Recent Forum and Blog Comments
- I've taken toAnonymouson Forum topicTo autolize with or without levain
- Josey Baker's recipe?jstumpfon Blog postI made a brick!
- So good to shareclazar123on Blog postSharing the love of yeast baking and a dough hook
- Ingrid, check out this linkhreikon Forum topicTo autolize with or without levain
- The book is an educationhreikon Forum topicTo autolize with or without levain
- Malt
Pompomon Blog postSourdough Ciabatta with Old Dough - It's so exciting!
Mini Ovenon Blog post100% Einkorn with Hazelnut Bread - Nice!
Kaipeaon Blog postHappy Chinese New Year! - Watch the flour amt
Mini Ovenon Forum topicQuestion - Difference Between Porridge and Gruel
- > put in the ingredients
Jon OBrienon Forum topicNewbie baker..my soft rolls have a doughy aftertaste? - Incorporating by handvtsteveon Forum topicAutolysis: Incorporating the salt after an autolysis period
- Thank you for your comment hreik,
Ingrid Gon Forum topicTo autolize with or without levain - Thank you for your comment Janet
Ingrid Gon Forum topicTo autolize with or without levain
- Hope to see some results from
Edo Breadon Blog postpain au levain with carmelized onion swirl - Well for the steel beingKreGgon Forum topicBurned bottom, pale top
- Not reallyhreikon Forum topicTo autolize with or without levain
- My opinion only…..As someone
Janetcookon Forum topicTo autolize with or without levain - They are both brands of high
Kitchen Barbarianon Forum topicPrimex, Sweetex, shortening? - In CanadaPaddyLon Forum topicQuestion - Difference Between Porridge and Gruel
- Your plan is fine. To make
Kitchen Barbarianon Forum topicBulk Flour storage
- I suspect your rolls may be
Kitchen Barbarianon Forum topicNewbie baker..my soft rolls have a doughy aftertaste?
- Looks great!
a_warming_trendon Blog postpain au levain with carmelized onion swirl - Formula/method - 100% Sourdough light rye w/malted rye powderMJ Sourdoughon Forum topic100% Sourdough light rye w/malted rye powder
- Thanks!MJ Sourdoughon Forum topic100% Sourdough light rye w/malted rye powder
- Thanks!MJ Sourdoughon Forum topic100% Sourdough light rye w/malted rye powder
- Thanks!MJ Sourdoughon Forum topic100% Sourdough light rye w/malted rye powder
- I know my use of sugar is
a_warming_trendon Blog postSourdough Ciabatta with Old Dough
- ChiantiAnonymouson Blog postSome New Bakes
- My comment was in the context
Jon OBrienon Forum topicBurned bottom, pale top
- I understand the steel/stone concept
pmccoolon Forum topicBurned bottom, pale top - Great bake. Please share
Isand66on Forum topic100% Sourdough light rye w/malted rye powder - Great job! Happy CNY!
Isand66on Blog postHappy Chinese New Year!
- Gruel
hanseataon Forum topicQuestion - Difference Between Porridge and Gruel - very nice bread art….embthon Blog postHappy Chinese New Year!
- freeze it….embthon Forum topicstoring
- Ciao, bakantor e benvenutoeliabelon Forum topicCiao from Italia
- > i mean when u bit into a
Jon OBrienon Forum topicNewbie baker..my soft rolls have a doughy aftertaste?
- Perfect looking sourdough
Song Of The Bakeron Blog postPure Sourdough Batard - If you don't have a crock,
Jon OBrienon Forum topicstoring
- > I'm curious about the
Jon OBrienon Forum topicBurned bottom, pale top
- I'm guessing that
dabrownmanon Blog postLucy’s Take on Josh’s Version of Pane Maggiore On Valentines Day - 2 Ways - Sugar vs Diastalic malt
Pompomon Blog postSourdough Ciabatta with Old Dough
- the starter has 2 functions.
dabrownmanon Forum topicSourdough Rye Question
- I'd suggest that you leave
Jon OBrienon Forum topicAm i doing it wrong?
- Thanks!silverthymeon Forum topicSourdough Rye Question
- Nice Formula Dave!
Pompomon Blog post"Old Dough" vs. Natural Levain
- Hamburger buns!SusanSings426on Forum topicLazy Man's Brioche
- It's odd people don't haveiamsaraiamon Forum topicTartine worked!!
- That is a fine looking deli rye!
dabrownmanon Forum topic100% Sourdough light rye w/malted rye powder
- I thought
dabrownmanon Forum topicQuestion - Difference Between Porridge and Gruel