Recent Forum and Blog Comments
- Wow! So much helpfultajohnsonon Forum topicKen Forkish Pain de Campagne Frustration
- Perfect
JonJon Blog postCiabatta with CLAS and 20% durum - Forkish: 70 day, 65 night.
idaveindyon Forum topicKen Forkish Pain de Campagne Frustration - ThanksMa’am Pickyon Forum topicOver or under proofed
- helpful translation
squattercityon Blog post100% Rye, Tourte de Seigle - Stanley Ginsberg - I guess I have plenty, now to find usesDougWelleron Forum topicConverting crushed red rye crystal to red rye malt
- Thanks for the advice! I'm intajohnsonon Forum topicKen Forkish Pain de Campagne Frustration
- Welcome to TFL !
idaveindyon Forum topicKen Forkish Pain de Campagne Frustration
- That is a beauty if I’ve ever
Benitoon Blog post100% Rye, Tourte de Seigle - Stanley Ginsberg - I’d say there are signs of
Benitoon Forum topicOver or under proofed
- even in NYC,
squattercityon Blog post100% Rye, Tourte de Seigle - Stanley Ginsberg
- Thanks for your answer. ItMa’am Pickyon Forum topicOver or under proofed
- The Unofficial Tourte de Seigle Community Bake
Benitoon Blog postTourte de Seigle
- Hi Rob, yes I’m a bit
Benitoon Blog post100% Rye, Tourte de Seigle - Stanley Ginsberg
- Typical of over fermentation
Benitoon Forum topicAir pockets under the crust of the loaf
- Likely over fermented. When
Benitoon Forum topicSandwich bread depressions
- Both are red rye malt! I got
Ilya Flyameron Forum topicConverting crushed red rye crystal to red rye malt - Rich, nice looking loaves.barryvabeachon Forum topicCiabatta/Biga/autolyse and Ankarsrum
- What a great combination
JonJon Blog postCranberry Walnut Grand Marnier Sourdough
- Here's what I boughtDougWelleron Forum topicConverting crushed red rye crystal to red rye malt
- Every so often there is a rogue
Mini Ovenon Forum topicMega Starter - looks excellent
squattercityon Blog post100% Rye, Tourte de Seigle - Stanley Ginsberg
- If the crumb shot
Mini Ovenon Forum topicCroissant Feedback Please
- Very nice
suminandion Forum topicCroissant Feedback Please - I'll take 4; no 6, a dozen, please!
Mini Ovenon Forum topicCroissant Feedback Please
- The majority of the crumb
Mini Ovenon Forum topicOver or under proofed
- Beautiful Hamster!
Mini Ovenon Forum topicZuckerrübensirup = Rübenkrautextrakt?
- Brilliant idea!breakingbreadon Forum topicAir pockets under the crust of the loaf
- Nice one!breakingbreadon Forum topicAir pockets under the crust of the loaf
- Oh got it!breakingbreadon Forum topicAir pockets under the crust of the loaf
- That's the snack pieceDan_In_Sydneyon Forum topicAir pockets under the crust of the loaf
- Thanks mini - these back
Gadjowheatyon Forum topicZuckerrübensirup = Rübenkrautextrakt? - Crumb Shot?bananaon Forum topicSandwich bread depressions
- Probably a bit overproofedclazar123on Forum topicSandwich bread depressions
- Results are in
RichieRichon Forum topicCiabatta/Biga/autolyse and Ankarsrum - Where the baker sleepsdeblacksmithon Forum topicAir pockets under the crust of the loaf
- Well they sure smelled good!
Danni3ll3on Blog postCranberry Walnut Grand Marnier Sourdough - Something about cranberries
Benitoon Blog postCranberry Walnut Grand Marnier Sourdough
- Love my clay bakers!
naturaleighon Forum topicWhy so many different techniques to cook in clay pottery? - Homebaking.at
albacoreon Forum topicOdenwälder Bauernbrot? - Wow! Where to start?!?
Mini Ovenon Blog postBraided loaf with Sharbati atta, matcha coconut loaves and other bakes
- Part of the fun is to
yozzauseon Forum topicWhy so many different techniques to cook in clay pottery? - Well it has been sliced and I
Benitoon Blog post100% Rye, Tourte de Seigle - Stanley Ginsberg
- Free international shipping.
Gadjowheatyon Forum topicConverting crushed red rye crystal to red rye malt
- Did you order a wrong one?
Ilya Flyameron Forum topicConverting crushed red rye crystal to red rye malt
- aghDougWelleron Forum topicConverting crushed red rye crystal to red rye malt
- Pan
Mark Sealeyon Forum topicTurning out from bannetons - Just a little over proofed.
phazon Forum topicAir pockets under the crust of the loaf - Pan is tempoararyBriancoaton Forum topicTurning out from bannetons
- Good choice. I've found it on
Ilya Flyameron Forum topicConverting crushed red rye crystal to red rye malt