Recent Forum and Blog Comments
- re: Temperature Stalldobieon Forum topicTemperature Stall
- re: The person who did the sous-vide bread agreesdobieon Forum topicTemperature Stall
- That's the method that I use,nomoloscaon Forum topic>75% Hydration, shaping the loaf, tips needed
- Busy, certainly
pmccoolon Blog postStill here, still baking - That looks very nice, Victoria
pmccoolon Blog postSuper easy and super healthy bread recipe
- Oil could be transferred to
Jon OBrienon Forum topic>75% Hydration, shaping the loaf, tips needed - Those look really tasty
Mini Ovenon Blog postTwo Green Onion Breads ~ I turned our kitchen into a street food stall! - The scraper is unlikely to
Jon OBrienon Forum topic>75% Hydration, shaping the loaf, tips needed
- The rye will be the first
Mini Ovenon Forum topicRye starter smells vinegary
- Might want to do some folds
Mini Ovenon Forum topic>75% Hydration, shaping the loaf, tips needed
- Here's a video that
Mini Ovenon Forum topicBatards: work on uniform crumb
- That is about as goiid a crumb as one
dabrownmanon Forum topicBatards: work on uniform crumb - My camera takes horrible pictures
dabrownmanon Blog postNiecco’s Sourdough Pizza Crust and Focaccia
- So weird to have rained twice already this week
dabrownmanon Blog postAncient World Meets New One in Seeded Sprouted Sourdough
- It dependsArjonon Forum topicThe best time to add yeast to bread dough
- Hamelman's ciabatta is 73%suaveon Forum topic>75% Hydration, shaping the loaf, tips needed
- more foldsMaverickon Forum topic>75% Hydration, shaping the loaf, tips needed
- Damp-not wetclazar123on Forum topic>75% Hydration, shaping the loaf, tips needed
- Oil the scraper.rgconneron Forum topic>75% Hydration, shaping the loaf, tips needed
- Ripe Fruit > Cheap Chardonnay > Model Airplane Glue
Our Crumbon Forum topicestablished starter smells like acetone - I toomarkgoon Forum topicThe best time to add yeast to bread dough
- These are really delicious
PalwithnoovenPon Blog postTwo Green Onion Breads ~ I turned our kitchen into a street food stall! - The best time to add yeast
Mini Ovenon Forum topicThe best time to add yeast to bread dough
- That's too sad. Luckily,
PalwithnoovenPon Blog postTwo Green Onion Breads ~ I turned our kitchen into a street food stall!
- I tried flouring everything.IThanshinon Forum topic>75% Hydration, shaping the loaf, tips needed
- "high hydration" on youtubeThanshinon Forum topic>75% Hydration, shaping the loaf, tips needed
- Try keeping the scraper, and
Jon OBrienon Forum topic>75% Hydration, shaping the loaf, tips needed
- Less hydrationmarkgoon Forum topic>75% Hydration, shaping the loaf, tips needed
- Shape and loadThanshinon Forum topic>75% Hydration, shaping the loaf, tips needed
- Had the same issue...markgoon Forum topic>75% Hydration, shaping the loaf, tips needed
- Another lovely bread :-)
Reynardon Blog postAncient World Meets New One in Seeded Sprouted Sourdough - Wow!
Reynardon Blog postNiecco’s Sourdough Pizza Crust and Focaccia
- That looks good... :-D
Reynardon Blog postDurum Ricotta Potatoe Bread
- Thanks for catching us up
Isand66on Blog postStill here, still baking - I want to go to Taiwan too
PalwithnoovenPon Blog postTwo Green Onion Breads ~ I turned our kitchen into a street food stall!
- Reedlaw, I can't say forbarryvabeachon Forum topicFlat whole wheat loaves
- You're very welcome :-)
Reynardon Forum topicBaking powder crumpet experiment, raising problem. Google didn't help.
- I call them spring onions too
PalwithnoovenPon Blog postTwo Green Onion Breads ~ I turned our kitchen into a street food stall!
- not sourdough..
drogonon Forum topicWhey too many questions - Yes - good point! You shouldbreadsteron Forum topicKitchenAid Accolade / Artisan Mixer Tip - Use Speed 3
- street foodtom scotton Blog postTwo Green Onion Breads ~ I turned our kitchen into a street food stall!
- re: What you are doing is making the first stepdobieon Forum topicWhey too many questions
- It tastes great. Do you meanreedlawon Forum topicFlat whole wheat loaves
- re: Whey too many questionsdobieon Forum topicWhey too many questions
- When I got serious about baking bread
dabrownmanon Forum topicWhey too many questions
- reedlaw, it certainly seemsbarryvabeachon Forum topicFlat whole wheat loaves
- My shaping technique isreedlawon Forum topicFlat whole wheat loaves
- These look fantastic. I was
Isand66on Blog postTwo Green Onion Breads ~ I turned our kitchen into a street food stall!
- I need to find a repeatable
Jon OBrienon Forum topicFault parallel to side crust.
- Thanks Ian!!! You must . . .
Skibumon Blog postBounty of the week's bake