Recent Forum and Blog Comments
- More Sour Flavor
DanAyoon Forum topicNeed Help with Starter Build - Ken Forkish's Loaves
hanseataon Blog postHearty Rye and Tricky Recipe - look at other formulasbikeprofon Forum topicPercentage of dough mix ins
- There is something I wantedkatyajinion Forum topicdifference between sponge/biga/poolish and bulk retardation?
- Dear friends, all of you,katyajinion Forum topicdifference between sponge/biga/poolish and bulk retardation?
- Before I moved here, 30 years ago, I l
dabrownmanon Blog postDabrownman Blog Index - For 119 F Yesterday Limoncello Is Perfect - See Method step #13
dmsnyderon Blog postSan Joaquin Sourdough Baguettes - Your starter is always active!Anonymouson Forum topicNeed Help with Starter Build
- Well the not flying into and out if Phoenix isn't quite correct.
dabrownmanon Blog postMini Oven White Sourdough
- 48 Hoursdoughookeron Forum topicMaking a New Starter — Alternative to Pineapple Juice
- That is correct
DanAyoon Forum topicNeed Help with Starter Build
- Converting Oz to gramsAnonymouson Forum topicNeed Help with Starter Build
- A 3 stage build will be beneficalAnonymouson Forum topicNeed Help with Starter Build
- I haven't baked bread in a lot of MO's but I have baked
dabrownmanon Blog postMini Oven White Sourdough
- yes, correct
Mini Ovenon Blog postHearty Rye and Tricky Recipe - Those cherries were killer. You can only get them
dabrownmanon Blog postMini Oven White Sourdough
- Man...
Yippeeon Blog postDabrownman Blog Index - For 119 F Yesterday Limoncello Is Perfect - Sacresjellysquareon Forum topicQuestion about Oatmeal Raisin Cookies
- I hear it is too hot to fly in Phoenix at the moment...Anonymouson Blog postMini Oven White Sourdough
- Just to correct myself, IRenéFromDenmarkon Blog postSan Joaquin Sourdough Baguettes
- Which oven function?RenéFromDenmarkon Blog postSan Joaquin Sourdough Baguettes
- Tell me about patiobakingclazar123on Blog postMini Oven White Sourdough
- sachet de sucre vanilleRube Goldbergon Forum topicQuestion about Oatmeal Raisin Cookies
- Brad, doesn't the shaped
DanAyoon Forum topicHelp! My cold ferment is rising too fast
- You could also try using the Tang Zhong method
MonkeyDaddyon Forum topicHelp, Why is my bread so chewy? - Your cookiesBobBouleon Forum topicQuestion about Oatmeal Raisin Cookies
- It must have been killing
Isand66on Blog postMini Oven White Sourdough - Good questions
breadforfunon Forum topicHelp! My cold ferment is rising too fast - Thanks Brad
DanAyoon Forum topicHelp! My cold ferment is rising too fast
- Which edition do you have?
breadforfunon Forum topicHelp! My cold ferment is rising too fast
- Honesty is the best policyAnonymouson Forum topicConvert Yeasted Recipe to Levain
- SourSourdough
DanAyoon Forum topicConvert Yeasted Recipe to Levain
- Ask a microbiologistAnonymouson Forum topicConcerns regarding lumpy flour
- Experienced whole and sifteddoughandryeon Forum topicConcerns regarding lumpy flour
- IntroductionDietmaron Forum topicBosch Universal Plus Mixer
- Outstanding loaves, as alwaysAnotherLoafon Blog postHomage à Hansjoakim
- Thanks for your comments
breadforfunon Blog postA most excellent bread from Prague
- Thanks!
breadforfunon Blog postA most excellent bread from Prague
- Fun indeed
breadforfunon Blog postA most excellent bread from Prague
- Overnight proof in fridge
Lazy Loaferon Forum topicTartine recipe fail, after success? - Depends
Filomaticon Forum topicDense crumb with sourdough bread. HELP! - Retarded proofingabhattachar23on Forum topicDense crumb with sourdough bread. HELP!
- mixing
a.little.breadon Forum topicTartine recipe fail, after success? - great tips!
a.little.breadon Forum topicTartine recipe fail, after success?
- Anksarum and autolyze problemrichkaimdon Forum topicAutolyse with Ankarsrum mixer
- It seems pretty subjectiveArjonon Forum topicPercentage of dough mix ins
- initial mix?
eddierukoon Forum topicTartine recipe fail, after success? - Baking Environment
jimbtvon Forum topicTartine recipe fail, after success? - This is the same type ofgerhardon Forum topicSheeter type question
- I think it depends on the type of grain tooAnonymouson Forum topicConcerns regarding lumpy flour