Recent Forum and Blog Comments
- Frustrated
Yippeeon Forum topicChinese Cheesecake? - Thank you BB
Debra Winkon Forum topicLactic Acid Fermentation in Sourdough - Roger, I'm glad you bring this up.
Debra Winkon Forum topicSourdough Starter Care and Use
- Lava Rocks
Jim Burginon Forum topicFailure to hold boule shape. - Wow !
kendalmon Forum topicBaguette/higher protein flour troubleshooting help? - lava rocks
BreadBabieson Forum topicFailure to hold boule shape. - pictures from yesterday's bake
ifaeyon Forum topicBaguette/higher protein flour troubleshooting help? - Mixer vs stretch & fold
Lazy Loaferon Forum topicStretch and Fold - Don't use the Food Saver
Lazy Loaferon Forum topicForkish Overnight Country Brown. Fail after fail.
- This looks fantastic
ifaeyon Forum topic"Fragrant and chewy" rye suggestions?
- Daaaaaaang, dabrownman
ifaeyon Forum topic"Fragrant and chewy" rye suggestions?
- Following
Filomaticon Forum topicStretch and Fold - No Cloche
Jim Burginon Forum topicFailure to hold boule shape.
- Yeah, ciabatta's a challenge
pmccoolon Forum topicMixing Ciabatta - no cloche
BreadBabieson Forum topicFailure to hold boule shape.
- Hey Jim...
kendalmon Forum topicStretch and Fold
- Thanks Alfanso. This
IgorLon Blog postSuccess never sleeps - apparently, neither does failure :-) - Additions to the dough
alfansoon Blog postSuccess never sleeps - apparently, neither does failure :-) - Oozing Boole
Jim Burginon Forum topicFailure to hold boule shape.
- The oozing boule
Carti946on Forum topicFailure to hold boule shape. - Yippee Not The One
dablueson Forum topicChinese Cheesecake? - Crispy crust
Jim Burginon Forum topicFailure to hold boule shape.
- Thanks Cooper
alfansoon Blog postVermont SD, as baguettes of course
- With few exceptions
alfansoon Forum topicBaguette with my levain?
- Okay, now I'm gettingRickoon Forum topicBaking Stone, Lower AND Upper
- Rice Flour
jimbtvon Forum topicForkish Overnight Country Brown. Fail after fail. - Stretch and Fold
jimbtvon Forum topicStretch and Fold
- Rice flour in bannetons
pmccoolon Forum topicForkish Overnight Country Brown. Fail after fail.
- James Macguire Article
jimbtvon Forum topicBaguette with my levain?
- Thank you Lechem, I have
macetteon Forum topicHalf recipe... - unless you're making a fast batch
Mini Ovenon Forum topicThe Autolyse Method - LovelyAnonymouson Blog post40% W.W. English muffins
- Baguette de tradition is
kendalmon Forum topicBaguette with my levain?
- It is based on percentagesAnonymouson Forum topicHalf recipe...
- Good day Ibor, this is an aShane31on Forum topicThe Five Pointed Maze Bread Braid
- Try Sveba DahlenCellarvieon Forum topicElektro Dahlen Deck oven.
- oh yum!
leslierufon Forum topicApple and mint brioche rolls - Thank you everyone. We've
tinpanalleyon Forum topicForkish Overnight Country Brown. Fail after fail. - Not heard of it, but ..
drogonon Forum topiccoffee berry flour - not so much degassingShanedson Forum topicIs this underproofed?
- Medium heat..
drogonon Forum topicThe Autolyse Method
- I've used 2 Fibrament stones in my oven
Yippeeon Forum topicBaking Stone, Lower AND Upper
- Sorry
ifaeyon Forum topicBaguette/higher protein flour troubleshooting help?
- Take a look at these, Dablues
Yippeeon Forum topicChinese Cheesecake?
- How'd it go
kendalmon Forum topicBaguette/higher protein flour troubleshooting help?
- Picture says a thousand words
kendalmon Forum topicApple and mint brioche rolls
- Great link to that book siteFreshJayon Forum topicovencrafters plans
- Breakfast is very importantFreshJayon Forum topicCake for Breakfast
- You have all made some veryFreshJayon Forum topicFirst project with my bro
- The last 2 loaves were baked
IgorLon Blog postSuccess never sleeps - apparently, neither does failure :-)