Recent Forum and Blog Comments
- Consistency with Flexibility
WatertownNewbieon Forum topicWhen exactly does bulk fermentation begin in Hamelman's Bread? - Thank you Ted for yourMissmoneypennyon Forum topicProofing times and 100% rise for Tartine bread
- Signs that Bulk Fermentation Can End
WatertownNewbieon Forum topicProofing times and 100% rise for Tartine bread
- Protein content of flourTeetrinkeron Forum topicProofing times and 100% rise for Tartine bread
- Thank you for taking the timeMissmoneypennyon Forum topicProofing times and 100% rise for Tartine bread
- Maybe!
Mark Sealeyon Forum topicEinkorn and spelt flour sources, please - mouth-wateringly beautiful
squattercityon Forum topicWholegrain Spelt and Rye inspired by Suepke - Next time I make turkeywhm1974on Forum topicCould this be considered bread?
- Makes sense
tothpianopeteron Forum topicWhen exactly does bulk fermentation begin in Hamelman's Bread? - Thank you
tothpianopeteron Forum topicWhen exactly does bulk fermentation begin in Hamelman's Bread?
- Done
Floydmon Forum topicHow to send a private message? - I don't seem to have this
Rockon Forum topicHow to send a private message? - In recent years there haveLucilleon Forum topicLow carb, energy giving bread made in a bread machine!
- Also -- Watch the Dough, Not the Clock
WatertownNewbieon Forum topicWhen exactly does bulk fermentation begin in Hamelman's Bread?
- Hamelman's formulas.gavincon Forum topicWhen exactly does bulk fermentation begin in Hamelman's Bread?
- grain mill
jo_enon Forum topicEinkorn and spelt flour sources, please - I was wondering if there is a
Debra Winkon Forum topicLactic Acid Fermentation in Sourdough - Using a Kenwood mixerRichard43on Forum topicUsing a Kenwood mixer.
- Discrepancylouiscohenon Forum topicFranconia Crusty Boule - Why 3 of the Same Stages?
- AwesomeYenForYangon Blog postPanettone - The Roy recipe
- I already have some dry beanswhm1974on Forum topicbean flour, buy or DIY?
- I made them a bit differentwhm1974on Forum topicbean flour, buy or DIY?
- Immediate observationsYenForYangon Forum topicRebalancing Lievito Madre
- Not a Bad Bake
WatertownNewbieon Forum topicProofing times and 100% rise for Tartine bread
- I would guess that the 3
alcophileon Forum topicFranconia Crusty Boule - Why 3 of the Same Stages? - Good to knowLmw4on Forum topicSuggestions for high protein, flavorful 100% whole wheat flour
- Done!
Floydmon Forum topicHow to send a private message?
- Not sure if where to find theYenForYangon Forum topicHow to send a private message?
- shelf life
Mark Sealeyon Forum topicEinkorn and spelt flour sources, please
- Multiple Similar Stageslouiscohenon Forum topicFranconia Crusty Boule - Why 3 of the Same Stages?
- I wanted to try einkorn, too!
Yippeeon Forum topicEinkorn and spelt flour sources, please - Frankenlaibmarianaon Forum topicFranconia Crusty Boule - Why 3 of the Same Stages?
- It works!KTon Forum topicGray/blue spots on bottom of baked loaf
- Alveoli
mwilsonon Forum topicRebalancing Lievito Madre - Interesting points - I havejoegranzon Forum topicRebalancing Lievito Madre
- Excited too
Mark Sealeyon Forum topicEinkorn and spelt flour sources, please
- Very excited
Yippeeon Forum topicEinkorn and spelt flour sources, please
- Acidity effect on texture
mwilsonon Forum topicRebalancing Lievito Madre
- Thank you for such a detailed
DavidLoafTweakeron Forum topicIntro and a request for feedback - The original Gardenburger?
alcophileon Forum topicCould this be considered bread?
- I think you'll like it
CalBeachBakeron Blog postPane di Farro - In my experience, the biggest
Rockon Forum topicUsing a Kenwood mixer.
- Waiting did it for me.
GaryBishopon Forum topicGetting rid of lumps in biga - Welcome to TFL. Yes, really!
pmccoolon Forum topicthe new guy - What is a Neanderthal patty?whm1974on Forum topicCould this be considered bread?
- re: Getting rid of lumps in biga
GaryBishopon Forum topicGetting rid of lumps in biga
- And even nicer when they have
yozzauseon Forum topicHi Everyone - My first thoughtturetamon Forum topicSour Rye - Still no crackle
- Co-substratesYenForYangon Forum topicLactic Acid Fermentation in Sourdough
- Commercial Crustslouiscohenon Forum topicHave I stumbled across the secret to...