Recent Forum and Blog Comments
- depends on the ovenbikeprofon Forum topicBaking Time/Temp Differences in Commercial Oven vs Dutch Oven at Home
- BBGAbikeprofon Forum topicNew Deck oven power alternatives?
- Depending on how much ryeAnonymouson Forum topicscoring issues
- basic calculation
IceDemeteron Forum topicBaker's Math - Baker's math
Lazy Loaferon Forum topicBaker's Math - I had a real nice post to you but TFL blew me off
dabrownmanon Blog postTime flies --- but somehow bread still gets baked... - Hope this helpsGAPOMAon Forum topicBaker's Math
- Yes but I didn't bake it for 24 hours int a
dabrownmanon Blog postWestphalian Pumpernickel – 1537
- Second attempt?
SCruzon Blog postWestphalian Pumpernickel – 1537 -
SCruzon Blog postWestphalian Pumpernickel – 1537
- Have you thought about trying againAnonymouson Forum topicLow hydration starter
- dabrownman, would you prefer
DanAyoon Forum topicCold Proof Question - I'll try flattening
DanAyoon Forum topicLow hydration starter
- the dough would be doable
Mini Ovenon Blog postWhere it all started - Lesson One - Suit yourselfFordon Forum topicCan I put egg wash on Rye Sandwich Bread?
- Does the book advise on how long?Anonymouson Forum topicTartine method clarification
- Nice
Paneskion Forum topicTartine method clarification - Bertinet starter experiencephilrusell95on Forum topicFeeding ferment (Bertinet method) - how much to take out/replenish?
- No problemAnonymouson Forum topicTartine method clarification
- you need to make holes in it
mutantspaceon Forum topicSourdough Irish Soda Bread - Thanks for the reply and warm
Paneskion Forum topicTartine method clarification
- Looking forwardAnonymouson Blog postTartine
- WelcomeAnonymouson Forum topicTartine method clarification
- Pocket Bread?
Mini Ovenon Forum topicDoner Kebab -- anyone have recipe for the bread
- pita recipe ala Floyd
Mini Ovenon Forum topicOH MY GOSH what's the secret to getting pita to puff correctly?
- Have you guys got a recipeThomesBon Forum topicOH MY GOSH what's the secret to getting pita to puff correctly?
- That looks awesome I loveThomesBon Forum topicSourdough Irish Soda Bread
- updated calculator so i can use it on touchscreensjoshuacronemeyeron Blog postDough Hydration Calculator
- that bread looks delicious
mutantspaceon Forum topic75% hydration Pain au Levain, mixed leavening, Kamut/Wheat
- It might just be me
IceDemeteron Forum topicLow hydration starter
- Bored in retirement?
Danni3ll3on Blog postTime flies --- but somehow bread still gets baked... - Thanks, DAB!
IceDemeteron Blog postTime flies --- but somehow bread still gets baked...
- Hey DAB!
IceDemeteron Forum topicBulk Ferment - Cold and Long, or Warm and Short?
- Thanks, Danni!
IceDemeteron Blog postTime flies --- but somehow bread still gets baked...
- Ice D - I have never heard about falling barometric
dabrownmanon Forum topicBulk Ferment - Cold and Long, or Warm and Short?
- You might find this older post and
IceDemeteron Forum topicBulk Ferment - Cold and Long, or Warm and Short?
- What I'm seeing...
IceDemeteron Forum topicNew flour confusing me
- I do something similar to you.
Danni3ll3on Forum topicBulk Ferment - Cold and Long, or Warm and Short?
- Glad to see you baking and posting again!
Danni3ll3on Blog postTime flies --- but somehow bread still gets baked...
- Thanks!pizza foolon Forum topic75% hydration Pain au Levain, mixed leavening, Kamut/Wheat
- Thank you!!BakerBee90on Forum topicSourdough starter just starting!! Now what!?
- You probably don't want to
phazon Forum topicFWSY levain starter stops rising after day two - Thanks Barry! I am going tosourdough chickon Forum topicHelp requested on a Peter Reinhart bread
- Ellie, I mill my own wholebarryvabeachon Forum topicHelp requested on a Peter Reinhart bread
- At 72 F I would just do 4 sets of slap and folds
dabrownmanon Forum topicPercent Levain vs. Percent Pre-Fermented Flour
- At 72 F I would just do 4 sets of slap and folds
dabrownmanon Forum topicPercent Levain vs. Percent Pre-Fermented Flour
- Whether you let the dough warm up or not
dabrownmanon Forum topicCold Proof Question
- Abe is right. Low hydration and low temperature
dabrownmanon Forum topicCan I Retard my Levain During a Build to Increase Flavor?
- Impact of "retard" of levain on final flavour...
IceDemeteron Forum topicCan I Retard my Levain During a Build to Increase Flavor?
- There are all kinds if Wesphalian Pumpernickel
dabrownmanon Forum topicWestphalian Pumpernickel