Recent Forum and Blog Comments
- Something like this
Mini Ovenon Forum topicTrying to find the name and recipe of a super dense, seed heavy bread I enjoyed in Prague last fall - Reality Bites
The Yakima Kidon Forum topicLazy way to catch a sourdough starter - how sweet Ian !
trailrunneron Blog postMultigrain with YW rye levain and chestnut flour - PitasHolly96Roseon Basic pagePita Bread
- Questions....
BetsyMePoochoon Forum topicThe science behind oven spring? - That would have been smart!
MarkSon Forum topicBasic math question... How to change the hydration in a starter? - This is what I use.....
Craig_the bakeron Forum topicmy problems using dutch ovens... - Well, I am new to sourdough,
MarkSon Forum topicBasic math question... How to change the hydration in a starter?
- Higher Ambient Temperature
Wild-Yeaston Forum topicTemperature influence on SF sourdough - Ok, I'll bite...but not hard.cranboon Forum topicLazy way to catch a sourdough starter
- Ingredient temp?mini_maggieon Forum topicZojirushi :bread/cake is short and heavy,what am i doing wrong?
- Well, why does the recipeadrion Forum topicBasic math question... How to change the hydration in a starter?
- Not the yeast but its use in mass production
David Esq.on Blog postWhere did good baking go? - I can see the point you areMisterTTon Blog postWhere did good baking go?
- I remember the forst chestnut bread
dabrownmanon Blog postMultigrain with YW rye levain and chestnut flour - As much as I love theMisterTTon Blog postWhere did good baking go?
- water hardnessmarianaon Forum topicSouth African Sourdough Starter - Day 1
- I think it was a lucky guess
TorontoFlouron Forum topicSouth African Sourdough Starter - Day 1 - Yesmarianaon Forum topicSouth African Sourdough Starter - Day 1
- So Soft!MatteKaton Blog postTraditional Russian Mennonite Buns
- I'd be surprised if your
placeboon Forum topicLazy way to catch a sourdough starter - What about this one?:http:/adrion Forum topicTrying to find the name and recipe of a super dense, seed heavy bread I enjoyed in Prague last fall
- I would start with 140 grams
placeboon Forum topicBasic math question... How to change the hydration in a starter?
- Ahh I didn't consider the
mickybeanon Blog post3/15/14 Bake - It is a personal
Wingnuton Blog post3/15/14 Bake - How does the dough appear when mixing?
Antilopeon Forum topicZojirushi :bread/cake is short and heavy,what am i doing wrong? - Thanks :)I just noticed in
mickybeanon Forum topicBread-scoring blues: lopsided loaf
- Scoring
mickybeanon Blog post3/15/14 Bake
- Good spring anyway.
bbegleyon Forum topicBread-scoring blues: lopsided loaf - thanks for your help , iAnonymouson Forum topica bread machine that makes baguette/focaccia without an oven?
- Another ANK convert to kneaded breaddpnyncon Forum topicbreadtopia's no knead sourdough failure
- Oh and they have risen about
TorontoFlouron Forum topicSouth African Sourdough Starter - Day 1
- Thanks for that good guide.
TorontoFlouron Forum topicSouth African Sourdough Starter - Day 1
- Creepy
vardaon Blog postThe Cambridge Winter Market - Congratulations!marianaon Forum topicSouth African Sourdough Starter - Day 1
- On the bright side, the
mickybeanon Forum topicBread-scoring blues: lopsided loaf
- yeah I hate that, its hard to
WoodenSpoonon Forum topicBread-scoring blues: lopsided loaf - Thanks, I'll try that. I
mickybeanon Forum topicBread-scoring blues: lopsided loaf
- That crumb looks great and
WoodenSpoonon Forum topicBread-scoring blues: lopsided loaf
- Fermentation time
WoodenSpoonon Forum topicThe science behind oven spring?
- Thanks for the details.Fun
Janetcookon Blog postMemories from a past lent - Faschtewaije - Thanks, Khalid!
dmsnyderon Blog postPane Valle Maggia, ver. 3 3/18/2014 - Thanks for your reply.
mickybeanon Forum topicBread-scoring blues: lopsided loaf
- To me it appears that maybe
WoodenSpoonon Forum topicBread-scoring blues: lopsided loaf
- That's a good pointaromaon Forum topicNewbie with question about salt and hydration
- Brilliant Piece
Brokeback Cowboyon Blog postWhere did good baking go? - Thanks everybody. This helpshamletcaton Forum topicThe science behind oven spring?
- Blame commercial yeast
David Esq.on Blog postWhere did good baking go?
- The Free Market
Brokeback Cowboyon Blog postWhere did good baking go?
- That is below 1% salt
pmccoolon Forum topicNewbie with question about salt and hydration