Recent Forum and Blog Comments
- 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 - I am by no means an expert
NumbWhistleon Forum topicDo Large Holes = Flavor - Very Inviting
alcophileon Forum topicCommunity Bake - Rye Bread - I think you can carry the
richashonon Forum topicBest way to travel with my starter - Thanks! I do exactly as you
Gadjowheatyon Forum topicCommunity Bake - Rye Bread
- Thank you Rob, we’ve made it
Benitoon Blog postStarter Storage
- Best success
Dabbleron Forum topicGummy crumb - Both of your ryes look
alcophileon Forum topicCommunity Bake - Rye Bread
- Flavor vs holes ..
justkeepswimmingon Forum topicDo Large Holes = Flavor - Not the whole picture
Abeon Forum topicDo Large Holes = Flavor
- Ha! Good question. I'm
Gadjowheatyon Forum topic*real* Pumpernickel?
- Well that's cleared that up
Abeon Forum topic*real* Pumpernickel?
- Yeah, he calls for keeping it
Gadjowheatyon Forum topic*real* Pumpernickel?
- Scalded at?
Abeon Forum topic*real* Pumpernickel?
- Yeah, that's odd to me. Beta
Gadjowheatyon Forum topic*real* Pumpernickel?
- I don't necessarily agree. If
Ilya Flyameron Forum topicDo Large Holes = Flavor
- That I don't know, sounds too
Ilya Flyameron Forum topic*real* Pumpernickel?
- Well that is total news to me
Gadjowheatyon Forum topic*real* Pumpernickel?
- Rye flour is actually quite
Ilya Flyameron Forum topic*real* Pumpernickel?
- That is quite different than the recipe process
pmccoolon Forum topicComplete Beginner - No spring & undercooked! - I am a serious Lutz fanboy
Gadjowheatyon Forum topic*real* Pumpernickel?
- Pumperbrot
alcophileon Forum topic*real* Pumpernickel?