Recent Forum and Blog Comments
- Also, I had to put them underloafgeekon Forum topicMasa Slider Buns
- Here is a pic of the 2ndloafgeekon Forum topicMasa Slider Buns
- Learning to handle dough
RobynNZon Forum topicThose damn big holes! - Yes I didn't change anythingloafgeekon Forum topicMasa Slider Buns
- SLASHING THE PUGLIESE BREADSLKIRKon Blog postPugliese Capriccioso, Take 2
- the temps will help
emkayon Blog postAttempting croissants at home - Good job emkay
mcson Blog postAttempting croissants at home - those look fantastic !
trailrunneron Forum topicMasa Slider Buns - So I fed a 1:3:3 feeding two days agochristinepion Forum topictemperatures
- Hopefully you have been doing this
dabrownmanon Forum topicWild yeast over commercial yeast? - Cool, thanks for the welcomegoodcompanionbakeryon Forum topicNew Baker from Vermont
- this is amazing. thanks for
vircabutaron Forum topicHomemade Proofer - 8-12 hour rise but no stretch and fold?
David Esq.on Forum topicMy bread is too soft to cut! - Hey BBQinMaine, I've spokenJWK1on Forum topicHelp - Electrolux doesn't knead 10 lbs. bread dough enough
- Indeed
David Esq.on Forum topicRetarding dough at temperatures above 40 degrees
- My goodness those are fantastic.
dabrownmanon Forum topicMasa Slider Buns
- I'll look up some of theMBaadsgaardon Forum topicThose damn big holes!
- I used the following recipeloafgeekon Forum topicMasa Slider Buns
- I had a problem with my baking stone and
dabrownmanon Blog postWhite SD Bread
- Looks good to me
Darwinon Blog postSourdough Geoff's Multigrain Bread - Either can be done.
Mini Ovenon Forum topicMy bread is too soft to cut! - Very nice.
Darwinon Blog postWhite SD Bread
- Those really look good!tchismon Forum topicMasa Slider Buns
- Claypot not a replacement for shaping
RobynNZon Forum topicThose damn big holes!
- Do you know why? It sayshamletcaton Forum topicSourdough and diabetes?
- Oh. I had no idea that I washamletcaton Forum topicMy bread is too soft to cut!
- Thanks. I will give that ahamletcaton Forum topicLeaving starter without feeding it
- @hamletcat
Mini Ovenon Forum topicLeaving starter without feeding it
- Malt as a Sweetener
Bob S.on Forum topicMalt powder and syrup - That thing
Wingnuton Blog postMy new Danish Bread Slicer - Now you are talking
Wingnuton Blog postWhite SD Bread
- Thank you and good luck!!
Mirkoon Forum topicI can't get those Richard Bertinet star shapes *sob* help - Mirko what a pretty looking star!
pepperparsleyon Forum topicI can't get those Richard Bertinet star shapes *sob* help - I'm diabeticPaddyLon Forum topicSourdough and diabetes?
- Try first with bigger pieces
Mirkoon Forum topicI can't get those Richard Bertinet star shapes *sob* help
- try with only 1/3 cup of water
Mini Ovenon Forum topicMy bread is too soft to cut!
- sounds good!
Mini Ovenon Forum topicI need some starter help!
- I agree! Pizza exercises all the teeth!DavidEFon Forum topicWe need to get this guy
- Textbooks, SFBI, Rainbow
emkayon Forum topicGreetings from foggy San Francisco!
- I love the quote Wild-Yeast.
emkayon Forum topicGreetings from foggy San Francisco!
- Active Dry Yeast is
dabrownmanon Forum topicWork days - Sourdough country loaf
- I retarded two loaves fromBakingmadtooon Forum topicRetarding dough at temperatures above 40 degrees
- If you don't make huge batches of bread no
dabrownmanon Forum topicNutriMill or WonderMill
- Some of the best
dabrownmanon Forum topicThose damn big holes!
- Thankyou!MBaadsgaardon Forum topicThose damn big holes!
- Each slice if bread is roughly equal
dabrownmanon Forum topicSourdough and diabetes?
- Found this link that mighttchismon Forum topicSourdough and diabetes?
- Ordered the KoMolew_con Forum topicNutriMill or WonderMill
- I have used a dedicatedtchismon Forum topicRetarding dough at temperatures above 40 degrees
- So it is just because you donhamletcaton Forum topicSourdough and diabetes?