Recent Forum and Blog Comments
- Mr. Coffee made flour!
BXMurphyon Blog postNelson Mandela Challenge Bread - I figure starter=dough
BXMurphyon Forum topicBaking with high hydration, transfer to dutch oven
- for sure.
trailrunneron Blog postPumpkin AYW SD kamut,rye,Red Fife and pepitas - thank you !
trailrunneron Blog postThis week's baking - July 18, 2016
- I looked, and it is, Caroline!
dmsnyderon Blog postThis week's baking - July 18, 2016 - Looks amazing, Caroline!
dmsnyderon Blog postPumpkin AYW SD kamut,rye,Red Fife and pepitas
- As always......MichaelHon Blog postThis week's baking - July 18, 2016
- Under your total dough it says
dabrownmanon Blog postThis week's baking - July 18, 2016 - actually he is up at Mammoth ...
trailrunneron Blog postThis week's baking - July 18, 2016
- Thanks, Caroline!
dmsnyderon Blog postThis week's baking - July 18, 2016
- Thanks, Ru!
dmsnyderon Blog postThis week's baking - July 18, 2016
- burnt bottomsbikeprofon Blog postFirst Tartine 3 Attempt
- Beautiful !
trailrunneron Blog postThis week's baking - July 18, 2016
- Nice bake David!
Ru007on Blog postThis week's baking - July 18, 2016 - substitute an equal amount
trailrunneron Blog postSesame seed SD loaf
- That's so nice of you :)
Ru007on Blog postSesame seed SD loaf
- Thank you :)
Ru007on Blog postSesame seed SD loaf
- Sounds so good!
Ru007on Blog postSesame seed SD loaf
- Thank you all for your kind words!
Yippeeon Blog post20160716 Pizzas from the oven - Lower hydration crumb
Lazy Loaferon Forum topicFloppy dough? How to maintain shape of high hydration doughs? - Thanks, LL! (see my comments)
dmsnyderon Blog postThis week's baking - July 18, 2016
- I think I'll stick with hot pot
Heikjoon Forum topicBaking with high hydration, transfer to dutch oven - Total flour @ dbm
dmsnyderon Blog postThis week's baking - July 18, 2016
- I suppose that I was referring to your other post
dabrownmanon Blog postKept a low profile
- I suppose that I was referring to your other post
dabrownmanon Blog postKept a low profile
- Thanks for the experiment reports Loyd!improbablepantryon Forum topicGrain to grind for fresh pasta?
- Total dough desn't add up to
dabrownmanon Blog postThis week's baking - July 18, 2016
- 78% hydration is plenty high for q white bread.
dabrownmanon Forum topicFloppy dough? How to maintain shape of high hydration doughs?
- Lovely crumb
Lazy Loaferon Blog postThis week's baking - July 18, 2016
- Cheese in the middle
Lazy Loaferon Forum topicCheese & garlic sourdough baguette?
- Chilljhaygoodon Forum topicScoring bread
- Scoring
Lazy Loaferon Forum topicScoring bread
- If you want to mill flour, Murph,
pmccoolon Blog postNelson Mandela Challenge Bread - Holes & hydration
Lazy Loaferon Forum topicFloppy dough? How to maintain shape of high hydration doughs?
- OK...jhaygoodon Forum topicFloppy dough? How to maintain shape of high hydration doughs?
- 30 litre mixer
Lazy Loaferon Forum topicHow much dough can be mixed in a 30 liter mixer?
- Hmmjhaygoodon Blog postFirst Tartine 3 Attempt
- I know it can be done, but I
Floydmon Forum topicDough won't develop - Thanks, dbm!
dmsnyderon Blog postThis week's baking - July 18, 2016
- Thanks, Pal!
dmsnyderon Blog postThis week's baking - July 18, 2016
- Thanks, Arlo!
dmsnyderon Blog postThis week's baking - July 18, 2016
- Interesting
Filomaticon Blog postFirst Tartine 3 Attempt - I was wondering when you post your trip this year.
dabrownmanon Forum topicPilgrimage
- Me too!
dabrownmanon Blog postFirst Tartine 3 Attempt
- I don't have as good a luck baking with a cold pot
dabrownmanon Forum topicBaking with high hydration, transfer to dutch oven
- Now that is some white bread!
dabrownmanon Blog postThis week's baking - July 18, 2016
- The LAB and yeast love the heat and wet.
dabrownmanon Forum topicNo Muss No Fuss Starter
- Thanks Paul
alfansoon Blog postKept a low profile - Yikes!
alfansoon Blog postKept a low profile
- Great link Barry. Thanks very much.
_vkon Forum topicShould a pizza dough rise a lot? napoletana