Recent Forum and Blog Comments
- Milling apparently a big part of it
kendalmon Forum topicAnother notch up the baguette ladder of perfection - "The Taste of Bread"
Wild-Yeaston Forum topicFrench husband says term bâtard unfamiliar - Looks fantastic!
Trevor J Wilsonon Blog postThe work loaf - Underproofed
Trevor J Wilsonon Forum topicHole issues
- thankslatananteon Forum topicwindow pane
- it does relax quite a bit butlatananteon Forum topicwindow pane
- Retarding can help open the crumb
Trevor J Wilsonon Forum topichow much difference does retarding dough make?
- I would say it's underproofedmanderzon Forum topicHole issues
- Check this link
sadkitchenkidon Forum topicHole issues - thanks i will try that ... ilatananteon Forum topicwindow pane
- it bounces eventually, nolatananteon Forum topicwindow pane
- @IceDemeter
dmsnyderon Blog postThis week's baking: May 6, 2017 - whole grains, "real" breads, and kid-friendly
IceDemeteron Blog postThe work loaf - These look great,
IceDemeteron Forum topicAnother notch up the baguette ladder of perfection
- bread making is almost a science haha
loafsnifferon Forum topicSecond sourdough bake - Vermont SD. Comments please! - Ethos of freshly milled flour?
IceDemeteron Forum topicFresh Milled Bread Flour
- Wow!!
hfwon Forum topicToday's bake. - You only live onceElsasquerinoon Blog post100% Rye - thanks to Mini Oven and Lazy Loafer, among others!
- Truly stunning
IceDemeteron Forum topicBread Ring Beta. Baked
- Bread shape terminology in France
dmsnyderon Forum topicFrench husband says term bâtard unfamiliar
- Thanks! Rye is a different beast,
IceDemeteron Blog post100% Rye - thanks to Mini Oven and Lazy Loafer, among others!
- From just trying out retarding dough in my early days,
alfansoon Blog postSJSD-ish with 125% hydration rye levain - I can max out, lengthwise, at ~35cm (14")
alfansoon Blog postFirst baguette bake!
- I like a good ryeElsasquerinoon Blog post100% Rye - thanks to Mini Oven and Lazy Loafer, among others!
- Solar ovenstansson Forum topicbuying and using solar ovens
- Some evidence...
alfansoon Forum topicFrench husband says term bâtard unfamiliar
- AgreedElsasquerinoon Blog postThe work loaf
- Kind as alwaysElsasquerinoon Blog postThe work loaf
- What a great thread
kendalmon Forum topicAnother notch up the baguette ladder of perfection
- thanks Laurie
leslierufon Blog postFirst baguette bake! - Yep, the journey has started
leslierufon Blog postFirst baguette bake!
- im going to try retarding
mutantspaceon Forum topichow much difference does retarding dough make? - Thank you! Gonna bake again
tinpanalleyon Forum topicForkish Overnight Country Brown. Fail after fail. - Fun Blondes?
Lazy Loaferon Blog postA beautiful Blonde! - Yummy!
IceDemeteron Blog postThe work loaf
- thanks, yes it was good!
leslierufon Blog postFirst baguette bake!
- What a lovely loafAnonymouson Blog postThe work loaf
- thanks for that - yep thought
mutantspaceon Forum topichow much difference does retarding dough make?
- I've gotten some rice flour.
tinpanalleyon Forum topicForkish Overnight Country Brown. Fail after fail.
- timebikeprofon Forum topichow much difference does retarding dough make?
- Kudos!
IceDemeteron Blog postFirst baguette bake!
- many reasons for retarding the dough!
sadkitchenkidon Forum topichow much difference does retarding dough make?
- retarding usually adds sour flavor
BreadBabieson Forum topicadding malt to dough - Is it true that blondes are
IceDemeteron Blog postA beautiful Blonde!
- You had me at "rye" and "cream cheese"...
IceDemeteron Blog postThis week's baking: May 6, 2017
- in my limited experience...
BreadBabieson Forum topichow much difference does retarding dough make?
- DIY walk in coolerbikeprofon Forum topicBaking Timetable
- What a lovely
IceDemeteron Blog postbread from dough 6 days young
- Thanks!
IceDemeteron Blog postSJSD-ish with 125% hydration rye levain
- Yeah, that worried me too
nico_don Forum topicRed tint on top of starter