Recent Forum and Blog Comments
- Thanks for your input. My
Got-to-Baguette-Upon Forum topicBaguette Progress (w/pic) - I don't understand "performance."
dmsnyderon Forum topicBatch Size and Dough Performance: Correlated? - Chilling @DocDough
dmsnyderon Blog postScoring Bread made with high-hydration dough
- Ovens in old England
Lazy Loaferon Forum topicTudor ovens? - Try it.
dmsnyderon Forum topicRetarding before dividing
- I imagine the sameAnonymouson Forum topicTudor ovens?
- thanks Paul- here in Ireland
mutantspaceon Forum topicbuttermilk or yogurt to bring a tang to bread - @KevKim44
dmsnyderon Forum topicCan't seem to score wet dough properly
- Indeed, while Forkish callsKevKim44on Forum topicCan't seem to score wet dough properly
- @KevKim44
dmsnyderon Forum topicCan't seem to score wet dough properly
- YeastPugglezon Forum topicBakipan yeast in the U.S.? Help a blind baker
- Each will behave slightly differently
pmccoolon Forum topicbuttermilk or yogurt to bring a tang to bread - If I still lived in Pretoria,
pmccoolon Forum topicPretoria baker looking for other bakers in area
- YeastLeraon Forum topicBakipan yeast in the U.S.? Help a blind baker
- Working Class?Kendrisa55on Forum topicTudor ovens?
- Question on color
hfwon Forum topicBagel happy dance! - Yes, everything is at room temperature.
David Esq.on Forum topicThoughts On Water & Dough Temperatures - add, not multiply
Doc.Doughon Forum topicVery Low % Levain With LOOONNG Ferment Question - I'm having pizza for breakfast too!
dabrownmanon Blog postSunday Poolish Pizza - one way to practiceArjonon Forum topicCan't seem to score wet dough properly
- Additionally, when cuttingKevKim44on Forum topicCan't seem to score wet dough properly
- I'm relatively new at doughsKevKim44on Forum topicCan't seem to score wet dough properly
- Pizza for breakfast?nmygardenon Blog postSunday Poolish Pizza
- So, if I understand, .......
JamieOFon Forum topicVery Low % Levain With LOOONNG Ferment Question - Just curious David......
JamieOFon Forum topicThoughts On Water & Dough Temperatures
- There may come a day.....
JamieOFon Forum topicThoughts On Water & Dough Temperatures
- Patience
JamieOFon Forum topicThoughts On Water & Dough Temperatures
- Rye behaves differentlyclazar123on Forum topicRye Soda Bread
- Ensaimada de MallorcaCelandineon Forum topichunting for the best ensaimada con cabello de angel; first result!
- Ah I misunderstoodAnonymouson Forum topiclive beer
- I'm working on the shaping :)latananteon Forum topiclive beer
- Whole Wheat Barm BreadAnonymouson Forum topiclive beer
- thank you for the comments :)latananteon Forum topiclive beer
- finish with a fine sprayBakerSophieon Forum topicbrushing bread with egg wash
- What you are seeing....clazar123on Forum topiclive beer
- Just a minor hiccup in the
yozzauseon Blog postYogi Bakes, Update - Rye works well with high hydrationAnonymouson Forum topicRye Soda Bread
- That's amazing!
Danni3ll3on Blog postSunday Poolish Pizza - Gas Development, Time and Temperature
jimbtvon Forum topicBaguette Progress (w/pic) - Thanks Lechem :)JonNornIronon Forum topicHello..!
- Soda breadJonNornIronon Forum topicHello..!
- Quick breadJonNornIronon Forum topicRye Soda Bread
- Wow!What a work of art!
Isand66on Blog postSunday Poolish Pizza - WelcomeAnonymouson Forum topicHello..!
- a better description
Mini Ovenon Forum topicRye Soda Bread - The Deutsch recipe
Mini Ovenon Forum topicBread of the world
- Hi Jon,
Mini Ovenon Forum topicHello..!
- don't mix in the nuts
Mini Ovenon Forum topicNuts Tear Dough
- Beautiful!AnotherLoafon Blog postSunday Poolish Pizza
- Keep potatoes in the darkgr0m1ton Forum topichow do you store your sourdough?