Recent Forum and Blog Comments
- Question - why would ya think
phazon Forum topicHow much does hydration affect bulk fermentation? - trying different ratiobregenton Forum topicStumped!
- I have thought about it.
The Roadside Pie Kingon Forum topicToday's bake. Disappointed - Gorgeous!
CalBeachBakeron Blog postWhole Red Fife Whole Wheat Walnut Oil Sourdough Shokupan - Thanks Benny
CalBeachBakeron Blog postWeinheim Carrot Rye Weinheimer Mohrenbrot (Germany)
- Rofcojfergvton Forum topicROFCO B40 oven for sale
- Beauties
alfansoon Forum topicProofing my sourdough - Will, I think those look
Rockon Forum topicToday's bake. Disappointed - Beautiful
Debra Winkon Forum topicProofing my sourdough - I've been using the Komo
ruralonton Forum topicKomo vs Mockmill - 1. I'm not a Millenial
Precaudon Forum topicBrooklyn Sicilian pizza with double pepperoni - Thanks Michael!
The Roadside Pie Kingon Forum topicBrooklyn Sicilian pizza with double pepperoni
- Typical Millinium thinking
The Roadside Pie Kingon Forum topicBrooklyn Sicilian pizza with double pepperoni
- Fermentation goes more slowlytpassinon Forum topicHow much does hydration affect bulk fermentation?
- Proprietary pizza sauce ?
Precaudon Forum topicBrooklyn Sicilian pizza with double pepperoni
- Thanks, Benny!I've been doingfredsbreadon Blog postHigh Extraction Hard Red Wheat
- Good, far from perfect.
The Roadside Pie Kingon Forum topicToday's bake. Disappointed
- Many thanks! Your repliesMichelPon Forum topicUnder fermented sourdough
- Those look very nice!
gabev50on Forum topicToday's bake. Disappointed - Could be protease
breadforfunon Forum topicStumped! - I guess it has been a long
phazon Forum topicStumped!
- First of all, thanks to allbregenton Forum topicStumped!
- No
Abeon Forum topicUnder fermented sourdough - If you preferment a largetpassinon Forum topicUnder fermented sourdough
- When doing one rise
Abeon Forum topicUnder fermented sourdough
- If your starter is or wastpassinon Forum topicStumped!
- I was under the impressiontpassinon Forum topicUnder fermented sourdough
- Please clarify
breadforfunon Forum topicStumped!
- Thank you for your answers!IMichelPon Forum topicUnder fermented sourdough
- That’s very kind of you to
Benitoon Blog postWhole Red Fife Whole Wheat Walnut Oil Sourdough Shokupan - That is a delicious looking
Benitoon Blog postWeinheim Carrot Rye Weinheimer Mohrenbrot (Germany)
- That looks really great to me
Benitoon Blog postHigh Extraction Hard Red Wheat
- Whoa, that may be the mosttpassinon Blog postWhole Red Fife Whole Wheat Walnut Oil Sourdough Shokupan
- The crumb is lovely, more
Benitoon Blog postWhole Red Fife Whole Wheat Walnut Oil Sourdough Shokupan
- I wasn't sure because this istpassinon Forum topicBaking With A Bad Oven
- Stiff starterfredsbreadon Forum topicStumped!
- They look good.
breadbrowseron Forum topicToday's bake in the books - An exorcist I'm not - but i
phazon Forum topicStumped!
- So true what you said, thank
Benitoon Blog postPurple Sweet Potato Black Sesame Sourdough 84.5% hydration
- Thanks for that! My wife
OldWoodenSpoonon Blog post"Farina" In outback Australiaa - Replacing that lower element
GaryBishopon Forum topicBaking With A Bad Oven - Yes, a longer time out of thetpassinon Forum topicUnder fermented sourdough
- No problem
Abeon Forum topicUnder fermented sourdough
- Your choice of using an
Mirkaon Blog postPurple Sweet Potato Black Sesame Sourdough 84.5% hydration - After nearly 24 hours at 28Cmirzaon Forum topicLievito Madre Question
- I have also seen that flour
Breadzikon Forum topicdark rye flour - it just so happens I am in
metropicalon Forum topicdark rye flour - if you're anywhere in the New
squattercityon Forum topicdark rye flour - Bolted flourmarianaon Forum topicFlour
- Bolted similar to High Extraction Flour
Abeon Forum topicFlour