Recent Forum and Blog Comments
- Actually, re-reading your
cerevisiaeon Forum topic16 times, and my Tartine's loaf is still a disaster!! Why???! - It’s so festive! I’m
wassisnameon Blog postCherry Yeast Water Sourdough Italian Bread with Apricots, Seeds and Nuts - S&F
cerevisiaeon Forum topic16 times, and my Tartine's loaf is still a disaster!! Why???!
- Thank you for you very kind
Janetcookon Blog postCranberries, Figs,Raisins, Currants and Whole Wheat - Personally
ElPanaderoon Forum topicDifferences between starters - Some of my favorite ingredients!
chouette22on Blog postCranberries, Figs,Raisins, Currants and Whole Wheat - I use KAF.
Isand66on Blog postJewish Corn Rye - some thoughts on your mixer choicerichkaimdon Forum topicClasses at SF Baking Institute
- Home Made Lame
Wild-Yeaston Forum topicLame for slashing dough - Ian, I hope you try this. I
vardaon Blog postJewish Corn Rye - Lucy went a little crazy with this one.
dabrownmanon Blog postCherry Yeast Water Sourdough Italian Bread with Apricots, Seeds and Nuts - These were some very
dabrownmanon Blog postCherry Yeast Water Buns.
- Tova industries makes twohamletcaton Forum topicUsing instant yeast
- I use a 4 deck Doyon oven.carltonbon Forum topicProofer combo unit or stand-alone proofer?
- Thanks
Greggy_breadon Forum topicPoolish Boule(ish) - One variation you may want to
Isand66on Blog postJewish Corn Rye
- Perfect Jewish rye Varda. In
Isand66on Blog postJewish Corn Rye
- Oh Lucy you naughty doggie!
Isand66on Blog postCherry Yeast Water Sourdough Italian Bread with Apricots, Seeds and Nuts
- Hi Varda,Thanks for the
Janetcookon Blog postJewish Corn Rye
- 8 hours proofing timeAlamaron Forum topic16 times, and my Tartine's loaf is still a disaster!! Why???!
- My starterAlamaron Forum topic16 times, and my Tartine's loaf is still a disaster!! Why???!
- Musings
cerevisiaeon Forum topicUsing instant yeast
- Poplar veneer?
Mini Ovenon Forum topicBannetons, Brotforms and Baskets - I am using a combination ofhamletcaton Forum topicUsing instant yeast
- Diastatic malt powder
cerevisiaeon Forum topicUsing instant yeast
- I use a large cook's knife
rozeboosjeon Forum topicLame for slashing dough - New kid on the blockbalmagowryon Blog postJewish Corn Rye
- :)
fluxon Forum topicSourdough Rye Knackebrod - My survey ramps upbw54on Forum topicFitting a sourdough cycle with full time work
- comment lost
vardaon Blog postJewish Corn Rye
- dry vs wet doughverminiusrexon Forum topicApproaches to kneading? - please ignore
- Were you going to say more or
Janetcookon Blog postJewish Corn Rye
- Hi Varda,Read your comments
Janetcookon Blog postJewish Corn Rye
- more sour
vardaon Blog postJewish Corn Rye
- bingo!verminiusrexon Forum topicDo you save your bench flour?
- It is a little unsettling
vardaon Blog postJewish Corn Rye
- from my experienceverminiusrexon Forum topicLame for slashing dough
- deli rye
vardaon Blog postJewish Corn Rye
- Interesting
vardaon Blog postJewish Corn Rye
- reheat it while still frozentracker914on Forum topicReheating sourdough bread
- Thanks dabrownman. Does thehamletcaton Forum topicUsing instant yeast
- These look great DA. I need
Isand66on Blog postCherry Yeast Water Buns.
- thank you all
Bread and Salton Forum topicType of flour - Good point! I like the ideaEastCoaston Forum topicProofer combo unit or stand-alone proofer?
- if you have two pans
Mini Ovenon Forum topicCatholic Altar bread...why still white after baking?
- That looks great, Varda!
dmsnyderon Blog postJewish Corn Rye - The healthiest flour would beYerffejon Forum topicType of flour
- If the flour is not malted
dabrownmanon Forum topicUsing instant yeast
- Lame shape @ Janet Yang
dmsnyderon Forum topicLame for slashing dough
- Hi Janet,The curve in theYerffejon Forum topicLame for slashing dough