Recent Forum and Blog Comments
- arlo
Shiao-Pingon Blog postPoilâne Inspired Process for dough and Levain de Pâte - Thanks Paul! and that's justbobprobston Forum topicUsing my starter
- How did you pay? There are
mrfroston Forum topicWarped Banneton - Hey Yozza
Shiao-Pingon Blog postPoilâne Inspired Process for dough and Levain de Pâte
- RNR
Shiao-Pingon Blog postPoilâne Inspired Process for dough and Levain de Pâte
- Here's my first pot loaf cutMartynon Forum topicNew cast iron pot
- the bakery production area vs. our home kitchens
Shiao-Pingon Blog postPoilâne Inspired Process for dough and Levain de Pâte
- Bakery Bits rather rude and unhelpful :(alexpon Forum topicWarped Banneton
- Ok, I got my tape measureMartynon Forum topicNew cast iron pot
- Your patients and hard work
arloon Blog postPoilâne Inspired Process for dough and Levain de Pâte - Thanks for the tip, Shiao-Ping!rossnrolleron Blog postGérard Rubaud Miche
- Ross,
Shiao-Pingon Blog postGérard Rubaud Miche
- Stencil
Shiao-Pingon Blog postGérard Rubaud Miche
- Bowl scraper, quick!
Mini Ovenon Forum topicNew to the forum - It was actually quite a nice bread.
Shiao-Pingon Blog post50% Rye
- Yes, there was one orange juice as part of the 80% hydration.
Shiao-Pingon Blog post50% Rye
- Hi Danny
Shiao-Pingon Blog post50% Rye
- No problem. I'm sort of confused myself.
Mini Ovenon Forum topicIt is ALIVE!
- I got an idea....
Mini Ovenon Forum topicBottoms burning with my RV oven
- I'm just a home bakerproth5on Forum topicMany questions about bread chemistry and technique
- Thank you for posting yourSourFlouron Forum topicSan Francisco Baking Institute
- On day two
Yumaramaon Forum topicUsing my starter - It sounds like it might be aSourFlouron Forum topicOverkneaded?
- .
Mini Ovenon Forum topicBottoms burning with my RV oven
- Very helpful blog entryazaeliaon Forum topicIt is ALIVE!
- Too Hot Too Soon ...
flournwateron Forum topicBottoms burning with my RV oven - What a trooper well done
yozzauseon Blog postPoilâne Inspired Process for dough and Levain de Pâte - All good things...rossnrolleron Blog postPoilâne Inspired Process for dough and Levain de Pâte
- Amazing! A veritable miche marathon!
dmsnyderon Blog postPoilâne Inspired Process for dough and Levain de Pâte - dimensions?kolobezkaon Forum topicNew cast iron pot
- Pictures are more than okay,Marnion Forum topicNew to the forum
- Now, back to the original subject ... my explanation
dmsnyderon Blog postThe Good, the Bad, and the Enlightenment
- If you find you need to add some more stretch and folds
Mini Ovenon Forum topicSort of a stupid question
- Azaelia, I just put in a blog entry
Mini Ovenon Forum topicIt is ALIVE!
- Now it sounds normal
Mini Ovenon Forum topicIt is ALIVE!
- No rise, and really sourazaeliaon Forum topicIt is ALIVE!
- I'm pretty sure this is whatcpcon Forum topicWhite bread flour with germ: What is this?
- Second the steamingcelesticaon Forum topicWarped Banneton
- Can I have some more please...MezonosManon Forum topicVery liquid sourdough
- Consider dough temperatureLindyDon Forum topicpleas e verify what "room temp" could be
- SFBIyogajanon Forum topicSan Francisco Baking Institute
- What beautiful crust!althetraineron Blog postspelt- rye sourough
- Both are very welcome!althetraineron Forum topicDifference between muffins and cupcakes?
- thanksvince havon Forum topicpleas e verify what "room temp" could be
- NewUncle-Honkyon Forum topicNew to the forum
- RV OvenJavaGuyon Forum topicBottoms burning with my RV oven
- Retarding loafmarieJon Forum topicRetarding process
- i agree cinnamon roll are gr8 but this is for a bday cakevince havon Forum topichere is my first attempt at a cinnamon roll cake
- When Iproth5on Forum topicSmearcase
- I am definitely tryingNimon Forum topicDifference between muffins and cupcakes?