Recent Forum and Blog Comments
- Hi Mariana, I am in WhitbyBaker2on Forum topicAnother attempt, another flat bread
- Some ideas do-able, some notclazar123on Forum topicGreat thin crust-but not crispy
- Procedure
tranguon Forum topicHelp to troubleshoot sourdough loaf, tasted nice but very flat. - Baking stone
tranguon Forum topicHelp to troubleshoot sourdough loaf, tasted nice but very flat.
- After it has doubled in sizeAbhi_Mahanton Forum topicOptimum time to put sourdough starter in fridge?
- The expense is worth it.Anonymouson Forum topicWhy are wheat berries so expensive?
- It looks like the
Benitoon Forum topicHelp to troubleshoot sourdough loaf, tasted nice but very flat. - That is a hearty delicious
Benitoon Blog postAmmerlander Schwarzbrot (Germany) - The Rye Baker
- Oven spring
wallyon Forum topicHelp to troubleshoot sourdough loaf, tasted nice but very flat. - Can’t say I’m disappointed in
Benitoon Blog post100% Whole Spelt 96% Hydration Sourdough
- Taste.
idaveindyon Blog post78th bake. 01/06/2022. Denisa's 100% rye. - Thanks for the Replies
WatertownNewbieon Forum topicDough Not Stick to Dough Hook - Jon what I have found and
Benitoon Blog post100% Whole Spelt 96% Hydration Sourdough
- Sorry most of them were
Benitoon Blog postWhole Einkorn and Rye Chocolate Chip Sablés
- Impossible to calculatemarianaon Forum topicWill converting White recipe to Whole Wheat require more water?
- That hydration
JonJon Blog post100% Whole Spelt 96% Hydration Sourdough - I use commercially milledAbhi_Mahanton Forum topicExperience of using refined flour vs whole wheat flour
- A nudge in a better direction
phazon Forum topicBoule formation and gluten tightening - Usually it will need more
phazon Forum topicWill converting White recipe to Whole Wheat require more water?
- Bland flavor = not enoughsemolina_manon Forum topicGreat thin crust-but not crispy
- Are you sending me some?
alcophileon Blog postWhole Einkorn and Rye Chocolate Chip Sablés - Trying to remove motor
Bigskyon Forum topicHobart C-100 Tear-down and rebuild - Great videoBKSinAZon Forum topicWill converting White recipe to Whole Wheat require more water?
- Thanks for the compliment,gavincon Blog postMargherita pizza
- water
jo_enon Forum topicWill converting White recipe to Whole Wheat require more water? - That is a beautiful loaf
Abeon Forum topicYou've Just Made Your First Starter & Your Dough Turns To Mush - Bread with 7 day old starterBKSinAZon Forum topicYou've Just Made Your First Starter & Your Dough Turns To Mush
- 60% hydrationmarianaon Forum topicAnother attempt, another flat bread
- Yes I did add VWG to help
Benitoon Blog post100% Whole Spelt 96% Hydration Sourdough
- For a second there I thoughtsuaveon Blog post100% Whole Spelt 96% Hydration Sourdough
- Thanks for the info and the
Gadjowheatyon Forum topicTipo 00 characteristics - and why? - n50 maintenanceCarolineVon Forum topicAmount of N-50 Grease?
- Nutrition is math. If yousuaveon Forum topicSuggestions wanted for diet that includes bread
- Starter clearly works
Abeon Forum topicAnother attempt, another flat bread
- All hail Margherita of Savoy!
The Roadside Pie Kingon Blog postMargherita pizza - I see! Understandable, some
Ilya Flyameron Forum topicAnother attempt, another flat bread - Oops
Abeon Forum topicAnother attempt, another flat bread
- ... put it in a Banneton. It
Ilya Flyameron Forum topicAnother attempt, another flat bread
- Heartland Mill
naturaleighon Forum topicFlour sources - Another experimenta.peabodyon Forum topicAnother attempt, another flat bread
- Mark, the crumb you achieved
Benitoon Forum topicAnother attempt, another flat bread
- Heavy
Dabbleron Forum topicNew loaf pan, need a recipe for it - I think the 2 hours
Abeon Forum topicAnother attempt, another flat bread
- I bet those are really heavy!
Camarieon Forum topicNew loaf pan, need a recipe for it - If it's spreading
Abeon Forum topicAnother attempt, another flat bread
- Sounds like it's a little
Ilya Flyameron Forum topicAnother attempt, another flat bread
- Use half the amount of
phazon Forum topicAnother attempt, another flat bread
- Can you post some pics of the
Camarieon Forum topicHobart C-100 Tear-down and rebuild
- Can you post some pics of the
Camarieon Forum topicHobart C-100 Tear-down and rebuild
- The flavour is very good.
Mark Stoneon Forum topicAnother attempt, another flat bread