Recent Forum and Blog Comments
- Question, my Stiff Starter
PetraRon Forum topicNow what , Stiff Starter - Posted some results
breadforfunon Forum topicTartine 3 question - I'd avoid using sprayAnonymouson Forum topicNow what , Stiff Starter
- Did I Miss Something Or Just Didn't Catch It?
BetsyMePoochoon Forum topicWhy do some knead the bread so extensively? - I do mix by hand:)I shall try
PetraRon Forum topicNow what , Stiff Starter
- Do you mix by hand?Anonymouson Forum topicNow what , Stiff Starter
- I think most of the recipe
PetraRon Forum topicAnstellgut on Ploetzblog
- My Attemptbethesdabakerson Blog postNo Farmer's Market (Grain de Orge take 1/2, sfbi finish rye, SpeltSD)
- Thank you mwilson:)
PetraRon Forum topicStarters: batter-type and thick-type
- The loaf looks fine to me.I
PetraRon Forum topicTartine Style Crumb Open Enough?
- You porridge bread
dabrownmanon Blog postBakery Tours, Oat Porridge, Pizza, and Whiskey - Open-Ness
amberartisanon Forum topicTartine Style Crumb Open Enough? - For bread
Maine18on Blog postBakery Tours, Oat Porridge, Pizza, and Whiskey - Great looking loaf.
bbegleyon Blog postBakery Tours, Oat Porridge, Pizza, and Whiskey - Looks pretty sharpAnonymouson Forum topicTartine Style Crumb Open Enough?
- Thank you!
Maine18on Blog postBakery Tours, Oat Porridge, Pizza, and Whiskey
- Three of my favorite thingsmini_maggieon Blog postBakery Tours, Oat Porridge, Pizza, and Whiskey
- That looks fantastic!mini_maggieon Forum topicSt. John's Cake with fresh cherries and cream
- Hello, whereabout are you19ch65on Forum topicLeasing bakery equipment
- Well, I didn't so much want
biondanonimaon Forum topicStarters: batter-type and thick-type - Open enough for who?
lepainSamidienon Forum topicTartine Style Crumb Open Enough? - odd numbers, another take
Mini Ovenon Forum topicWorlds Ugliest baguettes - I seriously doubt
nicodvbon Forum topicUsing gums - Welcome to TFL!DavidEFon Forum topicHello!
- Excellent
Mebakeon Blog postNo Farmer's Market (Grain de Orge take 1/2, sfbi finish rye, SpeltSD) - Chickpea <3
cerevisiaeon Forum topicHow to use up ten pounds of brown rice flour - Love chickpeas!
Felilaon Forum topicHow to use up ten pounds of brown rice flour - I willdosalon Forum topicmalt
- Retard Temperature
Wild-Yeaston Forum topicBEST TEMPERATURE FOR OVERNIGHT RETARDATION - Not for Bread Exactly...,
Wild-Yeaston Forum topicUsing gums
- Kosher Questionmiranmeon Forum topicLooking for sourdough starter that is certified kosher
- Cool
BobSon Forum topicFustration.. Dough collapsing after scoring! - Success!!I ignored the clockBKSinAZon Forum topicFustration.. Dough collapsing after scoring!
- Who knew beans could be so pretty
dabrownmanon Blog postStore bought 12 grain bread - I liked it!
- Okay dab, 15 flours and 30 ingredients it is!
Skibumon Blog postStore bought 12 grain bread - I liked it! - Cinnamon and Cardamonrisenshineon Basic page10 Minute Banana Bread
- I have only ever eaten a
mwilsonon Forum topicGluten development and pandoro - Malt in autolyse
cerevisiaeon Forum topicmalt
- Well, assuming you treat it
cerevisiaeon Forum topicSourdough sponge
- What container would be best
mwilsonon Forum topicStarters: batter-type and thick-type
- Toasted Besan/Gram
cerevisiaeon Forum topicHow to use up ten pounds of brown rice flour
- Firm vs Wet
mwilsonon Forum topicStarters: batter-type and thick-type
- If the starter is really
cerevisiaeon Forum topicSourdough sponge
- thank you all fordosalon Forum topicmalt
- The only issue I can see isdoughookeron Forum topicSourdough sponge
- augment with rye
metropicalon Forum topicno knead variations - more crust - Besan
Felilaon Forum topicHow to use up ten pounds of brown rice flour
- Sake?
Felilaon Forum topicHow to use up ten pounds of brown rice flour
- I see where you're comingEllingham91on Forum topicSourdough sponge
- Thanks for saving my time
tranguon Forum topicPineapple juice starter being... a bit too active?