Recent Forum and Blog Comments
- There is a difference, at least for me...TaraMon Forum topicBeer Starter?
- That is a nice looking Blonde for sure!
dabrownmanon Blog postA beautiful Blonde! - Nice to see you posting again ThaiChef!
dabrownmanon Forum topicHow to get more hydration to old fashion breads
- No sugar, no oil
alfansoon Blog postHamelman's Semolina bread - I suppose if you are making baguettes you can call
dabrownmanon Blog postPain Rustique - kinda. alfanso-style
- Now I get it, many thanks.My
sallamon Blog postSourdough poolish baguettes after weeks of practice! - Now I get it, many thanks.My
sallamon Blog postSourdough poolish baguettes after weeks of practice!
- I am lazymaojnon Blog postSourdough poolish baguettes after weeks of practice!
- what I meantmaojnon Blog postSourdough poolish baguettes after weeks of practice!
- so no sourdough in it at all?
sallamon Blog postSourdough poolish baguettes after weeks of practice!
- Many thanks for the detailed
sallamon Blog postSourdough poolish baguettes after weeks of practice!
- my faultmaojnon Blog postSourdough poolish baguettes after weeks of practice!
- Good advice. Thx (n/t)gerryp123on Forum topicA Second Loaf
- Some bakers like this...shockingpantson Forum topicTroubleshooting bread crumb - gelatinized, rubbery, gummy
- Also known on TFL as Slap and Folds
alfansoon Blog postPain Rustique - kinda. alfanso-style
- i wanted straight slices....
macetteon Forum topicHow do ya'll cut bread!? - Sorry about the confusionmaojnon Blog postSourdough poolish baguettes after weeks of practice!
- Any newsBBBBakeron Forum topicTroubleshooting bread crumb - gelatinized, rubbery, gummy
- The wholemeal needs to soakclazar123on Forum topicHow to get more hydration to old fashion breads
- Scale is he key wordclazar123on Forum topicA Second Loaf
- I don't understandAnonymouson Forum topicDo nothing sourdough bread
- thanks for that Gordon i had
mutantspaceon Forum topicwhy are bakers always adding honey to spelt bread - Leathery bunsclazar123on Forum topicBread not soft once cools down and crust issues
- I use an inexpensive serrated knife...
Weizenbroton Forum topicHow do ya'll cut bread!? - Tradition...
drogonon Forum topicwhy are bakers always adding honey to spelt bread - Also Keep the Knife Sharp!!
AlanGon Forum topicHow do ya'll cut bread!? - Sorry my loaf recipe wasgiraffezon Forum topicBread not soft once cools down and crust issues
- You've been spying on me!tptakon Forum topicHow do ya'll cut bread!?
- I've followed your link, but
sallamon Blog postSourdough poolish baguettes after weeks of practice!
- Amazing! a fair bit is above my head but
leslierufon Blog postHeat transfer mechanisms in typical home-oven baking - i have no crumb shot but the
mutantspaceon Forum topicHydration issues when adding carrot to dough
- they look really good!
leslierufon Blog post4 Small Batards
- good to know exactly what rope fungus is!
leslierufon Forum topicHydration issues when adding carrot to dough
- OK, sounds good
Mini Ovenon Forum topicViennese Potato (and Raisins) Bread - the recipe
drogonon Forum topicHow to get more hydration to old fashion breads
- Bread knives can also be labeled
Mini Ovenon Forum topicHow do ya'll cut bread!?
- Another attempt with longpitomon Forum topicDough unworkable after long warm autolysis?
- I think you got a million dollar gringe there too!
leslierufon Blog postPain Rustique - kinda. alfanso-style
- ps.... the larva rocks arrived this morning
leslierufon Blog postHamelman's Semolina bread
- A question though to those who have baked with durum
leslierufon Blog postHamelman's Semolina bread
- thank you bread 1965
leslierufon Blog postHamelman's Semolina bread
- Okay, so I've tried Vermont
Vince920on Forum topicDo nothing sourdough bread - Don't push the knife into the dough
Vince920on Forum topicHow do ya'll cut bread!?
- Sharp, dangerous knivesPostal Grunton Forum topicHow do ya'll cut bread!?
- Sharp, dangerous knivesPostal Grunton Forum topicHow do ya'll cut bread!?
- Porridge bread
Thaichefon Forum topicHow to get more hydration to old fashion breads - Yeasted dough vs sourdough formulations
Doc.Doughon Forum topicThe science of slow/cold fermentation? - Beauty!bread1965on Blog postHamelman's Semolina bread
- on yesterdays bake I did both styles of scoring
leslierufon Forum topicMore height from batard
- How about this, compliments of Google?
pmccoolon Forum topicBierocks Recipe