Recent Forum and Blog Comments
- For really wet levains where they are also large
dabrownmanon Blog postTartine Country Rye - I'm sure there are upper limits
dabrownmanon Forum topicHeat and milling
- Definitely....
Edo Breadon Blog postMonday Gift Loaves - Russian Rye
vardaon Blog postDeli Rye and Spiced Meat Pie - If you have the budget buy a proofer/retardergerhardon Forum topicBagel Shop Proofing
- Nutrimill review on amazon @YarnerT
subfuscpersonaon Forum topicChoosing a grain mill (Nutrimill Harvest?) - Toadies were sort of invented by
dabrownmanon Forum topicDoughy center
- These look terrific!
dabrownmanon Blog postMonday Gift Loaves
- Recommended by Tartine
quirkeyon Blog postFlaxseed + Raisin Sourdough - I want to start off by saying
Alchemist42on Forum topicDoughy center - I doubled the baking time was
Alchemist42on Forum topicDoughy center
- THANKS!
greenbrielon Blog postBaguette Progress! - Good crumb
David Esq.on Blog postTartine Country Rye - Temperature
David Esq.on Forum topicDoughy center
- Sort of.
David Esq.on Forum topicDoughy center
- I don't really see that I am
Alchemist42on Forum topicDoughy center
- Your first crumb was near perfect.
dabrownmanon Forum topicDoughy center
- Ha ha I was also in a panichreikon Blog postTartine Country Rye
- Lovely andhreikon Blog postTartine Country Rye
- Just a quick question
David Esq.on Forum topicDoughy center
- I used to make them and freezers too
dabrownmanon Forum topicBagel Shop Proofing
- Yikes!!
greenbrielon Blog postBaguette Progress!
- I think something got
Alchemist42on Forum topicDoughy center
- In like the higher whole grain
dabrownmanon Blog postTartine Country Rye
- Slashing
Mini Ovenon Forum topicDoughy center - I should add...
David Esq.on Blog postTartine Country Rye
- Look at the size of that thing ... :-)
drogonon Forum topicBagel Shop Proofing - The bagel shop I worked for
baybakinon Forum topicBagel Shop Proofing - Those ears are killer!
a_warming_trendon Blog postBaguette Progress! - Grape nuts!
Alchemist42on Forum topicDoughy center
- There is quite a lot if bad info out there on
dabrownmanon Blog postLucy’s 5 Grain Sprouted Practice Sourdough Slash Bags with Scald
- In Arizona where it is 110 F
dabrownmanon Forum topicTropical levain readjusting
- King Arthur Flour = KAFAll
Kitchen Barbarianon Forum topicKing Arthur Sir Galahad - I think all
dabrownmanon Forum topicBagel Shop Proofing
- I think the problem is
smishgibsonon Forum topicTroubleshooting gummy line at the bottom of the loaf. - Pullman pan problems
Mini Ovenon Forum topicTroubleshooting gummy line at the bottom of the loaf.
- a simple question
Mini Ovenon Forum topicTroubleshooting gummy line at the bottom of the loaf.
- watch the dough
Mini Ovenon Forum topicTroubleshooting gummy line at the bottom of the loaf.
- I believe that any discussionsuaveon Forum topicHeat and milling
- Milling ..
drogonon Forum topicHeat and milling
- That is good oven spring. Nice crumb too!Anonymouson Blog postHamelman's whole wheat levain take 2
- Agree with IngridPYon Forum topicTropical levain readjusting
- Hi AbePYon Blog postHamelman's whole wheat levain take 2
- flour temps of commercial flour mills
subfuscpersonaon Forum topicHeat and milling
- I'd say the first questionsuaveon Forum topicHeat and milling
- Mini, thanks for the reply!
smishgibsonon Forum topicTroubleshooting gummy line at the bottom of the loaf.
- Thanks Anconas!
greenbrielon Blog postBaguette Progress!
- About oven springAnonymouson Blog postHamelman's whole wheat levain take 2
- venting and gas ovens
alfansoon Blog postBaguette Progress! - Hi GabeSTUinlouisaon Blog postWhite wheat PAIN DE MIE