Recent Forum and Blog Comments
- might need more water
Mini Ovenon Forum topicSilly starter question - ok, then
Mini Ovenon Forum topicSilly starter question
- Is the crust shiny and a little blistered?
RoundhayBakeron Forum topicLow oven spring in tartine bread - Nice
Kiloon Blog postA bit of everything bread - I'm not sure how to edit
JessieRay26on Forum topicSilly starter question - Let's break it down...
Mini Ovenon Forum topicSilly starter question
- Oh! I didn't use the
JessieRay26on Forum topicSilly starter question
- It was sticky, but I think
JessieRay26on Forum topicSilly starter question
- Ciao....ANNA GIORDANIon Blog postLa Bozza Pratese a Lievitazione Naturale
- I am a martyr.
Morgan le Fayon Forum topicAdventures @ NECI - Beer, anyone?
Morgan le Fayon Forum topicDanish Rye Tweaks?
- Very active starters Breads
SandSquidon Forum topicAdventures @ NECI - Got to bake these today. Leftkalikanon Blog postBauernbrötchen - Rustic Rolls with Old Dough
- Lots of ways to play!
rgreenberg2000on Forum topicWW Starter More Sour? - I meant that my STARTER is
JessieRay26on Forum topicSilly starter question
- If I proofed my
dabrownmanon Forum topicSilly starter question - I get more sour
dabrownmanon Forum topicWW Starter More Sour?
- Felice Domenica Anna
dabrownmanon Blog postLa Bozza Pratese a Lievitazione Naturale
- 84 F is the best temperature to proof since that is
dabrownmanon Forum topicHow to speed proof a final dough
- Correctomundo! Lucy doesn't like to do white
dabrownmanon Blog postYeast Water Hot Dog Buns
- I would just make a poolish out of a 1/16 tsp
dabrownmanon Blog postYeast Water Hot Dog Buns
- Thank you everyone for yourjhonjhonon Forum topicn50 repair
- This , and a very basic set
SandSquidon Forum topicn50 repair
- Again, thanks for all theDrew Childerson Forum topic"Medieval" recipes
- A stiff starter
PetraRon Forum topicWW Starter More Sour? - Bulk and proof times?Arjonon Forum topicSilly starter question
- I'd like to add my $.02 here
WendySusanon Forum topicHow to speed proof a final dough - I left it in the oven over
The-Naked-Bakeron Forum topicBubbles but no rise - count me in
alfansoon Forum topicIs this process even possible? - Contradictory termsJane Doughon Forum topicHow to speed proof a final dough
- This one...
Mini Ovenon Forum topicHow to speed proof a final dough
- more factors that can speed
Mini Ovenon Forum topicHow to speed proof a final dough
- Mini Oven is right about
MonkeyDaddyon Forum topic"Medieval" recipes - I think you can also neutralize
Mini Ovenon Forum topicHow to speed proof a final dough
- Interesting!
rgreenberg2000on Forum topicWW Starter More Sour?
- That's because there isn't
Mini Ovenon Forum topicHow to speed proof a final dough
- Thanks Mini oven, I would
sallamon Forum topicHow to speed proof a final dough - Grazie....grazie.....grazie....ANNA GIORDANIon Blog postPere e Cioccolato in Crosta
- It has to do with ash
Mini Ovenon Forum topicWW Starter More Sour?
- Look into Microwave proofing
Mini Ovenon Forum topicHow to speed proof a final dough
- I don't see overproofed
Mini Ovenon Forum topicIs this process even possible?
- what is medieval?
Mini Ovenon Forum topic"Medieval" recipes
- 27° would be good
Mini Ovenon Forum topicBubbles but no rise
- Check this out.Daveon Forum topicWW Starter More Sour?
- Nice boule Rich!Daveon Forum topicWW Starter More Sour?
- What are you trying to achievegerhardon Forum topicHow to speed proof a final dough
- was down to 400f in a 1/2mickeyk44on Forum topicoven stone ?
- I may or may not get one, notdoughookeron Forum topicNinja Cooker Experience?
- Po Boy breadRamses2on Forum topicNew Orleans style Po Boy bread )French Bread)
- Correction on PooslishRamses2on Forum topicMy current attempt at baguettes