Recent Forum and Blog Comments
- I can't help but wonder
Mini Ovenon Forum topicBaking with high hydration, transfer to dutch oven - Poetry in motion
trailrunneron Blog postSinclair's Bakery-the latest videos - Proofing tests
Lazy Loaferon Forum topicNot Rising in the Oven - Sometimes it helps
Mini Ovenon Forum topicNot Rising in the Oven
- Here's what I'm doin'
BXMurphyon Forum topicNot Rising in the Oven - Your animal needs to separate the wheat from the chaff
alfansoon Blog postDavid Snyder Gives Lucy the Sourdough White Bread Willies - Thanks Mini O!
mcson Blog postSinclair's Bakery-the latest videos - Thanks deblacksmith!
mcson Blog postSinclair's Bakery-the latest videos
- Well Gerhard...
mcson Blog postSinclair's Bakery-the latest videos
- Thanks so much Yippee!
mcson Blog postSinclair's Bakery-the latest videos
- Thanks bakingmaniac!
mcson Blog postSinclair's Bakery-the latest videos
- Thanks dabrownman!
mcson Blog postSinclair's Bakery-the latest videos
- de gassing
yozzauseon Forum topicBulk and Proof - what and why? - Also
Valduson Forum topicNot Rising in the Oven - TEST: When does it go in the oven?
Valduson Forum topicNot Rising in the Oven
- Always enjoy your videos!
Mini Ovenon Blog postSinclair's Bakery-the latest videos
- Here's your clue...
Lazy Loaferon Forum topicNot Rising in the Oven
- I know this is old.....Sugarowlon Forum topicHiding vegetables in bread
- Here is the bird's eye view.
Valduson Forum topicNot Rising in the Oven
- I think...
MichaelLilyon Forum topicAdvice and guidance to a useful start as a student - Fantastic !deblacksmithon Blog postSinclair's Bakery-the latest videos
- Have you tried cooking
Mini Ovenon Forum topicAdding soaker to rye sourdough
- dablues, hydration...
Mini Ovenon Forum topicPretzel Rolls (Laugenweck)
- Hydration?
dablueson Forum topicPretzel Rolls (Laugenweck) - Hydration?
dablueson Forum topicPretzel Rolls (Laugenweck)
- I have a less sturdy parchment made just
dabrownmanon Blog postFirst Tartine 3 Attempt - These loaves look lovely.
dabrownmanon Forum topicSourdough Rye and Caraway Seed
- all depends on whose hands do the shaping
alfansoon Forum topicImproving burst
- See, there are no regulationssuaveon Forum topicWhole Wheat Pastry Flour vs. Graham Flour
- Today's levain has been going
Heikjoon Forum topicBaking with high hydration, transfer to dutch oven - I am sure I could smell thegerhardon Blog postSinclair's Bakery-the latest videos
- Good point
Heikjoon Forum topicBaking with high hydration, transfer to dutch oven
- A baker's dream...
Yippeeon Blog postSinclair's Bakery-the latest videos - Thanks for the quick reply.Eclarneron Forum topicWhole Wheat Pastry Flour vs. Graham Flour
- 123 formula hydration
Lazy Loaferon Forum topicHelp for a newbie HELP :):)
- These days Graham flour issuaveon Forum topicWhole Wheat Pastry Flour vs. Graham Flour
- Yeah, I'm starting to realizeReulisson Forum topicHelp for a newbie HELP :):)
- Thank you for advice andReulisson Forum topicHelp for a newbie HELP :):)
- Thank you for the welcome andReulisson Forum topicHelp for a newbie HELP :):)
- Great videosbakingmaniacon Blog postSinclair's Bakery-the latest videos
- That extra famcy must mean
dabrownmanon Forum topicFeeling very smart today...
- Great to see how the baking in Big Sky Country is
dabrownmanon Blog postSinclair's Bakery-the latest videos
- what kind of wheat flour?Arjonon Forum topicBaking with high hydration, transfer to dutch oven
- Recipe is a guide only
kendalmon Forum topicSticky Dough - 55-65cm
kendalmon Forum topicImproving burst
- Maybe start with newbie-level recipesArjonon Forum topicHelp for a newbie HELP :):)
- One fridge is all we have. I put the starter in the
dabrownmanon Forum topicNo Muss No Fuss Starter
- 22 inches
kendalmon Forum topicImproving burst
- Long fermentjhaygoodon Forum topicSourdough Rye and Caraway Seed
- Good reasonjhaygoodon Forum topicFeeling more comfortable with mixed levain/yeast