Recent Forum and Blog Comments
- Please use the search boxclazar123on Forum topicUsing flours other than wheat.
- Try the bulk binsclazar123on Forum topicWestfalian Pumpernickel
- If you're using flour for kneadingDavidEFon Forum topicDough is dry can I add more water after mixing
- Thanks
Littlebrooklynon Forum topicDough is dry can I add more water after mixing - Just looked up Amoroso'sDavidEFon Forum topicBread for the Best Philly Cheesesteak Sandwich?
- Funny. I thought it better to reserve flour!
David Esq.on Forum topicDough is dry can I add more water after mixing - Yes, add waterDavidEFon Forum topicDough is dry can I add more water after mixing
- Sure thing. Add a tbsp if water and see how it works
David Esq.on Forum topicDough is dry can I add more water after mixing
- As to "Handbuch Sauerteig" itadrion Forum topicA bread, darker than the ingredients would let you assume!
- Recipe pleaseNetvet007on Blog postEarly 2014 Baking
- even with whole rye,
nicodvbon Forum topicA bread, darker than the ingredients would let you assume! - Adding wheat gluten to a ryeadrion Forum topicA bread, darker than the ingredients would let you assume!
- Yes, you are very right.
andychriston Forum topicRometopf Bagel Baker - You'd be wise to referMisterTTon Forum topicStretch & Fold when producing for volume
- Pullman Pans
snapper4youon Forum topicPullman pans - But of course we remember you!wwon Blog postSourdough Cronut - Hey hey hey, remember me?
- Well done on your find. I canBakingmadtooon Forum topicRometopf Bagel Baker
- I baked thisXenophonon Blog postRose Levy Beranbaum's Banana Feather Bread
- Looks like a terrific loaf!
dmsnyderon Blog post80% hydration, 20% WW SD batard - Your pullman pan may be similar to an 9x4x4 inch pan
Antilopeon Forum topicPullman pans - I love the lacey photo! Howmlon Blog post80% hydration, 20% WW SD batard
- Beautiful bread and a greatYerffejon Blog postBorodinsky Supreme -- Old School -- 100% Rye
- I am sorry, I do notsuaveon Blog postBorodinsky Supreme -- Old School -- 100% Rye
- Did you bother to click on
mrfroston Blog postBorodinsky Supreme -- Old School -- 100% Rye - Rolled Ryegutschkeon Forum topicWestfalian Pumpernickel
- Hi Omid,
tea berrieson Forum topicIranian Barbari Bread (نان بربری سنتی ایران) - I am sooo trying this!
eatalreadyon Forum topicWestfalian Pumpernickel - This brings back memories…
tea berrieson Blog postOmid's Iranian Barbari Bread
- Mmmm.... schmaltz...
eatalreadyon Blog postBorodinsky Supreme -- Old School -- 100% Rye
- I adore Biscotti mmm
tea berrieson Blog postSpelt Cantuccini with Cranberries, White Chocolate and Candied Peel
- That's because they weren't.suaveon Blog postBorodinsky Supreme -- Old School -- 100% Rye
- Just finished off half thesquareheadon Blog post80% hydration, 20% WW SD batard
- flavour combination
Frankoon Blog postEarly 2014 Baking - universal language
Frankoon Blog postEarly 2014 Baking
- A parade of beauties, Franko!rossnrolleron Blog postEarly 2014 Baking
- S&F
hanseataon Forum topic100% WW+Rolled Oats+Flax SD results - Terrific write-up, eatalreadyrossnrolleron Blog postBorodinsky Supreme -- Old School -- 100% Rye
- That looks awesome! great
WoodenSpoonon Blog post80% hydration, 20% WW SD batard - What might I have done wrong?
Muskieon Forum topicJason's Quick Coccodrillo Ciabatta Bread - Looks and sounds great. I
Isand66on Blog postSourdough Plum Wine Bread - Cheers all
Wingnuton Blog post2/17/14 Bake - One man's perspective
David Esq.on Forum topicStarter vs. Levain?
- WOW!
tea berrieson Forum topicI DID IT
- Dabrowman-Increase the percentageclazar123on Forum topic"Modern" wheat?
- once you try it
trailrunneron Forum topicSourdough Pancakes Using Left Over Levain? - Crumb
CAphylon Blog postTartine Olive & Herb Loaf + Boule & Batard Levain - Six days at 80*F
breadbythecreekon Forum topicHome Tempering, Grinding, and Bolting Wheat to get High Extraction Flour - You're welcome Phyllis and
Song Of The Bakeron Blog postTartine Olive & Herb Loaf + Boule & Batard Levain - Hi Paul. Really! I will
Song Of The Bakeron Forum topicSourdough Pancakes Using Left Over Levain?
- I'm new, and not terribly experienced, but no
Muskieon Forum topicmy first sourdough recipe - thoughts