Recent Forum and Blog Comments
- I never stick
Mini Ovenon Forum topicWhat does overdeveloped gluten look, feel and behave like? - I guess I meant that the
ccsdgon Forum topicWhat does overdeveloped gluten look, feel and behave like? - Adding the starter early
Mini Ovenon Forum topicWhat does overdeveloped gluten look, feel and behave like?
- Anyway I will try Debra's
ccsdgon Forum topicWhat does overdeveloped gluten look, feel and behave like?
- Very helpful post!
ccsdgon Forum topicWhat does overdeveloped gluten look, feel and behave like?
- You might try splitting
Mini Ovenon Forum topicWild yeast compared to standard starter
- pesky thiol compounds...
Mini Ovenon Forum topicWhat does overdeveloped gluten look, feel and behave like?
- I see now that I got you wrongJaaakobon Forum topicWild yeast compared to standard starter
- Oops, good point
ccsdgon Forum topicWhat does overdeveloped gluten look, feel and behave like?
- yeasted or sourdough?
Mini Ovenon Forum topicWhat does overdeveloped gluten look, feel and behave like?
- other reasons...
Mini Ovenon Forum topicCrumpet inconsistencies, please help.
- Ready with the sprayer
Mini Ovenon Forum topicPossible Rope in Bread - Please Help!
- Thanks. In a mixer was what
ccsdgon Forum topicWhat does overdeveloped gluten look, feel and behave like?
- Interesting!Jaaakobon Forum topicWild yeast compared to standard starter
- Oh, and as for the feeding, ICorbeeon Forum topichooch with inconsistent rise
- Thanks for the suggestionJaaakobon Forum topicWild yeast compared to standard starter
- As I suspectedJaaakobon Forum topicWild yeast compared to standard starter
- First, a mixer is needed
Mini Ovenon Forum topicWhat does overdeveloped gluten look, feel and behave like?
- I over-proofed these a bitreedlawon Forum topicFlat whole wheat loaves
- I'm not sure of the exactCorbeeon Forum topichooch with inconsistent rise
- Protease
dmsnyderon Forum topicOh man!! It's good to be back!! - half recipe
Mini Ovenon Forum topic100% Whole Wheat loaves with Tangzhong method
- How did it "fail" exactly?
Mini Ovenon Forum topic100% Whole Wheat loaves with Tangzhong method
- Bicarb tastes like soapyPlainPopcornon Forum topicCrumpet inconsistencies, please help.
- Thanks for the clarification!mgeogon Forum topicPossible Rope in Bread - Please Help!
- Oh my, no mixing chlorine and vinegar!mgeogon Forum topicPossible Rope in Bread - Please Help!
- "...I don't think uht is foul
Jon OBrienon Forum topicCrumpet inconsistencies, please help. - Increased hydration
KathyFon Forum topicSubbing honey or maple syrup for sugar by weight - One thing I noticed aboutreedlawon Forum topicFlat whole wheat loaves
- Because,rgconneron Forum topicWe are launching an online platform for micro bakeries & cake makers. What do you guys think?
- ProteaseDaveon Forum topicOh man!! It's good to be back!!
- Reedlaw, I have only made abarryvabeachon Forum topicFlat whole wheat loaves
- I have that book, andbarryvabeachon Forum topicFlat whole wheat loaves
- All the bakeries I go to have their own web sites
dabrownmanon Forum topicWe are launching an online platform for micro bakeries & cake makers. What do you guys think? - There really isn't much comparison
dabrownmanon Forum topicWild yeast compared to standard starter
- Even if that were true, being
totelson Forum topicWe are launching an online platform for micro bakeries & cake makers. What do you guys think? - Wait...rgconneron Forum topicSubbing honey or maple syrup for sugar by weight
- I didn't know you could freeze itPlainPopcornon Forum topicCrumpet inconsistencies, please help.
- Here in the UK...
Reynardon Forum topicCrumpet inconsistencies, please help. - They do! Thanks Abe :)amber108on Forum topicdeck oven success with 100% sourdough
- faux survey
gary.turneron Forum topicWe are launching an online platform for micro bakeries & cake makers. What do you guys think? - Thanks DavidDaveon Forum topicOh man!! It's good to be back!!
- Crusts like that...Daveon Forum topicOh man!! It's good to be back!!
- Not much rust there.
dmsnyderon Forum topicOh man!! It's good to be back!!
- Goals for improvement
dmsnyderon Forum topicPain au Levain
- I saw his two starter version
pmikeron Forum topicPain au Levain - subbing by weight/calories per gramdeblacksmithon Forum topicSubbing honey or maple syrup for sugar by weight
- Sourdough starter vs fruit yeast waterAnonymouson Forum topicWild yeast compared to standard starter
- Shaping for one
pmikeron Forum topicPain au Levain
- Exactly the information I was hoping forJaaakobon Forum topicWild yeast compared to standard starter