Recent Forum and Blog Comments
- Amylase degradation, LAB, in Rye breads
The Roadside Pie Kingon Forum topicVery liquid sourdough - Hi ShaneThank you for youriboron Forum topicThe Five Pointed Maze Bread Braid
- Love at Damon Runyon
Isand66on Blog post50 Percent Whole Sprouted 7 Grain Sourdough - I have pretty much found annexy_smon Forum topicReverse engineering of the rye bread and other questions
- No stupid questions!Jaaakobon Blog postLamination: Croissant
- Thanks for all the repliesSanderon Forum topicStretch and Fold
- Hi there, I live in theSanderon Forum topicYeast packets
- An alternative to plastic wrapPostal Grunton Forum topicusing plastic wrap
- integrating LAB
BreadBabieson Forum topicVery liquid sourdough - Great recipe! I am going toFreshJayon Forum topicMy Daily Bread: Pita
- Thanks for helping me out.Mr Meowskion Forum topicElektro Dahlen Deck oven.
- Plans too
codpiloton Forum topicovencrafters plans - Plans too
codpiloton Forum topicovencrafters plans
- Vietnamese Breadold bakeron Forum topicStretch and Fold
- A thank you to Debra Wink (and all of you contributors) for
rmzanderon Forum topicSourdough Starter Care and Use - First the details of the feeding
Mini Ovenon Forum topicWhich point to use starter during its rise/fall cycle? - Yes!
ifaeyon Forum topicBaguette/higher protein flour troubleshooting help? - Linen is a very absorbent
Mini Ovenon Forum topicFailure to hold boule shape.
- Moving, yeah I hear you . . .
Skibumon Blog postSoft pull apart dinner rolls - Whenever I'm switching flours
Debra Winkon Forum topicLactic Acid Fermentation in Sourdough - Frustrated
Yippeeon Forum topicChinese Cheesecake? - Thank you BB
Debra Winkon Forum topicLactic Acid Fermentation in Sourdough
- Roger, I'm glad you bring this up.
Debra Winkon Forum topicSourdough Starter Care and Use
- Lava Rocks
Jim Burginon Forum topicFailure to hold boule shape. - Wow !
kendalmon Forum topicBaguette/higher protein flour troubleshooting help? - lava rocks
BreadBabieson Forum topicFailure to hold boule shape.
- pictures from yesterday's bake
ifaeyon Forum topicBaguette/higher protein flour troubleshooting help?
- Mixer vs stretch & fold
Lazy Loaferon Forum topicStretch and Fold - Don't use the Food Saver
Lazy Loaferon Forum topicForkish Overnight Country Brown. Fail after fail.
- This looks fantastic
ifaeyon Forum topic"Fragrant and chewy" rye suggestions?
- Daaaaaaang, dabrownman
ifaeyon Forum topic"Fragrant and chewy" rye suggestions?
- Following
Filomaticon Forum topicStretch and Fold - No Cloche
Jim Burginon Forum topicFailure to hold boule shape.
- Yeah, ciabatta's a challenge
pmccoolon Forum topicMixing Ciabatta - no cloche
BreadBabieson Forum topicFailure to hold boule shape.
- Hey Jim...
kendalmon Forum topicStretch and Fold
- Thanks Alfanso. This
IgorLon Blog postSuccess never sleeps - apparently, neither does failure :-) - Additions to the dough
alfansoon Blog postSuccess never sleeps - apparently, neither does failure :-) - Oozing Boole
Jim Burginon Forum topicFailure to hold boule shape.
- The oozing boule
Carti946on Forum topicFailure to hold boule shape. - Yippee Not The One
dablueson Forum topicChinese Cheesecake? - Crispy crust
Jim Burginon Forum topicFailure to hold boule shape.
- Thanks Cooper
alfansoon Blog postVermont SD, as baguettes of course
- With few exceptions
alfansoon Forum topicBaguette with my levain?
- Okay, now I'm gettingRickoon Forum topicBaking Stone, Lower AND Upper
- Rice Flour
jimbtvon Forum topicForkish Overnight Country Brown. Fail after fail. - Stretch and Fold
jimbtvon Forum topicStretch and Fold
- Rice flour in bannetons
pmccoolon Forum topicForkish Overnight Country Brown. Fail after fail.
- James Macguire Article
jimbtvon Forum topicBaguette with my levain?
- Thank you Lechem, I have
macetteon Forum topicHalf recipe...