Recent Forum and Blog Comments
- 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
- all great ideas and the more
mutantspaceon Forum topiccovering dough with cling film/wrap - Good Question
Mini Ovenon Forum topicSmells like stink rag, but triples in 3
- ----Gandhion Forum topicNew Multigrain Sourdough Starter (India)
- Not stress, but the imagined aromas
Mini Ovenon Forum topicenhancing the flavor of 50% rye sourdough
- Nice collection
suminandion Blog postSept 26-28: A mix of inspirations - Have youBobBouleon Forum topicArtisan bread at 5000 feet
- Live and learn
suminandion Blog postTwo 50-50 breads
- I slice when thoroughly cooled
leslierufon Forum topicFreezing & Thawing Frozen Artisanal Loaves....
- I would go back to the normal
phazon Forum topicNew Multigrain Sourdough Starter (India)
- 100% Spelt in the archive
Our Crumbon Forum topicFresh milled spelt - Lovely!
IceDemeteron Blog postTwo 50-50 breads - A healthy and hearty
IceDemeteron Blog postMixed whole grain Bread.
- Apparently my reading comprehension isn't
IceDemeteron Blog postSweet Potato Buns / Rolls
- Humphris vs Myhrvold
Our Crumbon Forum topicNew (Expensive) Book on Bread Baking
- Gluten looks fine
Trevor J Wilsonon Forum topicOverproofed..? - First of all - that crumb is lovely!
IceDemeteron Forum topicOverproofed..?
- Stretchable food covers
MontBaybakeron Forum topiccovering dough with cling film/wrap - Gorgeous!
IceDemeteron Forum topicFresh milled spelt
- I'm another in the slice first, then freeze
IceDemeteron Forum topicFreezing & Thawing Frozen Artisanal Loaves....