Recent Forum and Blog Comments
- I find that with 100% rye
Mini Ovenon Forum topic100% rye flying crust - oat flakes oat flour
Joyofglutenon Forum topicNeed help with a Oatmeal loaf please - 85% prefermentkolobezkaon Forum topic100% rye flying crust
- thanks all!Heyloon Forum topicRye-spelt loaf- back with results
- I would up the salt too
Mini Ovenon Forum topicNeed help with a Oatmeal loaf please
- Making oat flour from flakes
Mini Ovenon Forum topicNeed help with a Oatmeal loaf please
- Test some of the dough
Mini Ovenon Forum topic100% rye flying crust
- Depending on how
Mini Ovenon Forum topicUPDATE BELOW- Still Messed Up!!! Can anyone help me figure this one out?
- Just try it ...
drogonon Forum topicSpelt, Whole Wheat and 1/6th Enriched - Thank youhlsabineon Forum topicAnkarsrum hook
- I have done so before many times
msneuropilon Forum topicFloyd's coccodrilla ciabatta - Thanks! corn flour adviceMJ Sourdoughon Forum topicCorn & bread flour loaf - 100% sourdough with malt rye powder
- my guessArjonon Forum topicwatery mess - after proofing
- Pre-ferment: 15g starter +Timyoon Forum topicFlying bottom?
- Stan, thanks so much for thewakkyzakkyon Forum topicUPDATE BELOW- Still Messed Up!!! Can anyone help me figure this one out?
- dough too wet?
Elaginson Forum topicFlying bottom? - textbook underproofing
Elaginson Forum topicUPDATE BELOW- Still Messed Up!!! Can anyone help me figure this one out?
- 85% preferment is way too high
Elaginson Forum topic100% rye flying crust
- Dave, I'll try to get crumb
a_warming_trendon Blog postHappy (Early) Valentine's Day, TFL! - Thank you
a_warming_trendon Blog postVariations on a Theme
- You are Most welcome!Fordon Forum topicNew on sourdough - Problem with dough
- That is just about the most
Song Of The Bakeron Blog postVariations on a Theme - Too long fermentation?
Mini Ovenon Forum topic100% rye flying crust
- The multi-grain breads weKorjaon Forum topicI've done whole wheat... what about multi grain?
- From reading onlyhreikon Forum topic100% rye flying crust
- Hydrationkolobezkaon Forum topic100% rye flying crust
- 3 questionsAnonymouson Forum topicNew on sourdough - Problem with dough
- flour quality
anandaon Forum topic100% rye flying crust - Gordon, thank you for theSandWon Forum topicwatery mess - after proofing
- too long.
drogonon Forum topicwatery mess - after proofing
- I think it is worthwhile.
David Esq.on Forum topicForkish v Robertson techniques? - Podcast Looks Great!
greenbrielon Forum topicIntro and today's bake - Happy Valentines!Now that
Edo Breadon Blog postHappy (Early) Valentine's Day, TFL! - I use triflow, in my front
SandSquidon Forum topicHobart N50 restoration experience - The process you describe for
baybakinon Blog postNothing Bread - 100% Unbleached Yeast Water White Bread - Batch size alone does not
SandSquidon Forum topicAnkarsrum hook
- Greenbril...Wartfaceon Forum topicIntro and today's bake
- They look pretty darrn good inside and out for
dabrownmanon Forum topicPate Fermentee Baguettes from BBA - Thanks!nomoloscaon Forum topicPate Fermentee Baguettes from BBA
- With such a young starter
dabrownmanon Blog postForkish FWSY Field Blend #2
- We love baking all kinds of multigrain breads
dabrownmanon Forum topicI've done whole wheat... what about multi grain?
- Good Call
greenbrielon Forum topicIntro and today's bake
- It depends pt 2Arjonon Forum topicI've done whole wheat... what about multi grain?
- i asked Debra Wink
dabrownmanon Blog postNothing Bread - 100% Unbleached Yeast Water White Bread
- Already got it!
greenbrielon Forum topicIntro and today's bake
- @Dabrownman - thanks!!doscoon Blog postPorridge Sourdough (Based on BBA Basic SD)
- AP for starter...Wartfaceon Forum topicIntro and today's bake
- Bread
cerevisiaeon Forum topicIntro and today's bake - I guess it depends ...doscoon Forum topicI've done whole wheat... what about multi grain?
- Buttery Rosemary Ciabatta
greenbrielon Forum topicIntro and today's bake