Recent Forum and Blog Comments
- Close to the heat?
Lazy Loaferon Forum topicCan't seem to score wet dough properly - Exactly!
Lazy Loaferon Forum topicBread of the world
- Deciliter measurejimrichon Forum topicBread of the world
- This might help w/ understanding
Doc.Doughon Forum topicCan't seem to score wet dough properly - Fermentation Times
Mealwormon Forum topicNo Knead Dough? - I didn't make it clear at all......
JamieOFon Forum topicVery Low % Levain With LOOONNG Ferment Question - Amazing Process
JamieOFon Forum topicVery Low % Levain With LOOONNG Ferment Question
- Looks like a fun loaf to eat..bread1965on Forum topicSkipping final proofing?
- Brilliant
tinpanalleyon Forum topicBaguette with my levain? - Pain Traditionnel Français
jimbtvon Forum topicBaguette with my levain? - the first 10,000 are the hardest
alfansoon Forum topicCan't seem to score wet dough properly - Yeah Alfonso, I read that
Got-to-Baguette-Upon Forum topicCan't seem to score wet dough properly - read this
alfansoon Forum topicCan't seem to score wet dough properly
- Yeah, I've experienced
Got-to-Baguette-Upon Forum topicCan't seem to score wet dough properly
- Thank you!TheBrickLayeron Forum topicTBF (First Time Baker)
- Baguette Tradition
jimbtvon Forum topicBaguette with my levain?
- Sounds like a variation
pmccoolon Blog postEinkorn Sourdough - Don't get carried awayclazar123on Forum topicIs This Lebanese Bread?
- Absolutely no problemAnonymouson Forum topicTBF (First Time Baker)
- One more thing...TheBrickLayeron Forum topicTBF (First Time Baker)
- I could add yeast. My wifeabrogardon Forum topicIs This Lebanese Bread?
- BeautifulDsr303on Forum topicBagel happy dance!
- Agree
David Esq.on Forum topicThoughts On Water & Dough Temperatures - Thank you.
David Esq.on Blog post123 Sourdough
- My fault...
tinpanalleyon Forum topicBaguette with my levain?
- desired dough temperatureandythebakeron Forum topicThoughts On Water & Dough Temperatures
- Check out the Artisan Breads in 5 minutes a day.
Danni3ll3on Forum topicVery Low % Levain With LOOONNG Ferment Question - I used to be a fanatic
Danni3ll3on Forum topicThoughts On Water & Dough Temperatures
- I do the doubling thing
Danni3ll3on Forum topicGetting Bulk Fermentation Wrong
- Fantastic job!
Danni3ll3on Blog post123 Sourdough
- Just a shade huh?
Danni3ll3on Blog postEinkorn Sourdough
- Correction!
joyfulbakeron Forum topicFeeding ferment (Bertinet method) - how much to take out/replenish? - I'm no expert but I think...Anonymouson Forum topicVery Low % Levain With LOOONNG Ferment Question
- Feeding ferment
joyfulbakeron Forum topicFeeding ferment (Bertinet method) - how much to take out/replenish?
- Not that the three breads from your other post
alfansoon Blog postEinkorn Sourdough
- We used to do 80% sourdough
mutantspaceon Forum topicSkipping final proofing? - Swedish recipes
Lazy Loaferon Forum topicBread of the world
- Or a dragon boater.
alfansoon Blog postGolden raisin pecan WW cudgel.
- Baguettes and Levain
jimbtvon Forum topicBaguette with my levain?
- Great help
tinpanalleyon Forum topicBaguette with my levain?
- Amounts?
tinpanalleyon Forum topicBaguette with my levain?
- Lovely videos!As you noteColin2on Forum topicSkipping final proofing?
- For What It's Worth..........
JamieOFon Forum topicIncreasing sourness of sourdough
- When you're good you're good
Filomaticon Blog postDutch oven versus hearth baking: It's a draw. - Great bread, and interesting oven!
Lazy Loaferon Blog postEinkorn Sourdough
- Soakers, etc.
Lazy Loaferon Forum topicStruggling with wholemeal texture
- find out what your local regulations sayArjonon Forum topicnet weight of bread.
- it's not simply a 1% differenceArjonon Forum topicQuestion about Hamelman's Bread
- Purple walnuts
Lazy Loaferon Blog postMultigrain 3-ways
- oops...
Dixongexpaton Blog postMore breads