Recent Forum and Blog Comments
- Now that is one beautiful boule.
dabrownmanon Blog posthamelman's semolina, sort of - Looks like a great off the
dabrownmanon Blog postNo plan loaf
- High Hydration Doughdoscoon Forum topicBeginner sourdough - weak, wet dough?
- Your starter is slightlymarkdabakeron Forum topicStarting a Starter - Sourdough 101, a Tutorial
- What a great idea!BobBouleon Forum topicLarge Proofing Box from a Broken Fridge or Freezer?
- Well it turns outBobBouleon Forum topicsteam is *not* always the same temperature
- @Hippyteadoscoon Forum topicsteam is *not* always the same temperature
- I'd remove the water after itdoscoon Blog postFrench Bread Crust
- Crunchy crustAnonymouson Blog postFrench Bread Crust
- It's fancy
Hippyteaon Blog postNo plan loaf - Best steam for baking...
Hippyteaon Forum topicsteam is *not* always the same temperature
- USA Pan
brednbrewon Forum topicPullman pan wear and tear - A new participant on the bread scene loves...
kimlisimplyon Forum topicSourdough, honey and seeds - My engineering degree is so oldBobBouleon Forum topicsteam is *not* always the same temperature
- Hmm, maybe way before summerpizza foolon Forum topicSprouted Emmer with Maple and Beer - Tartine 3
- Thanks, David
CAphylon Forum topicField blend #2 - I also have an engineering degree ...doscoon Forum topicsteam is *not* always the same temperature
- Dutch Ovendoscoon Blog postModified BBA Basic Sourdough ... Higher Hydration
- Hard RollsFather Raphaelon Forum topicNY Hard Rolls - HELP
- Storing wheatJu-Ju-Beadson Forum topicGrinding our own wheat...is it worth the heat?
- DIY Proof box, the economics.
davidg618on Forum topicLarge Proofing Box from a Broken Fridge or Freezer? - Well, yes, of course!Ju-Ju-Beadson Forum topicGrinding our own wheat...is it worth the heat?
- Did youhreikon Blog postFrench Bread Crust
- Hi Gordon
Abelbreadgalleryon Forum topicSourdough, honey and seeds - You are reading my mind :-)
drogonon Forum topicSourdough, honey and seeds - Here's the formula +
davidg618on Blog post"Old Dough" vs. Natural Levain
- Alsosweetsliceon Forum topicSourdough super dense.
- Updatesweetsliceon Forum topicSourdough super dense.
- Scoring?
BobSon Forum topicRye Sandwhich Meteil ripped open during baking. Any suggestions? - Scoring?
BobSon Forum topicRye Sandwhich Meteil ripped open during baking. Any suggestions?
- No worries! Sprouted grains dry in
dabrownmanon Forum topicSprouted Emmer with Maple and Beer - Tartine 3
- Thanks.
David Esq.on Forum topicField blend #2 - Good point about the steamy
Hippyteaon Forum topiccrispy crust softens on cooling :-(
- I keep reducing the amount
dabrownmanon Forum topicNo Muss No Fuss Starter
- Another fine bake David.
dabrownmanon Forum topicOvernight Country brown
- The time will certainly be longer
dabrownmanon Forum topicField blend #2
- And the crumb shot
David Esq.on Forum topicOvernight Country brown
- The bread looks fine and
dabrownmanon Blog postModified BBA Basic Sourdough ... Higher Hydration
- Taste test is in
David Esq.on Forum topicField blend #2
- Ian, I wanted the mill so Ipizza foolon Forum topicSprouted Emmer with Maple and Beer - Tartine 3
- Not to do with the question but handy to haveAnonymouson Forum topicSome basic level questions
- formulaBradTon Blog post"Old Dough" vs. Natural Levain
- Bleached flour is banned inYerffejon Blog postBread Flour Bleached vs unbleached?
- There are two, actually threeYerffejon Forum topicSome basic level questions
- Sweet & Sour dough ...
drogonon Forum topicForkish double-fed sweet levain
- I see my last sentence is notkatarina_kneon Forum topicSome basic level questions
- I see my last sentence is notkatarina_kneon Forum topicSome basic level questions
- Gray, you are much braverbarryvabeachon Forum topicNutrimill Harvest Grain Mill.
- Chris, I use a regularbarryvabeachon Forum topicLarge Proofing Box from a Broken Fridge or Freezer?
- you will also want some
Mini Ovenon Forum topicLarge Proofing Box from a Broken Fridge or Freezer?