Recent Forum and Blog Comments
- Not Very Overproofedtpassinon Forum topicOverproofed?
- Hard water vs mineral water?
alcophileon Forum topicUn chlorinated water- does it make a difference - Looks good!
Abeon Forum topicOverproofed? - I misunderstood your question
Abeon Forum topicOld dough recycle from biga
- It depends on whether youtpassinon Forum topicWhen to stop kneading
- If his theory is right, then
sallamon Forum topicOld dough recycle from biga - Interesting
rgreenberg2000on Blog postEnglish Muffins again (12 years later!) - If the hydration is high enough
Abeon Forum topicWhen to stop kneading
- I don't knead at all - the
phazon Forum topicWhen to stop kneading - I used to be be bah humbugMissmoneypennyon Forum topicUn chlorinated water- does it make a difference
- Old dough spoilagemarianaon Forum topicOld dough recycle from biga
- How did it turn out?
sallamon Forum topicBiga...how long does it last???
- Are you sure?
sallamon Forum topicOld dough recycle from biga
- When I joined the forum
Dave Ceeon Forum topicUn chlorinated water- does it make a difference - Thanks mwilson. The water isMissmoneypennyon Forum topicUn chlorinated water- does it make a difference
- Tap water
mwilsonon Forum topicUn chlorinated water- does it make a difference - I’m hoping it makes aMissmoneypennyon Forum topicUn chlorinated water- does it make a difference
- If it works with your process
phazon Forum topicUn chlorinated water- does it make a difference
- Thanks Benny
CalBeachBakeron Blog postTaralli Pugliesi - Italy - Thanks jo_en
CalBeachBakeron Blog postTaralli Pugliesi - Italy
- I love a crispy crust as well
Benitoon Blog postTuna, Marinated Vegetables, Swiss Cheese and Parmigiano Reggiano Sourdough Roman Pizza - yeah its been a few bakes, iBread Bugon Forum topicless s&f for long proofs?
- Sample-to-sample Variation?tpassinon Forum topicless s&f for long proofs?
- Ok. I'l try it.KimberlyMon Forum topicStarter using fresh milled hard white not rising
- Yes
Abeon Forum topicStarter using fresh milled hard white not rising
- I do have a gallon of bottledKimberlyMon Forum topicStarter using fresh milled hard white not rising
- You have recently switched the water
Abeon Forum topicStarter using fresh milled hard white not rising
- Abe, yes! Haha! I still haveKimberlyMon Forum topicStarter using fresh milled hard white not rising
- I'm getting confused now
Abeon Forum topicStarter using fresh milled hard white not rising
- thanks tpassin. ive triedBread Bugon Forum topicless s&f for long proofs?
- This morning. Still bubbles. No rise.KimberlyMon Forum topicStarter using fresh milled hard white not rising
- Shorter Bench Timetpassinon Forum topicless s&f for long proofs?
- Nice looking muffins.I maketpassinon Blog postEnglish Muffins again (12 years later!)
- I'm only going to use it to
MarkSon Forum topicMaking a starter when you're dealing with mold? - Wow, good work!tpassinon Forum topicMaking a starter when you're dealing with mold?
- Your last picture on the
jo_enon Blog postTuna, Marinated Vegetables, Swiss Cheese and Parmigiano Reggiano Sourdough Roman Pizza - Not the whole story…
alcophileon Forum topicMaking a starter when you're dealing with mold?
- That sounds like a perfectKimberlyMon Forum topicStarter using fresh milled hard white not rising
- At the end of the day it's up to you
Abeon Forum topicStarter using fresh milled hard white not rising
- Oh golly. Major typo..m IKimberlyMon Forum topicStarter using fresh milled hard white not rising
- What do you mean it's not reacting almost the same?
Abeon Forum topicStarter using fresh milled hard white not rising
- I think I'm going to stop theKimberlyMon Forum topicStarter using fresh milled hard white not rising
- just read these
jo_enon Blog postTaralli Pugliesi - Italy
- Satsuma Plum Jam?
Abeon Forum topicorange raisin rye with clas, baked in Zojirushi
- ok
jo_enon Forum topicorange raisin rye with clas, baked in Zojirushi
- I added it in as part of the dough
Abeon Forum topicorange raisin rye with clas, baked in Zojirushi
- nice idea
jo_enon Forum topicorange raisin rye with clas, baked in Zojirushi
- B40Peter.Osbornon Forum topicAre you selling your Rofco b40 or similar?
- Thanks! And it is (delicioustpassinon Blog postPain Rustique Using San Joaquin Sourdough
- I'd be very happy with those results too
Abeon Blog postPain Rustique Using San Joaquin Sourdough