Recent Forum and Blog Comments
- Way to go!!!
Mini Ovenon Forum topicTroubleshooting gummy line at the bottom of the loaf. - LMAO over here.
greenbrielon Blog postBaguette Progress! - It's not the amount ofsuaveon Forum topicSourdough percentage to a mix
- Thanks for your thought on
IanSRon Forum topicSourdough percentage to a mix - Did you get it in yet?joecox2on Forum topicNo Love for Kitchenaid mixers?
- Thanks for your answer.I'll
IanSRon Forum topicSourdough percentage to a mix
- :-)Thanks Eric.Great answer.
IanSRon Forum topicSourdough percentage to a mix
- suggestions for the time
Mini Ovenon Forum topicHow do I get more rise?
- Ian,This is probably not theetheilon Forum topicSourdough percentage to a mix
- Agreed!Anonymouson Forum topicSourdough percentage to a mix
- It depends
WoodenSpoonon Forum topicSourdough percentage to a mix - The longer that yeast has toYerffejon Forum topicBagel Shop Proofing
- Russian Ryebonnibakeson Blog postDeli Rye and Spiced Meat Pie
- The problem is that there'slazybakeron Forum topicCroissants tearing while proofing
- Slashing
Alchemist42on Forum topicDoughy center - A little late to the party...
WendySusanon Blog postFrom German Bread Roll to Curry Roll - Great looking pullman STU!
smishgibsonon Blog postWhite wheat PAIN DE MIE - chemistry set
alfansoon Blog postBaguette Progress! - Pullman progress!
smishgibsonon Forum topicTroubleshooting gummy line at the bottom of the loaf.
- The important thing for agerhardon Forum topicBagel Shop Proofing
- Thanks again for your time. IStuffedBagelon Forum topicBagel Shop Proofing
- The flour is Bob's Red Millmattyb515on Forum topicHow do I get more rise?
- Anyway I was just helping yougerhardon Forum topicBagel Shop Proofing
- Anything more on the flour?
Mini Ovenon Forum topicHow do I get more rise?
- QuoteAnonymouson Forum topicHow do I get more rise?
- Hopefully I don't miss anyonemattyb515on Forum topicHow do I get more rise?
- I didn't think
Mini Ovenon Forum topicDoughy center
- With that much starter,
Mini Ovenon Forum topicHow do I get more rise?
- Rope has little to do
Mini Ovenon Forum topicPersistent gooey dough
- That sounds ideal. I'm tryingStuffedBagelon Forum topicBagel Shop Proofing
- Proofer/Retarder..
drogonon Forum topicBagel Shop Proofing - Commercial bread?
drogonon Forum topicHow do I get more rise?
- what's better? A cooler or aStuffedBagelon Forum topicBagel Shop Proofing
- Thanks. Just curious if youStuffedBagelon Forum topicBagel Shop Proofing
- Thanks. How does using aStuffedBagelon Forum topicBagel Shop Proofing
- Thanks. so the cooler wasStuffedBagelon Forum topicBagel Shop Proofing
- Thanks. How does this differStuffedBagelon Forum topicBagel Shop Proofing
- 25%Anonymouson Forum topicHow do I get more rise?
- wow they look amazingAnonymouson Blog postMonday Gift Loaves
- A warmer and shorter proofYerffejon Forum topicBagel Shop Proofing
- I am German and live in the
PetraRon Forum topicEuropean flour - "All enzymes are deactivatedYerffejon Forum topicHeat and milling
- That would be great, thanks Stu!
greenbrielon Blog postWhite wheat PAIN DE MIE
- Queen of Scores!
greenbrielon Blog postMonday Gift Loaves
- Hybrid Wheat Strains Suspected Culprits!Jojuanon Forum topicEuropean flour
- That is a lot of starter at 25% of the flour
dabrownmanon Forum topicHow do I get more rise? - It depends on what the hydration of your starter is.
dabrownmanon Forum topicTropical levain readjusting
- 700 gm seems about rightArjonon Forum topicHow do I get more rise?
- Kidology
ElPanaderoon Forum topicEverlasting yeast - question...
LevaiNationon Forum topicTropical levain readjusting