Recent Forum and Blog Comments
- 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
- One of my favourite types of bread!
IceDemeteron Forum topicWestphalian Pumpernickel
- The jar is covered
DanAyoon Forum topicLow hydration starter - Thanks, everyone is soroshon Forum topicFWSY levain starter stops rising after day two
- I'll set the proofer to 78°
DanAyoon Forum topicLow hydration starter
- Just give it time
Mini Ovenon Forum topicLow hydration starter - Interesting! On that line ofRickoon Forum topicWestphalian Pumpernickel
- Did you cover the jar?Anonymouson Forum topicLow hydration starter
- I haven't done it yet but
Mini Ovenon Forum topicWestphalian Pumpernickel
- Pictures of my starter ball
DanAyoon Forum topicLow hydration starter
- Thank you Michael and MiniRickoon Forum topicWestphalian Pumpernickel
- first of all, know that this bread
Mini Ovenon Forum topicWestphalian Pumpernickel
- I've made a similar
MichaelLilyon Forum topicWestphalian Pumpernickel - keep going
BreadBabieson Forum topicFWSY levain starter stops rising after day two - I went for the Maggie glazer
mutantspaceon Forum topicBread Alone by Leader or The Village Baker by Ortiz - Bake times..
drogonon Forum topicBaking Time/Temp Differences in Commercial Oven vs Dutch Oven at Home - Thanks for the responseG_money9on Forum topicBaking Time/Temp Differences in Commercial Oven vs Dutch Oven at Home
- Why change?
drogonon Forum topicBaking Time/Temp Differences in Commercial Oven vs Dutch Oven at Home
- Yeasty gas...
drogonon Forum topicAcetone Starter Odor
- I'm not asking if folks haveRickoon Forum topicWestphalian Pumpernickel
- Dabrownman has advised meAnonymouson Forum topicCan I Retard my Levain During a Build to Increase Flavor?
- The other factor
Lazy Loaferon Forum topicPercent Levain vs. Percent Pre-Fermented Flour - At 20% prefermented flour
philm63on Forum topicPercent Levain vs. Percent Pre-Fermented Flour - I always look at the temperature, how long I
dabrownmanon Forum topicPercent Levain vs. Percent Pre-Fermented Flour
- The trick with pita is forming a skin.
Mini Ovenon Forum topicOH MY GOSH what's the secret to getting pita to puff correctly?
- I should do one with mineAnonymouson Forum topicLow hydration starter
- As long as you had plenty of
eddierukoon Forum topicCold Proof Question - Stiff starter pics
Mini Ovenon Forum topicLow hydration starter
- 10c of stater - start baking!
eddierukoon Forum topicSourdough starter just starting!! Now what!?
- "haven't seen any bread coming out of it yet"
Mini Ovenon Blog postMini Oven White Sourdough
- Thanks for the adviceJayDubson Forum topicAcetone Starter Odor
- Pain au Levain
jimbtvon Forum topic75% hydration Pain au Levain, mixed leavening, Kamut/Wheat - Perhaps there is something wrong with the machine?Anonymouson Forum topicYeast - do i need to modify amount during winter
- Why don't you ask Stantptakon Forum topicWestphalian Pumpernickel