Recent Forum and Blog Comments
- Good, is it heavy should notcreastysompon Forum topicAnyone ever make Italian (round) pizza bread,...
- Levain variant
JonJon Blog postIs Bouabsa dough the Swiss Army knife of baking? - You're the real Don
JonJon Blog postIs Bouabsa dough the Swiss Army knife of baking?
- I'm speechless. You are
loafloveon Blog postSweet Potato Cinnamon Swirl Milk Bread - Just goes to show ya
Mini Ovenon Blog postIs Bouabsa dough the Swiss Army knife of baking? - From Emilie Raffa's sourdough book
loafloveon Forum topicSeeded Sourdough Focaccia
- Just throwing in a question and a few thoughts
Mini Ovenon Forum topicRebalancing Lievito Madre
- I would not worry about itnickelmoreon Forum topicHobart N50 restoration experience
- Piedmontese methodjoegranzon Forum topicRebalancing Lievito Madre
- Excellent
Isand66on Forum topicSeeded Sourdough Focaccia - Thank you Ian, I can’t wait
Benitoon Blog postSesame 30% WW Sourdough Hokkaido Milk Bread - Beautiful
Isand66on Blog postSesame 30% WW Sourdough Hokkaido Milk Bread
- As a fellow expat IRoboboon Forum topicUS Flour vs non-US flour
- This is how I shape this
Benitoon Blog postSesame 30% WW Sourdough Hokkaido Milk Bread
- Yesmarianaon Forum topicNew Starter Feed Schedule and Timings for Bake Query
- Lol! But it is the year of
loafloveon Forum topicCranberry Walnut sourdough, Still can't get that elusive ear
- Sorry to say not really
mwilsonon Forum topicRebalancing Lievito Madre - One dough to
MTloafon Blog postIs Bouabsa dough the Swiss Army knife of baking? - TANGZHONG ROUXRick Reidon Forum topicMy Tangzhong Roux FAQ
- TANGZHONG ROUXRick Reidon Forum topicMy Tangzhong Roux FAQ
- Improving?joegranzon Forum topicRebalancing Lievito Madre
- Having nothing really new to report
alfansoon Blog postIs Bouabsa dough the Swiss Army knife of baking? - You've never seen my Peat Bread?
alfansoon Blog postIs Bouabsa dough the Swiss Army knife of baking?
- OOps!
albacoreon Forum topicHobart N50 restoration experience - Watching Kristen Dennis's
BeardyTimboon Forum topicNew Starter Feed Schedule and Timings for Bake Query - Chambelland Erratajoegranzon Forum topicRebalancing Lievito Madre
- Not acetate but acetic acid
mwilsonon Forum topicRebalancing Lievito Madre
- Seems like a lot of leavenDiDiBoCoon Forum topicGiant holes in loaf :(
- Thanks so much for replying -
BeardyTimboon Forum topicNew Starter Feed Schedule and Timings for Bake Query
- storage methodjoegranzon Forum topicRebalancing Lievito Madre
- 2-3 hours to be readymarianaon Forum topicNew Starter Feed Schedule and Timings for Bake Query
- Almost thereDarrylon Forum topicMarathon bread
- Sounds good
mwilsonon Forum topicRebalancing Lievito Madre
- Started another test -
BeardyTimboon Forum topicNew Starter Feed Schedule and Timings for Bake Query
- Lovely crumb!
JonJon Blog postDeli Rye
- I hear that ears areBrianShawon Forum topicCranberry Walnut sourdough, Still can't get that elusive ear
- Looks delish
JonJon Blog postPanettone Progress
- Oh and best of all , no
loafloveon Forum topicSeeded Sourdough Focaccia
- I fucked uppauldausion Forum topicHobart N50 restoration experience
- Thanks for the response - I
BeardyTimboon Forum topicWhen is the proofing done?
- looks fine to me
rondayvouson Forum topicWhen is the proofing done? - Vito, nice display of dough
Benitoon Blog postIs Bouabsa dough the Swiss Army knife of baking?
- Thank you!
trailrunneron Blog postYeast Water levain bagels- lye bath - Another who used YW
bottlenyon Blog postYeast Water levain bagels- lye bath - Fair enough!
tziganeon Forum topicStarting again for the new year - Bearingnickelmoreon Forum topicHobart N50 restoration experience
- Midas Touch with Dough
WatertownNewbieon Blog postIs Bouabsa dough the Swiss Army knife of baking? - NP lah
Yippeeon Blog post20230119 100% whole buckwheat (soba) noodles with CLAS - The name of the game…
Mark Sealeyon Forum topicFWSY with LoafNest - Yes
Dave Ceeon Forum topicFirst loaf of the New Year!