Recent Forum and Blog Comments
- I concur
breadforfunon Forum topicForkish Overnight Country Brown. Fail after fail. - I steam based on the size of the loaf - the larger the
dabrownmanon Blog postIn-oven slash dynamics video - Well lets' go through this...Anonymouson Forum topicSecond attempt at Tartine style sourdough
- Maybe you could try with less levain
psihodelon Forum topicNeed shaping help! - *oops....polishKim S.on Forum topicSour dough starter, lavain, poolish, sponge, The Mother....
- Method and further infoahgon Forum topicSecond attempt at Tartine style sourdough
- I'm seeingAnonymouson Forum topicSecond attempt at Tartine style sourdough
- Might be bulk ferment problemsAnonymouson Forum topicNeed shaping help!
- Sometimes in the UK, malted flour is what
dabrownmanon Forum topicUsing Malted Flour
- Those look delicious as usual
dabrownmanon Blog postThe Foolish Baker - Cranberry Walnut WW Sourdough Batards
- HydrationBetht87on Forum topicBeginner help - baking equipment
- HydrationAnonymouson Forum topicBeginner help - baking equipment
- RecipeBetht87on Forum topicBeginner help - baking equipment
- You can lower the hydrationAnonymouson Forum topicBeginner help - baking equipment
- Lowering hydration...
Bart Tichelmanon Forum topicBeginner help - baking equipment - Great news, would you mindxdeaconxon Forum topicovencrafters plans
- I only have a very smallBetht87on Forum topicBeginner help - baking equipment
- ImproviseAnonymouson Forum topicBeginner help - baking equipment
- thank youelainekon Blog postMini's 100% Dark Rye & Chia Recipe ...Love at 104% hydration
- Your suggestions
Jim Burginon Forum topicPoolish and its effects - Very nice indeed!Anonymouson Forum topicDough Constantly Overproofing
- BINGO!!!
AlanGon Forum topicDough Constantly Overproofing - Everything is Different
AlanGon Forum topicLevain
- Thanks for Posting This
AlanGon Forum topicNew Bread Book
- Fixed Bake
rthryhorysakon Forum topicDough Constantly Overproofing - Almost my Breakfast Breadclazar123on Blog postThe Foolish Baker - Cranberry Walnut WW Sourdough Batards
- Have a look atAnonymouson Forum topicAmount of starter and BF in fridge
- Skærtoft Mølle and Valsemøllen...
pmitc34947on Forum topicWholesale Nordic flour - I had the same troubles with overproofing FWSY recipes.
Bart Tichelmanon Forum topicForkish Overnight Country Brown. Fail after fail.
- 24 hours BF will produce agongon Forum topicAmount of starter and BF in fridge
- I'm never quite sure aboutAnonymouson Forum topicAmount of starter and BF in fridge
- I have a few ideas:
Bart Tichelmanon Forum topicPoolish and its effects
- Malted Flours
jimbtvon Forum topicUsing Malted Flour - Just subtract the 50g chia seeds
Mini Ovenon Blog postMini's 100% Dark Rye & Chia Recipe ...Love at 104% hydration - Thanks for the repliesSanderon Forum topicCombining bread and work
- Convenience
lepainSamidienon Forum topicWhat would salt in the starter do? - WelcomeAnonymouson Forum topicHello to all.
- You always get such a nice crumbAnonymouson Forum topicCafone Bread
- Omitting the chia seeds - help pleaseelainekon Blog postMini's 100% Dark Rye & Chia Recipe ...Love at 104% hydration
- Monsanto's Roundup - Potential Lawsuits
Wild-Yeaston Forum topicGluten Intolerance - Differences re. sea salt and table salt a la the Mayo ClinPatMaxon Forum topicWhat would salt in the starter do?
- YesAnonymouson Forum topicSpelt Starter question
- And one more thing
Danni3ll3on Forum topicForkish Overnight Country Brown. Fail after fail. - His quantities are just fine
Danni3ll3on Forum topicForkish Overnight Country Brown. Fail after fail.
- Here is tonight's dough25% KA
rthryhorysakon Forum topicDough Constantly Overproofing
- You mixPatMaxon Forum topicDough Constantly Overproofing
- Sea salt has beenPatMaxon Forum topicWhat would salt in the starter do?
- Yes within reason.
Danni3ll3on Forum topicLevain
- Evaporative cooling...
Bart Tichelmanon Forum topicCloche Vs. Lodge Cast Iron
- Well, I have done a 20% Rye
rthryhorysakon Forum topicDough Constantly Overproofing