Recent Forum and Blog Comments
- Hot Cross BunsBrianShawon Forum topicPassover/Easter/Ramadan Community Bake
- ...BrianShawon Forum topicPassover/Easter/Ramadan Community Bake
- Sounds tasty
Isand66on Blog postSauvignon Blanc juice Fruit Bread - Great looking bake
Isand66on Blog postSourdough Bread with a Prebiotic Soaker
- Just made another batch yesterday
Econprofon Blog postCinnamon Raisin Sourdough Milk Bread 50% Whole Wheat - Thanks, OneoldudeOneoldudeon Forum topicCan anyone make this bread?
- I've sent them an email
Abeon Forum topicCan anyone make this bread? - Sorry, I have no recipe. ButOneoldudeon Forum topicCan anyone make this bread?
- Moroccan Bread (Simple)
WatertownNewbieon Forum topicPassover/Easter/Ramadan Community Bake - Emailed
Abeon Forum topicCan anyone make this bread?
- Went ahead with them asCmarineauon Forum topicReinhardt soft cheese bread additions
- Thank you Jon, you’re right
Benitoon Blog postCinnamon Maple Pecan Whole Wheat Sourdough Sticky Buns - These look awesome
JonJon Blog postCinnamon Maple Pecan Whole Wheat Sourdough Sticky Buns - The starter doesnt match the
phazon Forum topicTrouble with nuance - StarterRoughcuton Forum topicTrouble with nuance
- You need a stronger starter.
phazon Forum topicTrouble with nuance
- pH Success!
mwilsonon Forum topicRebalancing Lievito Madre - Expectations?
pmccoolon Forum topicKeep getting closed crumb on High hydration (85%) dough - Buckweheat Br rice GF recipeclazar123on Forum topicGluten free, vegan, cold start, instant yeast?
- That site is fantastic and IJimKazon Forum topicPercent Rise during bulk fermentation
- I was looking up lacy crumb
Thumbpickeron Blog postLacy crumb!? - Yes if you have 10hrs he hasmishaon Forum topicPercent Rise during bulk fermentation
- Just a guess!
Abeon Blog postAttempting to make Pan de cristal (Glass bread)
- Thanks for the link to thebarryvabeachon Forum topicPercent Rise during bulk fermentation
- The actions needed for gluten
phazon Forum topicGluten formation vs. sourdough acid
- It also looks like
Abeon Forum topicBuckwheat Sourdough
- Thank you so much for taking
Long_Haired_Hippieon Forum topicGluten free, vegan, cold start, instant yeast? - rise volumemishaon Forum topicPercent Rise during bulk fermentation
- Update on thismishaon Forum topicLABs at room temp
- add ham
jo_enon Forum topicReinhardt soft cheese bread additions - Thank you 🙏🏻
Isand66on Blog postMulti-Grain Rice Potato Sourdough
- Thank you for the replies, IDrumlugon Forum topicNew Guy, Old Questions.
- I second these endorsementsAnother Girlon Blog postMulti-Grain Rice Potato Sourdough
- lower temp = longer time, same rise
UVCaton Forum topicPercent Rise during bulk fermentation - To me,poolish means activeclazar123on Forum topicNew Guy, Old Questions.
- Hydration in The Rye Bakerlouiscohenon Forum topicPan Ner' di Val d'Aosta Rye
- Thanks Barry. After manyJimKazon Forum topicPercent Rise during bulk fermentation
- Thanks. I'm curious to seeJimKazon Forum topicPercent Rise during bulk fermentation
- Very handsome loaf and a
Benitoon Forum topicThe Falzon Filone (Batard)
- If you haven’t made these
Benitoon Blog postCinnamon Maple Pecan Whole Wheat Sourdough Sticky Buns
- Thank you Tony, they were
Benitoon Blog postCinnamon Maple Pecan Whole Wheat Sourdough Sticky Buns
- my try
jo_enon Forum topicBuckwheat Sourdough
- Good job👍👍👍
Yippeeon Forum topicLemony Kugelhopf with CLAS - 4 hour included final proof.chnimitzon Forum topicHelp for gummy sourdough bread
- Let me second that WOW! Those
CalBeachBakeron Blog postCinnamon Maple Pecan Whole Wheat Sourdough Sticky Buns - ,.
Anne-Marie Bon Blog postHome, sweet home - Jim, IMO, like many thingsbarryvabeachon Forum topicPercent Rise during bulk fermentation
- Wow!
Isand66on Blog postCinnamon Maple Pecan Whole Wheat Sourdough Sticky Buns
- Energy
mwilsonon Forum topicminimizing gluten formation?
- Thank you!
Isand66on Blog postMulti-Grain Rice Potato Sourdough