Recent Forum and Blog Comments
- I always freeze my butter…foodforthoughton Forum topicButter Cracking
- Sure do make my mouth water.
Mini Ovenon Forum topicBaguettes based on, Jeffrey Hamelman's Vermont Sourdough - Alfonso style. - Haha MT
trailrunneron Blog postJail Break bread with a twist - Let’s do the twist
MTloafon Blog postJail Break bread with a twist - Frisian Black Breadcarynon 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.)
- It is!
trailrunneron Blog postJail Break bread with a twist
- Nice bake, as always,Another Girlon Blog postJail Break bread with a twist
- Recipe, pleaseMichele Mon Blog postTzitzel Bread - The Journey Ends
- Gas for the near future
The Roadside Pie Kingon Forum topicBaguettes based on, Jeffrey Hamelman's Vermont Sourdough - Alfonso style. - I'll bet they still taste great
CalBeachBakeron Forum topicBaguettes based on, Jeffrey Hamelman's Vermont Sourdough - Alfonso style. - the cold is your friend.
rondayvouson Forum topicQuestion on bulk fermenting with cold room temperatures - If my memory serves...
The Roadside Pie Kingon Forum topicQuestion on bulk fermenting with cold room temperatures
- Short/sweet chronical of the bake
The Roadside Pie Kingon Forum topicBaguettes based on, Jeffrey Hamelman's Vermont Sourdough - Alfonso style.
- Yesmarianaon Forum topicQuestion on bulk fermenting with cold room temperatures
- openess of crumbDutchSourdoughon Forum topicQuestion on bulk fermenting with cold room temperatures
- Varasano and Robertson
MichaelLilyon Forum topicQuestion for open discussion. Who, or what discipline of bread making do you follow? - I got your crispy crust baguettes right here!
The Roadside Pie Kingon Forum topicBaguettes based on, Jeffrey Hamelman's Vermont Sourdough - Alfonso style.
- Here's a rough guide: https:/Sugarowlon Forum topicBanneton and cloche size
- Now ladies and gentlemen please direct your attention
The Roadside Pie Kingon Forum topicBaguettes based on, Jeffrey Hamelman's Vermont Sourdough - Alfonso style.
- Without knowing the flour you're using
Abeon Forum topicThoughts on my gummy, dense tragedy - I am going to experiment with
mburns87on Forum topicThoughts on my gummy, dense tragedy - Much improved!
Abeon Forum topicThoughts on my gummy, dense tragedy
- Round 3
mburns87on Forum topicThoughts on my gummy, dense tragedy
- haha
DavidLoafTweakeron Forum topicIntro and a request for feedback - Baking of this loafcarynon 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.)
- Frisian Black Breadcarynon 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.)
- Thanks!
CalBeachBakeron Blog postSemolina Bread
- Thanks - I will check out the
CalBeachBakeron Blog postSemolina Bread
- I get 30% more volume with less kneadingRichard Lemieuxon Forum topicHoney Whole Wheat Bread
- Not sure
Isand66on Forum topicWhat type of fineness should be expected? - The Fresh loaf Baguette Community bake.
The Roadside Pie Kingon Forum topicCrunchy french baguette crust
- I concur, about the Dutch ovens
The Roadside Pie Kingon Forum topicQuestion for open discussion. Who, or what discipline of bread making do you follow?
- Mostly from Hamelman
AlanGon Forum topicQuestion for open discussion. Who, or what discipline of bread making do you follow? - Cook time with Half Steam/half Covection Bake
AlanGon Forum topicCrunchy french baguette crust
- Gluten isn’t always the villan
rondayvouson Forum topicWhat is sourdough, and why bother?
- steam in APOSueVTon Blog postCaramel Apple Panettone
- That happened to the last
Mini Ovenon Forum topicButter Cracking
- Legumes vs rye
alcophileon Forum topicWhat is sourdough, and why bother? - No. Yes.marianaon Forum topicQuestion on bulk fermenting with cold room temperatures
- sift % at 40?
jo_enon Forum topicWhat type of fineness should be expected? - wow I missed this clas-sy one
jo_enon Blog post20200521 Ms. Yvonne Chen's Ham & Cheese Toast
- Thanks AG!Dough handled
HeiHei29eron Blog post15% Teff Flour with Teff Flour Levain - Thanks Benny!
HeiHei29eron Blog post15% Teff Flour with Teff Flour Levain
- Thanks Abe and all of those
HeiHei29eron Blog post15% Teff Flour with Teff Flour Levain
- Thanks!Another Girlon Blog postJail Break Bake
- Very nice!Another Girlon Blog post15% Teff Flour with Teff Flour Levain
- Self Steaming
rondayvouson Blog postCaramel Apple Panettone
- This
rondayvouson Forum topicWhat is sourdough, and why bother?
- Excellent baking Troy,
Benitoon Blog post15% Teff Flour with Teff Flour Levain - matcha bread like cake?
jo_enon Blog post20200611 Moashikisaikan(もあ四季彩館) Matcha Red Bean Bread with CLAS