Recent Forum and Blog Comments
- YepPatMaxon Forum topicDough Constantly Overproofing
- I agreePatMaxon Forum topicDough Constantly Overproofing
- I'm afraid I might disappoint
Dixongexpaton Forum topic5-minute Bread attempt - Well after I transfer the
rthryhorysakon Forum topicDough Constantly Overproofing - Stretch and folds ,PatMaxon Forum topicDough Constantly Overproofing
- I kneaded with the mixer for
rthryhorysakon Forum topicDough Constantly Overproofing
- Hand kneading ?PatMaxon Forum topicDough Constantly Overproofing
- Bake the loaves earlierPatMaxon Forum topicDough Constantly Overproofing
- Yes, I get that, however,
rthryhorysakon Forum topicDough Constantly Overproofing
- Yeah, fantastic looking loaf.
Floydmon Blog postHi Guys - AddPatMaxon Forum topicSalt: when and how?
- Local solar / wind evaporated sea salt ,PatMaxon Forum topicWhat would salt in the starter do?
- Could still slip in a sourdough
Mini Ovenon Forum topic5-minute Bread attempt - 100% Whole Wheat
Rajan Shankaraon Blog postThe Foolish Baker - Cranberry Walnut WW Sourdough Batards - Frozen cranberries
Rajan Shankaraon Blog postThe Foolish Baker - Cranberry Walnut WW Sourdough Batards
- Just to clarify...
Dixongexpaton Forum topicSpelt Starter question
- degassing matters
Mini Ovenon Forum topicDough Constantly Overproofing
- flour
chapstickon Blog postThe Foolish Baker - Cranberry Walnut WW Sourdough Batards - Looks very good to meAnonymouson Forum topicSpelt Starter question
- Seems pretty healthy now. So,
Dixongexpaton Forum topicSpelt Starter question
- Interesting conversation.ann444on Forum topicWhat would salt in the starter do?
- These are all good ideaskumitedadon Forum topicBooks for Handmade Bread
- Real progress
Doc.Doughon Forum topicDough consistency - So, this is what happenedrsergio007on Forum topicDough consistency
- Fantastic loaves!
Danni3ll3on Blog postThe Foolish Baker - Cranberry Walnut WW Sourdough Batards - it sits ...
drogonon Forum topicWhat would salt in the starter do? - I've been able to do some decent tartine bread with this schedul
namracon Forum topicCombining bread and work - and pink himalayan salt with all its naturally occurring
leslierufon Forum topicWhat would salt in the starter do? - Thanks for your advice iEmilieLon Forum topicNeed Help with Croissants!
- Yeah, I'm normally pushing 85
rthryhorysakon Forum topicDough Constantly Overproofing
- Here's my Schedule
AlanGon Forum topicCombining bread and work - Salt is Salt
AlanGon Forum topicWhat would salt in the starter do?
- HIgh Hydration Doughs can be Tricky
AlanGon Forum topicDough Constantly Overproofing
- I don't quite follow the
rthryhorysakon Forum topicDough Constantly Overproofing
- That all sounds really sensible.
RoundhayBakeron Forum topicDough Constantly Overproofing - Thanks for thatAnonymouson Forum topicWhat would salt in the starter do?
- Hobart age Kitchen Aid
starchildon Forum topicKitchenaid mixers. Hobart Vs. "The current ones". - Salt in your starterPostal Grunton Forum topicWhat would salt in the starter do?
- in generalArjonon Forum topicPoolish and its effects
- My bread has almost no taste
rthryhorysakon Forum topicDough Constantly Overproofing
- Oh, I shape it after about
rthryhorysakon Forum topicDough Constantly Overproofing
- Ok, so I think what I am
rthryhorysakon Forum topicDough Constantly Overproofing
- Whoops, My bad, rephase
Mini Ovenon Forum topicDough Constantly Overproofing
- Your Question
Jim Burginon Forum topicCloche Vs. Lodge Cast Iron - Ten minutes seems excessive..tgraysonon Forum topicPoolish and its effects
- sourdoughs often need reminding
Mini Ovenon Forum topicDough Constantly Overproofing
- Thin crisp crust
Jim Burginon Forum topicPoolish and its effects
- Thin Crispy crust
Jim Burginon Forum topicPoolish and its effects
- Effective steaming time
Doc.Doughon Blog postIn-oven slash dynamics video
- There is youngAnonymouson Forum topicDough Constantly Overproofing