Recent Forum and Blog Comments
- 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
- Degassingjhaygoodon Forum topicBulk and Proof - what and why?
- Rightjhaygoodon Forum topicBulk and Proof - what and why?
- So pretty!
jamesengon Blog postReduced hydration FWSY Harvest bread - success! - Take comfort in...
jamesengon Forum topicHelp for a newbie HELP :):)
- That makes sense. I'll giveMichael303on Forum topicHelp with Falling Yeast Donuts
- I prefer "fancy-schmancey"...
jamesengon Forum topicFeeling very smart today...
- Tips...
jamesengon Forum topicAdvice and guidance to a useful start as a student
- Grains of truthclazar123on Forum topicHealth Qualities of Sourdough Bread
- Aha
Heikjoon Forum topicNo Muss No Fuss Starter - How are you collecting thegerhardon Forum topicUse Rainwater to make sourdough?
- 4&5 or 5&6
alfansoon Forum topicImproving burst - Good for you!
Mini Ovenon Forum topicFeeling very smart today... - You could always do a test
yozzauseon Forum topicBulk and Proof - what and why? - Spot on! I would venture:Sydon Blog postFirst Tartine 3 Attempt
- Sourdough verses commercial yeast
kendalmon Forum topicImproving burst
- Thanks for the read!
Ru007on Forum topicHealth Qualities of Sourdough Bread - Exactly - 'Ears'
kendalmon Forum topicImproving burst
- Andy, you have a easy solution...
Mini Ovenon Forum topicUse Rainwater to make sourdough?
- this line tells me
Mini Ovenon Forum topicHelp with Falling Yeast Donuts
- Thanks for the feed back. IPeteWon Forum topicVitamix Dry Blade for Milling?
- Thanks for the welcome andPeteWon Forum topicHello From Virginia Beach, Virginia, USA
- Hahaha, Ikr! They're located
Jude_Denzon Forum topicHow to bake pizza as good / Suggestions for a pizza place - Fireless cooking
Lazy Loaferon Blog postA lesson - retarding bulk ferment vs shaped proof - I ran a test one time with my forst bullet smoker
dabrownmanon Blog postA lesson - retarding bulk ferment vs shaped proof
- jhaygood, I don't have thebarryvabeachon Forum topicBulk and Proof - what and why?
- Thanks all!
Lazy Loaferon Blog postReduced hydration FWSY Harvest bread - success!
- I have no idea what you re talking about
dabrownmanon Forum topicSmo's Spelt Recipe Math
- Smo starter was 120 g if a half cup. You need to
dabrownmanon Forum topicSmo's Spelt Recipe Math
- Welcome to the club!
Lazy Loaferon Forum topicHelp for a newbie HELP :):)
- And Kaiser rolls aren't German either.
dabrownmanon Forum topicMme Poilane says Bagutte not French Bread...
- Why do that. Just use uo the old bit first and let
dabrownmanon Forum topicNo Muss No Fuss Starter
- There you go.
dabrownmanon Blog postReduced hydration FWSY Harvest bread - success!
- Yes, I agree - I was notInfomavenon Blog postTartine Bread attempt number...
- Some people just don't likesuaveon Forum topicDutch oven And Baking Stone
- lovely lovely loaves!!
leslierufon Blog postReduced hydration FWSY Harvest bread - success! - It comes down to volume.suaveon Forum topicBulk and Proof - what and why?
- Sometimes it is. There aresuaveon Forum topicBulk and Proof - what and why?
- That's just a bunch of pseudosuaveon Forum topicHealth Qualities of Sourdough Bread
- Yay!!!! Those are absolutely gorgeous!!!
Danni3ll3on Blog postReduced hydration FWSY Harvest bread - success! - I really like this video. Tartine and Forkish too
dabrownmanon Blog postTartine Bread attempt number...
- Beautiful!! I dropped thatjanijon Blog postReduced hydration FWSY Harvest bread - success!