Recent Forum and Blog Comments
- Useful tips Khalid, I am
Farahkamal23@gmail.comon Forum topicGreetings from Pakistan - Bread: A Baker's Book of
Farahkamal23@gmail.comon Forum topicGreetings from Pakistan
- burning nose
Mini Ovenon Forum topicSo what is this thing? - Certainly the abstract bears this out...
David Esq.on Forum topicSo what is this thing? - Contamination
mwilsonon Forum topicSo what is this thing? - I would be so bold as to say...DavidEFon Forum topicNeed some starter help
- Both temperature and over-feeding
placeboon Forum topicNeed some starter help - Double Dutch Double Delightful
David Esq.on Forum topicAnyone use 2 dutch ovens simultaneously? Tartine country
- It's obviously not a huge effect
Antilopeon Forum topicDough whisks and stainless. - I have Stainless Bowls and
PetraRon Forum topicDough whisks and stainless. - Oh this is Interessting as we
PetraRon Forum topicAnyone use 2 dutch ovens simultaneously? Tartine country
- You can use the Tangzhong technique
Antilopeon Forum topicCiao everybody
- There might be a difference
Mini Ovenon Forum topicDough whisks and stainless.
- Made a loaf already!
Mini Ovenon Forum topicResilient little bugger!!
- Stainless steel does react with some foods
Antilopeon Forum topicDough whisks and stainless.
- Probably but it doesn't matter
Mini Ovenon Forum topicDough whisks and stainless.
- l.sanfranciscencis has only ever been isolated from sourdoughmarianaon Forum topicSo what is this thing?
- Dutch Oven Duogmabakingon Forum topicAnyone use 2 dutch ovens simultaneously? Tartine country
- I build my levains
dabrownmanon Forum topicNewbie Question: How do I use the starter if the recipe says "fresh" or "active"? - Thanks dabrownman!I had
scoyuon Forum topicCiao everybody - Looks Grand.
dabrownmanon Blog postFWSY 10% whole wheat with poolish
- LOL! Now that you mention it.paul0130on Forum topicSo what is this thing?
- Yeast origin
SCruzon Forum topicSo what is this thing? - Looks great!
David Esq.on Blog postFWSY 10% whole wheat with poolish
- thanks
paleo4everon Forum topicwhy so white.? - Hello emkayI havent started
Jason1876on Blog postFWSY 10% whole wheat with poolish - l.sanfranciscencis has only
mwilsonon Forum topicSo what is this thing?
- Thanks for the steers
keukaharvon Forum topicShaping/Scoring Help? - answers to your questions
davidg618on Forum topicNewbie Question: How do I use the starter if the recipe says "fresh" or "active"? - Certainly not open
vardaon Blog postWhole Wheat Boule - I am not familiar with yourYerffejon Forum topicCould it be the fineness of the flour?
- I had that problem too, that
PetraRon Forum topicShaping/Scoring Help?
- HiBaker Frankon Forum topicGreetings from Pakistan
- The crumb look sort of
Mebakeon Blog postWhole Wheat Boule - OvenDror50on Forum topicShaping/Scoring Help?
- Greetings from Dubai, Farah,
Mebakeon Forum topicGreetings from Pakistan
- Great job
emkayon Blog postFWSY 10% whole wheat with poolish - Hi there, Do share any attafrangipanion Forum topicGreetings from Pakistan
- I knew Lucy could do it. She
emkayon Blog postNaturally leavened no knead bread
- hello from across the border!frangipanion Forum topicHello from Calcutta, India
- Welcome Farah!Your breadstchismon Forum topicGreetings from Pakistan
- good stuffpaul0130on Forum topicSo what is this thing?
- it looks amazing, I love the
Jason1876on Blog postNaturally leavened no knead bread
- I have the same issue on the
Jason1876on Blog postStick a Fork(ish) in me, I'm done!
- Making cake flour from unbleached ap flour
Antilopeon Forum topicCake Flour
- Nikki, it may take a littlebarryvabeachon Forum topicQuestions about ankarsrum mixer (aka DLX or assistent)
- Here is another
dabrownmanon Forum topicSo what is this thing?
- patent flourmarianaon Forum topicPatent flour versus bread flour
- Ha! So many things wrong withdoughookeron Forum topicSo what is this thing?
- That looks really nice
WoodenSpoonon Blog postdmsnyder's sourdough take IV (with some edits)