Recent Forum and Blog Comments
- it's rarely as dry as Colorado where I am...
RoundhayBakeron Forum topicHelp with Falling Yeast Donuts - Not to be too much of agerhardon Forum topicHelp with Falling Yeast Donuts
- Dabrownmanryebreadasapon Forum topicSmo's Spelt Recipe Math
- I am understanding it now but---ryebreadasapon Forum topicNo Muss No Fuss Starter
- Thank you both for theMichael303on Forum topicHelp with Falling Yeast Donuts
- Thanksjhaygoodon Forum topicBulk and Proof - what and why?
- I guess what I mean is...jhaygoodon Forum topicBulk and Proof - what and why?
- If you did not final proof vread would be dense
kendalmon Forum topicBulk and Proof - what and why? - It's all fermentation
pmccoolon Forum topicBulk and Proof - what and why? - What kind of deep fryer dogerhardon Forum topicHelp with Falling Yeast Donuts
- Top 10 Reasons to Eat Sourdough Bread...
goldbreadon Forum topicMme Poilane says Bagutte not French Bread... - answersbikeprofon Forum topicImproving burst
- Thank you!This is TartineInfomavenon Blog postTartine Bread attempt number...
- This helps a lot!
Yippeeon Blog postBest WFO Pizza Yet - 550 Degrees F
kendalmon Forum topicImproving burst
- True
Heikjoon Forum topicBaking with high hydration, transfer to dutch oven - An asidejhaygoodon Forum topicBulk and Proof - what and why?
- Thanks, but...jhaygoodon Forum topicBulk and Proof - what and why?
- There's a limit to how open your crumb can beArjonon Forum topicBaking with high hydration, transfer to dutch oven
- That's pretty much identical
loydbon Forum topicBaking with high hydration, transfer to dutch oven - Bulk, Divide, Proof and Bake
jimbtvon Forum topicBulk and Proof - what and why? - ThxJane Doughon Forum topicTemp for refrigerated fermentation
- ThxJane Doughon Forum topicTemp for refrigerated fermentation
- It does sound like they're over proofed...
RoundhayBakeron Forum topicHelp with Falling Yeast Donuts
- I usually aim for about 10% fermented flour
Danni3ll3on Forum topicTemp for refrigerated fermentation - Thanks for the reply. I'veMichael303on Forum topicHelp with Falling Yeast Donuts
- % of leavenJane Doughon Forum topicTemp for refrigerated fermentation
- Hi Yippee,I have a couple of
Isand66on Blog postBest WFO Pizza Yet - BEAUTIFUL BREAD!
jamesengon Blog postThis week's baking - July 18, 2016 - Congratulations!!
Ru007on Blog postTartine Bread attempt number... - Thanks
Heikjoon Forum topicBaking with high hydration, transfer to dutch oven
- Bagels
jamesengon Forum topicPeter Reinhart's bagels with stretch and folds
- try just changing this step
Mini Ovenon Forum topicBaking with high hydration, transfer to dutch oven - New bread
Heikjoon Forum topicBaking with high hydration, transfer to dutch oven
- I live in Taiwan where no oneSydon Forum topicEFFECT OF BAKING WITH VERY HARD WATER
- loydb,Good to hear that it's
Heikjoon Forum topicBaking with high hydration, transfer to dutch oven
- Did you fry them
Mini Ovenon Forum topicHelp with Falling Yeast Donuts
- I set my fridge at 37-38.
Danni3ll3on Forum topicTemp for refrigerated fermentation
- and my secret ungredient
Mini Ovenon Forum topicCheese & garlic sourdough baguette?
- Good idea! I make cinnamondebschon Forum topicCheese & garlic sourdough baguette?
- Same issue
loydbon Forum topicBaking with high hydration, transfer to dutch oven
- Should have warmed it up
BXMurphyon Forum topicDabrownman, I'm scalding! - Rye is the sticky component
Mini Ovenon Forum topicBaking with high hydration, transfer to dutch oven
- Just an ingredient
BXMurphyon Forum topicDabrownman, I'm scalding!
- How you use the scald is up to you. Putting it in
dabrownmanon Forum topicDabrownman, I'm scalding! - Prepping multiple pizza dough, loading to peel, then to the gril
Yippeeon Blog postBest WFO Pizza Yet
- Looks yummy!
Lazy Loaferon Blog postTartine Bread attempt number... - Storing grain
Lazy Loaferon Forum topicGrain Storage
- More good advice
Filomaticon Blog postSeeded bread inspired by Tartine 3 - So what makes this a Tartine bread?
dabrownmanon Blog postTartine Bread attempt number...