Recent Forum and Blog Comments
- please explain
Bread and Salton Blog postMy first sourdough culture - RE: StarterPostal Grunton Blog postMy first sourdough culture
- Just tasted a bit and I'm
rozeboosjeon Forum topicHigh Hydration Nightmare - I'm baking this
hanseataon Forum topicBaking bread using "farine ble noir" - 70% hydration, eh?
rozeboosjeon Forum topicHigh Hydration Nightmare
- I guess the same as Jeffsandydogon Forum topicHigh Hydration Nightmare
- Yes, it was Richard Bertinet
rozeboosjeon Forum topicHigh Hydration Nightmare
- I am guessing that youYerffejon Forum topicHigh Hydration Nightmare
- I have the KA grain mill attachment
pmccoolon Forum topicKitchenaid Mill extension - Also, I know oil & other fats
BakerNewbieon Forum topicWhat is ideal hydration for soft rolls? - Will that be dry enough to
BakerNewbieon Forum topicWhat is ideal hydration for soft rolls?
- IR gunbikeprofon Forum topicMy Rofco experience
- About the same as for sandwich bread
gary.turneron Forum topicWhat is ideal hydration for soft rolls? - Thanks Michael
rozeboosjeon Forum topicHigh Hydration Nightmare
- Time
MichaelLilyon Forum topicHigh Hydration Nightmare - Don't get me wrong ...
rozeboosjeon Forum topicHigh Hydration Nightmare
- Can't help you on thebarryvabeachon Forum topicKitchenaid Mill extension
- I would not advice to do it
PetraRon Forum topicI messed up my dough - 1.Fill a small bowl with
PetraRon Forum topicwhen can I start using my starter
- Yes , that is the floating
PetraRon Forum topicwhen can I start using my starter
- Super!
Kisegeron Forum topicLoaves - Now my starter is peaking
Bread and Salton Forum topicwhen can I start using my starter
- Its a habit
Bread and Salton Forum topicI messed up my dough
- High Hydration Doughs
Doc.Doughon Forum topicMy Tangzhong Roux FAQ - Thanks for reply, as the saltCOLCon Forum topiccold fermented biga
- I don't know the answer, butbarryvabeachon Forum topiccold fermented biga
- They both look great on teh outside.
dabrownmanon Forum topicLoaves - Improvisational Bakingnmygardenon Forum topicLoaves
- 100% Wholemeal Biga methodCOLCon Forum topiccold fermented biga
- In addition to flour & doughcranboon Forum topicCrumb of sourdough bread
- One more, Chad's video forcranboon Forum topicCrumb of sourdough bread
- Apologies and clarification.
David Esq.on Forum topicLoaves - can you explainLes Nightingillon Forum topicLoaves
- Thanks, Mini Oven! I didn't
valereeeon Forum topicMy Tangzhong Roux FAQ - I do not understand why you
PetraRon Forum topicI messed up my dough
- I love the colour of the
PetraRon Forum topicLoaves
- I'm wondering why you were
baybakinon Forum topicI messed up my dough - haven't tried the rye starter
metropicalon Forum topicrye liquid levain - Looking yummi
Bread and Salton Forum topicEnglish Muffins
- Wine is indeed the Elixir and
Bread and Salton Forum topicI messed up my dough
- Mama said there'd be days like this...nmygardenon Forum topicI messed up my dough
- Buckwheat Flour or Farine de ble noirStuartLeGaon Blog postSourdough Buckwheat Boule
- Thanks Mini Oven
Kisegeron Blog postBread in various forms
- I agree with you Paul, dry
PetraRon Forum topicWhich types of baked goods benefit from steam when cooking?
- When I work with * Puff
PetraRon Forum topicWhich types of baked goods benefit from steam when cooking?
- probably not, but try anywayLes Nightingillon Forum topicI messed up my dough
- Google isn't helping me locate the citation,
pmccoolon Forum topicWhich types of baked goods benefit from steam when cooking?
- Delightful! Much enjoyed
Mini Ovenon Blog postBread in various forms - structure goneFordon Forum topicOver proofing?
- Ah, trying to grow a monster!
Mini Ovenon Forum topicwhen can I start using my starter