Recent Forum and Blog Comments
- Starter behaviour
aly-hassabelnabyon Forum topicFlat wholemeal sourdough. What did I do wrong!? - ThanksManymonstersmomon Forum topicmeaning of "strong flour"
- Actually it's scoring and steam, so Michaelhreikon Forum topicTartine Country Loaf
- Great idea!
Isand66on Blog postPorridge Leek Squared Bread - Thanks so much~!
Isand66on Blog postPorridge Leek Squared Bread
- Thanks DA. Your plan would
Isand66on Blog postPorridge Leek Squared Bread
- Joining the chorus here...
Weizenbroton Forum topicIt's true. - Make quick breads with the extra...
Weizenbroton Forum topicKen Forkish why so much levain? any suggestions for leftovers?
- Thanks for the additional tipsWernergon Forum topicKaiser Rolls
- The Kappi Video is excellentWernergon Forum topicKaiser Rolls
- As you're TFL's resident expert on Pane di Altamura...
RoundhayBakeron Blog postAnother go at 100% Durum (Pane di Altamura) - Ah, that makes sense.SNKon Forum topicFlat wholemeal sourdough. What did I do wrong!?
- Have used plastic exclusivelybarryvabeachon Forum topicIt's true.
- Cleaning down the sides of the jarAnonymouson Forum topicOld or new? Or does it matter?
- Dec 1enchanton Forum topicOld or new? Or does it matter?
- I've used plastic, the onlyVtg79on Forum topicIt's true.
- Scoringbennellon Forum topicTartine Country Loaf
- Additional steam methodsbennellon Forum topicTartine Country Loaf
- Almostbennellon Forum topicHello from Dublin, Ireland
- That's oddAnonymouson Forum topicOld or new? Or does it matter?
- Sunkenchanton Forum topicOld or new? Or does it matter?
- LovelyAnonymouson Blog postPorridge Leek Squared Bread
- Isn't all you need to do is just scale down the levain...
RoundhayBakeron Forum topicKen Forkish why so much levain? any suggestions for leftovers?
- Spent FuelAnonymouson Forum topicKen Forkish why so much levain? any suggestions for leftovers?
- use fine rye flour
Mini Ovenon Forum topicKaiser Rolls - I've seen Forkish's video anddoughookeron Forum topicKen Forkish why so much levain? any suggestions for leftovers?
- I use tupperware containersAnonymouson Forum topicIt's true.
- I found me question answersdough dogon Forum topicHappy freaking new year - check out these scores
- First attempt with baking steel
AndyPandaon Forum topicoven temp swing - I exclusively use plastic
MichaelLilyon Forum topicIt's true. - I second that.
MichaelLilyon Forum topicAnkarsrum (Magic Mill, Electrolux etc.) - accessories question
- I disagree
MichaelLilyon Forum topicTartine Country Loaf
- Really nicedough dogon Blog postFlavor, crumb and presentation
- I think you would like learning Puff Pastrydough dogon Forum topicHappy freaking new year - check out these scores
- Just beautimous all the way around!
dabrownmanon Forum topicTrying to get that Tartine Bread photo! - Wow! You work in a bakery and can bake every
dabrownmanon Forum topicHello from Dublin, Ireland
- Gorgeous.
vivienfon Forum topicTrying to get that Tartine Bread photo! - It is strange how much the bread making process
dabrownmanon Forum topicTo bread whisperers, why not knead?
- Correct you are!
dabrownmanon Forum topicTo bread whisperers, why not knead?
- ThanksJacob Lockcuffon Forum topicWhite Tin Loaf
- Baker's couche!
vivienfon Forum topicKaiser Rolls
- Diastatic malt or white malt is nothing more than
dabrownmanon Forum topicMalt Extract Powder
- you could make a simple 1:2:3 bread
leslierufon Forum topicKen Forkish why so much levain? any suggestions for leftovers? - Puff pastry !
kendalmon Forum topicHappy freaking new year - check out these scores - Thank you Dannibrubakeron Forum topicHello from Bandar Seri Begawan, Brunei Darussalam
- Whoa...thanks for the feedback...Coolchinchillaon Forum topicTo bread whisperers, why not knead?
- I think that's the video thatWernergon Forum topicKaiser Rolls
- ThanksMickeyDon Forum topicHelp! Bread is OK- could be better
- Just the info I was hoping for - thanks
AndyPandaon Forum topicAnkarsrum (Magic Mill, Electrolux etc.) - accessories question
- So what I did for this recipe, I took my 100%
Ogi the Yogion Forum topicKen Forkish why so much levain? any suggestions for leftovers?