Recent Forum and Blog Comments
- You know what?
Vince920on Forum topicDo nothing sourdough bread - Here's a pic of the crumb ...
debbahson Forum topicPlease help me troubleshoot blowout - Thanks, but
Vince920on Forum topicNo bannetons around...
- Beginners luck..
macetteon Forum topicBeginners Joy - I second the vote for Hamelman's Vermont Sourdough
debbahson Forum topicDo nothing sourdough bread
- Those look beautiful!
debbahson Forum topicBeginners Joy
- I got a few ideas
Mini Ovenon Forum topicBaking in a turbo broiler - Good luck to your Dad. I can
Isand66on Blog postBran Levain 100 percent Sprouted 7 Grain Sourdough. - You could try with rice flour
psihodelon Forum topicNo bannetons around... - Thank you for your kindiboron Forum topicBread Ring Beta. Baked
- Flour?
Wild-Yeaston Forum topicwindow pane - Flour?
Wild-Yeaston Forum topicwindow pane
- Thanks for the recipes
Vince920on Forum topicDo nothing sourdough bread
- If you haven't had a real success yetAnonymouson Forum topicDo nothing sourdough bread
- What a disappointment
Vince920on Forum topicDo nothing sourdough bread
- HII would love to have a walk
oo7wazzyon Forum topicBaking Timetable - HI Gordon Wow, i need some
oo7wazzyon Forum topicBaking Timetable
- Coincidentally
BreadBabieson Forum topicwindow pane - Coincidentally
BreadBabieson Forum topicwindow pane
- Hi Trevor thanks for that
mutantspaceon Forum topichow much difference does retarding dough make? - Milling apparently a big part of it
kendalmon Forum topicAnother notch up the baguette ladder of perfection - "The Taste of Bread"
Wild-Yeaston Forum topicFrench husband says term bâtard unfamiliar
- Looks fantastic!
Trevor J Wilsonon Blog postThe work loaf - Underproofed
Trevor J Wilsonon Forum topicHole issues
- thankslatananteon Forum topicwindow pane
- it does relax quite a bit butlatananteon Forum topicwindow pane
- Retarding can help open the crumb
Trevor J Wilsonon Forum topichow much difference does retarding dough make?
- I would say it's underproofedmanderzon Forum topicHole issues
- Check this link
sadkitchenkidon Forum topicHole issues - thanks i will try that ... ilatananteon Forum topicwindow pane
- it bounces eventually, nolatananteon Forum topicwindow pane
- @IceDemeter
dmsnyderon Blog postThis week's baking: May 6, 2017 - whole grains, "real" breads, and kid-friendly
IceDemeteron Blog postThe work loaf - These look great,
IceDemeteron Forum topicAnother notch up the baguette ladder of perfection
- bread making is almost a science haha
loafsnifferon Forum topicSecond sourdough bake - Vermont SD. Comments please! - Ethos of freshly milled flour?
IceDemeteron Forum topicFresh Milled Bread Flour
- Wow!!
hfwon Forum topicToday's bake. - You only live onceElsasquerinoon Blog post100% Rye - thanks to Mini Oven and Lazy Loafer, among others!
- Truly stunning
IceDemeteron Forum topicBread Ring Beta. Baked
- Bread shape terminology in France
dmsnyderon Forum topicFrench husband says term bâtard unfamiliar
- Thanks! Rye is a different beast,
IceDemeteron Blog post100% Rye - thanks to Mini Oven and Lazy Loafer, among others!
- From just trying out retarding dough in my early days,
alfansoon Blog postSJSD-ish with 125% hydration rye levain - I can max out, lengthwise, at ~35cm (14")
alfansoon Blog postFirst baguette bake!
- I like a good ryeElsasquerinoon Blog post100% Rye - thanks to Mini Oven and Lazy Loafer, among others!
- Solar ovenstansson Forum topicbuying and using solar ovens
- Some evidence...
alfansoon Forum topicFrench husband says term bâtard unfamiliar
- AgreedElsasquerinoon Blog postThe work loaf
- Kind as alwaysElsasquerinoon Blog postThe work loaf
- What a great thread
kendalmon Forum topicAnother notch up the baguette ladder of perfection
- thanks Laurie
leslierufon Blog postFirst baguette bake!