Recent Forum and Blog Comments
- Containing is both the question and answernmygardenon Forum topicNeed Help Containing Steam in Home Gas Oven
- When i was working with a
baybakinon Forum topicNeed Help Containing Steam in Home Gas Oven - Love the look of this bread!
CAphylon Blog postSprouted Spelt, Barley, Rye and Wheat Sourdough with 5 Seeds and Brazil Nuts - Your recipe may be oksandydogon Forum topicWhat is ideal hydration for soft rolls?
- I know what you mean when you
mwilsonon Forum topicMoving house tomorrow - My Italian Bread, straight
SandSquidon Forum topicunlimited prep time but very limited pre-bake schedule. - Let gas escape
Our Crumbon Blog postMy first sourdough culture - Both are fine looking loaves,
Mebakeon Forum topicLoaves - it depends!Les Nightingillon Forum topicunlimited prep time but very limited pre-bake schedule.
- KA KGM
Our Crumbon Forum topicKitchenaid Mill extension
- 60-65 is certainly dry enough
baybakinon Forum topicWhat is ideal hydration for soft rolls?
- I find that hydration level
gary.turneron Forum topicWhat is ideal hydration for soft rolls? - "no knead"
rozeboosjeon Forum topicHigh Hydration Nightmare - Second time is a charm
CAphylon Blog postSemolina Kamut Porridge Bread
- Great advice, thank you.
rozeboosjeon Forum topicHigh Hydration Nightmare
- If it is more than 80%
dabrownmanon Forum topicHigh Hydration Nightmare - 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