Recent Forum and Blog Comments
- Hi dab- A while back I made
emkayon Blog postTartine 80% Whole Wheat, GF Cornbread, Macarons - Hi Cathy - I wish I could
emkayon Blog postTartine 80% Whole Wheat, GF Cornbread, Macarons
- Hi Janet - You're so sweet.
emkayon Blog postTartine 80% Whole Wheat, GF Cornbread, Macarons
- Many thanks to both of youcheftophon Forum topicSeparating endosperm in Durum Wheat for Pasta flour
- Contrary view
Our Crumbon Forum topicSeparating endosperm in Durum Wheat for Pasta flour - Exactomento
Mini Ovenon Forum topicstarter help - Sounds familiar
rozeboosjeon Forum topicHelp! Gluten degradation during bulk fermentation. - yup, it would.
Mini Ovenon Forum topicHelp needed with shaping loaves please
- Ah, got it. Which is why youdandilionon Forum topicstarter help
- It should not rise
Mini Ovenon Forum topicstarter help
- And I'll keep the originaldandilionon Forum topicstarter help
- Partial answer @cheftoph
pmccoolon Forum topicSeparating endosperm in Durum Wheat for Pasta flour - a lot to chew on
Grouchpotatoon Forum topicLearning the hard way - Okay thanks all. I did pickdandilionon Forum topicstarter help
- First sourdoughMaverickon Forum topicHelp needed with shaping loaves please
- Sourdough?Maverickon Forum topicHelp needed with shaping loaves please
- ScoringMaverickon Forum topicLearning the hard way
- without starting an urban legend
Mini Ovenon Forum topicstarter help
- InoculationMaverickon Forum topicstarter help
- I donlt know about rice starters
dabrownmanon Forum topicstarter help - Thanks for the replies...Wedandilionon Forum topicstarter help
- Stir it.PaddyLon Forum topicstarter help
- Temp
ElPanaderoon Forum topicstarter help - Proofing is the
dabrownmanon Forum topicLearning the hard way
- Nice scoring like that - who cares
dabrownmanon Forum topicLearning the hard way
- HI PhyllisWe're a little way
Liverpoolbakeron Forum topicLaminated dough and pastry sheeters. - Great discussion
lepainSamidienon Forum topicLearning the hard way - Beuatifully scored.
David Esq.on Forum topicLearning the hard way - And the non-yeasted bread?
David Esq.on Blog postForkish Double Fed Sweet Levain and Grilled Cheese
- Wow!
Kisegeron Blog postTartine 80% Whole Wheat, GF Cornbread, Macarons - Basically to allow it totchismon Forum topicLearning the hard way
- proofing time
Grouchpotatoon Forum topicLearning the hard way
- If Sour
amberartisanon Forum topicHelp needed with shaping loaves please - It would depend on your loaftchismon Forum topicLearning the hard way
- overnight ferment
Grouchpotatoon Forum topicLearning the hard way
- What exactly is "proofing"?
Grouchpotatoon Forum topicLearning the hard way
- A fresh perspectivenmygardenon Blog postTaking a break - Poundcake
- Really nice scoring!tchismon Forum topicLearning the hard way
- Well lets see...
Mini Ovenon Forum topicAutolyse
- I donlt thnk I would notice
dabrownmanon Forum topicI give up on the VWG
- Love the bread a lot and the
dabrownmanon Blog postTartine 80% Whole Wheat, GF Cornbread, Macarons
- bags
pmikeron Forum topiccrumbs, texture and falling apart - The
ElPanaderoon Forum topiccrumbs, texture and falling apart
- One more detail
pmikeron Forum topiccrumbs, texture and falling apart
- more hydration lately
pmikeron Forum topiccrumbs, texture and falling apart
- Love the swirly scoringnmygardenon Blog postTartine 80% Whole Wheat, GF Cornbread, Macarons
- The last breads
pmikeron Forum topiccrumbs, texture and falling apart
- How about hydration level?
Janetcookon Forum topiccrumbs, texture and falling apart - Getting the loaves to rise
camerjoneson Blog postTartine basic country height differences - Hi Mary,Beautiful breads and
Janetcookon Blog postTartine 80% Whole Wheat, GF Cornbread, Macarons