Recent Forum and Blog Comments
- Next time ... Toast!
drogonon Forum topicFirst cinnamon and raisin bread - Followup
fupjackon Forum topicDC recommendations? - My personal inspiration and
IgorLon Blog postMultigrain sourdough with seeds - Good stuff, Cooper!
pmccoolon Blog postMultigrain sourdough with seeds - "Young" wheat may not refer to ripeness
pmccoolon Forum topicProperties of 'young' or 'green' flour in finished sourdough loaf
- Bread Calculator
Rajan Shankaraon Blog postFoolish Baker - Week in Review...Closer to success - You're almost there!
Lazy Loaferon Forum topicFirst cinnamon and raisin bread - Add in are very very tricky...
macetteon Forum topicFirst cinnamon and raisin bread - I've been meaning to ask you this...bakingmaniacon Blog postLevain Gosselin baguettes and batards
- Thank youEmilyxon Forum topicGaping hole
- Add-ins are tricky
Norcalbakeron Forum topicFirst cinnamon and raisin bread - a couple of other possible factorsArjonon Forum topicTartine Olive Sourdough
- Try try again...
macetteon Forum topicFirst cinnamon and raisin bread
- Sorry
cnidreon Blog postMy Bread with Desem Sourdough - wasn't suggesting it was an autolyseArjonon Forum topicMaximum time for autolyse with levain?
- I edited the above
BreadBabieson Forum topicHelp with Hamelman - i see
BreadBabieson Forum topicHelp with Hamelman
- Looks great!
Floydmon Blog postWholemeal sourdough - Raisin bread
Lazy Loaferon Forum topicFirst cinnamon and raisin bread
- i'm experiencing similar
BreadBabieson Forum topicHelp! No Rise During Bulk Fermentation
- lots to learn...:-/
macetteon Forum topicFirst cinnamon and raisin bread
- Very wet doughsAnonymouson Forum topicFirst cinnamon and raisin bread
- It's about 6,weeks old, Imakermanon Forum topicHelp! No Rise During Bulk Fermentation
- Thanks mini ovenmakermanon Forum topicHelp! No Rise During Bulk Fermentation
- Great on outside raw in the middle....
macetteon Forum topicFirst cinnamon and raisin bread
- very nice
cnidreon Blog postFoolish Baker - Week in Review...Closer to success
- Tell more about the starter -
phazon Forum topicHelp! No Rise During Bulk Fermentation - Hamelman on Exceptions to 'true' Autolyse
AlanGon Forum topicMaximum time for autolyse with levain? - Looks excellent to meAnonymouson Blog postWholemeal sourdough
- No problem SanderAnonymouson Forum topicQuick question during baking :-)
- Healthy starterSanderon Forum topicQuick question during baking :-)
- So let me see if i've understood this...Anonymouson Forum topicQuick question during baking :-)
- Try this
Mini Ovenon Forum topicHelp! No Rise During Bulk Fermentation - Wow, a lot of Q's
Mini Ovenon Forum topicHelp with Hamelman
- I've also sprinkled rolled
bakingbadlyon Blog postMultigrain sourdough with seeds - Sorry to hear about your
bakingbadlyon Blog postDaybreak Mill 12 Grain Sourdough
- I think
Norcalbakeron Forum topicProperties of 'young' or 'green' flour in finished sourdough loaf
- yes, yes, much better!
Mini Ovenon Forum topicTrouble with gluten membrane in sourdough loaves
- total fermentation
Mini Ovenon Forum topicGaping hole
- Thanks for your insights
perkon Forum topicProperties of 'young' or 'green' flour in finished sourdough loaf - I'm not sure there's "green" or "young"
Norcalbakeron Forum topicProperties of 'young' or 'green' flour in finished sourdough loaf
- Wow, I would be honored Floyd!
IgorLon Blog postMultigrain sourdough with seeds
- That's a good tip
IgorLon Blog postMultigrain sourdough with seeds
- Yeah, this is fantastic.
Floydmon Blog postMultigrain sourdough with seeds
- It sure looks delish and Lucy loves Panettone.
dabrownmanon Forum topicColomba Montanari - Love this one. It as to taste like
dabrownmanon Forum topicCapuccino brioche
- Apple/Safari
Flour.ish.enon Forum topicwebsite becoming unusable - That is one great looking bread inside and out
dabrownmanon Blog postMultigrain sourdough with seeds
- IF you are gong to use 20% whole grain sprouted
dabrownmanon Blog postBread For A Special Saturday
- What ever grains I am sprouting tale less than 24 hours
dabrownmanon Blog postEaster Bread & Sprouted Struan Bread using 90-100% Sprouted Flour