Recent Forum and Blog Comments
- Mixers work best at certainsuaveon Forum topicgradually adding water to dough -- anyone familiar?
- Even without the
IceDemeteron Blog postSourdough Toasted Seed Bread - I think it looks great
Danni3ll3on Blog postSourdough Toasted Seed Bread - Aww thank you!
GrowingStellaon Forum topicHokkaido milk bread - unreal! - I think the "Watch the dough, not the clock"
Danni3ll3on Blog postRan Out of Bread Sourdough
- Glad you liked it.Appreciate
Isand66on Blog post36 Hour Toasted Porridge Spelt Bread - So pretty!
IceDemeteron Forum topicHokkaido milk bread - unreal!
- i knew you guys would have the answer
BreadBabieson Forum topicgradually adding water to dough -- anyone familiar? - Bookmarks
Jim Burginon Forum topicBookmarks - Yummy!
IceDemeteron Blog postRan Out of Bread Sourdough
- Even without the
IceDemeteron Blog postIt's been a long time coming
- What a gorgeous
IceDemeteron Blog postMy 2.2 kg / 4.8 lbs Sourdough Multigrain Miche
- Double hydration
Lazy Loaferon Forum topicgradually adding water to dough -- anyone familiar? - Thanks, Mr. Zita!
IceDemeteron Blog postResponding to the changes...
- Thanks, Ian!
IceDemeteron Blog postResponding to the changes...
- Just...
IceDemeteron Blog postFoolish Baker - Week in Review
- That just looks sooo...
IceDemeteron Blog post36 Hour Toasted Porridge Spelt Bread
- Welcome from
IceDemeteron Forum topicCanadian baker
- Your choice of recipes...
IceDemeteron Forum topicNewbie little experience but poor rise seems to be the norm
- double hydration - but with a caveat
alfansoon Forum topicgradually adding water to dough -- anyone familiar? - yeah maybe
BreadBabieson Forum topicgradually adding water to dough -- anyone familiar?
- here's a quote
BreadBabieson Forum topicgradually adding water to dough -- anyone familiar?
- A quick search
Danni3ll3on Forum topicgradually adding water to dough -- anyone familiar?
- Welcome! There are lots of
Floydmon Forum topicCanadian baker - It should be right below the
Floydmon Forum topicBookmarks
- Yes, I'm employ that
BreadBabieson Forum topicgradually adding water to dough -- anyone familiar?
- diy proofing boxMuffin25on Forum topicHomemade Proofing Box
- Search for double hydration
Danni3ll3on Forum topicgradually adding water to dough -- anyone familiar?
- Good job!
Danni3ll3on Forum topicMojo is back
- It certainly is!
pmccoolon Forum topicMojo is back - Here's a nice spelt sourdough recipeAnonymouson Forum topicRecipe conversions for starter
- Tartine books may be a better
Norcalbakeron Forum topicNewbie little experience but poor rise seems to be the norm - The best results I've had isPatrickSon Forum topicSourdough storage
- Thank you for the heads up
Scurvyon Forum topicWHEAT MONTANA FLOUR CONTAMINATION - Welcome from the West Coast!
Lazy Loaferon Forum topicCanadian baker
- Another nice loaf of bread and on short notice
dabrownmanon Blog postRan Out of Bread Sourdough - A general rule of thumb is to used 10-15%
dabrownmanon Forum topicRecipe conversions for starter
- Oops, I think you meant the oven peel
alfansoon Blog postIt's been a long time coming
- I don't understand
HansBon Forum topicPizza dough problem - Spelty..
drogonon Forum topicRecipe conversions for starter - Convert Recipe to Sourdough
txbubbaon Forum topicRecipe conversions for starter - If you watch that video from my comment
alfansoon Blog postIt's been a long time coming
- I actually like the shorties better
alfansoon Blog postIt's been a long time coming
- Take a look at this recipe...
Weizenbroton Forum topicNewbie little experience but poor rise seems to be the norm - Maybe a stoopid question
kendalmon Blog postIt's been a long time coming - Yes, baker's percentagesAnonymouson Forum topicRetarding Rise Problems
- 21.5
kendalmon Blog postIt's been a long time coming
- Woah ho !
kendalmon Blog postIt's been a long time coming
- Lechem, a quick clarifyingsingermaneon Forum topicRetarding Rise Problems
- Good pointschasingmytailon Forum topicNewbie little experience but poor rise seems to be the norm