Recent Forum and Blog Comments
- Grazie mille Gaetano :)
Ru007on Blog post80% rye - Thanks Pal!
Ru007on Blog post80% rye
- Thanks Dab!
Ru007on Blog post80% rye
- Thanks Danni!
Ru007on Blog post80% rye
- steambikeprofon Forum topicSending out a search party...
- Ears or no ears, there'sBenjamin Hollandon Forum topicSending out a search party...
- a few more pointsbikeprofon Forum topicClammy/rubbery sourdough crumb
- I think you can use your starterFordon Forum topicwhite surface on top on sourdough
- Oopskysourdoughon Blog postHawaiian Sweet Bread with Tangzhong
- Pineapple juice milk tangzhongkysourdoughon Blog postHawaiian Sweet Bread with Tangzhong
- Thawing in the refrigerator
MichaelLilyon Forum topicI am having an issue with par-baked bagels - 550F. It is a WFO: you don't
MichaelLilyon Forum topicCan I bake at 300C or more?
- I just bought a 50# bag of Kkimemersonon Forum topicKing Arthur Sir Galahad
- Thank you I checked out your
Clint Brumleyon Blog postConchas for Lunch Money - Looks gorgeous...
RoundhayBakeron Blog post[2017-12] Olive Loaf with Salt Crust - Rust spotsAnonymouson Forum topicRusty starter
- Soudi breadon Forum topicCan I bake at 300C or more?
- Soudi breadon Forum topicCan I bake at 300C or more?
- Pizza ovenudi breadon Forum topicCan I bake at 300C or more?
- Informationokinawaon Blog postThe Pineapple Juice Solution, Part 1
- Kneading by hand, is almost
phazon Forum topicPagnotta try 2 - if it is just rust, try and
phazon Forum topicRusty starter
- Proofing time?elodieon Forum topicClammy/rubbery sourdough crumb
- Thats a little unfair
kendalmon Blog postJust Like Last Week Sort’a With Pecans and Cranberries But Without the Yeast Kicker - Yep slabs of rock are the best
kendalmon Forum topicBaking stone question
- Another post that exactly describes what I'm seeing
The Scientific Bakeron Forum topicClammy/rubbery sourdough crumb - Thank you.
vivienfon Forum topicSending out a search party... - It's 75% only because I'm
The Scientific Bakeron Forum topicClammy/rubbery sourdough crumb
- Texture?
The Scientific Bakeron Forum topicClammy/rubbery sourdough crumb
- Does it have to be 75% hydration?
leslierufon Forum topicClammy/rubbery sourdough crumb - more fermentationbikeprofon Forum topicClammy/rubbery sourdough crumb
- by the look of the crosstangbdon Forum topicClammy/rubbery sourdough crumb
- Conchas
hanseataon Blog postConchas for Lunch Money - Success!MattRon Forum topicvery new, many questions, starting with scoring
- Attractive
Modern Jesson Blog postThird Bake of 2017 - I have made a living making
MichaelLilyon Forum topicClammy/rubbery sourdough crumb
- Strongly disagree. Although
MichaelLilyon Forum topicClammy/rubbery sourdough crumb
- I like combining various grains
Danni3ll3on Blog postJust Like Last Week Sort’a With Pecans and Cranberries But Without the Yeast Kicker - Maybe that's the problem.
The Scientific Bakeron Forum topicClammy/rubbery sourdough crumb
- Dutch ovenPhilsBreadon Forum topicClammy/rubbery sourdough crumb
- better, not quite there
HenryL65on Forum topicSpent Beer Grain Bread - need help - Follow Ford's AdviceAnonymouson Forum topicbeginner help lots of fails and despair
- Boules
MichaelLilyon Forum topicSending out a search party...
- Remember that pizza cooks in
MichaelLilyon Forum topicCan I bake at 300C or more?
- That looks about right
MichaelLilyon Forum topicClammy/rubbery sourdough crumb
- before we get to the bread...
breadforfunon Forum topicCan I bake at 300C or more? - tried that, worksudi breadon Forum topicFinal Proof Vs shape the next day
- To count or not to count?
The Scientific Bakeron Forum topicClammy/rubbery sourdough crumb
- probably some conditioning element tooArjonon Forum topicHow to get an Exaggerated OPEN Crumb?
- both the same
alfansoon Forum topicHow to get an Exaggerated OPEN Crumb?