Recent Forum and Blog Comments
- Same day white
Lazy Loaferon Forum topicWhy no airpockets? - Thank you
Cathfmon Blog postHokkaido Milk Bread with Tangzhong - I was commenting on Cathy's post. I too am in love
dabrownmanon Forum topicWhat is your most favorite recipe? - Good for you! Nothing like a WFO for making
dabrownmanon Forum topicJust another bread baking fanatic
- I use RO water where all of the minerals and
dabrownmanon Forum topicTalk to me about water, please?
- It's easy enough to make some backupArjonon Forum topicHello, new to sourdough
- The hydration of the dough is either too dry or too
dabrownmanon Forum topicCalculating Hydration Percentage
- The hydration of the dough is either too dry or too
dabrownmanon Forum topicCalculating Hydration Percentage
- I think the way yougerhardon Forum topicWhy no airpockets?
- Certainly you could try it,
Floydmon Blog postHokkaido Milk Bread with Tangzhong - Butterier
Cathfmon Blog postHokkaido Milk Bread with Tangzhong
- A sourdough starter, levain, poolish.
dabrownmanon Forum topicStarter or Leaven. It is confusing
- This is one of those thingsMaverickon Forum topicTalk to me about water, please?
- 2 g of yeast sounds very littlebreadboy025on Forum topicWhy no airpockets?
- I would leave the fat out ofMaverickon Forum topicCalculating Hydration Percentage
- Is this the same as the pizza dough?Anonymouson Forum topicWhy no airpockets?
- The only way to run out ofMaverickon Forum topicHello, new to sourdough
- My understanding is thatgerhardon Forum topicis 99.9% milk fat butter suitable for laminating dough?
- Thanks for your information.KayDee1on Forum topicHello, new to sourdough
- Chlorine?
drogonon Forum topicTalk to me about water, please? - Sounds about rightAnonymouson Forum topicTalk to me about water, please?
- HydrationAnonymouson Forum topicCalculating Hydration Percentage
- Looks like deconstructed pizza focaccia! Had to
dabrownmanon Blog posthad a go
- This would be the last remnants of a pre-war eraAnonymouson Blog postLucy’s New Jewish Deli Rye
- The hardest part of baking bread is knowing when
dabrownmanon Blog postRene's Rye from Tartine 3
- No worries. The last time I was in London was
dabrownmanon Blog postLucy’s New Jewish Deli Rye
- It actually pretty good!
Danni3ll3on Blog postRene's Rye from Tartine 3 - Thank you! I'm sure some ofrushyamaon Blog postSemolina Sesame Sourdough
- I thought it might berushyamaon Blog postSemolina Sesame Sourdough
- Thanks Danni! Seeded breadsrushyamaon Blog postSemolina Sesame Sourdough
- Brod and Taylor proofing boxclazar123on Forum topicCooler Kitchen Temp w/ Starter (Inactive Starter)
- Or moisture and spiceclazar123on Forum topicSmoked paprika
- center centre
alfansoon Blog postLucy’s New Jewish Deli Rye - .
alfansoon Blog postLucy’s New Jewish Deli Rye
- Buy some lard and try that. I
MichaelLilyon Forum topicis 99.9% milk fat butter suitable for laminating dough? - So I have to ask...what's
Isand66on Blog postLucy’s New Jewish Deli Rye - Looks great Danni.I'm sure
Isand66on Blog postBrenda's Seeded Oat Bread
- Still no difference...
drogonon Forum topicStarter or Leaven. It is confusing
- So the butter keeps the layersAnonymouson Forum topicis 99.9% milk fat butter suitable for laminating dough?
- I think part of the puff effectgerhardon Forum topicis 99.9% milk fat butter suitable for laminating dough?
- Summer of 2015
alfansoon Blog postLucy’s New Jewish Deli Rye
- Rye can be denseAnonymouson Blog postRene's Rye from Tartine 3
- I love theAnonymouson Forum topicThe Winston Knot Series
- No differenceAnonymouson Forum topicStarter or Leaven. It is confusing
- Volume vs. MassAnonymouson Forum topicNo Loft/No Oven Spring
- That must bring back some memoriesAnonymouson Blog postLucy’s New Jewish Deli Rye
- Something to look out forAnonymouson Forum topicWhy is my bread tearing?
- AgreedAnonymouson Forum topicThings I have learned about sourdough
- Just rememberAnonymouson Forum topicAttempt #4, fingers crossed
- Not strictly a poolishAnonymouson Forum topicWhat is your most favorite recipe?