Recent Forum and Blog Comments
- I think that loaf looks verytpassinon Forum topicWhy I still struggle getting a very nice oven spring?
- watch the rusbrot videos
jo_enon Forum topicAn alternative white flour bread recipe using CLAS - Nice!
albacoreon Blog postWhole Wheat Sourdough 12% Potato Flake Milk Bread - Paywall worries
albacoreon Forum topicArchiving related websites?
- I'm there again at strugglingnico.fiabaon Forum topicWhy I still struggle getting a very nice oven spring?
- Rye crusts can be formidable
pmccoolon Forum topicRye bread gummy - LinkedInSueVTon Forum topicArchiving related websites?
- No response from Stanley Ginsberg
alcophileon Forum topicArchiving related websites? - Plötzblog and Brotpoet, too
alcophileon Forum topicArchiving related websites?
- gummy ryesitkabakeron Forum topicRye bread gummy
- gummy ryesitkabakeron Forum topicRye bread gummy
- "I baked a rye bread with 40%
Abeon Forum topicRye bread gummy - I just found this thread andtpassinon Forum topicInteresting Sweet Stiff Levain pH data
- Gummy rye
pmccoolon Forum topicRye bread gummy
- Oh, what can be better than
TheBreadMasteron Forum topicSunday night - Pepperoni Pizza night - Ooops, good catch jo
Precaudon Forum topicAn alternative white flour bread recipe using CLAS - CLAS
Moe Con Forum topicAn alternative white flour bread recipe using CLAS - What is CLAS?
RichieRichon Forum topicAn alternative white flour bread recipe using CLAS - thank you!!
jo_enon Forum topicAn alternative white flour bread recipe using CLAS
- White flour recipe posted
Precaudon Forum topicCountertop oven deal alert
- The Wayback Machine hastpassinon Forum topicArchiving related websites?
- This formula is reminiscent
squattercityon Forum topic90% Sourdough Rye Schuster Laib - Minimal digging revealed thatDcleonon Forum topicArchiving related websites?
- I guess you don't need atpassinon Forum topicWhy I still struggle getting a very nice oven spring?
- I've used a pyrex baking dishnico.fiabaon Forum topicWhy I still struggle getting a very nice oven spring?
- depends on flourfredsbreadon Forum topicWhat is your typical hydration range?
- InterestedTomorrowon Forum topicCottage Bakery Equipment For Sale in SoCal including 2 x Rofco B40
- Thanks for all replies. Yeshajonneson Forum topicFood poisoning? feeding poolish like sourdough starter.
- Thanks, Sue. I haven'ttpassinon Blog postSweet Lievito Madre and Panettone
- hi TomSueVTon Blog postSweet Lievito Madre and Panettone
- Wow, what a result! Would youtpassinon Blog postSweet Lievito Madre and Panettone
- Beautiful! Nice job indeed.tpassinon Forum topicWhy I still struggle getting a very nice oven spring?
- Gorgeous!
pmccoolon Forum topicWhy I still struggle getting a very nice oven spring?
- Slightly under-proofed?nico.fiabaon Forum topicWhy I still struggle getting a very nice oven spring?
- Latest result with a Pyrexnico.fiabaon Forum topicWhy I still struggle getting a very nice oven spring?
- Album now includes crumblouiscohenon Forum topic90% Sourdough Rye Schuster Laib
- water maintenance, starting overjoegranzon Forum topicLievito Madre - unable to triple in volume
- Follow Tlau's advice
adamton Forum topicHelp with Argentine flour: wet doughs - Use the translation on iPhoneSueVTon Blog postInteresting new books from Italian Gourmet
- Hi Will!SueVTon Blog postInteresting new books from Italian Gourmet
- I don't think I've
Sabinaon Forum topicWhat is your typical hydration range? - If it's created and stored
Davey1on Forum topicFood poisoning? feeding poolish like sourdough starter. - Whatever it needs. Not too
Davey1on Forum topicWhat is your typical hydration range?
- I most commonly use 68%-74%
OldWoodenSpoonon Forum topicWhat is your typical hydration range? - Coincidence?
Abeon Forum topicFood poisoning? feeding poolish like sourdough starter.
- The key difference here istpassinon Forum topicFood poisoning? feeding poolish like sourdough starter.
- Yes, that's the one
Precaudon Forum topicCountertop oven deal alert
- I think a culture made with
Sabinaon Forum topicFood poisoning? feeding poolish like sourdough starter.
- 70 - 80% would be fairlytpassinon Forum topicWhat is your typical hydration range?
- Setting the mood is essentiallaeahkoraon Forum topicWhat's your baking music?