Challenges

Topic Replies Last reply
Want lighter more airy crumb - Problem with second Proof
By ewspears 5 years 3 months ago
4 By ewspears 5 years 3 months ago
Uneven slices
By holleratchagirll 5 years 3 months ago
9 By tacosandbeer 5 years 3 months ago
Dense at the bottom
By Josht 6 years 1 month ago
7 By SuzieA 5 years 3 months ago
Changing ingredient proportions; how to best approach
By kmdremel 5 years 3 months ago
2 By kmdremel 5 years 3 months ago
Underproofed?
By thecoffeesnob 5 years 3 months ago
11 By thecoffeesnob 5 years 3 months ago
Slap and fold gone wrong
By McAli 5 years 3 months ago
2 By McAli 5 years 3 months ago
Forkish 2.7kg miche - I need an engineer and a chemist.
By mikewasinnyc 5 years 5 months ago
9 By birdlandbill 5 years 4 months ago
Diagnostic - crust coloration
By mikewasinnyc 5 years 4 months ago
5 By idaveindy 3 years 8 months ago
Second proof problem
By Beatlebill77 5 years 4 months ago
1 By Mini Oven 5 years 4 months ago
Vital Wheat Gluten question
By TMB 6 years 5 months ago
11 By Mini Oven 5 years 5 months ago
Orange color in starter
By Lmw4 5 years 6 months ago
3 By treeowl 5 years 5 months ago
Hooch after only a few hours
By Louise90 5 years 5 months ago
7 By Mini Oven 5 years 5 months ago
Gluten: Europe vs North America
By Maggs 5 years 6 months ago
2 By Mini Oven 5 years 6 months ago
SD Hydration
By old baker 5 years 6 months ago
7 By idaveindy 5 years 6 months ago
Over developed gluten
By Goddessofcake 5 years 6 months ago
0 n/a
Sourdough Boule Height
By AKSourdough 5 years 6 months ago
4 By AKSourdough 5 years 6 months ago
Kouign Amman
By AnnaZ 5 years 7 months ago
13 By Breizh 5 years 6 months ago
Dough hydration
By Sid 5 years 11 months ago
52 By auriba 5 years 7 months ago
Sourdough troubleshooting: over or underproofed? Or something else?
By blueskyturtle 5 years 7 months ago
8 By Mini Oven 5 years 7 months ago
Why do I need an hour of kneading?
By Guiomar 5 years 8 months ago
8 By Robyn 5 years 7 months ago
would like thorough critique of why bread was gummy
By joanh@exit109.com 5 years 7 months ago
0 n/a
Bread has become like a scone-very soft sone like texture
By Rhonda Brigg 5 years 9 months ago
1 By BaniJP 5 years 9 months ago
Kombucha dough becomes wet/gooey!
By skald89 5 years 9 months ago
1 By BaniJP 5 years 9 months ago
Is this overproofed? Underproofed? Something else?
By smorkoch 5 years 11 months ago
7 By David Mackie 5 years 10 months ago
Trouble with starter- strange smell and texture
By Smojphace 6 years ago
16 By Smojphace 5 years 10 months ago