Recent Forum and Blog Comments
- Dear tpassin,Thank you forGentle Oneon Forum topicNew to sourdough baking
- Use A Proportional Temperature Controltpassinon Forum topicQuestion on bulk fermenting with cold room temperatures
- How do you find the smoke taste the burning wood imparts to yourfierykichenon Forum topicSuggested Floor Temps
- Fabulousgavincon Blog postSicililano muffalata hero sandwich. On oven fresh Sicililano sourdough semolina bread
- We use them for nearly everythingtherearenotenoughnoodlesintheworldon Forum topicbread box
- Thanks.gavincon Blog postDebra Wink’s English Muffins with Biga.
- cool. never thought of them
metropicalon Forum topicbread box - Adding Acidtpassinon Forum topicStarter Struggles
- Just use a stainless Gastronorm.therearenotenoughnoodlesintheworldon Forum topicbread box
- Sourdough English Muffinstpassinon Blog postDebra Wink’s English Muffins with Biga.
- Eliminate Burning Of Bottom With Dutch Oven Baketpassinon Forum topicBurned loaf with Dutch oven
- Cold Dutch Ovens, Baking Stones, and Steamtpassinon Blog postHot versus Cold Dutch Oven Baking: an experiment
- I'll prolly gomwith this one
metropicalon Forum topicbread box
- Sorry about that
Dave Ceeon Forum topicbread box - bought one, sending it back
metropicalon Forum topicbread box
- Oops, Semolina not Seminola. Sorry!tpassinon Forum topicNew to sourdough baking
- Seminola's post goes totpassinon Forum topicNew to sourdough baking
- So much kind and excellentGentle Oneon Forum topicNew to sourdough baking
- Here's a guide to what Itpassinon Forum topicLong time lurker, first time poster - levain triples but almost no dough rise?
- Either - you'll adjust for
phazon Forum topicWhen to use starter - Thank you
trailrunneron Blog postCiabattini: my new go-to roll - I retard during bulksemolina_manon Forum topicNew to sourdough baking
- Aussie Pineapple DoughnutsJohn Fon Forum topicWanted Aussie pineapple donut !!!
- Retard during bulk or after shaping?tpassinon Forum topicNew to sourdough baking
- Why did you change the methodsemolina_manon Forum topicBrioche not getting to windowpane, bread is greasy and flaky
- zojirushi
jo_enon Forum topicTwo paddle bread machine - I don't know for sure what'stpassinon Forum topicStarter Struggles
- Baking Softer Breadtpassinon Forum topicKneed vs no need bread development
- So glad you posted withjkandellon Blog postCiabattini: my new go-to roll
- I am one of the odd ones whobarryvabeachon Forum topicHelp me choose a mill. Salzburger vs Komo vs Mockmill
- Some use it before it peaks,barryvabeachon Forum topicWhen to use starter
- Easy enough
Yippeeon Forum topicEasy whole grain sourdough sandwich loaf - Bread crumbsSauon Forum topicPROBLEM IN BREAD CRUMBS
- Making pastry with butter that coldclazar123on Forum topicBrioche not getting to windowpane, bread is greasy and flaky
- VWG in Pizza Doughantonon Forum topicUsing Vital Wheat Gluten in Bread Flour for Pizza Dough
- First-hand experience with multiple grain millsAnother Girlon Forum topicHelp me choose a mill. Salzburger vs Komo vs Mockmill
- When I make enriched doughsfredsbreadon Forum topicBrioche not getting to windowpane, bread is greasy and flaky
- Yeah so i did 6 minutesduckel27on Forum topicBrioche not getting to windowpane, bread is greasy and flaky
- Follow-up questionsfredsbreadon Forum topicBrioche not getting to windowpane, bread is greasy and flaky
- So I baked the loaves thatdan.r.crothers@gmail.comon Forum topicWon't rise in the proofing stage
- Wow! What a great experiment!
GaryBishopon Forum topicA new adventure with soda bread-who knew? - Could be too much gluten, asjkandellon Forum topicWon't rise in the proofing stage
- No dough rise
Debra Winkon Forum topicLong time lurker, first time poster - levain triples but almost no dough rise? - I already have a starter,freshbunshunon Forum topicLong time lurker, first time poster - levain triples but almost no dough rise?
- I also wouldn’t consider that
Benitoon Forum topicFool’s crumb? - Thank you Ian. The bread is
Benitoon Blog postSunflower, Pepita and Walnut 35% Whole Wheat Sourdough Hokkaido Milk Bread
- Beautiful
Isand66on Blog postSunflower, Pepita and Walnut 35% Whole Wheat Sourdough Hokkaido Milk Bread - Start with something like 50%
phazon Forum topicLong time lurker, first time poster - levain triples but almost no dough rise?
- Hydrationjaywillieon Forum topicStruggling with Rye Starter
- thanks, Ilya! I'm gonna re
squattercityon Forum topicdo heat & humidity impact how ryes rise