Recent Forum and Blog Comments
- Maybe slightly underproofed, too
pmccoolon Forum topicDelaminating? - Hi Mike!
pmccoolon Forum topicHello
- Thanks Ilya. The dough was a
HeiHei29eron Forum topicDelaminating? - My semi-intuitive explanation
Ilya Flyameron Forum topicDelaminating? - 10 years since my surgery!clazar123on Forum topicKneading with hand pain
- When I just created my new
Ilya Flyameron Forum topicAnother attempt, another flat bread
- This I cannot explain since
Benitoon Forum topicAnother attempt, another flat bread - Yeah humidity also occurred
Ilya Flyameron Forum topicAnother attempt, another flat bread
- My rye starter even when very
Ilya Flyameron Forum topicAnother attempt, another flat bread
- Thanks David - so much of
albacoreon Blog postVienna Bread - Thanks for the links Alan; I
albacoreon Blog postVienna Bread
- What an interesting loaf. I
Benitoon Blog postRed wine marbled tin loaf
- Thank you David, I’m sure the
Benitoon Blog post100% Whole Spelt 96% Hydration Sourdough
- Thank you David, I do admit
Benitoon Blog post100% Whole Wheat Sourdough Hokkaido Milk Bread 2.0
- Ilya, my 100% hydration rye
Benitoon Forum topicAnother attempt, another flat bread
- Thanks
beardo92on Forum topicAdvice - Starter too active - Thanks Robert, that'sBread Bugon Forum topicBack to front dough behaviour
- extraction
jo_enon Forum topicFlour sources - Ah, that's what I needed.Cellarvieon Forum topicKing Arthur Professional Formulas
- Thanks Happycat. They aregavincon Blog postMargherita pizza
- Yesmarianaon Forum topicAnother attempt, another flat bread
- 100% hydration startermarianaon Forum topicAnother attempt, another flat bread
- Amazing crumb. I need to stop
happycaton Blog postRuchbrot - That is the best looking
happycaton Blog postMargherita pizza
- That's really creative. What
happycaton Blog postRed wine marbled tin loaf
- Congrats on the rye bake!
happycaton Blog post78th bake. 01/06/2022. Denisa's 100% rye.
- Love the work looking at
happycaton Blog post100% Whole Spelt 96% Hydration Sourdough
- That looks like a meal in
happycaton Blog postAmmerlander Schwarzbrot (Germany) - The Rye Baker
- I am a huge fan of crunchy
happycaton Blog postCiabatta Breadsticks
- Combining history and baking
happycaton Blog postVienna Bread
- Sticking with one thing and
happycaton Blog post100% Whole Wheat Sourdough Hokkaido Milk Bread 2.0
- Can you use the rebakes
happycaton Blog post79th bake. 01/08/2022. Crackers w/ Everything Bagel mix.
- Correct although i use more
phazon Forum topicKneading with hand pain - Just fyi - wet shine, along
phazon Forum topicAnother attempt, another flat bread
- Mesh # refers to a number ofsuaveon Forum topicFlour sources
- Doubling
wallyon Forum topicAnother attempt, another flat bread - Autolyse, and stretch anddwcolemanon Forum topicKneading with hand pain
- Very cool Lance.
alfansoon Blog postVienna Bread - I know absolutely nothing
Mark Stoneon Forum topicAnother attempt, another flat bread - That’s totally awesome Derek.
Benitoon Blog postBeen a bit too hot to bake
- Thanks Benny. Toasted
happycaton Blog postBuckwheat Borodinsky w Black Sesame and Solod
- Thank for your this
Mark Stoneon Forum topicAnother attempt, another flat bread
- Absolutely beautiful loaf! I
Mark Stoneon Forum topicAnother attempt, another flat bread
- If it's all bread flour
Abeon Forum topicKneading with hand pain - Thank you, you’re too kind.
Benitoon Blog post100% Whole Wheat Sourdough Hokkaido Milk Bread 2.0
- Sourcing Caputo flours.
idaveindyon Forum topicTipo 00 characteristics - and why? - Many good points here. I have
Mark Stoneon Forum topicAnother attempt, another flat bread
- Thank you Lance
trailrunneron Blog postYW two ways Kernza two ways and some t65- porridge bread /crumb added - 100% hydration starter
Ilya Flyameron Forum topicAnother attempt, another flat bread
- Very cool!
rgreenberg2000on Blog postBeen a bit too hot to bake