Recent Forum and Blog Comments
- second risetenaron Forum topicretarding the second rise
- second risetenaron Forum topicretarding the second rise
- second risetenaron Forum topicretarding the second rise
- I re-fire the oven immediately after
alfansoon Blog postIn-oven slash dynamics video - Hows your durum flour starter coming along?Anonymouson Forum topicStruggling with Semolina Durum Starter...
- I would love to see that videoAnonymouson Blog postAnother go at 100% Durum (Pane di Altamura)
- The usual view
kendalmon Blog postYeah baby - these loaves are switched on ! - Re: pH not that important IMO
pmitc34947on Forum topicStruggling with Semolina Durum Starter... - Yes
inumeridiierion Forum topicAlmost Miccone pasta dura :-) - Steam
Doc.Doughon Forum topicDough consistency - We all need to practice something!
breadforfunon Forum topicAlmost Miccone pasta dura :-) - Thanks
inumeridiierion Forum topicAlmost Miccone pasta dura :-)
- Love that shape
breadforfunon Forum topicAlmost Miccone pasta dura :-)
- Grazie
breadforfunon Blog postAnother go at 100% Durum (Pane di Altamura)
- pH not that important IMO
breadforfunon Forum topicStruggling with Semolina Durum Starter...
- TipAnonymouson Forum topicMy attempt at making bread
- ThanksBeetrooton Forum topicMy attempt at making bread
- Looks greatAnonymouson Forum topicMy attempt at making bread
- Tomorrow's lunch..bread1965on Forum topicMy "play dough".. Hemp hearts and golden flax..
- Forgot to add the pictureBeetrooton Forum topicMy attempt at making bread
- (No subject)Beetrooton Forum topicMy attempt at making bread
- Levain
Doc.Doughon Forum topicDough consistency
- Second attemptBeetrooton Forum topicMy attempt at making bread
- What a lovely lid!
Lazy Loaferon Forum topicMy "play dough".. Hemp hearts and golden flax.. - Thanksrsergio007on Forum topicDough consistency
- Tap water..bread1965on Forum topicBrand of Bottled Water Used for Success with your Sourdough Breads...
- Flours..
drogonon Forum topicBreadxit - UK flours: US or European? - Noted
Doc.Doughon Blog postIn-oven slash dynamics video
- Found Helpful
Abdul Waheed Khurramon Blog postTraditional French Baguettes - The crumb was soft because it was still warm from
dabrownmanon Blog postAn Easy Bake For St. Paddy’s Day - 5 Sprouted Grain Sourdough - Working wet dough
Lazy Loaferon Forum topicHamelman ciabatta on a DLX/Ankaskrum
- Glad you liked the bread. It
dabrownmanon Blog postAn Easy Bake For St. Paddy’s Day - 5 Sprouted Grain Sourdough
- Thank you
shackeon Forum topicHamelman ciabatta on a DLX/Ankaskrum - small changes
Doc.Doughon Forum topicDough consistency
- Thanks!MJ Sourdoughon Blog postIn-oven slash dynamics video
- Water thoughtsMJ Sourdoughon Forum topicBrand of Bottled Water Used for Success with your Sourdough Breads...
- Try this previous freshloaf chainMJ Sourdoughon Forum topicRofco Ovens B20 & B40
- Check out this previous fresloaf chain as wellMJ Sourdoughon Forum topicRofco Ovens B20 & B40
- As giveme said, greatnickelmoreon Forum topicHobart N50 restoration experience
- sounds like a plan
Mini Ovenon Forum topicMaking sourdough starter - A few more pics from this
Dixongexpaton Forum topicSpelt Starter question - Crumbs as in fine ground crumbs?
Mini Ovenon Forum topicRugbrod fermenting times, bulk and shaped
- i placed it into the fridge.bOjMenyekon Forum topicMaking sourdough starter
- Thanks Mini
ifaeyon Forum topicRugbrod fermenting times, bulk and shaped - Oh right!
ifaeyon Forum topicRugbrod fermenting times, bulk and shaped
- I'm not sure about all three of those anymore
alfansoon Blog postTartine Baguettes - but as batards, still alfanso-style
- Report backAnonymouson Forum topicProblem with fridge rise on Tartine bread
- thanks, for the advice andsingermaneon Forum topicProblem with fridge rise on Tartine bread
- Sounds about rightAnonymouson Forum topicProblem with fridge rise on Tartine bread
- Washers
givemethedoughon Forum topicHobart N50 restoration experience