Recent Forum and Blog Comments
- Successfotomat1on Forum topicCroissant rising problem
- Fotomat,I should use theBakerBuckon Forum topicCroissant rising problem
- Still comes down to costRobaronion Forum topicNo Love for Kitchenaid mixers?
- ?novicebaker31on Forum topicI want to thank you all
- Thank you!!novicebaker31on Forum topicI want to thank you all
- Belated replyBakerBuckon Forum topicCroissant rising problem
- thank you!!novicebaker31on Forum topicI want to thank you all
- Sounds Fantastic!
greenbrielon Blog postCatch-up Weekend Bake - looks very goodAnonymouson Forum topicI want to thank you all
- Glossy, not doughy it is. I
Alchemist42on Forum topicDoughy center - LOL, thanks, Gabenmygardenon Blog postCatch-up Weekend Bake
- A beauty!
Mini Ovenon Forum topicI want to thank you all - Doughy spots
Mini Ovenon Forum topicDoughy center
- Great job!nmygardenon Forum topicI want to thank you all
- your crumb doesn't look
Mini Ovenon Forum topicDoughy center
- crust?
Mini Ovenon Forum topicSlow starter help
- trust mini108 breadson Forum topicSlow starter help
- Wowhreikon Forum topicScoring: Live and learn
- Ditto108 breadson Blog post%100 Hydration Bread by Whole Wheat Flour...
- Why is the top of the bread so nicely brown
dabrownmanon Forum topicScoring: Live and learn - Ok, you were righthreikon Forum topicScoring: Live and learn
- We do pizza all the time in
SandSquidon Forum topicThe Big Green Egg - Using directly
drogonon Forum topicare my starters ready, rye starters get the stage of rising and falling. - Thanksfotomat1on Forum topicSome tips on sourdough and Danish rye bread
- Sounds normal
Danish Rye Breadon Forum topicStarter acts healthy, but smells vinegar-y - Re
Danish Rye Breadon Forum topicSome tips on sourdough and Danish rye bread
- Thank you DaBhreikon Forum topicScoring: Live and learn
- Holey Crumb, Batman!
greenbrielon Blog post%100 Hydration Bread by Whole Wheat Flour...
- Thank you! I hope it looksnovicebaker31on Forum topicI want to thank you all
- Fantastic!
greenbrielon Blog postCatch-up Weekend Bake
- Contimued due to TFL gremlin
dabrownmanon Forum topicScoring: Live and learn
- Internal tempArjonon Forum topicDoughy center
- Scoring should be between
dabrownmanon Forum topicScoring: Live and learn
- Looks pretty good from the outside.
dabrownmanon Forum topicI want to thank you all
- thanks for detailed explanation, I put them in fridge.
sakullakon Forum topicare my starters ready, rye starters get the stage of rising and falling. - Yeast smellsdalexon Forum topicSlow starter help
- IMO the bigger questionArjonon Forum topicDo quality of a butter affect bread texture smell etc etc
- I already put both whole wheat and rye starter in fridge.
sakullakon Forum topicare my starters ready, rye starters get the stage of rising and falling.
- Temperature for starting sour doughtrickyon Forum topicSourdough Starter Temp Mechanism
- Glossy vs doughy
Alchemist42on Forum topicDoughy center
- It worksfotomat1on Forum topicTony Gemignani's Story on Public Radio International
- Butter has good naturalgerhardon Forum topicDo quality of a butter affect bread texture smell etc etc
- I'm a 100% rye fan
Mini Ovenon Forum topicruisleipa flying crust
- ThanksJane Doughon Forum topicHawaiian Hilton bread
- stop feeding it for several days
Mini Ovenon Forum topicSlow starter help
- If you have a refrigerator
Mini Ovenon Forum topicare my starters ready, rye starters get the stage of rising and falling.
- Stop feeding and put them in the fridge.
drogonon Forum topicare my starters ready, rye starters get the stage of rising and falling.
- Read the label
drogonon Forum topicDo quality of a butter affect bread texture smell etc etc
- How did they come out? What
Alchemist42on Forum topicHello from Oregon
- Hawaiian breadpleveeon Forum topicHawaiian Hilton bread