Recent Forum and Blog Comments
- gauging rise/peak in your starter
UVCaton Forum topicHow to get an even more open crumb - Thank you
trailrunneron Forum topicPogne de Romans - Breads of France - Muffin, cups... Not little silver beautiful cups.
Fleaon Forum topicPogne de Romans - Breads of France - super light and fluffy
Fleaon Forum topicPogne de Romans - Breads of France
- Great!!!
trailrunneron Forum topicPogne de Romans - Breads of France
- percent hydration of LM in ChambellandSueVTon Forum topicWhat is Su, Hu and Cu?
- Thanks Michael - I'm not sure
albacoreon Forum topicTrip to Naples - Robin Hood Bread vs All Purpose flour.Allieon Forum topicis Robin Hood BREAD flour the "Homestyle White Flour" a ripoff?!?
- Part way through
Fleaon Forum topicPogne de Romans - Breads of France
- Always at room temp. That's aSamtro345on Forum topicHow to get an even more open crumb
- great info, thanks
UVCaton Forum topicHow to get an even more open crumb
- Contacted Editor--I have older version with mistakesbrian@clarkeiplaw.comon Forum topicWhat is Su, Hu and Cu?
- The crumb looks overproofedSamtro345on Forum topicHow to get an even more open crumb
- 76-80 ish degrees, and that'sSamtro345on Forum topicHow to get an even more open crumb
- sounds overproofed or underdeveloped
UVCaton Forum topicHow to get an even more open crumb
- questions
UVCaton Forum topicHow to get an even more open crumb
- I think i've identified aSamtro345on Forum topicHow to get an even more open crumb
- Could you perhaps give somejeffboyardeeon Forum topicRetarded Bulk Ferment Temperature
- A good place to start
Abeon Forum topicHow to get an even more open crumb - Appreciate the reply anyway.Samtro345on Forum topicHow to get an even more open crumb
- Thanks for the reply! I'mSamtro345on Forum topicHow to get an even more open crumb
- It's really tasty
CalBeachBakeron Blog postGOST Borodinsky - Borodinskiy Chelb GOST (Russia) - The 80% rye turned out verycarynon Blog postALL POSTS FROM 2022 TO MAY 29, 2025– Click on this title to view. (These posts were written as comments- There are 3 pages.)
- Inside the Jewish Bakery
The Roadside Pie Kingon Forum topicThe real deal. old school, New York water bagels - proofing
UVCaton Forum topicHow to get an even more open crumb
- Video of the entire processtherearenotenoughnoodlesintheworldon Forum topicPanettone doesn't rise in oven
- Answering my own questionEvrenbingolon Forum topicPanettone Crumb
- Splendid
CrustyJohnon Forum topicThe real deal. old school, New York water bagels - Very interesting!Gingerpie123on Forum topicThe real deal. old school, New York water bagels
- It sounds lame but if you are
MichaelLilyon Forum topicTrip to Naples - wow
jo_enon Blog postGOST Borodinsky - Borodinskiy Chelb GOST (Russia) - It dependsEvrenbingolon Forum topicTartine- do you return to room temperature before baking?
- 18C FridgeEvrenbingolon Forum topicplease help! - how to increase acidity of Lievito/ Pasta Madre?
- I would if I could
Abeon Forum topicHow to get an even more open crumb
- No advice huh. :(Samtro345on Forum topicHow to get an even more open crumb
- Are there Errors In The Calculationsbrian@clarkeiplaw.comon Forum topicWhat is Su, Hu and Cu?
- It's a trap!joegranzon Forum topicRebalancing Lievito Madre
- Thank you!SueVTon Forum topicPanettone doesn't rise in oven
- Too lactic / high TTA
mwilsonon Forum topicRebalancing Lievito Madre - Folic Acid enrichment sensitivityAlitafishon Forum topicKing Arthur Flour and Enricnment
- Wow, surprised you've revived itjoegranzon Forum topicRebalancing Lievito Madre
- Temperature?
albacoreon Forum topicpoolish help
- After resting bound in thelennykon Forum topicRebalancing Lievito Madre
- SueVT, thank you forJConstanteon Forum topicPanettone doesn't rise in oven
- YepAnother Girlon Forum topicSour Rye - Still no crackle
- AIB technical bulletinsglennc1950on Forum topicAIB Technical Bulletins
- ???foodforthoughton Forum topicpoolish help
- panettone gluten developmentSueVTon Forum topicPanettone doesn't rise in oven
- Also Hamelman in some recipes
alcophileon Forum topicHybrid doughs health benefits - slow rises
UVCaton Forum topicSlow Bulk Fermentation/Proof