Recent Forum and Blog Comments
- never faster than #2sourdough chickon Forum topicUsing Ankarsrum with Peter Reinhardt's artisan sourdough recipe
- What speed were you running the KA at?
AlanGon Forum topicUsing Ankarsrum with Peter Reinhardt's artisan sourdough recipe - Thanks for the recipe. I
Isand66on Blog postFirst fresh loaf for many months - Thanks for your posts. No Idonsabion Forum topicSandwich Loaf Problem
- Hi Kevin and clan!
Mini Ovenon Forum topicHello from South Carolina! - Nicely done. Lovely crust & crumb
Isand66on Blog postSourdough Italian Bâtard from dmsnyder
- My gears on the Pro 600 weresourdough chickon Forum topicUsing Ankarsrum with Peter Reinhardt's artisan sourdough recipe
- Thanks a lot for these tips,sourdough chickon Forum topicUsing Ankarsrum with Peter Reinhardt's artisan sourdough recipe
- I have undergone the reverse
DanielCoffeyon Forum topicUsing Ankarsrum with Peter Reinhardt's artisan sourdough recipe - Thank you leslieruf
EmmaFengon Blog postSourdough Italian Bâtard from dmsnyder - I see
EmmaFengon Blog postSourdough Italian Bâtard from dmsnyder
- Thanks for sharing
WendySusanon Forum topicSFBI Video on Shaping - Rimacinata vs. "Fine"
alfansoon Blog postSourdough Italian Bâtard from dmsnyder - Thank you dmsnyder
EmmaFengon Blog postSourdough Italian Bâtard from dmsnyder
- First, congrats on yourbarryvabeachon Forum topicUsing Ankarsrum with Peter Reinhardt's artisan sourdough recipe
- I take the dough from
WendySusanon Blog post1.2.3 is easy as 1.2.3
- Volume 2 of Bread
pmccoolon Forum topicSourdough books with reliable metric - Thank you dabrownman
EmmaFengon Blog postSourdough Italian Bâtard from dmsnyder
- Dough temperature
FrugalBakeron Blog post1.2.3 is easy as 1.2.3 - Semolina isAnonymouson Blog postSourdough Italian Bâtard from dmsnyder
- Thank you alan
EmmaFengon Blog postSourdough Italian Bâtard from dmsnyder
- Great!very nice of you to
Mebakeon Blog post5 days workshop at SFBI - Thanks...
Detheron Forum topicSourdough books with reliable metric - Bulk Fermented forAnonymouson Forum topicwhy is this so flat
- I think 2 thingsAnonymouson Forum topicSandwich Loaf Problem
- I editedDrieson Forum topicLarge Wood Fired oven cooking times
- High hydration shaping
Mini Ovenon Forum topicSFBI Video on Shaping
- Repeat of new post
Mini Ovenon Forum topicTOO MANY LARGE BLISTERS IN DOUGH
- Rotation of loaves in WFO
Mini Ovenon Forum topicLarge Wood Fired oven cooking times
- Skin of the dough
Mini Ovenon Forum topicSandwich Loaf Problem
- In my hausfrau sort of way
Mini Ovenon Forum topicTOO MANY LARGE BLISTERS IN DOUGH
- 36 hour retardation @ Brad
dmsnyderon Blog postSourdough Italian Baguettes - Just looks like too much oven spring to me...yapahichiefon Forum topicSandwich Loaf Problem
- Beautiful bake David
breadforfunon Blog postSourdough Italian Baguettes - I've got a new
dabrownmanon Blog postFinally, a working natural yeast starter!!!! - What temperature
Doc.Doughon Forum topicTOO MANY LARGE BLISTERS IN DOUGH - Out of Control Big BubblesRamses2on Forum topicTOO MANY LARGE BLISTERS IN DOUGH
- Dan, I am a huge fan ofbarryvabeachon Forum topicSourdough books with reliable metric
- To lame or not to lame...merlieon Forum topicLame - get one!
- Love it. The only thing
Isand66on Blog postCersei's golden mound
- Okay...I just told Lexi and
Isand66on Blog post72 Hour Retarded SD Pizza and Cinco de Mayo Street Tacos
- Back in business
Skibumon Blog postFirst fresh loaf for many months - Beautiful.Anonymouson Forum topicWhat happened to my loaf?
- Levain chocolate Boule
vlubarskyon Blog postLevain Chocolate Boule - rise time table...
Mini Ovenon Forum topicWhat happened to my loaf?
- You might be able to
Mini Ovenon Forum topicloaves too dark
- As promised, I used theBBQinMaineiacon Forum topicExcited new Ankarsrum owner
- "only 45 minutes" ... ?
drogonon Forum topicloaves too dark - Bread dough with either sugar or molasses...
AlanGon Forum topicloaves too dark
- There you go! Back in busines
dabrownmanon Blog postFirst fresh loaf for many months