Recent Forum and Blog Comments
- Kaiser roll video
Mini Ovenon Blog postVienna Bread - 2nd attempt following the
SunnyGailon Forum topicMaurizio's 30% Spelt - Preferment
JonJon Forum topicYW ratio for Levain or Bread Dough - Early days yet Benny but the
yozzauseon Blog postHOME MILLED AUSSIE RED WHEAT(spring variety) Beaufort - Zingerman’s Bakehouse Onion Korn bread
The Roadside Pie Kingon Forum topicCommunity Bake - Rye Bread - Just bake until it's done :)
Ilya Flyameron Forum topicAdjusting baking times for smaller loaves - KA really should include this
Benitoon Blog post100% Whole Wheat Four Grain Porridge Sourdough - Thank you Troy, I was so
Benitoon Blog post100% Whole Wheat Sourdough Shokupan
- That looks great Derek, it
Benitoon Blog postHOME MILLED AUSSIE RED WHEAT(spring variety) Beaufort
- sliced and taste tested ticks
yozzauseon Blog postHOME MILLED AUSSIE RED WHEAT(spring variety) Beaufort
- Welcome back and it looks
HeiHei29eron Blog post100% Whole Wheat Sourdough Shokupan - Dan,I use my YW directly from
HeiHei29eron Forum topicYW ratio for Levain or Bread Dough
- Milling High Protein Soft WheatMarjVelacruzon Forum topicMilling High Protein Soft Wheat
- Still seems slow to riseFost9508on Forum topicStarter to levain, seems slugish
- Starter
Econprofon Blog postSteakhouse Rye with rye sourdough - Not too bad
Abeon Forum topicOverproof Sourdough? w/ 3 hour bulk ferment - Thank you!aiasthewallon Forum topicOverproof Sourdough? w/ 3 hour bulk ferment
- Very unorthodox rye bread baking method
The Roadside Pie Kingon Forum topicCommunity Bake - Rye Bread
- Welcome!
Abeon Forum topicOverproof Sourdough? w/ 3 hour bulk ferment
- Thank you so much for sharing!
The Roadside Pie Kingon Blog postSteakhouse Rye with rye sourdough
- As Mini said
Abeon Forum topicStalled out - not rising
- Good news!
naturaleighon Blog post100% Whole Wheat Four Grain Porridge Sourdough - It's charming!
Mini Ovenon Forum topic"Rustikale Mischbrot" - closed crumb
- Thanks Abe. I’ve just givensapper6fdon Forum topicStalled out - not rising
- Made it
Econprofon Blog postSteakhouse Rye with rye sourdough
- Did you see this response?1.barryvabeachon Forum topicNo Knead Bread with Miele Combi-Steam Oven
- hello! is this stillthehungryfleaon Forum topicRofco B10 for sale
- Looks good
MTloafon Blog postSteakhouse Rye with rye sourdough - I use lye
trailrunneron Forum topicDavidovich NY cinnamon raisin bagel - Thanks Lance. I'm already
happycaton Blog postRegent Buns (a citrusy riff on Chelsea Buns) - Glad to help
MTloafon Forum topicMaurizio's 30% Spelt
- Swiss Farmhouse Bread example.gavincon Forum topicYW ratio for Levain or Bread Dough
- It helps to get up to 75°F
Mini Ovenon Forum topicStalled out - not rising
- Thank you for your help.Squidon Forum topicNo Knead Bread with Miele Combi-Steam Oven
- Hahaha....OK, um, yep, that
Gadjowheatyon Forum topic"Rustikale Mischbrot" - closed crumb - Any reason why it has to
Mini Ovenon Forum topicfresh yeast
- You can add these discards
Mini Ovenon Forum topicStarter to levain, seems slugish
- A hundred FF's !
Mini Ovenon Forum topic"Rustikale Mischbrot" - closed crumb
- Great. Thanks Mini.
Gadjowheatyon Forum topic"Rustikale Mischbrot" - closed crumb
- 79FFost9508on Forum topicStarter to levain, seems slugish
- Is this akin to scrunching down?
Mini Ovenon Forum topic"Rustikale Mischbrot" - closed crumb
- I think I need another
Gadjowheatyon Forum topic"Rustikale Mischbrot" - closed crumb
- When I use YW, I use it to
slohcookeron Forum topicYW ratio for Levain or Bread Dough - You got the just of it
Mini Ovenon Forum topic"Rustikale Mischbrot" - closed crumb
- Thank you Paul, yes very
Benitoon Blog post100% Whole Wheat Sourdough Shokupan
- It's falling, repeat the feeding.
Mini Ovenon Forum topicStarter to levain, seems slugish
- Yep, less VWG = more tender
pmccoolon Blog post100% Whole Wheat Sourdough Shokupan - Nice looking buns, David! It
albacoreon Blog postRegent Buns (a citrusy riff on Chelsea Buns) - Thanks A LOT!!!
SunnyGailon Forum topicMaurizio's 30% Spelt
- Yeast waterMaluzon Forum topicYW ratio for Levain or Bread Dough