Recent Forum and Blog Comments
- Thank you!!Ralucaon Blog postTartine basic whole wheat
- Fougasse or Charlestonleucadianon Forum topicBrainstorming Bread Shapes
- I look at it like this, if Igerhardon Forum topicHow much would you charge for your bread?
- It depends on how active theBob Marleyon Forum topic%starter in dough
- And how much fermentationadrion Forum topic%starter in dough
- No bakery for me.PaddyLon Forum topicHow much would you charge for your bread?
- Frank A. Serio and Sons ...?doscoon Forum topicBest Place to Buy Flour in the DC Area - King Arthur Distributor?
- terms
baybakinon Forum topicFed vs unfed starter - @Adri: the twelve to eighteenBob Marleyon Forum topic%starter in dough
- No legal advice. But I offer volume discounts
David Esq.on Forum topicHow much would you charge for your bread? - Looking good.
David Esq.on Blog postTartine basic whole wheat
- When calcuating my sourdoughs
baybakinon Forum topic%starter in dough
- Perfect photos! I read
wassisnameon Forum topicmalt powder or sprouted flour - Nice baking
dabrownmanon Forum topicPizza verace and Liquid levain bread - Looks like a
dabrownmanon Blog postTartine basic whole wheat
- Yeah, my baking would
wassisnameon Forum topicmalt powder or sprouted flour
- Now that I see it: 1.6kgadrion Forum topic%starter in dough
- Not 20% hydration but 20% starterBob Marleyon Forum topic%starter in dough
- That's at 20% hydration.Bob Marleyon Forum topic%starter in dough
- The Math, here we goBob Marleyon Forum topic%starter in dough
- Awesome!!!
Leandro Di Lorenzoon Forum topicBaguette Video - I see; the pan sits in theJanet Yangon Forum topicPandoro internal temperature
- Wow, that is a lovely one.
Floydmon Blog postAlmost Purely Rye Sourdough - I think that you'll find epis
baybakinon Forum topicBrainstorming Bread Shapes
- Thats a nice looking loaf
dabrownmanon Blog postAlmost Purely Rye Sourdough
- A food slicer?
gary.turneron Forum topicBrainstorming Bread Shapes - Alright, let me do some mathBob Marleyon Forum topic%starter in dough
- One rule I start myadrion Forum topic%starter in dough
- 50 degreesAnonymouson Forum topicDifference between 450º vs 500º ?
- This depends on your recipeadrion Forum topic%starter in dough
- Okay my OP has been edited.AsBob Marleyon Forum topic%starter in dough
- That is a pretty dry mix you have there.
dabrownmanon Forum topic%starter in dough
- it seems most of the
dabrownmanon Forum topicPandoro internal temperature
- Peoples worthfreebreadon Forum topicHow much would you charge for your bread?
- Every bread is different.
dabrownmanon Forum topicHow much would you charge for your bread?
- it's not the dish
nicodvbon Forum topicPandoro internal temperature - Rotating dish underneathIsJanet Yangon Forum topicPandoro internal temperature
- 94°C
nicodvbon Forum topicPandoro internal temperature
- Thanks DA.These were very
Isand66on Blog postMulti-Grain with Cherry Balsamic Vinegar - :D :D :Dealielon Forum topicPizza verace and Liquid levain bread
- It's not just a "veracious"adrion Forum topicPizza verace and Liquid levain bread
- Here si what the sprouts should look like for
dabrownmanon Forum topicmalt powder or sprouted flour
- Usually these things happen,adrion Forum topicMega Tunnel in a basic sandwich loaf
- How long could
dabrownmanon Blog postMulti-Grain with Cherry Balsamic Vinegar
- Few thoughts
BobSon Forum topicMega Tunnel in a basic sandwich loaf - you can charge enough to cover costs
subfuscpersonaon Forum topicHow much would you charge for your bread? - It depends on how busy I am.adrion Forum topicClassic Margherita Pizza
- Unfed starterDavidEFon Forum topicFed vs unfed starter
- Those look perfect. I'm on
Isand66on Blog postBialys
- Huh? My comment disappeared.
andychriston Blog postSpinach & Cheese vs Sweet Potato & Pineapple