Recent Forum and Blog Comments
- Depends
Filomaticon Forum topicDense crumb with sourdough bread. HELP! - Retarded proofingabhattachar23on Forum topicDense crumb with sourdough bread. HELP!
- mixing
a.little.breadon Forum topicTartine recipe fail, after success? - great tips!
a.little.breadon Forum topicTartine recipe fail, after success?
- Anksarum and autolyze problemrichkaimdon Forum topicAutolyse with Ankarsrum mixer
- It seems pretty subjectiveArjonon Forum topicPercentage of dough mix ins
- initial mix?
eddierukoon Forum topicTartine recipe fail, after success? - Baking Environment
jimbtvon Forum topicTartine recipe fail, after success? - This is the same type ofgerhardon Forum topicSheeter type question
- I think it depends on the type of grain tooAnonymouson Forum topicConcerns regarding lumpy flour
- Overproofed?Anonymouson Forum topicTartine recipe fail, after success?
- awesome!
GrowingStellaon Forum topicItalian bread - classic taste and texture - I have a reversible sheeter.
MichaelLilyon Forum topicSheeter type question - Makes sense with the steamcinnamonon Forum topicCrust goes soft
- Thanks! I'll try that.cinnamonon Forum topicCrust goes soft
- About 24 Hours Indoughookeron Forum topicMaking a New Starter — Alternative to Pineapple Juice
- The excellent sausage bread IColin2on Forum topicPercentage of dough mix ins
- Ditto all the above. For meColin2on Forum topicdifference between sponge/biga/poolish and bulk retardation?
- Great bread in Prague
Lazy Loaferon Blog postA most excellent bread from Prague - Flour and water is all youdoughookeron Forum topicMaking a New Starter — Alternative to Pineapple Juice
- Without more informationBrianShawon Forum topicLoaf cake
- Just looking at the picturesBrianShawon Forum topicLoaf cake
- OK, So maybe saying notJJDanielsIVon Forum topicPercentage of dough mix ins
- 0%
lepainSamidienon Forum topicPercentage of dough mix ins - Seam SideRickoon Blog postHearty Rye and Tricky Recipe
- White bread?
Lazy Loaferon Blog postNot my Grandma's white bread
- At 2 AM it was
dabrownmanon Blog postNot my Grandma's white bread - You and I have the exact same convection/ toaster
dabrownmanon Blog postNot my Grandma's white bread
- Sorry for late reply ... I'mdvorakdreamon Forum topicTartine Bakery's bread so sour
- Crust
hanseataon Forum topicCrust goes soft - Good to know
Filomaticon Blog postSan Francisco sourdough with a Bucharest feel
- What fun! Thanks for sharing!
dmsnyderon Blog postA most excellent bread from Prague - % levain not so high
dmsnyderon Blog postSan Francisco sourdough with a Bucharest feel
- Beautiful loaf!
dmsnyderon Blog postSan Francisco sourdough with a Bucharest feel
- Simple is fineAnonymouson Forum topicMaking a New Starter — Alternative to Pineapple Juice
- Add some oil or butterFatmaton Forum topicHelp, Why is my bread so chewy?
- All seems very complicatedFatmaton Forum topicMaking a New Starter — Alternative to Pineapple Juice
- Clean oven
Lazy Loaferon Blog postNot my Grandma's white bread
- There are multiple views but ...
Doc.Doughon Forum topicGot soft bottomed bread after baking on pizza stone - I get it about measuring thedoughookeron Forum topicMaking a New Starter — Alternative to Pineapple Juice
- bread scaler ss
cgmeyer2on Forum topicBread Scaling calculator - Use Mega Steam in the oven. When the oven hits pre heat temo
dabrownmanon Forum topicBaking in the desert
- Thanks doc.dough I read your
mutantspaceon Forum topicGot soft bottomed bread after baking on pizza stone - LabelBrianFon Forum topicHobart N50 restoration experience
- Label File
givemethedoughon Forum topicHobart N50 restoration experience - plastic housevstynon Forum topicHobart era K5SS kitchenaid mixer making grinding noise, HELP!!!!!
- yes
Doc.Doughon Forum topicGot soft bottomed bread after baking on pizza stone
- There are several questionable elements in this post
pmccoolon Blog postImportance Of Dough Mixing And Dough Mixing Methods - True enough about the pineapple juice
pmccoolon Forum topicMaking a New Starter — Alternative to Pineapple Juice
- Very usefulCellarvieon Forum topicBread Scaling calculator