Recent Forum and Blog Comments
- Stretch and foldbobkuon Forum topicStretch / Slap and Fold
- I have copied your Answer now
PetraRon Forum topicQueston about the Hydration of my Rye Starter. - off topicfour_rowon Forum topicNew Wood-fired Pizza Oven
- And I am fortunate enough to
MichaelLilyon Forum topicStretch / Slap and Fold - I was unacquainted with the
MichaelLilyon Forum topicStretch / Slap and Fold
- Yes , in the beginning I kept
PetraRon Forum topicQueston about the Hydration of my Rye Starter.
- Thank you Mini Oven
PetraRon Forum topicQueston about the Hydration of my Rye Starter.
- I do have a Kennwood Chef
PetraRon Forum topicbought a kenwood chef classic, few questions/issues with sourdough
- It depends on what the hydration is
dabrownmanon Forum topicQueston about the Hydration of my Rye Starter. - Hi Petra
Mini Ovenon Forum topicQueston about the Hydration of my Rye Starter. - I bake some fine bread in my toaster oven
dabrownmanon Forum topicPlease allow me to introduce myself...
- Mixersproth5on Forum topicCounter top mixer recommendation
- I'd go for the Ankarsrum. IMelesineon Forum topicCounter top mixer recommendation
- Hi dabrowoman
PetraRon Forum topicStretch / Slap and Fold
- Now that is a large amount of
PetraRon Forum topicStretch / Slap and Fold
- You had me LOL
dabrownmanon Forum topicStretch / Slap and Fold
- Switching to the right flours
Bingowingson Forum topicMy First Loaves - Thanks DA...I said the same
Isand66on Blog postSan Francisco Style Sourdough with Increase Whole Wheat - It all looks so good Guido!
dabrownmanon Forum topicHi from Italy
- Just Beautimous CeciC!
dabrownmanon Blog post70% wholewheat with BLACK BEANS
- Ciao, Guido!
David Esq.on Forum topicHi from Italy - Ok I usually do 5kg of bread
MichaelLilyon Forum topicStretch / Slap and Fold
- Thanks Syd
vardaon Blog postMy new favorite bread and other matters - Hi Barbara
PetraRon Forum topicSourdough - knead vs. stretch and fold
- Hi Angelo! Thanks! Nice toealielon Forum topicHi from Italy
- Ciao Guidotracker914on Forum topicHi from Italy
- Hi PetraBarbaraKon Forum topicSourdough - knead vs. stretch and fold
- videos
Dúon Blog postBread Scoring Tutorial (updated 1/2/2009) - Haven't baked with seeds yet…
David Esq.on Forum topicSeeds
- Welcome.
David Esq.on Forum topicjust saying hello
- If you want it primarily forbarryvabeachon Forum topicCounter top mixer recommendation
- Ooops lol, yes , so I am.I
PetraRon Forum topicStretch / Slap and Fold
- This is amazing. I think it'sealielon Forum topicIranian Barbari Bread (نان بربری سنتی ایران)
- Rustic baking?DavidEFon Forum topicjust saying hello
- My only point was that since
David Esq.on Blog postYW Primer
- Wetter than you think.
David Esq.on Forum topicStretch / Slap and Fold
- Hi, VardaNot necessarily a
Mebakeon Blog postMy new favorite bread and other matters - oats
Mini Ovenon Forum topicNeed some advise with this recipe
- it may not be what you had in mindLes Nightingillon Forum topicPlease allow me to introduce myself...
- I do the same, I do the
PetraRon Forum topicStretch / Slap and Fold
- I do all of my stretch and
MichaelLilyon Forum topicStretch / Slap and Fold
- So, even with more slap andYeasty_Beastyon Forum topicArva Flour - Anyone using this? Need some help/advice/feedback.
- We had a new basket stick last week too.
dabrownmanon Blog postSan Francisco Style Sourdough with Increase Whole Wheat
- Wow, I never go over 65%
PetraRon Forum topicStretch / Slap and Fold
- Egg waish works great:)
PetraRon Forum topicSeeds
- Thanks Davidi agree that it
Isand66on Blog postSan Francisco Style Sourdough with Increase Whole Wheat
- I agree with you, it is not
PetraRon Forum topictransfering Tartine dough into hot pan
- Why would you not use
PetraRon Forum topictransfering Tartine dough into hot pan
- Generally only
dabrownmanon Blog postYW Primer
- Wow , only 2 stretch and
PetraRon Forum topicBig Bubbles in the Middle of the Loaf and overall inconsistnt Texture