Recent Forum and Blog Comments
- name the bread after the grain
Mini Ovenon Forum topicHow do you name your bread doughs? - It also points out thatdoughookeron Forum topicThe sources of sour
- The starter rose alreadyjangozoon Forum topicFresh starter is not growing after refrigerating for two days
- Don't feed it again
dabrownmanon Forum topicFresh starter is not growing after refrigerating for two days - Just a typo
dabrownmanon Forum topicThe sources of sour
- Hi,I'm relatively new at this
EODBakeron Forum topicFresh starter is not growing after refrigerating for two days - Once water hits the mixdoughookeron Forum topicThe sources of sour
- New Data rediscovered
dabrownmanon Forum topicThe sources of sour
- I concur with Paulclazar123on Forum topicChocolate almond cake ingredient help needed
- A beautiful loaf
Colin_Suttonon Forum topicTartine Bread - Sucess, finally! - I use a 50% Poolish...aromaon Forum topicDo you do extended autolyse?
- The world of TFL is yours...
alfansoon Forum topicBread Books - Awesome loaf.
David Esq.on Forum topicTartine Bread - Sucess, finally! - You might also want to consider "heirloom" wheats
pmccoolon Forum topicEuropean flour? - Other possibilities...
pmccoolon Forum topicChocolate almond cake ingredient help needed
- glupen free
drogonon Forum topicChocolate almond cake ingredient help needed - Yup - hard to compete ...
drogonon Forum topicWholesale baking: From crawling to walking to running marathons
- leaveningHelenaon Forum topicChocolate almond cake ingredient help needed
- But don't forget...Anonymouson Forum topicDo you do extended autolyse?
- Which yeast? I mention that Ikitchen_monkeyon Forum topicDo you do extended autolyse?
- I didn't realize there was
DaveKon Forum topicBread Books - No..
drogonon Forum topicChocolate almond cake ingredient help needed
- Made it to San Franciscogerhardon Forum topicPBS presents................
- chocolate cake changeHelenaon Forum topicChocolate almond cake ingredient help needed
- P.S!Anonymouson Forum topicDo you do extended autolyse?
- Try..
drogonon Forum topicChocolate almond cake ingredient help needed
- Chad Robertson's first book
Craig_the bakeron Forum topicBread Books - With bread flourAnonymouson Forum topicDo you do extended autolyse?
- Upper limit on LAB:yeast ratio?
Doc.Doughon Forum topicThe sources of sour - Additional amylase is not really needed
Doc.Doughon Forum topicThe sources of sour
- Cool oven
David Esq.on Forum topicFinal Layer - Earth Oven
- I wonder how much amylase is in LAB
AlanGon Forum topicThe sources of sour - FWIW
WendySusanon Forum topicBread Books - oblong pizzas
David Esq.on Blog postWood Fired Pizza
- Red Rye Malt riot
alfansoon Blog post40% rye w/caraway – in the spirit of PiPs
- Agree that Hamelman is the Number One Book
AlanGon Forum topicBread Books
- Dave, I suggest you try somebarryvabeachon Forum topicBread Books
- Could be. However, I used to
Yog sothothon Forum topicHi everyone. Question: bread crock? - TriedYumikaon Blog postSourdough Batards with Rosemary and Cream Cheese
- Two questions
alfansoon Blog postWood Fired Pizza
- European flours
hanseataon Forum topicEuropean flour? - Thanks!!MJ Sourdoughon Forum topic%100 sourdough Epi -- cold retardation VS no cold retardation
- See the Books link in the menu bar?
pmccoolon Forum topicBread Books
- There isn't much maltose or fructose in flour.
dabrownmanon Forum topicThe sources of sour
- thats great to hear
victoriamcon Blog post100% whole grain spelt bread - thanks dabrownman
victoriamcon Blog post100% whole grain spelt bread
- Thank you AlanG and Doc.Doughdoughookeron Forum topicThe sources of sour
- I suspect that moisture is
KathyFon Forum topicHi everyone. Question: bread crock? - Let me see if I understand your guidance
Doc.Doughon Forum topicThe sources of sour
- Wet flour has an excess of maltose
Doc.Doughon Forum topicThe sources of sour