Recent Forum and Blog Comments
- I have tried with toasted
greyspokeon Forum topicSesame Seeds - I haven't actually tried
Ilya Flyameron Forum topicSesame Seeds - Gavin thank you, that is the
Benitoon Blog postStarter Storage - Have a great break. Relax andgavincon Blog postStarter Storage
- Thank you Troy I will try our
Benitoon Blog postStarter Storage
- In terms of mass of dough,
Benitoon Forum topicBouabsa w/Poolish
- That’s a beautiful well baked
Benitoon Blog postBlack Rye Bread (Lithuanian) -- My Bake
- Looks good, must be very
Ilya Flyameron Blog postBlack Rye Bread (Lithuanian) -- My Bake
- Spreading is mostly about
Ilya Flyameron Blog postBlack Rye Bread (Lithuanian) -- My Bake
- Doesn't matter, just don't
Ilya Flyameron Forum topicSesame Seeds
- Thanks Minilouiscohenon Forum topicMiche Collapse
- Thankstfwiiion Forum topicComplete Beginner - No spring & undercooked!
- Thanks, Benny!
Yippeeon Blog post20220126 Michael's 100% spelt @ 100% hydration challenge - BIGA
Mingon Forum topicCommunity Bake - Rye Bread - I have just created a levain
Mingon Forum topicCommunity Bake - Rye Bread
- I saw the pan edge on the
happycaton Blog postBlack Rye Bread (Lithuanian) -- My Bake - First, shape the dough
happycaton Forum topicCooking to make round loaves of bread
- Distinctive Flavor
WatertownNewbieon Blog postBlack Rye Bread (Lithuanian) -- My Bake - I baked this one too. Mine
happycaton Blog postBlack Rye Bread (Lithuanian) -- My Bake
- And that's what this community bake is all about
Abeon Forum topicCommunity Bake - Rye Bread - Yes, I leave it on the
Mingon Forum topicCommunity Bake - Rye Bread
- I have actually experienced a
Mingon Forum topicBouabsa w/Poolish
- Doc, Yeast Multiplication
DanAyoon Forum topicBouabsa w/Poolish - Alan
DanAyoon Forum topicBouabsa w/Poolish
- Ming
DanAyoon Forum topicBouabsa w/Poolish
- OK...
Abeon Forum topicGummy crumb
- Safe travels Benny. Enjoy
HeiHei29eron Blog postStarter Storage - Okay.
Dabbleron Forum topicGummy crumb - Same issueSoozeSDon Forum topicBatard dough flattens out in the oven, need help
- Going against the grain and wisdom
alfansoon Forum topicBouabsa w/Poolish - Just had a new thought
DanAyoon Forum topicBouabsa w/Poolish
- You need to do some
happycaton Forum topicType of flour and starter activity- A SCIENCE EXPERIMENT
- browning
Doc.Doughon Forum topicBouabsa w/Poolish - Do you ferment a biga for 48 hours?
Abeon Forum topicCommunity Bake - Rye Bread
- Substantial oven-spring, actually
pmccoolon Forum topicComplete Beginner - No spring & undercooked! - A few thoughts
alfansoon Forum topicBouabsa w/Poolish
- Isn't the difference the
happycaton Forum topicBouabsa w/Poolish
- Yippee, although you didn’t
Benitoon Blog post20220126 Michael's 100% spelt @ 100% hydration challenge
- Thanks so much Yippee, I’ll
Benitoon Blog postStarter Storage
- Safe travels, Benny!
Yippeeon Blog postStarter Storage
- I have not used a poolish for
Mingon Forum topicBouabsa w/Poolish
- I do both
trailrunneron Forum topicDave Miller's method for semi dehydrated starter storage - Okay, I would like to play
Mingon Forum topicCommunity Bake - Rye Bread
- Question, Lance
DanAyoon Forum topicBouabsa w/Poolish
- You've gotten excellent sourdough breads before
Abeon Forum topicGummy crumb
- Oh geez...
Dabbleron Forum topicGummy crumb
- Number 2
albacoreon Forum topicBouabsa w/Poolish - Thank you very much Jon, we
Benitoon Blog postStarter Storage
- I think I’ll just take the
Benitoon Blog postStarter Storage
- You also need a better bread knife
Abeon Blog post82nd bake. 01/24/2022. Denisa's 100% rye, take 2.