Recent Forum and Blog Comments
- WOW!!
BetsyMePoochoon Forum topicAmount of N-50 Grease? - Looks like a lovely trip and
Floydmon Blog postChecking in after travels. - With 2:12 left in the 3rd quarter
dabrownmanon Blog postCranberry Wild Rice Sourdough with a touch of Tarragon - Congrats Danni!!
Ru007on Blog postCranberry Wild Rice Sourdough with a touch of Tarragon - Nice looking bread! I like
Isand66on Blog postCranberry Wild Rice Sourdough with a touch of Tarragon - Thanks everyone for the inputmaxpoweron Forum topicNew, from scratch, sourdough starter
- That's beautiful!
Danni3ll3on Blog postCranberry Wild Rice Sourdough with a touch of Tarragon - Have you seen
Mini Ovenon Forum topicWhat to try fixing next time - Enjoying the blog...
Mini Ovenon Forum topicUpping the hydration (Reinhart's WW Sandwich Loaf)
- It s not important to steam
MatteoFestoon Forum topicControlling the Crust - how can Iget it how I want it? - Keep the steam going?You'syourloafon Forum topicControlling the Crust - how can Iget it how I want it?
- Steam bowl...You'syourloafon Forum topicControlling the Crust - how can Iget it how I want it?
- Deploying the Dutch...You'syourloafon Forum topicControlling the Crust - how can Iget it how I want it?
- Humidity either inside and
MatteoFestoon Forum topicControlling the Crust - how can Iget it how I want it?
- Http://camiabreadlab.blogspot
MatteoFestoon Forum topicUpping the hydration (Reinhart's WW Sandwich Loaf)
- Ardent Mills is an unholysuaveon Forum topicCostco No Longer Carrying Central Milling Flour in California
- http://www.breadwerx.com/Has
phazon Forum topicUpping the hydration (Reinhart's WW Sandwich Loaf) - I put a bowl over the loaf
phazon Forum topicControlling the Crust - how can Iget it how I want it?
- Definitely! Here's a shot of
MichaelLilyon Blog postCranberry Wild Rice Sourdough with a touch of Tarragon - When comparing
Mini Ovenon Forum topicWhat to try fixing next time
- I am very fortunate
Scurvyon Forum topicCostco No Longer Carrying Central Milling Flour in California - They are pretty good...
breadforfunon Blog postAnother go at 100% Durum (Pane di Altamura) - A larger mass absolutely
MichaelLilyon Blog postExperimenting with scale
- Welcome to TFL!
Danni3ll3on Forum topicGood evening from Nashville!
- Those loaves look pretty good to me!
dmsnyderon Blog postAnother go at 100% Durum (Pane di Altamura) - Hi guys I will definitelyKristofferon Forum topicTearing croissants
- A solution?
dmsnyderon Forum topicCostco No Longer Carrying Central Milling Flour in California
- Loving the biscuits and gravy!
Skibumon Blog postPita!!! and some other baked delights. - Welcome back Ian!
Skibumon Blog postPita!!! and some other baked delights.
- I just noticed that theold bakeron Forum topicoven thermometer (not for internal bread temperature)
- Digital Thermometerold bakeron Forum topicoven thermometer (not for internal bread temperature)
- Things Did Not Go Well...,
Wild-Yeaston Forum topicCostco No Longer Carrying Central Milling Flour in California - Cutting for toast and sandwichesCellarvieon Forum topicCutting bread
- Traditionally croissants are
totelson Forum topicTearing croissants - Further confusion
AndyPandaon Forum topicConfused about hydration - home milling - Rye - Rugbrod
knightsofneechon Blog postExploring rye breads - try a dutch oven
esthercon Forum topicControlling the Crust - how can Iget it how I want it? - No help here on the thermometer
Danni3ll3on Forum topicoven thermometer (not for internal bread temperature)
- Thank you guys, I'm feeling
young_and_poolishon Forum topicImprovement from last loaf [tartine country recipe - 65% hydration] - I egg wash twice and followKristofferon Forum topicTearing croissants
- Gorgeous Bread
cgmeyer2on Blog postFig Nut 123 challenge bread - Thank you Paul! You are very
knightsofneechon Forum topicAdvice regarding Rugbrot (Danish Rye Bread)
- Have you tried using a different recipe...
RoundhayBakeron Forum topicTearing croissants - The only thing our localsuaveon Forum topicCostco No Longer Carrying Central Milling Flour in California
- Gluten has to be fullysuaveon Forum topicWindowpane test
- I don't even check for it since I don't use a
dabrownmanon Forum topicWindowpane test
- Quick Update
breadforfunon Blog postAnother go at 100% Durum (Pane di Altamura)
- I was probably too specific,
totelson Forum topicTearing croissants
- AMOUNT OF N-50 GREASErgsapolichon Forum topicAmount of N-50 Grease?
- It probably uses a high proportion of starterArjonon Forum topicSourdough Newbie, what am I doing wrong?!