Recent Forum and Blog Comments
- Thanks!
Weizenbroton Forum topicJust out of the oven...Cinnamon Raisin bread... - Just read this on another thread
Mini Ovenon Forum topicSame results!!! Looking for thick crust?? Or help of any kind... - Yes certainly will...
macetteon Forum topicJust out of the oven...Cinnamon Raisin bread... - David, brusciate be damned..Jeremyon Blog postPane Tipo di Altamura in a WFO: A mitigated disaster
- Looks perfect!
Weizenbroton Forum topicJust out of the oven...Cinnamon Raisin bread...
- Is oven spring affected?Cellarvieon Forum topicScaling -- Any Adjustments Besides Amounts?
- Sorry
inumeridiierion Forum topicfocaccia genovese - Thanks, Ian!
IceDemeteron Blog postAll caught up: 50% WG Oat Porridge Loaf from July 14 - Just a quick extra thing to take note of...
IceDemeteron Forum topicdurum flour
- The main issue that I'm aware of
IceDemeteron Forum topicScaling -- Any Adjustments Besides Amounts?
- I haven't been able to find anything
IceDemeteron Forum topicwhat is a problem of using pasteurized milk for fermented breads ?
- Thank you for the info.JohnCAon Forum topicHobart HL6 on ebay
- I don't see why it wouldn't work
Mini Ovenon Forum topicGreetings from Izmir, Turkey with a question
- i am talking about gluten stability problem for using the milk
mukglingon Forum topicwhat is a problem of using pasteurized milk for fermented breads ? - globulin proteins can interfere with gluten networks?
mukglingon Forum topicwhat is a problem of using pasteurized milk for fermented breads ?
- You can re-ball 8-12 hours
HansBon Forum topicHelp slap and fold pizza dough, underdeveloped gluten - you might want to make a back-up
Mini Ovenon Forum topicHelp slap and fold pizza dough, underdeveloped gluten
- OkAnonymouson Forum topicdurum flour
- Super!
Mini Ovenon Forum topicRefrigerated starter to loaf in a day?
- Thank you IceDemeter, yetkatyajinion Forum topicUse of semolina flour (coarse) vs durum (rimacinata, very fine)
- # 1 flour was on the packagedocjacobsonon Forum topicdurum flour
- LechemRecipe is fromdocjacobsonon Forum topicdurum flour
- Guesses sound good
Mini Ovenon Forum topicHow to cope with wet and sticky dough in hot weather?
- There are machines for that,suaveon Forum topicHelp Scaling Up Roll Production
- ThanksGeorgerudd92on Forum topicfocaccia genovese
- Focacciamerlieon Forum topicfocaccia genovese
- What isAnonymouson Forum topicdurum flour
- Mini Oven, I am experimentingkatyajinion Forum topicBarley malt syrup and non diastatic malt powder
- My goodness, I am so happykatyajinion Forum topicBarley malt syrup and non diastatic malt powder
- Tricks for Amish white bread
lsumeon Forum topicTricks for Amish White Bread - Beautiful crumb!
Skibumon Forum topicCrumb control and finally some decent loaves - It IS almost scary!
Skibumon Blog postBake 3 in m y new home and kitchen. Much improved!
- Good idea.
Masonon Forum topicSlashing technique for sourdough batards and baguettes - WelcomeAnonymouson Forum topicGreetings from Izmir, Turkey with a question
- Second loaftsb264on Forum topicRefrigerated starter to loaf in a day?
- The loss seemed excessive to
matt.mcmillen@gmail.comon Forum topicTwo questions about baking straight from the fridge - I am no expert
Danni3ll3on Forum topicTwo questions about baking straight from the fridge - So far so good!tsb264on Forum topicRefrigerated starter to loaf in a day?
- Thanks for the details of
matt.mcmillen@gmail.comon Forum topicTwo questions about baking straight from the fridge
- This helped me get even more bloom out of my loaf
Fearandloafingon Forum topicSlashing technique for sourdough batards and baguettes - Maybe my friend should come earlier next time
yayayeaston Forum topicHow to cope with wet and sticky dough in hot weather? - never tried it but have made
mutantspaceon Forum topicGreetings from Izmir, Turkey with a question - Another tasty bake! Love
Isand66on Blog postAll caught up: 50% WG Oat Porridge Loaf from July 14 - As best as I can tellBobBouleon Forum topicdoes Anyone know the Taste of authentic San Francisco bacteria and has real S.F Starter to share please ?
- Sorry for the sideways photos ....chockswahayon Forum topicChallenge - 123 bread
- "Fried mice"
Mini Ovenon Forum topicCan you suggest what type of dough to make for my grandma's recipe?!
- Another Coconut loaf (and beer!)chockswahayon Forum topicChallenge - 123 bread
- How about getting the dough
Mini Ovenon Forum topicSame results!!! Looking for thick crust?? Or help of any kind...
- Hmmm----Nicolicious12345on Forum topicSame results!!! Looking for thick crust?? Or help of any kind...
- Slow fermentation: Bysuaveon Forum topicAerobic and anaerobic fermentation and how does it work?