Recent Forum and Blog Comments
- Josh, these loaves are justSydon Blog postBack in the WFO
- The bread sounds delicious
WendySusanon Blog postSD 30%WW Quinoa Sundried Tomato Herb - I agree with weighinggerhardon Forum topicBagel Issues
- hey dabrownman - Diastatic questionsdobieon Forum topicAre sprouted flours diastatic?
- Thanks for all of the good adviseJonnyCon Forum topicOverworking the dough
- so there is less chance tomickeyk44on Forum topicwhole wheat vs whole wheat bread flour
- It may give you a longer
Mini Ovenon Forum topicwhole wheat vs whole wheat bread flour - yes, raise the rack up
Mini Ovenon Forum topicTartine Bread Fail :)
- Chewierclazar123on Forum topicwhole wheat vs whole wheat bread flour
- You must
gary.turneron Forum topicBagel Issues - if the 1,2,3
Mini Ovenon Forum topicNeed help getting starter to double
- Mini Oven, I just wanna come
breadandthebeeson Forum topicTartine Bread Fail :) - Less Starter ~ Longer Rise ~ Sour flavorjrenee54on Forum topicMild Sourdough
- 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