Recent Forum and Blog Comments
- i don't use any flour after the mix and no bench
dabrownmanon Forum topicStep by Step Baking with Wood Oven - Whole Wheat Flour inhibits Gluten Formation
AlanGon Forum topicFlat whole wheat loaves - Thanks for
Rajan Shankaraon Forum topicStep by Step Baking with Wood Oven - Each fire takes
Rajan Shankaraon Forum topicStep by Step Baking with Wood Oven
- recipeadaustin65on Forum topicGreetings from Mt. Hood Oregon! Question regarding crumbly bread.
- What's the recipe?Arjonon Forum topicGreetings from Mt. Hood Oregon! Question regarding crumbly bread.
- No problems hereArjonon Forum topicDiscard accumulation in fridge and recombination to use.
- Now that is some nice lookin
dabrownmanon Forum topicStep by Step Baking with Wood Oven
- I'll disagree on this point
alfansoon Forum topicDiscard accumulation in fridge and recombination to use. - 80 to 90% hydration
Rajan Shankaraon Forum topicToo Much Water
- Went down to
Rajan Shankaraon Forum topicToo Much Water
- Using discardsPostal Grunton Forum topicDiscard accumulation in fridge and recombination to use.
- 45 g of salt would be better than 60.
dabrownmanon Forum topicToo Much Water
- A rye starter is about the easiest one to make.
dabrownmanon Forum topicsourdough in berlin
- I'm wondering about that.Kriketon Forum topicNo Gluten Development
- Could it be that the "freshlytptakon Forum topicFlat whole wheat loaves
- yes, at least with a mature levain
alfansoon Forum topicDiscard accumulation in fridge and recombination to use.
- NormalMaverickon Forum topicVery dense and heavy crumb
- So, eventually, whateverThanshinon Forum topicIs it possible to change a starter?
- EnvironmentMaverickon Forum topicIs it possible to change a starter?
- US only or worldwide?
drogonon Forum topicBakery Economics Survey - Yikes!
alfansoon Blog postLevain Gosselin baguettes and batards
- That's for sure!
pmccoolon Blog postLevain Gosselin baguettes and batards - Thanks for sharing.STUinlouisaon Forum topicStep by Step Baking with Wood Oven
- It sounds like
Mini Ovenon Forum topichooch with inconsistent rise - bobs-red-mill-whole-wheat-flour
Mini Ovenon Forum topicToo Much Water
- Thanks for your encouragementHCLimon Forum topicMaintaining Eric Kayser's Liquid Sourdough Starter
- oops
ccsdgon Forum topicNo Gluten Development - ThanksPYon Blog postVermont Sourdough *Updated with crumb shot
- That's a really nice lookingcranboon Forum topicMaintaining Eric Kayser's Liquid Sourdough Starter
- It's good to know this stuff!
dmsnyderon Blog postLevain Gosselin baguettes and batards - Andrea's bread tips for Banh Mi
RobynNZon Forum topicVietnamese Baguette (Banh Mi) Recipe Question - No problem. The other videoMaverickon Forum topicVietnamese Baguette (Banh Mi) Recipe Question
- Dang!
alfansoon Blog postLevain Gosselin baguettes and batards
- Thank you, dabrownman. I willHCLimon Forum topicMaintaining Eric Kayser's Liquid Sourdough Starter
- Dido18 try baking with 20bruiserbbqon Forum topicTartine bread - sticky interior
- I made an Apple Cake (with one pear in it) for
dabrownmanon Blog postLucy Combines 2 Dark Ways On A Dark Day – Westphalian Pumpernickel
- Ahh ok
fusanon Forum topicVery dense and heavy crumb - This one is a bit more
Reynardon Blog postLucy Combines 2 Dark Ways On A Dark Day – Westphalian Pumpernickel - I think I
Rajan Shankaraon Forum topicToo Much Water
- For figuring how much flour and water you
dabrownmanon Forum topicToo Much Water
- Thanks dabrownman, I will tryvasiliyon Forum topicSprouted grain wheat not enough oven spring
- Beer is liquid bread and both are fun and rewarding
dabrownmanon Forum topicAloha from kauai
- Other than saying to
Alchemist42on Forum topicI'll never take water for granted again - It is so hard ti get
dabrownmanon Forum topic100% Whole Wheat Baguettes
- Good advice :)Mylissa20on Forum topicVietnamese Baguette (Banh Mi) Recipe Question
- Thanks for the insight! I sawMylissa20on Forum topicVietnamese Baguette (Banh Mi) Recipe Question
- Yes steam gives thinner crustDido18on Forum topicTartine bread - sticky interior
- Thanks Reynard!
Isand66on Blog post79% Sprouted Whole Wheat with Sprouted Rye - Thanks for your comments
Isand66on Blog post79% Sprouted Whole Wheat with Sprouted Rye