Recent Forum and Blog Comments
- your starter is speaking
Mini Ovenon Forum topicTartine Bread Fail :) - Thanks for your valuablekitchen_monkeyon Forum topicAutolyse with milk?
- Experimenting is fun but...Arjonon Forum topicNeed help getting starter to double
- WIth respect to the initialjcopeon Forum topicTartine Bread Fail :)
- Weights and measures, @StuffedBagel
pmccoolon Forum topicBagel Issues - Tartine Bread Fail
breadandthebeeson Forum topicTartine Bread Fail :) - If you know the percentages,vtsteveon Forum topicBagel Issues
- Weighvtsteveon Forum topicBagel Issues
- To get that fine, chewy crumbvtsteveon Forum topicBagel Issues
- Agreed. Their ovens rotateStuffedBagelon Forum topicBagel Issues
- Thanks. Just to confirm,StuffedBagelon Forum topicBagel Issues
- Thank you. This was veryStuffedBagelon Forum topicBagel Issues
- Oh and no, the culture doesnRRebeccaon Forum topicNeed help getting starter to double
- HahaRRebeccaon Forum topicNeed help getting starter to double
- I pretty much follow the San Joaquin approach
AlanGon Forum topicWhen to stretch and fold - Thanks for the feedback allSCChrison Forum topicEric Kayser - Larousse Book of Bread
- After shaping,
gary.turneron Forum topicBagel Issues - Heres another perspective...
drogonon Forum topicNeed help getting starter to double - I mean I like the taste ofmickeyk44on Forum topicswitching from ap flour to whole wheat ?
- this is what is left of themickeyk44on Forum topicswitching from ap flour to whole wheat ?
- still working on gettingmickeyk44on Forum topicswitching from ap flour to whole wheat ?
- Before and ...108 breadson Forum topicWhen to stretch and fold
- no pictures came through
dabrownmanon Forum topicswitching from ap flour to whole wheat ? - There isn't much going on rise wise the first hour of
dabrownmanon Forum topicWhen to stretch and fold
- Beforeri_uson Forum topicWhen to stretch and fold
- Consider KISSArjonon Forum topicNeed help getting starter to double
- bread machinesembthon Forum topicnew baker needing Instructions...
- Develop the glutenAnonymouson Forum topicWhen to stretch and fold
- Brown Rice FlourAnonymouson Forum topicroom temperature vs cold fermentation
- The great thing about tins, is that they
dabrownmanon Forum topicforkish recipes adapted to loaf pans
- Opps TFL Gremlin is back. .... thankfully
dabrownmanon Forum topicroom temperature vs cold fermentation
- Nothing sticks to rice flour - the non glutenous
dabrownmanon Forum topicroom temperature vs cold fermentation
- Great to see Daisy not being phased much
dabrownmanon Blog postSD 30%WW Quinoa Sundried Tomato Herb
- I have a French edition, itDonkey_hoton Forum topicEric Kayser - Larousse Book of Bread
- yum
Sarah LuAnnon Forum topicNeed help getting starter to double - Sorry, I posted this before I was finished...ri_uson Forum topicBagel Issues
- RRebecca, you could take
Mini Ovenon Forum topicNeed help getting starter to double
- What a lovely breadAnonymouson Blog postBack in the WFO
- Cheese?
Mini Ovenon Blog postSD 30%WW Quinoa Sundried Tomato Herb
- UK sizes..
drogonon Forum topicstandard loaf sizes
- You are absolutely correct in making sure...
RoundhayBakeron Forum topicBagel Issues - That's a nice size
Mini Ovenon Forum topicstandard loaf sizes
- Thanks for that MiniAnonymouson Forum topicNeed help getting starter to double
- No, I'm not always right
Mini Ovenon Forum topicNeed help getting starter to double
- Wood Ash Bagel Discussion...,
Wild-Yeaston Forum topicCooking With Wood Ash Lye - That sounds really good!
Mini Ovenon Forum topicNeed help getting starter to double
- DifferencesAnonymouson Forum topicroom temperature vs cold fermentation
- Oops!! I converted the wrong wayAnonymouson Forum topicOverworking the dough
- Lets have a look at the recipe in my languageAnonymouson Forum topicOverworking the dough
- sorry folks i was amd amenzymeon Forum topicforkish recipes adapted to loaf pans