Recent Forum and Blog Comments
- You are a brave soul starting out w suchhreikon Forum topicFirst Time Posting, troubleshooting sourdough boule
- Dropping to 78% hydration from 80%
Mini Ovenon Forum topicFirst Time Posting, troubleshooting sourdough boule - cold ferment
sourbroon Forum topicFirst Time Posting, troubleshooting sourdough boule - Plus oven spring is better in
MichaelLilyon Forum topicFirst Time Posting, troubleshooting sourdough boule - Cold ferment
MichaelLilyon Forum topicFirst Time Posting, troubleshooting sourdough boule
- Looks like a good mixer from
MichaelLilyon Forum topicOpinions Wanted on a Eurodib LM20T 20qt. Spiral Mixer
- Well not totally dried
Mini Ovenon Forum topicImportance of degassing
- unforgiving
sourbroon Forum topicFirst Time Posting, troubleshooting sourdough boule
- TartineAnonymouson Forum topicFirst Time Posting, troubleshooting sourdough boule
- or try a different score pattern
Mini Ovenon Forum topicWhat causes a loaf to lift off the stone?
- Yahoo! it posted today!!!
Skibumon Blog postPersuing perfect pulla - Ok, here we go . . .
Trevor J Wilsonon Forum topichave you worked at a bakery? describe... - I am so glad that you are okay
Danni3ll3on Blog postSummer breads 2016 - K. Forkish Book re: whole wheat flourGarlicmanon Forum topicK. Forkish Book re: whole wheat flour
- Beautiful and delicious looking
Filomaticon Forum topicMy second loaf - Great tip DabrownmanAnonymouson Forum topic100% wholegrain organic einkorn sourdough with tangzhong
- The TasteAnonymouson Forum topic100% wholegrain organic einkorn sourdough with tangzhong
- I think raisins would be f=great for this bread
dabrownmanon Forum topic100% wholegrain organic einkorn sourdough with tangzhong - Well, pretty sure I got theDDoutelon Forum topicWhat causes a loaf to lift off the stone?
- Thank you HesterAnonymouson Forum topic100% wholegrain organic einkorn sourdough with tangzhong
- The bread gods were smiling down at meAnonymouson Forum topic100% wholegrain organic einkorn sourdough with tangzhong
- The other documented recipedoughookeron Blog post“Old-Style” San Francisco Sourdough Bread: My newest quest
- Thanksrporton Blog postOlive loaf, great tasting but again I could have used more olives.
- Forkish does use preshaping for one loaf or 2
Danni3ll3on Forum topicBoule Shaping Tips
- You almost can't use too many olives
Southbayon Blog postOlive loaf, great tasting but again I could have used more olives. - reciperporton Blog postOlive loaf
- Olive loaf recipeMalgosia S.on Blog postOlive loaf
- I do;t think I would change a thing a claim
dabrownmanon Forum topic100% wholegrain organic einkorn sourdough with tangzhong
- Looks so delicious. Great jobhreikon Forum topic100% wholegrain organic einkorn sourdough with tangzhong
- slicing bread
myra byankaon Forum topicmultigrain bread falls apart when slicing - Thanks for posting this
Truth Serumon Blog postNYC Deli Rye Bread - pre-shapingJoshTheNeophyteon Forum topicBoule Shaping Tips
- At that temperature, it would take at least
dabrownmanon Blog post“Old-Style” San Francisco Sourdough Bread: My newest quest
- lifted sidesbikeprofon Forum topicWhat causes a loaf to lift off the stone?
- Wow!
GrowingStellaon Forum topic100% wholegrain organic einkorn sourdough with tangzhong - Oh! (blushing) a Mini oven!
Mini Ovenon Blog postMy first bread
- Trevor on degassing
GrowingStellaon Forum topicImportance of degassing
- Thank you AllieAnonymouson Forum topic100% wholegrain organic einkorn sourdough with tangzhong
- Looks great!
GrowingStellaon Forum topic100% wholegrain organic einkorn sourdough with tangzhong
- OkAnonymouson Forum topicBanneton Proofing Question
- Transfer should be gentle
Southbayon Forum topicBanneton Proofing Question
- Hi Eli
GrowingStellaon Forum topicBanneton Proofing Question
- dabrownman
CAphylon Blog postIt's been a long time since the last pizza - Thanks, Ian
CAphylon Blog postIt's been a long time since the last pizza
- Can you guide meelilevi2020on Forum topicBanneton Proofing Question
- Not much to go on...Anonymouson Forum topicBanneton Proofing Question
- Dried Out Bread
jimbtvon Forum topicImportance of degassing - The type of dough i'm handling dicatates my shaping methodAnonymouson Forum topicBoule Shaping Tips
- This is a bit different than
jimton Forum topicBoule Shaping Tips - Thanks you allAnonymouson Forum topicHow long can I retard for