Recent Forum and Blog Comments
- wow!
The Bread Stone Ovens Companyon Forum topicNostalgia - usually referred to asAnonymouson Blog postMy first try at making bread with RWY
- I don't think pan temperaturestevenwackson Forum topicOven spring
- Awesome!
The Bread Stone Ovens Companyon Forum topicIs my Artisan Bakery concept any good?
- Put it in the fridge
dabrownmanon Forum topicLoaf slashing problems - Ha Ha Ha, I also can't typesskinnellon Blog postMy first try at making bread with RWY
- Did I say it wtong?sskinnellon Blog postMy first try at making bread with RWY
- It is RAISIN WATER YEAST.sskinnellon Blog postMy first try at making bread with RWY
- I'm one of those that
dabrownmanon Forum topicConverting white starter to rye
- I fixed the
dabrownmanon Forum topicConverting white starter to rye
- Take 10 g of your white starter
dabrownmanon Forum topicConverting white starter to rye
- Hereis another chart based on Ganzel's data
dabrownmanon Forum topicHelp me understand proofing.
- You could inquire here:https:doughookeron Forum topicIt's all about a KitchenAid model G
- The amount of bagels
dabrownmanon Forum topicMixing bagels by hand
- I refrigerate my rye sour
dabrownmanon Blog postTraining Wheels Off! Sourdough!
- Looks grand indeed!
dabrownmanon Blog postMy first try at making bread with RWY
- Ahhh :-DAnonymouson Blog postTraining Wheels Off! Sourdough!
- Because I already started it ;-D
WendySusanon Blog postTraining Wheels Off! Sourdough! - If you wish to slow down the bulk fermentationAnonymouson Blog postTraining Wheels Off! Sourdough!
- That looks ok to meAnonymouson Blog postTraining Wheels Off! Sourdough!
- I did read that in my search for a suggestion
WendySusanon Blog postTraining Wheels Off! Sourdough!
- I watched a youtube video onlazybakeron Forum topicMixing bagels by hand
- I am no expertAnonymouson Blog postTraining Wheels Off! Sourdough!
- I have a question...
WendySusanon Blog postTraining Wheels Off! Sourdough!
- Answer
WendySusanon Blog postTraining Wheels Off! Sourdough!
- AhaAnonymouson Blog postMy first try at making bread with RWY
- What'sAnonymouson Blog postMy first try at making bread with RWY
- 68% hydrationAnonymouson Forum topicLoaf slashing problems
- Fearsome!
drogonon Blog postMy new Danish Bread Slicer - The folds help re-distributelazybakeron Forum topicHelp me understand proofing.
- Raisin Water Yeast?
Mini Ovenon Blog postMy first try at making bread with RWY - If that is the case,
Mini Ovenon Forum topicOven spring
- Question...Anonymouson Blog postTraining Wheels Off! Sourdough!
- Looks really deliciousAnonymouson Blog postTraining Wheels Off! Sourdough!
- I bake mine cold
Mini Ovenon Forum topicTroubles with Einkorn
- it's 100% hydration
Mini Ovenon Forum topicConverting white starter to rye
- do you proof in your clayteaman4077on Forum topicTroubles with Einkorn
- bulk fermentation
Mini Ovenon Forum topicHelp me understand proofing.
- Dough gauges (pic)
Mini Ovenon Forum topicTroubles with Einkorn
- Save a slice or two
Mini Ovenon Forum topicTroubles with Einkorn
- The adjustments I use, basedjcopeon Forum topicHelp me understand proofing.
- Both of you
Mini Ovenon Forum topicStarter bubbles, but minimal rise/white patch on top of bread?
- Thanks. From what I've been
Wandering_Smokeon Forum topicIt's all about a KitchenAid model G - Kitchenaid customer servicealphabeton Forum topicIt's all about a KitchenAid model G
- http://www.thefreshloaf.comjcopeon Forum topicnewbee needs a good easy no kneed sour dough recipe
- Well... you'll see manyjcopeon Forum topicnewbee needs a good easy no kneed sour dough recipe
- Sour dough bread failuresskinnellon Forum topicStarter bubbles, but minimal rise/white patch on top of bread?
- Thanks!kalikanon Forum topicConverting white starter to rye
- Here is the picture I hope!sskinnellon Blog postHow I make and maintain raisin yeast water
- Loaf slashing problemsRamses2on Forum topicLoaf slashing problems