Recent Forum and Blog Comments
- crumb shotHPoiroton Forum topicHow can i improve?
- The breads pictured in my reply are both sourdoughs.
dmsnyderon Forum topiclet's talk crumb preferences! - i agree
sadkitchenkidon Forum topiclet's talk crumb preferences! - Yeast is the driver
Doc.Doughon Forum topicHow can i improve? - hmmmc
sadkitchenkidon Forum topicHeat Mat...
- As Lechem says the obviousColin2on Forum topicLooking for recipe for Portugese bread
- Plans,
m_harton Forum topicovencrafters plans - I prefer appropriate crumbs
dmsnyderon Forum topiclet's talk crumb preferences!
- Rice Flour
Wild-Yeaston Forum topicCloth liner for Banneton or not? - A few things in my holey bible
kendalmon Forum topicHow can i improve? - Yes, those couches
Danni3ll3on Forum topicVideo: Quels sont les secrets d’une baguette parfaite? - Nice looking loaf
Danni3ll3on Blog postBran Levain 100 percent Sprouted 7 Grain Sourdough.
- A nice loaf
Dixongexpaton Blog postCountry Sourdough with Walnuts (and pecans and cashews) and Cherries - Mostly I bake with 100% homebarryvabeachon Forum topicFresh Milled Bread Flour
- Holes are over rated.
Mini Ovenon Forum topicHow can i improve? - Why?
Mini Ovenon Forum topicToo much gluten forming in sourdough starter
- This one definitely over bulk fermented.
dabrownmanon Blog postBran Levain 100 percent Sprouted 7 Grain Sourdough. - Need some clarification
Lazy Loaferon Forum topicForum newbie with a question... - Flour for crust
Lazy Loaferon Forum topicSourdough with Crust that Tears Easier
- Lovely bread
Lazy Loaferon Forum topicVideo: Quels sont les secrets d’une baguette parfaite?
- Good info about water temperature here:ninofiolon Forum topicThe right temperature of water
- 6.5 hours bulk...
Dixongexpaton Blog postCountry Sourdough with Walnuts (and pecans and cashews) and Cherries
- Nice looking bread DAB!
joc1954on Blog postBran Levain 100 percent Sprouted 7 Grain Sourdough. - I stopped using bare banneton
joc1954on Forum topicCloth liner for Banneton or not?
- For me
HansBon Forum topicCloth liner for Banneton or not? - Well I can't comment ofJustanoldguyon Forum topicFresh Milled Bread Flour
- Autolyse
rudirednoseon Forum topicHow can i improve? - Thanks for the welcome!
hfwon Forum topicForum newbie... - Thanks guys, I will try itPOLOPOZOZOon Forum topicSourdough with Crust that Tears Easier
- I think what was meantAnonymouson Forum topicForum newbie with a question...
- Softer crustStevoon Forum topicSourdough with Crust that Tears Easier
- In my experience not allgerhardon Forum topicDoubling recipie
- In generalArjonon Forum topicSourdough with Crust that Tears Easier
- it might be a lot longArjonon Forum topicHow can i improve?
- If you're making one large loafArjonon Forum topicDoubling recipie
- There are many ways to do it.
drogonon Forum topicForum newbie with a question... - Too late!
Dixongexpaton Blog postCountry Sourdough with Walnuts (and pecans and cashews) and Cherries
- Famine then feast....
Emerogorkon Forum topicCan one purchase frozen raw bread dough? - Don't forget the chocolate!
pmccoolon Blog postCountry Sourdough with Walnuts (and pecans and cashews) and Cherries - Moisture / Flour
BetsyMePoochoon Forum topicStored Flour Moisture Content - As you have saidAnonymouson Forum topicForum newbie with a question...
- Thanks, now how can I save what I did:)dlovejoyon Forum topicForum newbie with a question...
- A levain should be done at room temperatureAnonymouson Forum topicForum newbie with a question...
- The levain is strong (muy
Dixongexpaton Blog postCountry Sourdough with Walnuts (and pecans and cashews) and Cherries
- Desired Dough Temperature (DDT)
jimbtvon Forum topicThe right temperature of water - Larger Mass Considerations
jimbtvon Forum topicDoubling recipie
- Moisture Content
jimbtvon Forum topicStored Flour Moisture Content
- Yea I guess it might work tooKaleibakeson Forum topicThe right temperature of water
- Levain is rising, dough is
Dixongexpaton Blog postCountry Sourdough with Walnuts (and pecans and cashews) and Cherries
- For thousands of yearsAnonymouson Forum topicdoes Anyone know the Taste of authentic San Francisco bacteria and has real S.F Starter to share please ?