Recent Forum and Blog Comments
- I'll admit, a poor example
Mini Ovenon Forum topicThe Autolyse Method - Here is my red rye malt. I consider this to be on the
dabrownmanon Forum topicIt's amazing how quickly grain begins to sprout - overall hydration? flours?
alfansoon Blog postSuccess never sleeps - apparently, neither does failure :-) - I bet it does smell wonderfulAnonymouson Forum topicIt's amazing how quickly grain begins to sprout
- Lovely malts
Lazy Loaferon Forum topicIt's amazing how quickly grain begins to sprout - So from what you're telling meAnonymouson Forum topicIt's amazing how quickly grain begins to sprout
- Red rye malt
Lazy Loaferon Forum topicIt's amazing how quickly grain begins to sprout
- I could be wrong on this
IceDemeteron Forum topicIt's amazing how quickly grain begins to sprout - and the results?
cgmeyer2on Forum topiccoffee berry flour - Yes, I have made hertimkoon Forum topicSad news
- I like that you realize that
IceDemeteron Blog postSuccess never sleeps - apparently, neither does failure :-)
- Onwards and upwardsAnonymouson Forum topicIt's amazing how quickly grain begins to sprout
- yes go on
dabrownmanon Forum topicIt's amazing how quickly grain begins to sprout
- I was in a hurry before
alfansoon Blog postVermont SD, as baguettes of course
- bunsgregmarjon Blog postHamburger Buns
- SmellAnonymouson Forum topicIt's amazing how quickly grain begins to sprout
- Sometimes...
drogonon Forum topicThe Autolyse Method - did you solve your crispy crust problem
BreadBabieson Forum topicFailure to hold boule shape. - Yes, sticking was certainly a
IgorLon Blog postSuccess never sleeps - apparently, neither does failure :-) - If you have a recipe that works and all you want to do
dabrownmanon Blog postSuccess never sleeps - apparently, neither does failure :-)
- Here is what it means to me
dabrownmanon Forum topic"Fragrant and chewy" rye suggestions?
- Insulationspursunoon Forum topicClay oven cooking surface!
- The photos
The Roadside Pie Kingon Blog post40% W.W. English muffins - Floppy boule
Jim Burginon Forum topicFailure to hold boule shape. - Was wanting to change 500g
macetteon Forum topicHalf recipe... - I ran a test on pumpernickel in 2013 to see why rye
dabrownmanon Blog postMore consistency, but let's talk about steam
- ready to make adjustments
BreadBabieson Forum topicLactic Acid Fermentation in Sourdough
- Thank you for sharing Alfanso
IgorLon Blog postVermont SD, as baguettes of course
- What ever the bread If you
dabrownmanon Blog postMore consistency, but let's talk about steam
- Yes
Doc.Doughon Blog postMore consistency, but let's talk about steam - Liquid water suppresses browning not steam
Doc.Doughon Blog postMore consistency, but let's talk about steam
- You just have toi get the water off the surface of
dabrownmanon Blog postMore consistency, but let's talk about steam
- Debra Wink, Do you agree with
rmzanderon Forum topicSourdough Starter Care and Use - Yes
kendalmon Blog postVermont SD, as baguettes of course - Onions brown with lots of water as well as without
Doc.Doughon Blog postMore consistency, but let's talk about steam
- Some nice ryes
Lazy Loaferon Forum topic"Fragrant and chewy" rye suggestions?
- When I steam an 800 g loaf in the DO for 30 minutes
dabrownmanon Blog postMore consistency, but let's talk about steam
- Smaller loaves?
Lazy Loaferon Forum topicHalf recipe...
- Floppy boule
Lazy Loaferon Forum topicFailure to hold boule shape.
- I most certainly have to give
The Roadside Pie Kingon Forum topicThe Autolyse Method
- There isn't enough protein in onions to care about
dabrownmanon Blog postMore consistency, but let's talk about steam
- There are two good reasons for steam
dabrownmanon Blog postMore consistency, but let's talk about steam
- When it happens to me
Mini Ovenon Forum topicFailure to hold boule shape.
- I would recommend the the classic old time SFSD
dabrownmanon Blog postCrust challenge
- boldnessArjonon Blog postCrust challenge
- Mine never holds a boule shape very well either
dabrownmanon Forum topicFailure to hold boule shape.
- half recipe
macetteon Forum topicHalf recipe...
- I think your baggies are just fine and better than you can
dabrownmanon Forum topicSunday usually gets better results than saturday
- basically, mother starter is used to build a levainArjonon Forum topicSourdough Starter Care and Use
- 40% WW flour English muffin experiment
The Roadside Pie Kingon Forum topicThe Autolyse Method