Recent Forum and Blog Comments
- Whole wheatjaywillieon Forum topicwhat does buttermilk bring to the party
- then why in 'Bread' are there
mutantspaceon Forum topicmaking poolish with wholemeal flour - I live in AZ and it is very warm here in the summer
dabrownmanon Forum topicIncreasing sourness of sourdough - increase sournessrelon Forum topicIncreasing sourness of sourdough
- I can be easier to read on occasion
dabrownmanon Forum topicIncreasing sourness of sourdough
- There are two kinds of sour. One is the base sour
dabrownmanon Forum topicIncreasing sourness of sourdough
- sprayer works greatDanny1930on Forum topicGlazing
- A pre-fermented flour in the preferment only needs to be in the
dabrownmanon Forum topicmaking poolish with wholemeal flour
- You are correct.
dabrownmanon Forum topicmaking poolish with wholemeal flour
- Spelt needs less fermenting / proofing timeAnonymouson Forum topicBread machine wholemeal.
- Lower hydration
Lazy Loaferon Forum topicNew baker, struggling to shape loaves - Flour issues
Lazy Loaferon Forum topicRH "Heritage" Unbleached Flour
- Yes, Presoak the Flaxseed
AlanGon Forum topicFlaxseed query. - Agree with Arjon!!!
AlanGon Forum topicNew baker, struggling to shape loaves
- I may be a heretic, but.....
AlanGon Forum topicStarter & Levain Timing Manipulation Questions
- It was checked....
JamieOFon Forum topicRH "Heritage" Unbleached Flour - I'm going to guess....
JamieOFon Forum topicRH "Heritage" Unbleached Flour
- I was just curious......
JamieOFon Forum topicRH "Heritage" Unbleached Flour
- Dough should never be eaten rawAnonymouson Forum topicRH "Heritage" Unbleached Flour
- Yes, that was Robin Hood......
JamieOFon Forum topicRH "Heritage" Unbleached Flour
- Double check ?
lepainSamidienon Forum topicRH "Heritage" Unbleached Flour - Baker's Hood flour
Lazy Loaferon Forum topicRH "Heritage" Unbleached Flour
- Smelly things
Lazy Loaferon Forum topicdenser crumb in the center
- never seen this beforeArjonon Forum topicRH "Heritage" Unbleached Flour
- Just being extremely particular
kendalmon Forum topic3 day weekend - Fin - Try beginning with lower hydrationArjonon Forum topicNew baker, struggling to shape loaves
- To get your starter to 100%Arjonon Forum topicStarter too Soupy
- Thanks Mini. I am also havinc4linon Forum topicdenser crumb in the center
- Thank You Lechem
JamieOFon Forum topicStarter & Levain Timing Manipulation Questions
- A good reason to increase hydration
Doc.Doughon Forum topicSourdough can't be shaped - That sounds like perhaps
Mini Ovenon Forum topicSourdough can't be shaped - Building Tension
jimbtvon Forum topicNew baker, struggling to shape loaves - Thanks, mine is fairlythe_partisanon Forum topicNew baker, struggling to shape loaves
- Bench Knives and Scrapers
jimbtvon Forum topicNew baker, struggling to shape loaves
- Is there a specific benefitthe_partisanon Forum topicNew baker, struggling to shape loaves
- As a rough guideAnonymouson Forum topicNew baker, struggling to shape loaves
- AlanG reminded me of
phazon Forum topicIs Sourdough more heat sensitive? - My thoughtsAnonymouson Forum topicStarter & Levain Timing Manipulation Questions
- Thanks for the encouragement.the_partisanon Forum topicNew baker, struggling to shape loaves
- Handling Wet Dough
jimbtvon Forum topicNew baker, struggling to shape loaves
- Welcome!
jimbtvon Forum topicNice site with interesting subjects.
- Salt Issue
JamieOFon Forum topicJump Up To "Bulk" Baking - Advice Please
- just to be clear here because
mutantspaceon Forum topicmaking poolish with wholemeal flour
- Just occurred to me; if I
mutantspaceon Forum topicmaking poolish with wholemeal flour
- Well, one must deflate some
Mini Ovenon Forum topicdenser crumb in the center
- Im in the process of making
mutantspaceon Forum topicmaking poolish with wholemeal flour
- I try to overlap as much asracecereson Forum topicSourdough can't be shaped
- That was a fun video
Mini Ovenon Forum topicBrotspruher: Is spraying loaves with water a common procedure?
- heres my tuppence:i spent
mutantspaceon Forum topicWork in a bakery as a beginner
- Hot water cupboard starter
Mini Ovenon Forum topicFirst loaf with new starter. Not a brick, but would appreciate suggestions