Recent Forum and Blog Comments
- The crumb looks overproofedSamtro345on Forum topicHow to get an even more open crumb
- 76-80 ish degrees, and that'sSamtro345on Forum topicHow to get an even more open crumb
- sounds overproofed or underdeveloped
UVCaton Forum topicHow to get an even more open crumb - questions
UVCaton Forum topicHow to get an even more open crumb
- I think i've identified aSamtro345on Forum topicHow to get an even more open crumb
- Could you perhaps give somejeffboyardeeon Forum topicRetarded Bulk Ferment Temperature
- A good place to start
Abeon Forum topicHow to get an even more open crumb - Appreciate the reply anyway.Samtro345on Forum topicHow to get an even more open crumb
- Thanks for the reply! I'mSamtro345on Forum topicHow to get an even more open crumb
- It's really tasty
CalBeachBakeron Blog postGOST Borodinsky - Borodinskiy Chelb GOST (Russia) - The 80% rye turned out verycarynon Blog postALL POSTS FROM 2022 TO MAY 29, 2025– Click on this title to view. (These posts were written as comments- There are 3 pages.)
- Inside the Jewish Bakery
The Roadside Pie Kingon Forum topicThe real deal. old school, New York water bagels - proofing
UVCaton Forum topicHow to get an even more open crumb
- Video of the entire processtherearenotenoughnoodlesintheworldon Forum topicPanettone doesn't rise in oven
- Answering my own questionEvrenbingolon Forum topicPanettone Crumb
- Splendid
CrustyJohnon Forum topicThe real deal. old school, New York water bagels - Very interesting!Gingerpie123on Forum topicThe real deal. old school, New York water bagels
- It sounds lame but if you are
MichaelLilyon Forum topicTrip to Naples - wow
jo_enon Blog postGOST Borodinsky - Borodinskiy Chelb GOST (Russia) - It dependsEvrenbingolon Forum topicTartine- do you return to room temperature before baking?
- 18C FridgeEvrenbingolon Forum topicplease help! - how to increase acidity of Lievito/ Pasta Madre?
- I would if I could
Abeon Forum topicHow to get an even more open crumb
- No advice huh. :(Samtro345on Forum topicHow to get an even more open crumb
- Are there Errors In The Calculationsbrian@clarkeiplaw.comon Forum topicWhat is Su, Hu and Cu?
- It's a trap!joegranzon Forum topicRebalancing Lievito Madre
- Thank you!SueVTon Forum topicPanettone doesn't rise in oven
- Too lactic / high TTA
mwilsonon Forum topicRebalancing Lievito Madre - Folic Acid enrichment sensitivityAlitafishon Forum topicKing Arthur Flour and Enricnment
- Wow, surprised you've revived itjoegranzon Forum topicRebalancing Lievito Madre
- Temperature?
albacoreon Forum topicpoolish help - After resting bound in thelennykon Forum topicRebalancing Lievito Madre
- SueVT, thank you forJConstanteon Forum topicPanettone doesn't rise in oven
- YepAnother Girlon Forum topicSour Rye - Still no crackle
- AIB technical bulletinsglennc1950on Forum topicAIB Technical Bulletins
- ???foodforthoughton Forum topicpoolish help
- panettone gluten developmentSueVTon Forum topicPanettone doesn't rise in oven
- Also Hamelman in some recipes
alcophileon Forum topicHybrid doughs health benefits - slow rises
UVCaton Forum topicSlow Bulk Fermentation/Proof
- Thank you so much for your
PalwithnoovenPon Blog post"Montanara-Style" Sourdough Pizza - Maybe another organic fruit?joegranzon Forum topicRebalancing Lievito Madre
- We went there I think end of
Ilya Flyameron Forum topicTrip to Naples - Good to hear it's still going
albacoreon Forum topicTrip to Naples
- They look beautiful.Missmoneypennyon Forum topicThe real deal. old school, New York water bagels
- Oh yeah - Athens main meat
Ilya Flyameron Forum topicTrip to Naples
- Thanks Ilya - some great info
albacoreon Forum topicTrip to Naples
- I live in the tropics, appleslennykon Forum topicRebalancing Lievito Madre
- I found this forum whileBlarneyTalkeron Forum topicTemperature Stall
- Organic applesjoegranzon Forum topicRebalancing Lievito Madre
- Hey,I am looking to get my LMlennykon Forum topicRebalancing Lievito Madre
- That’s the recipe I followed...dkasakitis@yahoo.comon Forum topicSour Rye - Still no crackle