Recent Forum and Blog Comments
- Yesfoodforthoughton Forum topicPuff Pastry
- Waiting for the crumb shot!
Yippeeon Blog postZoji SD: FLAS/CLAS Basic 100% Lean Whole Wheat Loaf - Thank you !flynnboyon Forum topicPoolish for 500 gram flour recipe
- Thank you !flynnboyon Forum topicPoolish for 500 gram flour recipe
- Gluten-free 100% whole buckwheat noodles
Yippeeon Forum topicOld baker, new member
- Some good infoclazar123on Forum topicPoolish for 500 gram flour recipe
- Best Everyday Sourdough (using unfed starter) is
bottlenyon Forum topicArtisan, but not sourdough -- advice? - If it collapses before it rises to the top of the pan
Abeon Forum topicCollapsing loaf baked in the oven - sure sign of over proofingStephen Dolleyon Forum topicCollapsing loaf baked in the oven
- Which bread recipe (the name) is this based on?clazar123on Forum topicOld baker, new member
- Very nice loaf. Also, very
Benitoon Blog postZoji SD: FLAS/CLAS Basic 100% Lean Whole Wheat Loaf - Thank you Brad. With this
Benitoon Blog postPan de Cristal 110% hydration IDY
- Nice, thank you for the info!
Ilya Flyameron Blog postMAKE rusbrot CLAS (24h); FLAS (48h); TH-SD w_ solod (24h); SERGEY'S 4 Day clas. - flas gives a slightly lighter loaf
jo_enon Blog postMAKE rusbrot CLAS (24h); FLAS (48h); TH-SD w_ solod (24h); SERGEY'S 4 Day clas. - Do you find any difference in
Ilya Flyameron Blog postMAKE rusbrot CLAS (24h); FLAS (48h); TH-SD w_ solod (24h); SERGEY'S 4 Day clas.
- amazing gf whole grain loaf
jo_enon Forum topicOld baker, new member
- Not all hybrids
alcophileon Forum topicHybrid rye grains - Hey, Pal!
Yippeeon Blog post20221214 Homemade lard
- Question
breadforfunon Blog postPan de Cristal 110% hydration IDY - Question
breadforfunon Blog postPan de Cristal 110% hydration IDY
- this may help. This is agavincon Forum topicPoolish for 500 gram flour recipe
- einkorn loafSanctum7on Blog postEinkorn loaf
- QuestionsTylerron Forum topicPuff Pastry
- Tasted deliciousdmichael72on Forum topicForgot my yeast - now what
- Updatedmichael72on Forum topicForgot my yeast - now what
- Well I must admit there was 4Missmoneypennyon Forum topicProofing times and 100% rise for Tartine bread
- Feel of the Dough During Mixing?
WatertownNewbieon Forum topicProofing times and 100% rise for Tartine bread - Pâte Feuilletefoodforthoughton Forum topicPuff Pastry
- Thanks !flynnboyon Forum topicPoolish for 500 gram flour recipe
- Post the outcomeclazar123on Forum topicForgot my yeast - now what
- The same amount as in the
Ilya Flyameron Forum topicPoolish for 500 gram flour recipe
- Hi again ilya,I have justflynnboyon Forum topicPoolish for 500 gram flour recipe
- Thanks UVCat and no apologiesMissmoneypennyon Forum topicProofing times and 100% rise for Tartine bread
- Flourwafflesandbeeron Forum topicTartine Country Loaf 2nd Attempt
- Update on First Street Flourklester22on Forum topicFirst Street Flours from Smart and Final Stores - Protein (Gluten) Levels
- Thank youdmichael72on Forum topicForgot my yeast - now what
- A poolish will leaven a bread
Abeon Forum topicForgot my yeast - now what
- Thank you !flynnboyon Forum topicPoolish for 500 gram flour recipe
- not over fermented
UVCaton Forum topicProofing times and 100% rise for Tartine bread - pre-fermented flour
UVCaton Forum topicProofing times and 100% rise for Tartine bread
- I hear you, planetary. All of
squattercityon Forum topicArtisan, but not sourdough -- advice? - Thank youdmichael72on Forum topicPre ferment development
- Take, for example, 100 g
Ilya Flyameron Forum topicPoolish for 500 gram flour recipe
- Prefermenting whole grain
Ilya Flyameron Forum topicPre ferment development
- Tartine Method
WatertownNewbieon Forum topicTartine Country Loaf 2nd Attempt
- The thread is no longer inMissmoneypennyon Forum topicProofing times and 100% rise for Tartine bread
- How is the rebuild goingMogwai101on Forum topicHobart A200 Rebuild
- I think in this particular
Ilya Flyameron Forum topicArtisan, but not sourdough -- advice?
- It can fit in your schedule
Isand66on Forum topicArtisan, but not sourdough -- advice? - How about a both/and approach?TerryDon Forum topicArtisan, but not sourdough -- advice?