Recent Forum and Blog Comments
- That was a fun video
Mini Ovenon Forum topicBrotspruher: Is spraying loaves with water a common procedure? - heres my tuppence:i spent
mutantspaceon Forum topicWork in a bakery as a beginner - Hot water cupboard starter
Mini Ovenon Forum topicFirst loaf with new starter. Not a brick, but would appreciate suggestions
- tip, if using egg wash sprayer
Mini Ovenon Forum topicbrushing bread with egg wash
- tough Q
Mini Ovenon Forum topicSourdough can't be shaped
- sprayer works greatJeannaon Forum topicbrushing bread with egg wash
- Note: That should be lightestevandyon Forum topicCommercial pannetone-delicious!
- The lightest and mostevandyon Forum topicCommercial pannetone-delicious!
- Is this what enlightenment feels like
loafsnifferon Forum topicIncreasing sourness of sourdough - Tedius Work
gwschenkon Forum topicWork in a bakery as a beginner - I like you
Filomaticon Forum topicIncreasing sourness of sourdough - txfarmer's croissants
gary.turneron Forum topicA croissant that shatters! - scratch that, I found it.
Got-to-Baguette-Upon Forum topicIs Sourdough more heat sensitive? - I can. Thanks for the tips.
Got-to-Baguette-Upon Forum topicStarter too Soupy
- Yeast doesn't make acid, just CO2 and Ethanol, so
dabrownmanon Forum topicmaking poolish with wholemeal flour - In 17 hours you must made
dabrownmanon Forum topicmaking poolish with wholemeal flour
- Interesting, Alan G. And
Got-to-Baguette-Upon Forum topicIs Sourdough more heat sensitive?
- Calibrate Your Oven with a Thermometer
AlanGon Forum topicIs Sourdough more heat sensitive? - the very first pic is thatlatananteon Forum topicrye beer bread
- Good catch!
Lazy Loaferon Forum topicStarter too Soupy - found a recipelori9friesenon Forum topicCIA sauerkraut and red onion sourdough bread?
- Avoid volume !
lepainSamidienon Forum topicStarter too Soupy - Don't know why you would omit
mutantspaceon Forum topicmaking poolish with wholemeal flour
- Croissant doughDsr303on Forum topicA croissant that shatters!
- I do that too sometimes! 2Colin2on Forum topicmaking poolish with wholemeal flour
- 100% hydration starter
Lazy Loaferon Forum topicStarter too Soupy
- Seeds
Lazy Loaferon Blog postSesame Poppy Crusted Wholewheat Loaf
- Wow lots of info thanks so
mutantspaceon Forum topicwhat does buttermilk bring to the party
- Wow. For a 50% whole wheat loaf
dabrownmanon Blog postSesame Poppy Crusted Wholewheat Loaf
- Buttermilk, etc.
Lazy Loaferon Forum topicwhat does buttermilk bring to the party
- When I make a poolish that is at least 10%
dabrownmanon Forum topicmaking poolish with wholemeal flour
- I hear his baggies
dabrownmanon Blog postOde to a natural levain
- Actually looks underproofedclazar123on Forum topicrye beer bread
- Thanks guys. I don't think
Got-to-Baguette-Upon Forum topicIs Sourdough more heat sensitive?
- ~25% pre-fermented flour
Doc.Doughon Forum topicSourdough can't be shaped - Better Spray Food Safe
Robert Krayon Forum topicBrotspruher: Is spraying loaves with water a common procedure? - LM25 is now called multiSPRAY
Robert Krayon Forum topicoil mister?
- I have found
lepainSamidienon Forum topicIncreasing sourness of sourdough
- I've made plenty an irish
mutantspaceon Forum topicwhat does buttermilk bring to the party
- Oven's Heating Element
jimbtvon Forum topicIs Sourdough more heat sensitive? - Increase to 25%racecereson Forum topicSourdough can't be shaped
- Hydration is a measure of liquid/flour
Doc.Doughon Forum topicSourdough can't be shaped
- so here is a picturelatananteon Forum topicrye beer bread
- Sounds like over proofed
phazon Forum topicIs Sourdough more heat sensitive? - Bread Machine cook booksRube Goldbergon Forum topicResolved: Bread machine problem. I think it's the yeast
- In which part of the earth are you residing?
Joyofglutenon Forum topicConvection and Deck Ovens - ButtermilkAnonymouson Forum topicwhat does buttermilk bring to the party
- Nice responseYumikaon Forum topicSalt-yeast method
- As with other songs
alfansoon Blog postOde to a natural levain - Somehow I don't think that
alfansoon Blog postOde to a natural levain