Recent Forum and Blog Comments
- another vote for rice flour
emkayon Blog postNeed Advice for Sticky Dough - Definitely overproofed
hanseataon Forum topicFustration.. Dough collapsing after scoring! - If I could recommend that youBob Marleyon Forum topicProsumer Spiral Mixer
- Dabrownman:Bob Marleyon Forum topicStarters: batter-type and thick-type
- Yes, it does look delicious.
David Esq.on Blog postSunflower seeded Tartine polenta bread - Making the NY (Jewish) RyeAnonymouson Blog postFarmer's Market Week 36 (Pane Maggiore) + NY Rye
- I use brown rice flour. I gotjackie9999on Blog postNeed Advice for Sticky Dough
- I hope soAnonymouson Blog postFarmer's Market Week 36 (Pane Maggiore) + NY Rye
- Trouble with rice flour
David Esq.on Blog postNeed Advice for Sticky Dough
- Yes SeedsAnonymouson Blog postFarmer's Market Week 36 (Pane Maggiore) + NY Rye
- I agree with Khalid....what a
Isand66on Blog postSunflower seeded Tartine polenta bread - Use rice flour and you will
Isand66on Blog postNeed Advice for Sticky Dough
- another vote on rice flour
baybakinon Blog postNeed Advice for Sticky Dough - Those are some beauties.
Isand66on Blog postFarmer's Market Week 36 (Pane Maggiore) + NY Rye
- Pizza doughDavidEFon Forum topicHello from the Fl Keys
- Picture perfect, Mary. What
Mebakeon Blog postSunflower seeded Tartine polenta bread - Beauties!
bbegleyon Blog postMy first bake since back from Italy: San Joaquin Sourdough - Thanks, Khalid, lepainSamid and dbm!
dmsnyderon Blog postMy first bake since back from Italy: San Joaquin Sourdough - Thanks, Mary!
dmsnyderon Blog postMy first bake since back from Italy: San Joaquin Sourdough
- One of the reasons is that they
dabrownmanon Forum topicStarters: batter-type and thick-type - Not all oils are created equal
Bob S.on Forum topicAdding soy flour with whole wheat flour? - I don't have a manual for therisenshineon Forum topicRoutine / Periodic Equipment Maintenance = Money Saved
- thanks for your encouragementangiechiaon Forum topicholes holes holes
- What's the objective inBob Marleyon Forum topicStarters: batter-type and thick-type
- No the circlesMisterTTon Blog postNeed Advice for Sticky Dough
- You bread looks great
dabrownmanon Forum topicHi
- I just used it as an example
dabrownmanon Forum topicStarters: batter-type and thick-type
- I'm not sure about that. I'm guessing
dabrownmanon Blog postHow long to bulk ferment?
- The opposite of summer in SF
breadforfunon Blog postHow long to bulk ferment? - Do you always line your banettons?redgebendheimon Blog postNeed Advice for Sticky Dough
- We had this topic just a viewadrion Forum topicAdding something other than flour?
- Good explanation, dabrownman.Bob Marleyon Forum topicStarters: batter-type and thick-type
- Is there some maintenance I'mMelesineon Forum topicRoutine / Periodic Equipment Maintenance = Money Saved
- I've never heard
dabrownmanon Blog post67% Whole 10 Grain Baguettes
- What Josh says, I do the same thing.
dabrownmanon Forum topicStarters: batter-type and thick-type
- Looks perfect inside
dabrownmanon Blog postSunflower seeded Tartine polenta bread
- I vote for
dabrownmanon Blog postMy first bake since back from Italy: San Joaquin Sourdough
- I don't
dabrownmanon Forum topicAdding soy flour with whole wheat flour?
- 111F?
vardaon Blog postHow long to bulk ferment? - Consistency
vardaon Blog postHow long to bulk ferment?
- Baking takes nerve
vardaon Blog postHow long to bulk ferment?
- glass
vardaon Blog postHow long to bulk ferment?
- long time ferment
vardaon Blog postHow long to bulk ferment?
- I used to have a white, Desem and
dabrownmanon Forum topicA Couple Questions for the Pros
- I suppose a bulk ferment is
dabrownmanon Blog postHow long to bulk ferment?
- Thank you!
portermarienaon Forum topicA Couple Questions for the Pros - Use rice flour,MisterTTon Blog postNeed Advice for Sticky Dough
- I have a 100% Wheat Starter
PetraRon Forum topicA Couple Questions for the Pros - They look GREAT
PetraRon Forum topicholes holes holes
- Tartine failure
David Esq.on Blog postTartine Whole Wheat Loaves