Recent Forum and Blog Comments
- I have to start working on my
Isand66on Blog postCalzones and Triple Levain Madness - 25% sourdough meaning?There
baybakinon Forum topicFermentation temperature+flavor - Thanks guys. I haven't hadAZ Chuckon Forum topicFermentation temperature+flavor
- ..must be Friday.............Bob Marleyon Forum topicHow to measure the flour for Recipe #1
- Common sense it right on. I don't have the book
dabrownmanon Blog postBakes from Tartine 3 - Wow!
CAphylon Blog postPane Valle del Maggia - It depends on what kind of flavor
dabrownmanon Forum topicFermentation temperature+flavor
- Baguettes or Levain?
amberartisanon Forum topicFermentation temperature+flavor - I appreciate your comments,
breadforfunon Blog postBakes from Tartine 3 - Thanks Karin
breadforfunon Blog postBakes from Tartine 3
- You're exactly right
breadforfunon Blog postBakes from Tartine 3
- Some people just dip and scrape
dabrownmanon Forum topicHow to measure the flour for Recipe #1
- Not long ago
dabrownmanon Forum topicHow to measure the flour for Recipe #1
- "...dip and scrape...."Bob Marleyon Forum topicHow to measure the flour for Recipe #1
- to get ready for the
dabrownmanon Blog postCalzones and Triple Levain Madness
- It's cherry season again so......
dabrownmanon Blog postRaisin Yeast Water with SD Hybrid White Sandwich Loaf
- Yes, my starter is fed onlyghazion Forum topicConverting starter
- Your next bread sounds great.
Isand66on Blog postCalzones and Triple Levain Madness
- I make my own Mayonese, it is
PetraRon Forum topicHomemade Mayonnaise Using a Stick Blender - That is the wasy I make it too
dabrownmanon Forum topicHomemade Mayonnaise Using a Stick Blender
- Hi Ibor,I am an older woman
Janetcookon Forum topicThe Triple Decker Bread Braid - Some folks have a problem comverting a starter
dabrownmanon Forum topicConverting starter
- Heat and humidity?
BobSon Forum topicWhy is my dough suddenly so wet? - I'm pretty sure this breakfaast
dabrownmanon Blog postCalzones and Triple Levain Madness
- To the O.P.: Did you buy adoughookeron Forum topicWhy is my dough suddenly so wet?
- use more databikeprofon Forum topicTartine Style Crumb Open Enough?
- Gradual conversion
cerevisiaeon Forum topicConverting starter - I experience the same at the
PetraRon Forum topicWhy is my dough suddenly so wet?
- what HAS changed???bikeprofon Forum topicWhy is my dough suddenly so wet?
- Why I published my book in digital formatiboron Forum topicThe Triple Decker Bread Braid
- Hello Patsyiboron Forum topicThe Triple Decker Bread Braid
- I understand the confusionJane Doughon Forum topicHow to measure the flour for Recipe #1
- So when we say water and polenta
AnnaInNCon Blog postPolenta Pepita Sourdough - Get a scale. They cost lessBob Marleyon Forum topicHow to measure the flour for Recipe #1
- Those look awesome DA.
Isand66on Blog postCalzones and Triple Levain Madness
- used equipment
Joyofglutenon Forum topicLeasing bakery equipment - For everyone saying it's underproofed
McCoyon Forum topicFrom Bostons North End. . .but how? - I've gotten a pretty fine flourAnonymouson Blog postNo Farmer's Market (Grain de Orge take 1/2, sfbi finish rye, SpeltSD)
- Room Temperature
Wild-Yeaston Forum topicHomemade Mayonnaise Using a Stick Blender - Thanks for the tips. I have
ExperimentalBakeron Blog postRaisin Yeast Water with SD Hybrid White Sandwich Loaf - This looks like a very nice
Janetcookon Blog postRaisin Yeast Water with SD Hybrid White Sandwich Loaf
- Love, love, love it!Nettie Bakeron Basic pageYour First Loaf - A Primer for the New Baker
- I suggest you just use grams.barryvabeachon Forum topicHow to measure the flour for Recipe #1
- There's a variety of opinions
cerevisiaeon Forum topicHow to measure the flour for Recipe #1
- Autolyse and Italian bread
hanseataon Forum topicAutolyse and Gluten - The "00" refers to how fine
MANNAon Forum topicAnna Tipo "00" - I agree
suambumerion Blog postBakes from Tartine 3 - Yes, much better!
hanseataon Blog postBakes from Tartine 3
- Measuring flourNettie Bakeron Forum topicSome general beginner questions that I have been saving up..
- No problem with the lengthy
Isand66on Blog postNo Farmer's Market (Grain de Orge take 1/2, sfbi finish rye, SpeltSD)