my Auntie Betty
dabrownmanon Forum topicHappy 150th birthday for Canada.
- How aboutAnonymouson Forum topicTartine method clarification
- Ode to Bourbon
Paneskion Forum topicTartine method clarification - Wow, I love the bread science :)
Paneskion Forum topicTartine method clarification
- Now if you wanted to build a 3 stage NMNF stiff rye
dabrownmanon Forum topicWhat to feed my 60% hydration starter?
- Understanding more now
Lazy Loaferon Blog postAnother no-measure adventure - Great ideas!
Lazy Loaferon Blog postAnother no-measure adventure
- Canada Day holiday week
Lazy Loaferon Forum topicHappy 150th birthday for Canada.
- Welcome to summer!
Lazy Loaferon Forum topicSummer Problems
- I have an ideaAnonymouson Forum topicTartine method clarification
- The rice flour cured thelesbruon Forum topicRetarding before dividing
- I used to do 4 sets of S&F every 30 minutes
philm63on Forum topicStill Having some Doubts on my Fermenting and/or Proofing
- What I thought
kendalmon Forum topicBaguette aux levain - first batch in a long time
- Change of season - same challenge
kendalmon Forum topicSummer Problems
- A Good Point!
albacoreon Forum topicBulk Fermentation - When is it "done"? - Love itElsasquerinoon Forum topicHappy bread
- Cold and rye will make it more sour not less.
dabrownmanon Forum topicBaguette aux levain - first batch in a long time
- Scary Bread
dabrownmanon Forum topicHappy bread
- Tks dabrownman - how many days
kendalmon Forum topicBaguette aux levain - first batch in a long time
- A great example of understanding your ingredients
kendalmon Blog postAnother no-measure adventure
- Who knew bread making would require math?
dabrownmanon Forum topicWhat to feed my 60% hydration starter?
- Those are pretty killer too!
dabrownmanon Forum topic2nd bake... cinnamon raisin pecan sourdough
- If you maintain it on the counter at 70 F with white
dabrownmanon Forum topicBaguette aux levain - first batch in a long time
- Try doing 4 sets of 4 stretch and folds every 30 minutes
dabrownmanon Forum topicStill Having some Doubts on my Fermenting and/or Proofing
- OK. Well here is a link tolesbruon Forum topicHelp me identify this Italian Cookie and Recipe
- They were powerful
kendalmon Forum topicBaguette aux levain - first batch in a long time
- Ear shot
kendalmon Forum topicAdventures in shaping