Recent Forum and Blog Comments
- CI?
Debra Winkon Blog postSmoked Salmon, Dill Sour Cream and Cucumber Dutch Baby - Thanks Lance
The Roadside Pie Kingon Forum topicPot luck at Banner Imaging Mesa - Yes, just leave on thesuaveon Forum topicPoolish sourdough tight dough structure?
- Hey, I started the panettoneJConstanteon Forum topicBest, Affordable Panettone Flour in United States?
- A close up of my sourdough crumbBlovescookingon Forum topicPoolish sourdough tight dough structure?
- Hey, I started the panettoneJConstanteon Forum topicBest, Affordable Panettone Flour in United States?
- A pic of my poolish sourdough loaf! Also a question!Blovescookingon Forum topicPoolish sourdough tight dough structure?
- 1. It's really just a yeastedsuaveon Forum topicPoolish sourdough tight dough structure?
- Amazing photo Lin
JonJon Blog postThinking about open crumb - Looks like you've been busy,
albacoreon Forum topicPot luck at Banner Imaging Mesa - No, not by default. Those are
Floydmon Forum topicPoolish sourdough tight dough structure? - On posting on this site!Blovescookingon Forum topicPoolish sourdough tight dough structure?
- Different name - same thing -
Davey1on Forum topicBest, Affordable Panettone Flour in United States? - Creamy texture..!
ll433on Forum topicWW loaves - starters and other questions - Such a good looking crumb
ll433on Blog postThinking about open crumb
- LME might be cheaper
alcophileon Forum topicNon-diastatic syrup to powder conversion - I'm honestly not sure. I've
oniparon Forum topicBest, Affordable Panettone Flour in United States? - Thanks! Yeah, I've found a
oniparon Forum topicBest, Affordable Panettone Flour in United States?
- Well, as we know, Jon, there
albacoreon Blog postThinking about open crumb
- Absolutely
JonJon Blog postThinking about open crumb
- Food processor
JonJon Blog postThinking about open crumb
- As Abe said, hydrationGVon Forum topicPoolish sourdough tight dough structure?
- Hydration is total water / total flour x 100
Abeon Forum topicPoolish sourdough tight dough structure? - Question on your great post!Blovescookingon Forum topicPoolish sourdough tight dough structure?
- To answer the question - it
Davey1on Forum topicPoolish sourdough tight dough structure?
- It's always hard to combinetpassinon Forum topicPoolish sourdough tight dough structure?
- Starter Therapy
adamton Forum topicIs my 20-year-old sourdough depressed? - 1. The poolish has a lot ofGVon Forum topicPoolish sourdough tight dough structure?
- Panettone Flourpeterwinsonon Forum topicBest, Affordable Panettone Flour in United States?
- A nice looking loaf, Jon!
albacoreon Blog postThinking about open crumb
- They were mixed until no dry
albacoreon Blog postBigabiga Bread
- Pannetone questionBlovescookingon Forum topicBest, Affordable Panettone Flour in United States?
- And the bigas were well mixed, not shaggy right?
JonJon Blog postBigabiga Bread
- Jon. you are touching on atpassinon Blog postThinking about open crumb
- Skip the link. Enjoy!
Davey1on Forum topicDoes sifting whole wheat flour produce the equivalent of high extraction flour, with wheat germ?
- Hi Benjamin"I shall be firmerRichard Lemieuxon Forum topicIs it possible I'm overworking my dough
- When it comes to shaping, try
onionsoupon Forum topicLooking for Some Tips for Improving Sourdough Bread Rise ?? - i just ordered 6-pieceJoshuaLoaferon Forum topicDoes sifting whole wheat flour produce the equivalent of high extraction flour, with wheat germ?
- I have baked these rolls for
OldWoodenSpoonon Forum topicButtermilk cluster - There's stretchy and thentpassinon Forum topicIs it possible I'm overworking my dough
- Great story Richard,I shallbenjamin163on Forum topicIs it possible I'm overworking my dough
- 13.6% protein is what I'vebenjamin163on Forum topicIs it possible I'm overworking my dough
- "However I don't like doingRichard Lemieuxon Forum topicIs it possible I'm overworking my dough
- Such a helpful post, thankbenjamin163on Forum topicIs it possible I'm overworking my dough
- First, I'd like to go back toRichard Lemieuxon Forum topicIs it possible I'm overworking my dough
- Not that I'm UK based
JonJon Forum topicIs it possible I'm overworking my dough
- A perfectly fine 70%tpassinon Forum topicIs it possible I'm overworking my dough
- Did you get all the answers you were looking for?Eddie4356on Forum topicReverse Engineering THE REAL NYC Bagel
- Thank you Jon; the bigas were
albacoreon Blog postBigabiga Bread
- Thank you.To be honest I'vebenjamin163on Forum topicIs it possible I'm overworking my dough