Recent Forum and Blog Comments
- Sorghum
Abeon Forum topicLumber Jane Loaf - If your starter is taking
Abeon Forum topicGiant holes in loaf :(
- I don’t think my starter isdpierceon Forum topicGiant holes in loaf :(
- I’ll try that with the nextdpierceon Forum topicGiant holes in loaf :(
- NosaltBluesLoverInATXon Forum topicMaking bread with MSG instead of salt?
- A lot of the "issues" thatEpsilonon Forum topicMaking bread with MSG instead of salt?
- First return on experience with Master OvenDominiqueon Forum topicOpinions or Experience with Haussler Master Stone Oven?
- Interestingly enough, IEpsilonon Forum topicMaking bread with MSG instead of salt?
- Also...
Abeon Forum topicGiant holes in loaf :(
- As well as inching up the
SunnyGailon Forum topicNot sure if it's overproofed... - Ok, I'll give 900g a try for
SunnyGailon Forum topicMy never-ending quest for a more open crumb...
- Too hotmarianaon Forum topicGiant holes in loaf :(
- Pomegranate arils are tougher than you might think
OldWoodenSpoonon Forum topicSourdough with pomegranate arils? - My starter has been Whole Wheat
OldWoodenSpoonon Forum topicWhole Wheat Sourdough Starter
- Under Fermented
Abeon Forum topicGiant holes in loaf :(
- My normal amount of flour is
MTloafon Forum topicMy never-ending quest for a more open crumb... - Other options than MSG
alcophileon Forum topicMaking bread with MSG instead of salt? - OK yes I was very confused,
Benitoon Forum topicNot sure if it's overproofed... - Maurizio Leo has run a
Benitoon Basic pageBook Reviews
- Confusion between my 2 posts
SunnyGailon Forum topicNot sure if it's overproofed...
- Bread book for just starting out baking breads
Barbdogmomon Basic pageBook Reviews - What was the hydration this
Benitoon Forum topicNot sure if it's overproofed...
- KaCl?
Our Crumbon Forum topicMaking bread with MSG instead of salt? - What quantity of flour would
SunnyGailon Forum topicMy never-ending quest for a more open crumb...
- Pre-shaping 6h45 into bulk /
SunnyGailon Forum topicNot sure if it's overproofed...
- They will still be big slices
MTloafon Forum topicMy never-ending quest for a more open crumb...
- Well that is superb in my
Benitoon Forum topicNot sure if it's overproofed...
- That’s kind of you to say
Benitoon Blog postLatgalian Rye/Latgaliešu Maize (Latvia) - Stanley Ginsberg - The Rye Baker
- Rob thanks for encouraging me
Benitoon Blog postLatgalian Rye/Latgaliešu Maize (Latvia) - Stanley Ginsberg - The Rye Baker
- I'd say the profile of your
Ilya Flyameron Blog postLatgalian Rye/Latgaliešu Maize (Latvia) - Stanley Ginsberg - The Rye Baker - My current favourite is my
Benitoon Forum topicFavorite Bread Making Hardware?
- The Bear
albacoreon Forum topicFavorite Bread Making Hardware? - Despite your concerns about
squattercityon Blog postLatgalian Rye/Latgaliešu Maize (Latvia) - Stanley Ginsberg - The Rye Baker - It totally makes sense...My
SunnyGailon Forum topicMy never-ending quest for a more open crumb...
- Thank you, and happy baking
CrustyJohnon Blog postSourdoughNuts - Decadent, they were!
CrustyJohnon Blog postSourdoughNuts
- I started a new batch
SunnyGailon Forum topicNot sure if it's overproofed...
- thanks Jon
leslierufon Blog postCheese, herb & Chilli Bread - thanks Benny
leslierufon Blog postCheese, herb & Chilli Bread
- happy new year to you too Abe
leslierufon Blog postCheese, herb & Chilli Bread
- That’s kind of you to say
Benitoon Blog postLatgalian Rye/Latgaliešu Maize (Latvia) - Stanley Ginsberg - The Rye Baker
- Thank you Michael
tothpianopeteron Blog postThe Giorilli Panettone - Carol Ann, that looks
Benitoon Forum topicLumber Jane Loaf
- That crumb looks perfect!
alcophileon Blog postLatgalian Rye/Latgaliešu Maize (Latvia) - Stanley Ginsberg - The Rye Baker
- My bake spread a bit more
Benitoon Blog postLatgalian Rye/Latgaliešu Maize (Latvia) - Stanley Ginsberg - The Rye Baker
- Super breads
JonJon Blog postCheese, herb & Chilli Bread - 10%
alcophileon Forum topicWhat makes a rye sour function?
- Starch conversion?Anonymouson Forum topicThe science of slow/cold fermentation?
- Go with the flow
MTloafon Forum topicMy never-ending quest for a more open crumb...
- Thank you Troy, I will slice
Benitoon Blog postLatgalian Rye/Latgaliešu Maize (Latvia) - Stanley Ginsberg - The Rye Baker