Recent Forum and Blog Comments
- Gram's bread
Moe Con Forum topicHow to get consistent results - Gas cells in dough
alcophileon Forum topicHow do the gas bubbles (alveoli) evolve in size? - You are not too laterscaliaon Blog postFamag IM-8 Spiral Dough Mixer - Tilting Head 98-245 RPM
- Panis Quadratus
Anne-Marie Bon Blog postPanis Quadratus - I don't think a dough thatfredsbreadon Forum topicHow to get consistent results
- Yes
trailrunneron Forum topicA Big(a) Controversy - Pillsbury and Gold Meda;tpassinon Forum topicHow to get consistent results
- Rofco 40 for sale SF Bay Areakimmy5500on Forum topicAlmost new Rofco 40 for sale SF Bay Area - $3300
- AdjustReneRon Forum topicA Big(a) Controversy
- Great. Will do
trailrunneron Forum topicA Big(a) Controversy
- DependsReneRon Forum topicA Big(a) Controversy
- Gluten Development
Petekon Forum topicHow to get consistent results - Thank you.
trailrunneron Forum topicA Big(a) Controversy
- Biga day 2ReneRon Forum topicA Big(a) Controversy
- Typically I use Pillsbury'sUnix Commandoon Forum topicHow to get consistent results
- For starters, please post your sister's recipe
pmccoolon Forum topicHowdy from New Hampshire - I think you have partiallytpassinon Forum topicHow to get consistent results
- I'm using the Lodge cast ironrff000on Forum topicNew availability of Russian Fermented Red Rye Malt (ржаной солод для жителей США)
- You aren't making mistakestpassinon Forum topicHowdy from New Hampshire
- This forum won't make the
Phazmon Forum topicHowdy from New Hampshire - Thanks for writing up your process.
GaryBishopon Forum topicA Big(a) Controversy - questions and panettone revealSueVTon Forum topicMy troublesome Lievito Madre journey (aka i need some help)
- Good to know!joegranzon Forum topicMy troublesome Lievito Madre journey (aka i need some help)
- CO2 and physics of making alveoliDjea3on Forum topicHow do the gas bubbles (alveoli) evolve in size?
- Im a bit late to thisPeternumnumson Blog postFamag IM-8 Spiral Dough Mixer - Tilting Head 98-245 RPM
- Bagelscarynon Blog postMy bread log
- Just before baking, I brushed
Benitoon Blog postKalamata Olive Herbs Sourdough Fougasse - a few more hours
trailrunneron Forum topicA Big(a) Controversy
- Thank you Gavin, the dinner
Benitoon Blog postKalamata Olive Herbs Sourdough Fougasse
- Looks fantastic
GlennMon Blog postKalamata Olive Herbs Sourdough Fougasse - Totally agreefredsbreadon Forum topicSeeking tips on my 50/50
- Fantastic result Benny. Enjoygavincon Blog postKalamata Olive Herbs Sourdough Fougasse
- Thank you Ian, it was a
Benitoon Blog postKalamata Olive Herbs Sourdough Fougasse
- There are breads made with bad bacteria
Abeon Forum topicI tried to “wing it” on my sourdough starter - And the people making injeratpassinon Forum topicI tried to “wing it” on my sourdough starter
- Yes
Abeon Forum topicI tried to “wing it” on my sourdough starter
- That's where the pineappletpassinon Forum topicI tried to “wing it” on my sourdough starter
- Looks overly hydrated to me
Abeon Forum topicSeeking tips on my 50/50
- Bad bacteria
Abeon Forum topicI tried to “wing it” on my sourdough starter
- Very nice!SueVTon Forum topicMy troublesome Lievito Madre journey (aka i need some help)
- How often to feed
rockadayon Forum topicI tried to “wing it” on my sourdough starter - Wowzer!
Isand66on Blog postKalamata Olive Herbs Sourdough Fougasse - durumbakerbon Blog postPane di Altamura - The Italian Baker - Carol Field
- Thank you Benny
Isand66on Blog postSpelt-Whole Wheat Spent Grains Sourdough
- Thank you 🙏🏻
Isand66on Blog post36 Hour Multi-grain Fresh Milled Cheese Bread
- Keep it going but add a little acid
rockadayon Forum topicI tried to “wing it” on my sourdough starter
- Thank you!
Isand66on Blog post36 Hour Multi-grain Fresh Milled Cheese Bread
- Affordable Vanilla
rockadayon Blog post36-hour sourdough chocolate cake
- Thanks Sabina!I didn't think
rockadayon Forum topicFirst Attempt at Apple Buns (vegan)
- Thank you Caroline, yes our
Benitoon Blog postKalamata Olive Herbs Sourdough Fougasse