Recent Forum and Blog Comments
- Thanks Leigh, I'm sure other
albacoreon Blog postSüdtiroler Bauernbrot 40% Rye - Gorgeous loaves and crumb,
naturaleighon Blog postSüdtiroler Bauernbrot 40% Rye - The Bouabsa dough
alfansoon Forum topicBouabsa w/Poolish - “one time fermentation in pan
DanAyoon Forum topicBouabsa w/Poolish - Beautiful bread and sounds
naturaleighon Blog postCaroline trio loaf with sprouted spelt
- Welcome! Looking forward to
naturaleighon Forum topicHello from Bookish
- Looks like good bread to me!
naturaleighon Forum topicRubaud Pain au Levain - No FFs
- Thank you David
albacoreon Blog postSüdtiroler Bauernbrot 40% Rye
- Baker's % make life easier
GaryBishopon Forum topicHello from Bookish - May I suggest
Abeon Forum topicGummy crumb - What Ilya said ^^! And, to
naturaleighon Forum topicSourdough stored in fridge overnight before baking
- so, I checked my pan: it's
squattercityon Forum topicCommunity Bake - Rye Bread - Do you put the YW straight into the dough
Abeon Forum topicMaking bagels with wild fermented yeast water- Don’t rise at first proof
- Thanks for the welcome, Gary.Bookishon Forum topicHello from Bookish
- So a whole grain rye sour and
happycaton Blog postSüdtiroler Bauernbrot 40% Rye - For me, and I realize that
Benitoon Forum topicBouabsa w/Poolish - When making traditional
albacoreon Forum topicBouabsa w/Poolish
- Position
albacoreon Forum topicBouabsa w/Poolish
- “ I'm sticking by my thought
DanAyoon Forum topicBouabsa w/Poolish
- +1, ditto! Mine is the
Gadjowheatyon Forum topicCold house - Hi Bookish! Welcome to the
GaryBishopon Forum topicHello from Bookish
- Responding to Dan & Benny
alfansoon Forum topicBouabsa w/Poolish
- OH MY GOD. Mini, you are a
Gadjowheatyon Forum topicCommunity Bake - Rye Bread
- DIY prooferheadupincloudson Forum topicCold house
- From that photo, which may
Benitoon Forum topicBouabsa w/Poolish
- Is there a light in the microwave?clazar123on Forum topicCold house
- Thanks for giving the bread a try
DanAyoon Forum topicBouabsa w/Poolish
- Thanks for the reply!Yes, Ilepainlavieon Forum topicType of flour and starter activity- A SCIENCE EXPERIMENT
- Thanks
WatertownNewbieon Blog postBlack Rye Bread (Lithuanian) -- My Bake - Assuming the difference in
Benitoon Forum topicDo Large Holes = Flavor
- The bread looks sensational,
TimJansonon Blog postLucy’s Half and Half TangZhong Hokkaido Bread - You can totally just have the
Ilya Flyameron Forum topicSourdough stored in fridge overnight before baking - For bacterial activity.Abhi_Mahanton Forum topicSourdough stored in fridge overnight before baking
- Looks like a keeper
Mini Ovenon Blog postBlack Rye Bread (Lithuanian) -- My Bake - Was it the right move to spray w/ water?
Mini Ovenon Forum topicCommunity Bake - Rye Bread
- With a rye hamberger bun
Mini Ovenon Forum topicCommunity Bake - Rye Bread
- Thank you! Yes, it's
Ilya Flyameron Forum topicCommunity Bake - Rye Bread
- I have to agree that Air in your mouth
Mini Ovenon Forum topicDo Large Holes = Flavor
- 0.1% IDY in addition to 12% pff levain
Doc.Doughon Forum topicBouabsa w/Poolish - And the Pullman Bouabsa crumb
alfansoon Forum topicBouabsa w/Poolish
- taste testheadupincloudson Forum topicDo Large Holes = Flavor
- Well Dan, here is a Pullman Bouabsa
alfansoon Forum topicBouabsa w/Poolish
- Run the experiment and report the results
Doc.Doughon Forum topicBouabsa w/Poolish
- swaddling rye breads for softer crustheadupincloudson Forum topicCommunity Bake - Rye Bread
- Beautiful Mike, and I know
Gadjowheatyon Forum topicCommunity Bake - Rye Bread
- LM process
mwilsonon Blog postAlmost Panettone Giorilli 2021 - Nathan, you are new here,
alfansoon Forum topicPoolish vs. Active instant yeast for Sourdough bread
- Yes because holes
MTloafon Forum topicDo Large Holes = Flavor - Everything About Baking Bread
Abeon Forum topicPoolish vs. Active instant yeast for Sourdough bread
- Air
trailrunneron Forum topicDo Large Holes = Flavor