Recent Forum and Blog Comments
- barryvabeach, I'm trying yourreedlawon Forum topicFlat whole wheat loaves
- That is the most well written post
Mini Ovenon Forum topicCrumpet inconsistencies, please help. - low salt
Mini Ovenon Forum topicDough tears and is spongy (pics included)
- A growing movementnmygardenon Forum topicHard Red wheat variety question?
- Looks greatPYon Blog postCountry Loaf
- AshMaverickon Forum topiconline source for good white four
- More thermal mass
Rajan Shankaraon Forum topicStep by Step Baking with Wood Oven - Ash content is not anrgconneron Forum topiconline source for good white four
- I like the black background.Maverickon Blog postCountry Loaf
- Protein and additivesMaverickon Forum topiconline source for good white four
- 100% WW
dabrownmanon Forum topicRetarding time for 100% WW - Hi Natyam
yozzauseon Forum topicStep by Step Baking with Wood Oven - Thanks everyone! I decided toAnonymouson Forum topiconline source for good white four
- Wow, that is a lot of starterMaverickon Forum topicDough tears and is spongy (pics included)
- Thanks for that. That givesJane Doughon Forum topicRetarding time for 100% WW
- No it definetly didnt overproof
fusanon Forum topicVery dense and heavy crumb - Does not matter what we thinkrgconneron Forum topicvent or no vent?
- Avoiding the Tower of Pisa ;-)
Cher504on Blog postHappy New Year! - discardMaverickon Forum topicCraggier English Muffins?
- Yep. And for baking, weightrgconneron Forum topicProfessional Baking 6th Edition errors?
- Don't think of it asMaverickon Forum topicProfessional Baking 6th Edition errors?
- It's beautiful crust and
PalwithnoovenPon Blog postCountry Loaf - They're all beautiful! Yes,
PalwithnoovenPon Blog postBrioche four ways: from natural levain to 1-min microwave
- The thing about muffins ...
drogonon Forum topicCraggier English Muffins? - King Arthur is the Bestri_uson Forum topiconline source for good white four
- Europeans are truly metric sogerhardon Forum topicProfessional Baking 6th Edition errors?
- Fruit Can
Rajan Shankaraon Forum topicStep by Step Baking with Wood Oven
- Excellent Info Here
Rajan Shankaraon Forum topicStep by Step Baking with Wood Oven
- Beautiful baking! Love your
Isand66on Blog postBrioche four ways: from natural levain to 1-min microwave - Back at you Ian!
Cher504on Blog postHappy New Year!
- Plus probiotics
dabrownmanon Forum topichooch with inconsistent rise
- Fantastic crumb! Looks like
Isand66on Blog postCountry Loaf
- Happy New Year to you!
Isand66on Blog postHappy New Year!
- Recipenewbie15on Forum topicDough tears and is spongy (pics included)
- My pleasureAnonymouson Forum topicNo Gluten Development
- Without more details on theFueledByCoffeeon Forum topicDough tears and is spongy (pics included)
- Right in the middle at ~454grgconneron Forum topicProfessional Baking 6th Edition errors?
- sounds goodMaverickon Forum topicDiscard accumulation in fridge and recombination to use.
- Yeah I was thinking since thebscruggs99on Forum topicProfessional Baking 6th Edition errors?
- Sourdough-culture in Berlin
rudirednoseon Forum topicsourdough in berlin - Different amountsMaverickon Forum topicProfessional Baking 6th Edition errors?
- Sediment in the pipes?
Mini Ovenon Forum topicI'll never take water for granted again
- I think it didn't overproof
Mini Ovenon Forum topicVery dense and heavy crumb
- beautifulbreadboy025on Blog postHappy New Year!
- Then you probably need to feed
Mini Ovenon Forum topichooch with inconsistent rise
- This one is my favorite
dabrownmanon Forum topicCraggier English Muffins?
- Aaahhh...
Reynardon Blog postLucy Combines 2 Dark Ways On A Dark Day – Westphalian Pumpernickel - That's two for twoJane Doughon Forum topicRetarding time for 100% WW
- Like all things SD - it's releative
dabrownmanon Forum topicRetarding time for 100% WW
- That's two for twoJane Doughon Forum topicRetarding time for 100% WW