Recent Forum and Blog Comments
- I know it's disturbing....clazar123on Forum topicdoes Anyone know the Taste of authentic San Francisco bacteria and has real S.F Starter to share please ?
- What bread machines are good for
Lazy Loaferon Forum topicnew to bread making, so can i bake meat in my bread maker - Crumb shot
HansBon Forum topicTurkey Red - Thanks!
Vince920on Forum topicDo nothing sourdough bread - All good reasons behind the changesAnonymouson Forum topicDo nothing sourdough bread
- Your formualtion is almost ciabatta
Doc.Doughon Forum topicHow can i improve? - I've adjusted the recipe to my needs
Vince920on Forum topicDo nothing sourdough bread
- Do nothing bread typical recipeAnonymouson Forum topicDo nothing sourdough bread
- Fully agree, big holes are okgerhardon Forum topicHow can i improve?
- Thanks! I'll have to checkkij22on Forum topicSourdough Sandwich Bread
- I didn't use any powdered.kij22on Forum topicSourdough Sandwich Bread
- Be specific!
Vince920on Forum topicPlease help me troubleshoot blowout
- Thanks to all
Jim Burginon Forum topicCloth liner for Banneton or not? - Thanks
Jim Burginon Forum topicCloth liner for Banneton or not?
- You've gotten a lot of flourAnonymouson Forum topicHow can i improve?
- I Always Use a Liner...
AlanGon Forum topicCloth liner for Banneton or not? - Perfect,thanks...dlovejoyon Forum topicForum newbie with a question...
- Hi David thanks for that I
yozzauseon Blog postStill alive and well - What are
Carti946on Blog postMy Attempt(s) on Bouabsa's Baguette - Thanks for the quick responseschollenon Forum topicToo much gluten forming in sourdough starter
- crumb shotHPoiroton Forum topicHow can i improve?
- The breads pictured in my reply are both sourdoughs.
dmsnyderon Forum topiclet's talk crumb preferences! - i agree
sadkitchenkidon Forum topiclet's talk crumb preferences! - Yeast is the driver
Doc.Doughon Forum topicHow can i improve?
- hmmmc
sadkitchenkidon Forum topicHeat Mat...
- As Lechem says the obviousColin2on Forum topicLooking for recipe for Portugese bread
- Plans,
m_harton Forum topicovencrafters plans - I prefer appropriate crumbs
dmsnyderon Forum topiclet's talk crumb preferences!
- Rice Flour
Wild-Yeaston Forum topicCloth liner for Banneton or not? - A few things in my holey bible
kendalmon Forum topicHow can i improve? - Yes, those couches
Danni3ll3on Forum topicVideo: Quels sont les secrets d’une baguette parfaite? - Nice looking loaf
Danni3ll3on Blog postBran Levain 100 percent Sprouted 7 Grain Sourdough.
- A nice loaf
Dixongexpaton Blog postCountry Sourdough with Walnuts (and pecans and cashews) and Cherries - Mostly I bake with 100% homebarryvabeachon Forum topicFresh Milled Bread Flour
- Holes are over rated.
Mini Ovenon Forum topicHow can i improve? - Why?
Mini Ovenon Forum topicToo much gluten forming in sourdough starter
- This one definitely over bulk fermented.
dabrownmanon Blog postBran Levain 100 percent Sprouted 7 Grain Sourdough. - Need some clarification
Lazy Loaferon Forum topicForum newbie with a question...
- Flour for crust
Lazy Loaferon Forum topicSourdough with Crust that Tears Easier
- Lovely bread
Lazy Loaferon Forum topicVideo: Quels sont les secrets d’une baguette parfaite?
- Good info about water temperature here:ninofiolon Forum topicThe right temperature of water
- 6.5 hours bulk...
Dixongexpaton Blog postCountry Sourdough with Walnuts (and pecans and cashews) and Cherries
- Nice looking bread DAB!
joc1954on Blog postBran Levain 100 percent Sprouted 7 Grain Sourdough. - I stopped using bare banneton
joc1954on Forum topicCloth liner for Banneton or not?
- For me
HansBon Forum topicCloth liner for Banneton or not?
- Well I can't comment ofJustanoldguyon Forum topicFresh Milled Bread Flour
- Autolyse
rudirednoseon Forum topicHow can i improve? - Thanks for the welcome!
hfwon Forum topicForum newbie... - Thanks guys, I will try itPOLOPOZOZOon Forum topicSourdough with Crust that Tears Easier
- I think what was meantAnonymouson Forum topicForum newbie with a question...