Recent Forum and Blog Comments
- 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
- It looks like you have had
Mingon Forum topicMaurizio's 30% Spelt - Yippee, take a close look at
DanAyoon Forum topicDavidovich NY cinnamon raisin bagel - Oh this crumb is absolutely
SunnyGailon Forum topicMaurizio's 30% Spelt
- I am not familiar with that flour
MTloafon Forum topicMaurizio's 30% Spelt - Neither the French Bread I
DanAyoon Forum topicFrench Bread—Reinhart
- I suppose you could.
dmsnyderon Forum topicNon-Diastic Malt Confusion - Thoughts 💬💬💬
Yippeeon Forum topicDavidovich NY cinnamon raisin bagel - Thanks for your 2 cents on
SunnyGailon Forum topicMaurizio's 30% Spelt
- Cocoa-banana cake
Sabinaon Forum topicCake batter that has no eggs but must use milk - Water is okmarianaon Forum topicFrench Bread—Reinhart
- You're Welcome
Gluten-free Gourmandon Forum topic24-hour San Fransisco Style Sourdough Method - Thank you!
Gluten-free Gourmandon Forum topic24-hour San Fransisco Style Sourdough Method
- Not much room for improvement
MTloafon Forum topicMaurizio's 30% Spelt
- UpdateFost9508on Forum topicStarter to levain, seems slugish
- Thanks for the links. I'd
Rockon Forum topicDavidovich NY cinnamon raisin bagel - To my eye it looks like a
happycaton Forum topicDavidovich NY cinnamon raisin bagel - Great
trailrunneron Blog postYW 86% rye 13" Pullman loaf 1862g TDW - King Arthur tips for lyehttps
happycaton Forum topicDavidovich NY cinnamon raisin bagel
- Thanks. I moved it to the
GaryBishopon Blog postYW 86% rye 13" Pullman loaf 1862g TDW - Move it
trailrunneron Blog postYW 86% rye 13" Pullman loaf 1862g TDW
- Move it
trailrunneron Blog postYW 86% rye 13" Pullman loaf 1862g TDW
- Thanks Dave,
The Roadside Pie Kingon Forum topicDavidovich NY cinnamon raisin bagel - Thank you Benny! I will let
SunnyGailon Forum topicMaurizio's 30% Spelt
- These looks amazing Gaelle,
Benitoon Forum topicMaurizio's 30% Spelt
- My dough has risen to within
GaryBishopon Blog postYW 86% rye 13" Pullman loaf 1862g TDW
- Really interesting method
SunnyGailon Forum topicMaurizio's 30% Spelt
- I’m not sure if it is my mind
Benitoon Blog post100% Whole Wheat Sourdough Shokupan
- Will, Sodium Hydroxide can be
Rockon Forum topicDavidovich NY cinnamon raisin bagel
- Gaelle, I think you did quite
Benitoon Forum topicMaurizio's 30% Spelt
- Just a note and request for
Gadjowheatyon Forum topic"Rustikale Mischbrot" - closed crumb
- You're right, clearly I
Benitoon Blog post100% Whole Wheat Sourdough Shokupan
- That's awesome. Glad your new
happycaton Blog post100% Whole Wheat Sourdough Shokupan
- Po boys and suchmartinoon Forum topicFrench Bread—Reinhart
- THIS FRENCH BREAD may be
DanAyoon Forum topicFrench Bread—Reinhart
- No startermartinoon Forum topicFrench Bread—Reinhart
- Too much water?martinoon Forum topicFrench Bread—Reinhart
- That would be very helpful,
SunnyGailon Forum topicMaurizio's 30% Spelt
- Thought it might be like one of my flours
JonJon Blog postRuchmehl bread - Yes, that is what I would do
Mingon Forum topicMaurizio's 30% Spelt