Recent Forum and Blog Comments
- Hamelman's Bread
Abeon Forum topicHELP! Confused about Reinhart's baker's percentage - Thank you so much for yourstarmoonon Forum topicHELP! Confused about Reinhart's baker's percentage
- Thank you so much for yourstarmoonon Forum topicHELP! Confused about Reinhart's baker's percentage
- whole grain vs white flour
rondayvouson Forum topicAdding Wholegrain When Troubleshooting or Making A Starter Might Help - More details needed.
idaveindyon Forum topicHelp with my sad poolish baguettes - It certainly eats well.
Benitoon Blog postWhole Einkorn Whole Wheat Sourdough Hokkaido Milk Bread - I actually like Einkorn is
Benitoon Blog postWhole Einkorn Whole Wheat Sourdough Hokkaido Milk Bread
- Flour standardisation
mwilsonon Forum topicAdding Wholegrain When Troubleshooting or Making A Starter Might Help - Human error.
idaveindyon Forum topicHELP! Confused about Reinhart's baker's percentage
- gluten formation
rondayvouson Forum topicHelp with my sad poolish baguettes
- thanks Michael!
SusanMcKennaGranton Blog postFocaccia Genovese - 759g BF
Abeon Forum topicHELP! Confused about Reinhart's baker's percentage
- Focaccia
mwilsonon Blog postFocaccia Genovese
- Looks like a great loaf and I
HeiHei29eron Blog postWhole Einkorn Whole Wheat Sourdough Hokkaido Milk Bread - It’s something to keep in the
HeiHei29eron Blog postOlive Polenta Loaf
- This is actually why I don't hold back anymoreclevinson Forum topicDifficulty mixing in starter/salt after autolyse - advice?
- Thanks for the reply. Tokartograferon Forum topicDifficulty mixing in starter/salt after autolyse - advice?
- I do the same thingclevinson Forum topicDifficulty mixing in starter/salt after autolyse - advice?
- I'm sorry, but I'm still verystarmoonon Forum topicHELP! Confused about Reinhart's baker's percentage
- Developing Gluten Sufficiently
WatertownNewbieon Forum topicDifficulty mixing in starter/salt after autolyse - advice? - Just FYI, they do have temp
idaveindyon Forum topicThe Bread That Ate Maryland
- I use a modified version of
HeiHei29eron Forum topicDifficulty mixing in starter/salt after autolyse - advice?
- If you don't know how much salt to go for
Abeon Forum topicHELP! Confused about Reinhart's baker's percentage
- Thank you Troy
Abeon Forum topicCommunity Bake: Naturally Fermented Buckwheat Bread
- Thank you.
Craigon Forum topicThe Bread That Ate Maryland - Thank you! That’s what Istarmoonon Forum topicHELP! Confused about Reinhart's baker's percentage
- Speaking of...
Craigon Forum topicThe Bread That Ate Maryland
- It looks great Abe! I’m
HeiHei29eron Forum topicCommunity Bake: Naturally Fermented Buckwheat Bread
- Congrats on your first loaves
HeiHei29eron Forum topicThe Bread That Ate Maryland
- Nice bake
Isand66on Blog postWhole Einkorn Whole Wheat Sourdough Hokkaido Milk Bread - That's a great start!
idaveindyon Forum topicThe Bread That Ate Maryland
- I don’t think that is over baked
rondayvouson Forum topicThe Bread That Ate Maryland
- Fermented Baked Porridge
Abeon Forum topicCommunity Bake: Naturally Fermented Buckwheat Bread
- gas oven
rondayvouson Forum topicThe Bread That Ate Maryland
- Gas Ovens
Craigon Forum topicThe Bread That Ate Maryland
- Might have been over baked
Craigon Forum topicThe Bread That Ate Maryland
- Gas oven is the challenge.
idaveindyon Forum topicThe Bread That Ate Maryland
- And done
Craigon Forum topicThe Bread That Ate Maryland
- Fantastic crumb
Abeon Forum topicCommunity Bake: Naturally Fermented Buckwheat Bread
- Speaking of sprouting groats
Econprofon Forum topicCommunity Bake: Naturally Fermented Buckwheat Bread - When I'm reviving a starterkartograferon Forum topicStarter suddenly smells offensive
- Hansjoakim's Favorite 70% Rye
Bröterichon Blog postHansjoakim's Favorite 70% Rye: Revisiting an old friend - What books or video channels ?
idaveindyon Forum topicThe Bread That Ate Maryland
- And here...
Craigon Forum topicThe Bread That Ate Maryland
- I call that a successful community bake
Abeon Forum topicCommunity Bake: Naturally Fermented Buckwheat Bread
- Update...
Abeon Forum topicCommunity Bake: Naturally Fermented Buckwheat Bread
- ha ha
rondayvouson Forum topicResidual sugar content in a baked loaf
- curious
rondayvouson Forum topicResidual sugar content in a baked loaf
- IGNORE LAST POSTBrianShawon Forum topicAmount of dough for 9x5 loaf pans ?
- for a 6-cup recipe I'd useBrianShawon Forum topicAmount of dough for 9x5 loaf pans ?