Recent Forum and Blog Comments
- Welcome to The Site,AnotherLoafon Forum topicNew(ish) baker just introducing myself
- I just came from Hansjoakim's blog page....AnotherLoafon Blog postHomage à Hansjoakim
- Chad's Clarification
jimbtvon Forum topicTartine Confusion - Retirement baking
Lazy Loaferon Blog postTime flies --- but somehow bread still gets baked... - Now you have let out the fructose
dabrownmanon Forum topicCan I Retard my Levain During a Build to Increase Flavor? - My Cuisinart mini oven is old and came out long before
dabrownmanon Forum topicMy Everyday Bread in the Cuisinart Combo Steam and Convection Oven
- There's tea and then there's tea
Lazy Loaferon Forum topicDoes tea affect sourdough?
- Excellent information!
Lazy Loaferon Forum topicTartine Confusion
- Residual WaterBisniloon Forum topicMy Everyday Bread in the Cuisinart Combo Steam and Convection Oven
- Haha yeah I've been
Paneskion Forum topicTartine method clarification - I can do the poke testAnonymouson Forum topicTartine method clarification
- Poke test
Paneskion Forum topicTartine method clarification
- Residual Waterdavesmallon Forum topicMy Everyday Bread in the Cuisinart Combo Steam and Convection Oven
- Most importantlyAnonymouson Forum topicTartine method clarification
- Residual WaterBisniloon Forum topicMy Everyday Bread in the Cuisinart Combo Steam and Convection Oven
- I'll post the comment from
Paneskion Forum topicTartine method clarification
- It is confusingAnonymouson Forum topicTartine method clarification
- Wow!
Paneskion Forum topicTartine method clarification
- poilaneandythebakeron Forum topicParis. Poilâne. Boulangeries.
- Yes...!!!!
macetteon Forum topicFrom disaster to happy mistake... - Hi Lazy Loafer1. Actually the
Paneskion Forum topicTartine method clarification
- Do not add the leaven to the long autolyseAnonymouson Forum topicTartine method clarification
- Keep calm,carry onclazar123on Forum topicFrom disaster to happy mistake...
- Lovely!clazar123on Forum topicNew(ish) baker just introducing myself
- Shot from the book
Paneskion Forum topicTartine method clarification
- Gorgeous !!!
Mini Ovenon Forum topicNew(ish) baker just introducing myself - Thank you!
Isand66on Blog postWhole Wheat Spelt Ricotta Bread - Thanks
Isand66on Blog postWhole Wheat Spelt Ricotta Bread
- Egg wash is used to add colour
Mini Ovenon Forum topicCan I put egg wash on Rye Sandwich Bread?
- Another tutorial
dmsnyderon Forum topicBaker's Math - Alternate approach(es)
Doc.Doughon Forum topicCan I Retard my Levain During a Build to Increase Flavor? - Now DBM has competition!
Yippeeon Blog postWhole Wheat Spelt Ricotta Bread - I have used tea to soak fruit
Danni3ll3on Forum topicDoes tea affect sourdough? - It looks great. I also love
Anne-Marie Bon Blog postWhole Wheat Spelt Ricotta Bread - Question Answered - thanks!G_money9on Forum topicBaking Time/Temp Differences in Commercial Oven vs Dutch Oven at Home
- Progressively going to lower hydration
DanAyoon Forum topicLow hydration starter - info on doubling
Mini Ovenon Forum topicLow hydration starter
- Thank you all
whoopson Forum topicseeking a tested (and simple) recipe for a sourdough sandwich bread - numbers turned around
Mini Ovenon Forum topicLow hydration starter
- It takes roughly 3 days
Mini Ovenon Forum topicLow hydration starter
- Starting to get it
DanAyoon Forum topicBaker's Math
- A few questions...
Danni3ll3on Forum topicopen crumb and fermentation
- What I've noticed
IceDemeteron Forum topicscoring issues - Pffft...might qualify as an extremely short story, but
IceDemeteron Blog postTime flies --- but somehow bread still gets baked...
- Spread Sheet?
DanAyoon Forum topicBaker's Math
- I used the King Arthur recipe
DeKayon Forum topicWestphalian Pumpernickel - Today's bake
SCruzon Blog postWestphalian Pumpernickel – 1537 - thanks Lechem. Its only 30%
mutantspaceon Forum topicscoring issues - Thanks. I love Westphalian
SCruzon Blog postWestphalian Pumpernickel – 1537
- Tartine things
Lazy Loaferon Forum topicTartine method clarification