Recent Forum and Blog Comments
- 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
- I was in 5th grade choir practice and Sister Furness,
dabrownmanon Blog postVermont SD, as baguettes of course
- It's that easy!Anonymouson Forum topicHalf recipe...
- The competition is
kendalmon Forum topicSunday usually gets better results than saturday
- Crust Challenge
Jim Burginon Blog postCrust challenge
- I think it is pretty pathetic that a Miafia Don
dabrownmanon Blog postVermont SD, as baguettes of course
- That crumb is beautimolissimo!
dabrownmanon Blog postVermont SD, as baguettes of course
- A star wars fan
kendalmon Forum topicSunday usually gets better results than saturday
- Beginner
macetteon Forum topicRising bread only in the fridge?
- That is almost right. Enzymes are not alive.
dabrownmanon Forum topicIt's amazing how quickly grain begins to sprout
- 40% WW flour English muffin experiment
The Roadside Pie Kingon Forum topicThe Autolyse Method
- Beautiful baguettes Alfanso,
IgorLon Blog postVermont SD, as baguettes of course
- OMG! I am soooo glad I was
IgorLon Blog postVermont SD, as baguettes of course
- Looks fine to me on your tree of baguette
dabrownmanon Forum topicSunday usually gets better results than saturday
- Re: Northwest SD experiment.
HansBon Forum topicThe Autolyse Method - I'm using two layers of slabs
Mini Ovenon Forum topicClay oven cooking surface!
- Why is that...
Mini Ovenon Forum topicThe Autolyse Method
- I think the reason for longer autolyseAnonymouson Forum topicThe Autolyse Method