Recent Forum and Blog Comments
- Lovely loaf!
Mini Ovenon Forum topicTough stretching - due to low hydration? - 65% is hardly the low end.suaveon Forum topicTough stretching - due to low hydration?
- Black pot size
Lazy Loaferon Forum topicUgly hearth loaves - Adding a pinch of sugar
Mini Ovenon Forum topicBuns didn't not brown
- Thissuaveon Forum topicDutch oven for batards/baguettes
- Yes, some...enchanton Forum topicTough stretching - due to low hydration?
- Dimensions
Danni3ll3on Forum topicUgly hearth loaves - Ready for prime time
Mini Ovenon Forum topicTough stretching - due to low hydration?
- Thanks! great tip.
Chelimonon Forum topicSourdough retarding - Poor riseenchanton Forum topicTough stretching - due to low hydration?
- An optionrichkaimdon Forum topicDutch oven for batards/baguettes
- An optionrichkaimdon Forum topicDutch oven for batards/baguettes
- whoops....
Mini Ovenon Forum topicFeeding cycle of starter
- Hang on...Anonymouson Forum topicFeeding cycle of starter
- Both unbleached and bleachedLadyMerrynon Forum topicBuns didn't not brown
- Looks very moist and yummy!
Lazy Loaferon Blog postOver-proofed lemon poppy seed loaf
- grasping ratios
Mini Ovenon Forum topicFeeding cycle of starter
- Yes, something rectangular
Lazy Loaferon Forum topicDutch oven for batards/baguettes
- Malted flour
Lazy Loaferon Forum topicBuns didn't not brown
- IF you shape after a cold reatard and do not let the bagels
dabrownmanon Forum topicSourdough retarding - Malted flour
pmccoolon Forum topicBuns didn't not brown - Usually, in bread makingFordon Forum topicSourdough retarding
- Thank You! I'm learning as I
Chelimonon Forum topicSourdough retarding
- TemperatureFordon Forum topicSourdough retarding
- Good to knowenchanton Forum topicTough stretching - due to low hydration?
- Cast iron pots
Lazy Loaferon Forum topicUgly hearth loaves
- Try disposable roasting pansPostal Grunton Forum topicDutch oven for batards/baguettes
- Yes, a lower hydration
Mini Ovenon Forum topicTough stretching - due to low hydration?
- Thanks!Limezyon Forum topicAnother N50 resto with Food Chopper ---aka "The Duo"
- my approach
AlanGon Forum topicHamelman's Starter is at 125% hydration, why? - Counter WeightLimezyon Forum topicHobart N50 restoration experience
- different results with canadian flour at sea level
esthercon Forum topicIs Canadian Flour Better Than American? - Yep, I'm named after my Great Auntie Deane
dabrownmanon Blog postOh noes! Academia is at it again.
- No criticism intended
Lazy Loaferon Blog postEighteen things I've learned from three years of experimentation with whole grain and wild yeast bread
- I don't know what malted is,LadyMerrynon Forum topicBuns didn't not brown
- Normally with the bleachedLadyMerrynon Forum topicBuns didn't not brown
- Clay Cooker ... Safe?doscoon Blog postEighteen things I've learned from three years of experimentation with whole grain and wild yeast bread
- What size and brandLittleHearthon Forum topicUgly hearth loaves
- I know this is a very basic question
Ogi the Yogion Forum topicFeeding cycle of starter - Not enough growth
fupjackon Forum topicHamelman's Starter is at 125% hydration, why? - Perhaps...but...improbablepantryon Blog postEighteen things I've learned from three years of experimentation with whole grain and wild yeast bread
- LIke Abe I keep a small amount of stiff rye starter
dabrownmanon Forum topicFeeding cycle of starter
- If you keep your starter onsuaveon Forum topicFeeding cycle of starter
- It is beutimous!
dabrownmanon Blog postWalnut and Raisin Levain
- Not me!
Danni3ll3on Forum topicRaw dough...
- That looks delicious!
Danni3ll3on Blog postWalnut and Raisin Levain
- Fit the starter to your scheduleAmbimomon Forum topicFeeding cycle of starter
- Newsflash
young_and_poolishon Forum topicDutch oven for batards/baguettes - Thanks, Ian
pmccoolon Blog postLast Friday's baking
- Yep, right through the roof
pmccoolon Blog postLast Friday's baking