Recent Forum and Blog Comments
- Thanks
WatertownNewbieon Blog postLithuanian Bread - I'm not familiar with the
Moe Con Forum topicBread shape - Love it. Looks fantastic.gavincon Blog postLithuanian Bread
- I have both enameled and plain
rondayvouson Forum topicAny experience using a 6qt Lodge enameled Dutch oven for baking? - Too many variables
rondayvouson Forum topicMy first reaction to yeast
- Unifine, Wondermill and other modern methods
rondayvouson Forum topicWhole Grain Flour – Sifting True From False
- How about these? (German)
Mini Ovenon Forum topicHard Rolls - I can't see any reason not to
albacoreon Forum topicBaker's math for hydration & salt with varying starter - Another batchgordybakeron Forum topicEssential's Columbia
- King Arthur White Whole Weat FlourJimatthelakeon Forum topicSubstitute ?
- Interesting. I just now used the method.
The Roadside Pie Kingon Forum topicBread shape - I texted it to myself and itmonroe_girlson Forum topicBread shape
- That may be true for
alcophileon Forum topicThe best mixer in the world! - I will try doubling the recipe
NoNeedon Forum topicDelaying half the sourdough to bake two loafs subsequently in small oven, how to do? - My dyslexic solution to the image size limitation quandary
The Roadside Pie Kingon Forum topicBread shape
- Check your flour
Debra Winkon Forum topicMy first reaction to yeast - Windows Photos app
alcophileon Forum topicBread shape
- How does it feel? That's the
Phazmon Forum topicBaker's math for hydration & salt with varying starter - I can’t upload a phototpassinon Forum topicBread shape
- Steam Injection for Rufco or Other Semi-pro OvenJimatthelakeon Forum topicSimplyBread oven
- The preferment definitely effects the hydration
The Roadside Pie Kingon Forum topicBaker's math for hydration & salt with varying starter
- Some possibilities
pmccoolon Forum topicConverting Pizza Dough to Sandwich Sourdough - DependsBrianShawon Forum topicBaker's math for hydration & salt with varying starter
- Notes
WatertownNewbieon Forum topicMaking several at a time. Temperature control & consistent results. What's your method?
- Yes, That is the Post
WatertownNewbieon Blog postLithuanian Bread
- your crumb looks good, so I
squattercityon Forum topicDelaying half the sourdough to bake two loafs subsequently in small oven, how to do? - any fat in liquid form
alfansoon Forum topicBaker's math for hydration & salt with varying starter - In both cases, it is thekhkremeron Forum topicBaker's math for hydration & salt with varying starter
- Final loaf hydration
Abeon Forum topicBaker's math for hydration & salt with varying starter - It's a good question and Itpassinon Forum topicBaker's math for hydration & salt with varying starter
- A flat loaf without much signtpassinon Forum topicDelaying half the sourdough to bake two loafs subsequently in small oven, how to do?
- Dutch oven gave little oven spring
NoNeedon Forum topicDelaying half the sourdough to bake two loafs subsequently in small oven, how to do?
- this is a terrific ideapshoebrion Forum topicGood Sourdough in a Loaf Pan technique
- I don't understand what youtpassinon Forum topicConverting Pizza Dough to Sandwich Sourdough
- Allergies not always easy to figure outclazar123on Forum topicMy first reaction to yeast
- Thanks, that is very helpful.mjm240on Forum topicAny experience using a 6qt Lodge enameled Dutch oven for baking?
- Allergy
Moe Con Forum topicMy first reaction to yeast
- So the real question is howtracytehon Forum topicSimplyBread oven
- Always sad to hear - butA
Phazmon Forum topicMy first reaction to yeast
- Looks absolutely delicious!
alcophileon Blog postLithuanian Bread
- That's a beaut!
alcophileon Forum topicAmmerland Black Bread/Ammerländer Schwarzbrot - Ginsberg
- Suggest a medical professional
Mini Ovenon Forum topicMy first reaction to yeast
- Crumb shots
jo_enon Blog post20231222 Bread Machine (+oven-baked) Panettone with CLAS - Bigot Formula - Like this?
The Roadside Pie Kingon Forum topicHard Rolls
- Mobile MOG
albacoreon Forum topicWhole Grain Flour – Sifting True From False
- Hard Rolls how I rememberpurplepigon Forum topicHard Rolls
- I have a giant Lodge 7 quart
squattercityon Forum topicAny experience using a 6qt Lodge enameled Dutch oven for baking?
- LM not triplingjoegranzon Forum topicRebalancing Lievito Madre
- I also wet my hands for
squattercityon Forum topicDelaying half the sourdough to bake two loafs subsequently in small oven, how to do?
- Bread Dough Mixing with yoour AnkJimatthelakeon Blog postAnkarsrum Assistent Mixer: Advice & Tips for New Users