Recent Forum and Blog Comments
- More than likely overfed it.
Mini Ovenon Forum topicreviving a neglected starter. - Alrighty then.I don't havebayoubakeryon Forum topicreviving a neglected starter.
- InterestingPaddyLon Forum topicHoax Cake
- Thanks, Franko!
dmsnyderon Blog postLocal Flours - do more research on
Nickisafoodieon Forum topicFinally made my own sourdough starter, but disappointed with Reinhardt recipes... - So your grandmother . . .
Skibumon Blog postBlushing Maiden and Other Desserts - No Breads - yozza thanks for taking the time to reply mate!
Skibumon Blog postTodays mutant loaf . . .
- @ David re: sprouted flour
Frankoon Blog postLocal Flours - Ian.Catastrophe. That is one
Song Of The Bakeron Blog postMax's 100% Triple Levain Bread with Onions - Max could really use Lucy's
Isand66on Blog postMax's 100% Triple Levain Bread with Onions - Thanks John. You would love
Isand66on Blog postMax's 100% Triple Levain Bread with Onions
- It is nice when you
dabrownmanon Blog postMax's 100% Triple Levain Bread with Onions - Hi Ian. Thanks for sharing
Song Of The Bakeron Blog postMax's 100% Triple Levain Bread with Onions
- Ah good, i think i'll go forNilsmasters56on Forum topicDutch Ovens
- Nothing like a history lesson
Isand66on Blog postPrince George's Chacon
- Berries
dabrownmanon Forum topicBritish Summertime Themed Dinner Party
- Any recipe can
dabrownmanon Forum topicFinally made my own sourdough starter, but disappointed with Reinhardt recipes...
- Dough with Poolish
Sjadadon Forum topicForkish Focaccia - Great looking ...bruneskion Forum topicForkish Focaccia
- Looks great! Thanks for the
FlourChildon Forum topicForkish Focaccia - Here's what I have so far:
Laura T.on Forum topicBritish Summertime Themed Dinner Party - re: hydration, I don't think
FlourChildon Forum topicSourdough brick wall - trying to find a way forward
- Ken Forkish rules!
Abelbreadgalleryon Forum topicForkish Focaccia - The crumb
Abelbreadgalleryon Forum topic75% Whole Wheat Bread by Ken Forkish
- Laplap, interesting comments,
Cobon Forum topicSpanish baking/Indian breads - more on flour conventions
anandaon Blog postMEHL OR FLOUR, SAHNE OR CREAM - FLOUR AND DAIRY CONVERSION - LN, I agree, bread prices
Cobon Forum topicTerrible London (UK) bakeries...
- Flat rye loaf today.
Mini Ovenon Blog postMini's 100% Dark Rye & Chia Recipe ...Love at 104% hydration
- Sprouted flour @ Franko
dmsnyderon Blog postLocal Flours
- Thanks for the help guys.
Song Of The Bakeron Forum topicInterrupted Bulk Ferment! Can I Do This?
- Hmm. It starts at 95° F. Wellsaradippityon Forum topicUsing a food dehydrator to dry starter, feeding schedule for "sour"
- I'm glad you liked
dabrownmanon Blog postPrince George's Chacon
- What a great looking
dabrownmanon Blog postLavender Rosemary Semi-Sour
- Flours
hanseataon Blog postMEHL OR FLOUR, SAHNE OR CREAM - FLOUR AND DAIRY CONVERSION - I wish
hanseataon Blog postBlushing Maiden and Other Desserts - No Breads
- I think if you beef up your yeast numbers in the starter
Mini Ovenon Forum topicSourdough brick wall - trying to find a way forward
- I'm in a
vardaon Blog postPrince George's Chacon - Blowouts
yozzauseon Blog postTodays mutant loaf . . . - The 'tartine' autolyse has
PiPson Forum topicInterrupted Bulk Ferment! Can I Do This? - 5 qt works just fine.Donkey_hoton Forum topicDutch Ovens
- Also...
Nickisafoodieon Forum topicSourdough brick wall - trying to find a way forward
- Thanks, better result today!
Skibumon Blog postTodays mutant loaf . . .
- Nice baking, it looks tremendous.
dabrownmanon Forum topicForkish Focaccia
- If it has
dabrownmanon Forum topicInterrupted Bulk Ferment! Can I Do This?
- Since this is 40% rye
dabrownmanon Blog postPrince George's Chacon
- Hey, don't sweat it!MisterTTon Forum topicInterrupted Bulk Ferment! Can I Do This?
- Blushing maiden, take 3
Skibumon Blog postBlushing Maiden and Other Desserts - No Breads
- Thanks MisterTT.
Song Of The Bakeron Forum topicInterrupted Bulk Ferment! Can I Do This?
- Thanks Franko. That is great
Song Of The Bakeron Blog postLocal Flours
- well provisioned
Frankoon Blog postLocal Flours