Recent Forum and Blog Comments
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Dave Ceeon Forum topicReplacing liquids with beer in sourdough recipes - I heated it to 170°F and held it there for 20 minutes.
Dave Ceeon Forum topicReplacing liquids with beer in sourdough recipes
- inspirational!Rob
squattercityon Blog postMulti-grain Roasted Potato Sour Cream Sourdough - Thanks for posting this. I'mgavincon Blog postKeto rolls and bagels
- Thanks, Paul
ll433on Blog postCanelés - There used to be, but no longer
Precaudon Forum topicEnhancing oatiness - Local homebrew store?
alcophileon Forum topicEnhancing oatiness - Those look pretty!
pmccoolon Blog postCanelés - A Bread Place
WatertownNewbieon Forum topicPorto, Portugal Bakeries? - Another for Pasteis
WatertownNewbieon Forum topicPorto, Portugal Bakeries?
- Flat is best - but I don't
Davey1on Forum topicReplacing liquids with beer in sourdough recipes - Open means just that - open.
Davey1on Forum topicAny Ben Starr fans on the forum?
- Gosh, you're right
JonJon Blog post90% hydration ciabatta experiment with rye, spelt and white levains - Yeh
trailrunneron Forum topicEnhancing oatiness - Now that I'm becoming a fan of your biga methods
JonJon Forum topicA Big(a) Controversy
- TitanUNon Forum topicROFCO B40 oven for sale
- Colander covered with foilBaygirlon Forum topicMaking a lid for oven spring to cover bread while baking
- That's a fascinating recipe
ll433on Blog post90% hydration ciabatta experiment with rye, spelt and white levains
- 50% rye
JonJon Blog post90% hydration ciabatta experiment with rye, spelt and white levains
- Agree,
ll433on Blog post90% hydration ciabatta experiment with rye, spelt and white levains
- Thank you for the links!
Precaudon Forum topicEnhancing oatiness
- I usually use starter insteadtpassinon Blog post90% hydration ciabatta experiment with rye, spelt and white levains
- Always 24hReneRon Forum topicA Big(a) Controversy
- 90 %ReneRon Forum topicA Big(a) Controversy
- Thanks, TomP
ll433on Blog post90% hydration ciabatta experiment with rye, spelt and white levains
- Thanks, Jon
ll433on Blog post90% hydration ciabatta experiment with rye, spelt and white levains
- nice loaves!
jo_enon Blog post20240825 Multipurpose Walmart Toaster Oven Proofer - Vollkornbrot with CLAS - Thanks
RichieRichon Forum topicIs it OK to feed - It's Like Biscuits
AsburgerCookon Forum topicToasting pan bread - Making Problems
AsburgerCookon Forum topicPre-Shape: Two Different Contexts
- yt link
jo_enon Blog postKoji Rice Porridge Sourdough
- I was mostly in Hyde Park,tpassinon Forum topicEnhancing oatiness
- You can - expect to see a
Davey1on Forum topicIs it OK to feed
- Lots of steel!
alcophileon Forum topicEnhancing oatiness
- Very nice experiment! -tpassinon Blog post90% hydration ciabatta experiment with rye, spelt and white levains
- Oh man, focus on pasteis de
Ilya Flyameron Forum topicPorto, Portugal Bakeries? - Those ripped parts aretpassinon Forum topicCrustiness and ears
- Here’s some information
trailrunneron Forum topicEnhancing oatiness
- Thanks!!!ricmanon Forum topicA nice bake with added whole wheat
- Interesting experiment
JonJon Blog post90% hydration ciabatta experiment with rye, spelt and white levains
- It's interesting that youtpassinon Forum topicPre-Shape: Two Different Contexts
- Yeast Doughs
AsburgerCookon Forum topicPre-Shape: Two Different Contexts
- Ah, Gary! I remember drivingtpassinon Forum topicEnhancing oatiness
- Yeah, I remember
Precaudon Forum topicEnhancing oatiness
- It wasn't so bad in the Southtpassinon Forum topicEnhancing oatiness
- Thank you Dawn. I'll have agavincon Blog post80 percent Sourdough Rye with a Rye-Flour Soaker
- Odor Compass
alcophileon Forum topicEnhancing oatiness
- None. Enjoy!
Davey1on Forum topictool to calculate dough volume
- Probably. Enjoy!
Davey1on Forum topicFlour differences
- Thanks Davey1 !!JRLoweyon Forum topicProblem with rise and dough ripping