Recent Forum and Blog Comments
- Book rec.
idaveindyon Forum topicGetting a good rise and texture on whole wheat sourdough - Starch gelatinisation temperaturea.peabodyon Forum topicsteam for enriched dough
- Here's a mixer owners
happycaton Forum topicHobart C-100 Update - December 2021 - I have a mixer with a doughafon Forum topicGetting a good rise and texture on whole wheat sourdough
- It’s ok to start again
Firatcimon Forum topicStarter Sluggish after Frozen - Images at archive.org
idaveindyon Forum topicHobart C-100 Update - December 2021
- Ah bummer. I could only find
happycaton Forum topicHobart C-100 Update - December 2021
- Genius, nah, just a good
phazon Forum topicStarter Sluggish after Frozen - Good point.
idaveindyon Forum topicSourdough Cave
- A year ago we had a Community Bake on Deli Rye Breads.
alfansoon Forum topicHamelman - Deli Rye - Thank you. I'll give it aRyzin Dohon Forum topicHobart C-100 Update - December 2021
- Temp price drop.
idaveindyon Forum topicHamelman's bread, third edition is coming.
- I think insufficient
Ilya Flyameron Forum topicSourdough Cave - 2 things going on.
idaveindyon Forum topicSourdough Cave
- I too haven’t found it
Benitoon Forum topicsteam for enriched dough - Cold Bulk Fermentkingfisher500on Forum topicRetard over night then shape&bake in the morning?
- Thankskingfisher500on Forum topicpH meters and starter acidity
- For one baguette? Thanks.
Mingon Forum topicBaguette Dutch Oven? - I literally just use a *very*mathewjoneson Forum topicInjera... anyone making it successfully and consistently?
- The original recipe is fromgavincon Forum topicsteam for enriched dough
- You will get a little rise ingavincon Forum topicsteam for enriched dough
- recipe?
jo_enon Forum topicsteam for enriched dough - ty
jo_enon Forum topicsteam for enriched dough
- I make a 100% whole-wheatgavincon Forum topicsteam for enriched dough
- I have been gone awhile due
Gadjowheatyon Forum topicStarter Sluggish after Frozen - Tough crustmarianaon Forum topicItalian Bread Is Too Yeasty! Help!
- did you try archive.org? They
happycaton Forum topicHobart C-100 Update - December 2021
- Thanks. And yeah, I'll have
idaveindyon Blog post75th Bake. 12/23/2021. WW, whole rye, bread flour, AP.
- Rib RoasterFladrifon Forum topicBaguette Dutch Oven?
- Hobart switchRyzin Dohon Forum topicHobart N50 Mixer damaged in transit
- Hobart C-100Ryzin Dohon Forum topicHobart C-100 (c100) Tech details and parts. (Hobart, C100, c-100, 10qt, 10 qt
- Water
ClubFredon Forum topicIf you don't have spring water what do you do with tap water - Let us knowguidorapidoon Forum topicItalian Bread Is Too Yeasty! Help!
- Yes definitely underfermented
Ilya Flyameron Forum topicSourdough Cave
- Can you post a little more
HeiHei29eron Forum topicSourdough Cave - That is great data,
Benitoon Forum topicpH meters and starter acidity
- Great!
trailrunneron Forum topicKernza sourdough - SalzburgerMadrid18on Forum topicSalzburger Grain Mill Max 2020 - Just got it (USA user)
- My bag has been waiting for me 6 months now.
alfansoon Forum topicKernza sourdough
- One more question
Firatcimon Forum topicStarter Sluggish after Frozen
- Definitely expensive but
trailrunneron Forum topicKernza sourdough
- Thank you! I am definitelyTechnoBakeon Forum topicSeeking a more open, less dense crumb
- I calculate 78% hydration
Mini Ovenon Forum topicSeeking a more open, less dense crumb - Spreadsheets do allow for
happycaton Forum topicWhere is the Breadstorm App?
- Michael, if you had trouble
albacoreon Blog postAlmost Panettone Giorilli 2021 - Take 2
albacoreon Blog postPizza in Teglia alla Romana
- Fermentation pH Recordkingfisher500on Forum topicpH meters and starter acidity
- Converting Breadstorm files…
Farineon Forum topicWhere is the Breadstorm App? - Downgrading…
Farineon Forum topicWhere is the Breadstorm App?
- Hey, thanks for all the ideas
Mingon Forum topicBaguette Dutch Oven?