Recent Forum and Blog Comments
- Thank you
trailrunneron Blog postWW YW Pullman 13” with trinity - Recipe originpleveeon Blog postWW YW Pullman 13” with trinity
- It answers the tangy question.gavincon Forum topicWhen does the dough go in fridge for overnight fermentation?
- Pourable Pizza CrustPiggledyon Forum topicUSDA School Cafeteria Pourable Pizza Crust
- Heatcharbonoon Forum topicGrain Mill Choices
- Proofmarianaon Forum topicFor a given total fermentation time, how bulk and proof times affect bread quality ?
- Starter recipeclevinson Forum topichow soon can I bake with new starter?
- First, yes 1 cup of flourbarryvabeachon Forum topichow soon can I bake with new starter?
- This is great, but did notBKSinAZon Forum topicWhen does the dough go in fridge for overnight fermentation?
- State of the Dough at the End of BF?
WatertownNewbieon Forum topicOvernight country blonde - Overproofed or underproofed ? - Thanks Ted!I left out thekatrinamcculloughon Forum topicFWSY Harvest Bread with Poolish - Sub for Wheat Bran
- From my Hamelman notes:If ourgavincon Forum topicWhen does the dough go in fridge for overnight fermentation?
- Parameters?
Abeon Forum topicFor a given total fermentation time, how bulk and proof times affect bread quality ? - Thanks for your detailed answer.
Eliotton Forum topicFor a given total fermentation time, how bulk and proof times affect bread quality ? - Sorry, I may have not properly expressed
Eliotton Forum topicFor a given total fermentation time, how bulk and proof times affect bread quality ?
- I do. Sometimes I also throwBKSinAZon Forum topicCan I substitute ap flour for bread flour?
- Hydration.
albacoreon Forum topicDough improver - Youtube
albacoreon Forum topicsourdough book
- I'm very pleased with myKookyon Forum topicGrain Mill Choices
- Hello. Don't know why sugar and
Mini Ovenon Basic pageBaking FAQ - Nice to see you back!
Mini Ovenon Forum topicNot enough oven spring
- Textbooksmarianaon Forum topicsourdough book
- Sounds promising
Abeon Forum topicSourdough starter always has hooch
- I’ve just shaped itJaden Jinon Forum topicSourdough starter always has hooch
- It depends
Abeon Forum topicSourdough starter always has hooch
- Will I not be able to bake it normally?Jaden Jinon Forum topicSourdough starter always has hooch
- Loaf pan to the rescue
Abeon Forum topicSourdough starter always has hooch
- Can I still make bread?Jaden Jinon Forum topicSourdough starter always has hooch
- 80% hydration
Abeon Forum topicSourdough starter always has hooch
- Yes I was inspired to try
Benitoon Blog postBlueberry Lemon 50% WW SD Rolls - Beautiful rolls
Econprofon Blog postBlueberry Lemon 50% WW SD Rolls - Thanks Benny
WatertownNewbieon Blog postEmmer Bread (leslieruf) -- My Bake
- Handsome loaf Ted, the crumb
Benitoon Blog postEmmer Bread (leslieruf) -- My Bake
- 100% Whole Wheat Bread qustionBob1936on Basic pageBaking FAQ
- Here’s the video I created
Benitoon Blog postBlueberry Lemon 50% WW SD Rolls
- Here’s a video I put together
Benitoon Blog postPoppy Seed Onion Deli Rye
- Sticky doughJaden Jinon Forum topicSourdough starter always has hooch
- Shaping? Banneton?
WatertownNewbieon Forum topicNot enough oven spring
- Wrong? Nope.
Mini Ovenon Forum topicSourdough starter always has hooch
- Oven Spring, Bulk Fermentation, and an ExperimentBabeRuthon Forum topicOven Spring, Bulk Fermentation, and an Experiment
- Drumroll 🥁🥁🥁
MTloafon Blog post99th bake. 08/16/22. WW, rye, BF, starter, malt, IDY. - Your answersmarianaon Forum topicFor a given total fermentation time, how bulk and proof times affect bread quality ?
- Sourdough starter acting weirdJaden Jinon Forum topicSourdough starter always has hooch
- You heard them, chill it
Mini Ovenon Forum topicSourdough starter always has hooch
- Yes when I was slicing this
Benitoon Blog postPoppy Seed Onion Deli Rye
- Thank you Troy, you’re right
Benitoon Blog postPoppy Seed Onion Deli Rye
- So pleased with this bake.
Benitoon Blog postPoppy Seed Onion Deli Rye
- Refrigerating startermarianaon Forum topicSourdough starter always has hooch
- Not being rude
Abeon Forum topicFor a given total fermentation time, how bulk and proof times affect bread quality ?
- Any success?lpackeron Forum topicBread is too light and fluffy