Recent Forum and Blog Comments
- 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 - 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?