Recent Forum and Blog Comments
- Looks beautiful David.
Isand66on Blog postPane Valle Maggia, ver. 3 3/18/2014 - Looks like you ended up with
Isand66on Blog postDavid's San Francisco Sourdough Quest
- yesGingion Forum topicMiche, 100% organic T80 wheat flour
- Do you mean flour?
Abelbreadgalleryon Forum topicMiche, 100% organic T80 wheat flour - Combined Leavening & Cornmeal
aly-hassabelnabyon Forum topicpizza dough - Some things that pop right to
WoodenSpoonon Forum topicpizza dough - Baguettes are next
CAphylon Blog postDavid's San Francisco Sourdough Quest - Isn't this one of the best
dabrownmanon Blog postDavid's San Francisco Sourdough Quest - I'll try the 30% version
CAphylon Blog postMy San Francisco Sourdough Quest
- I thought interest was growing
ericreedon Blog postWhere did good baking go? - T80Gingion Forum topicMiche, 100% organic T80 wheat flour
- not sure ..
trailrunneron Blog postPane Valle Maggia, ver. 3 3/18/2014 - If the cheese is a melting type
Mini Ovenon Forum topicGrated cheese and long ferment? - Yes, I should definitely dohamletcaton Forum topicGrated cheese and long ferment?
- Lovelymarianaon Forum topicSouth African Sourdough Starter - Day 1
- It still isn't as lazy or ancient as this one
dabrownmanon Forum topicLazy way to catch a sourdough starter
- Yeah, that's a good pointhamletcaton Forum topicGrated cheese and long ferment?
- For natural fissures you
dabrownmanon Forum topicGetting fissures from baking seam up
- known as a poolish
Mini Ovenon Forum topicStarter Sacrilege!!
- and a waste of flour
Mini Ovenon Forum topicLazy way to catch a sourdough starter
- is that amber colored band
Mini Ovenon Forum topicSouth African Sourdough Starter - Day 1
- Looks good, Phyllis!
dmsnyderon Blog postMy San Francisco Sourdough Quest - Starter separation. Happened
TorontoFlouron Forum topicSouth African Sourdough Starter - Day 1 - Here is Lucy's take on Adri's take on
dabrownmanon Forum topicGetting fissures from baking seam up
- Dave - I had a feeling that
emkayon Forum topicGetting fissures from baking seam up - This is at 1:30pm today about
TorontoFlouron Forum topicSouth African Sourdough Starter - Day 1
- no biggie.
Mini Ovenon Forum topicStill having starting help!
- Dab- Yup, I agree that
emkayon Forum topicGetting fissures from baking seam up
- My effort
CAphylon Blog postMy San Francisco Sourdough Quest
- Do you intend
Wingnuton Forum topicGrated cheese and long ferment? - I am of
Wingnuton Blog postWhere did good baking go?
- Thanks, Josh!
dmsnyderon Blog postPane Valle Maggia, ver. 3 3/18/2014
- I don't use times for anything in baking
dabrownmanon Forum topicBaking times
- Thanks, dbm!
dmsnyderon Blog postPane Valle Maggia, ver. 3 3/18/2014
- correct!
Mini Ovenon Forum topicGetting fissures from baking seam up
- Thanks, Caroline!
dmsnyderon Blog postPane Valle Maggia, ver. 3 3/18/2014
- Thanks, Syd!
dmsnyderon Blog postPane Valle Maggia, ver. 3 3/18/2014
- Hopefuuly
dabrownmanon Forum topicStill having starting help!
- Crumb looks excellent in the second photoAnonymouson Blog postPane Valle Maggia, ver. 3 3/18/2014
- temperatures
ericreedon Forum topicBaking times
- I'm pretty sre that
dabrownmanon Forum topicGetting fissures from baking seam up
- As far as I remember, gliadinadrion Forum topicBaking times
- Oh crap. I kinda misread yourjpattersonon Forum topicStill having starting help!
- Sounds and look like a winner David. Sad the fan
dabrownmanon Blog postPane Valle Maggia, ver. 3 3/18/2014
- i personally wouldn't worry
ericreedon Forum topicGrated cheese and long ferment?
- "Seam-up / Seam-down"
BetsyMePoochoon Forum topicGetting fissures from baking seam up - Very nice cracks ..
trailrunneron Blog postPane Valle Maggia, ver. 3 3/18/2014
- Why should it be 198 F/92 C?
ericreedon Forum topicBaking times
- As 180 F is 82 degrees, Iadrion Forum topicBaking times
- Alas
vardaon Blog postThe Cambridge Winter Market