Latest Comments

These are the latest comments that have been made site-wide. It differs from the front page in that the front page only shows comments on forum posts.

Latest Comments

Hello Fabulous Bakerboy,

By aytab 50 sec ago in reply to Hello

Great to see you baking, Ross! (and bits on autolyse)

By hansjoakim 15 min 45 sec ago in reply to My version of DM Snyder's SF SD Mark IV - and an overproofing dilemma

Thanks for the recipe. Was

By mgbetz 23 min 41 sec ago in reply to Traditional Russian Mennonite Buns

Diane, thank you so much for

By Urchina 1 hour 9 min ago in reply to ITJB Round 2 Week 4: Mild Deli Rye (pps 76-78) 5/19/12 - 5/26/12

Sold the Baparoma

By dmlfl1 1 hour 12 min ago in reply to Anyone looking for a Baparoma Steam Baker?

Franko,

By Janetcook 1 hour 13 min ago in reply to The things I'll do for a great sandwich

Tartine robustness mystery

By Toad.de.b 1 hour 23 min ago in reply to Tartine dough very sticky

KWP 2000 Plus ECU REMAP

By Alex John 1 hour 51 min ago in reply to Finally -- a 100% whole grain hearth bread I'm proud of

Now, that's a sandwich!

By dmsnyder 1 hour 54 min ago in reply to The things I'll do for a great sandwich

True if

By Doc.Dough 1 hour 59 min ago in reply to Preferment timing

I regularly make a very

By Yerffej 1 hour 59 min ago in reply to Preferment timing

"Genuine autolyse" @ Ross

By dmsnyder 2 hours 21 sec ago in reply to My version of DM Snyder's SF SD Mark IV - and an overproofing dilemma

Ok this is strange!

By Heidela123 2 hours 24 min ago in reply to Fresh cornmeal

Oh boy

By hansjoakim 2 hours 28 min ago in reply to The things I'll do for a great sandwich

Thanks for replying. Yes,

By lk757 2 hours 30 min ago in reply to Tartine dough very sticky

Quite the adventure!

By gmagmabaking2 2 hours 39 min ago in reply to ITJB Round 2 Week 4: Mild Deli Rye (pps 76-78) 5/19/12 - 5/26/12

Not harsh at all, just the unvarnished truth

By PastryPaul 2 hours 42 min ago in reply to I have a problem

Substitutes for sour cream

By susanna_hammond 2 hours 46 min ago in reply to Substituting sourcream with something else?

Thanks for your thoughts, Syd.

By rossnroller 3 hours 26 min ago in reply to My version of DM Snyder's SF SD Mark IV - and an overproofing dilemma

Thanks for your interesting observations, David.

By rossnroller 3 hours 36 min ago in reply to My version of DM Snyder's SF SD Mark IV - and an overproofing dilemma

Szanter5339,

By Janetcook 3 hours 44 min ago in reply to Legyezős mákos.

Below 50° lethal…..

By Janetcook 3 hours 51 min ago in reply to Apple Strawberry Ginger Crisp, Teriyaki and Lunch for Two

Thanks for you comment, Sylvia.

By rossnroller 3 hours 59 min ago in reply to My version of DM Snyder's SF SD Mark IV - and an overproofing dilemma

Just as well you googled, Sylvia...

By rossnroller 4 hours 8 min ago in reply to Wood Fired Oven - Pizza - Greek Pide

A standard flat iron works

By ssorllih 4 hours 20 min ago in reply to Filling and refinishing an antique kneading table

Doc Dough,I'm sorry to

By petercook 4 hours 33 min ago in reply to Preferment timing

Thank you

By Heidela123 4 hours 37 min ago in reply to Fresh cornmeal

Nico, I am glad you are safe

By aytab 4 hours 47 min ago in reply to Nico OK in Bologna after earthquake

Pictures

By Faith in Virginia 4 hours 52 min ago in reply to PAVAILLER Oven $3500

I think David might have hit

By Syd 5 hours 20 min ago in reply to My version of DM Snyder's SF SD Mark IV - and an overproofing dilemma

Water temp. @ Brian

By dmsnyder 5 hours 26 min ago in reply to My version of DM Snyder's SF SD Mark IV - and an overproofing dilemma

Mark offers excellent advice

By OldWoodenSpoon 6 hours 12 min ago in reply to Filling and refinishing an antique kneading table

What a neat idea.

By dabrownman 6 hours 16 min ago in reply to Wood Fired Oven - Pizza - Greek Pide

Thoughts @ David & Ross

By sandydog 6 hours 20 min ago in reply to My version of DM Snyder's SF SD Mark IV - and an overproofing dilemma

Glad to know

By dabrownman 6 hours 31 min ago in reply to Apple Strawberry Ginger Crisp, Teriyaki and Lunch for Two

Phil,

By Janetcook 7 hours 4 min ago in reply to Honest bread - 100% whole-wheat desem bread and some country bread

Can you plane it?

By mcs 7 hours 4 min ago in reply to Filling and refinishing an antique kneading table

You're not alone, the pair of you ...

By All at Sea 7 hours 29 min ago in reply to Tartine dough very sticky

I think you were being

By aytab 7 hours 55 min ago in reply to I have a problem

Andy,

By Janetcook 8 hours 9 min ago in reply to Nine Weeks’ Baking; summarised

DA doesn't look too shabby to

By isand66 8 hours 22 min ago in reply to txfarmer's Croissant and Dainish Converted over to SD and YW - 3 Ways with Chia Seeds

My next bread will have some

By isand66 8 hours 31 min ago in reply to Wild Rice Sourdough - The Bread That Ended The Cold War

Nico, sono molto felice per

By eliabel 8 hours 35 min ago in reply to Nico OK in Bologna after earthquake

Mr. D

By Janetcook 8 hours 36 min ago in reply to Apple Strawberry Ginger Crisp, Teriyaki and Lunch for Two

Breadsong,

By Janetcook 8 hours 47 min ago in reply to pan de piña y piloncillo, or, from Turkey to Mexico by way of Hawaii?

Heidela123: I'd start with

By chuk 8 hours 48 min ago in reply to Fresh cornmeal

Not harsh but fair?

By gmabaking 8 hours 55 min ago in reply to I have a problem

Bread film

By AnnieT 9 hours 6 min ago in reply to The Starter - A Bread Film

interesting and very well done video

By daveazar531 9 hours 21 min ago in reply to The Starter - A Bread Film

Harsh?

By ananda 9 hours 27 min ago in reply to I have a problem

Starter Fragrance Spectrum

By Toad.de.b 9 hours 35 min ago in reply to does sourdough starter always smell so bad?

Compromise

By ananda 9 hours 43 min ago in reply to Nine Weeks’ Baking; summarised

LOL I'm with you

By PastryPaul 9 hours 44 min ago in reply to I have a problem

Sandwiches

By ananda 9 hours 47 min ago in reply to Nine Weeks’ Baking; summarised

Full plate

By ananda 9 hours 55 min ago in reply to Nine Weeks’ Baking; summarised

Thank you for this!

By Ambimom 9 hours 56 min ago in reply to The Starter - A Bread Film

Bosch universal (MUM6N) - result

By LapLap 10 hours 1 min ago in reply to Mochi making with an Ankarsrum/Verona or Bosch MUM6N

Thank you

By ananda 10 hours 12 min ago in reply to Nine Weeks’ Baking; summarised

Why did you dump out the left

By aytab 10 hours 14 min ago in reply to does sourdough starter always smell so bad?

Many thanks

By ananda 10 hours 15 min ago in reply to Nine Weeks’ Baking; summarised

Updates

By ananda 10 hours 18 min ago in reply to Nine Weeks’ Baking; summarised

Thoughts @ Ross

By dmsnyder 10 hours 18 min ago in reply to My version of DM Snyder's SF SD Mark IV - and an overproofing dilemma

Trends.

By ananda 10 hours 23 min ago in reply to Nine Weeks’ Baking; summarised

Fun

By ananda 10 hours 30 min ago in reply to Nine Weeks’ Baking; summarised

The All Purpose Compromise

By louie brown 10 hours 46 min ago in reply to Nine Weeks’ Baking; summarised

another question on the related topic

By lk757 10 hours 54 min ago in reply to Tartine dough very sticky

Borek indeed!

By SylviaH 11 hours 13 min ago in reply to Wood Fired Oven - Pizza - Greek Pide

Updates

By ananda 11 hours 16 min ago in reply to Nine Weeks’ Baking; summarised

Baparoma still for sale???

By ReyDavis 11 hours 17 min ago in reply to Anyone looking for a Baparoma Steam Baker?

Congratulations, Andy!

By SylviaH 11 hours 28 min ago in reply to Nine Weeks’ Baking; summarised

Full slate

By ananda 11 hours 33 min ago in reply to Nine Weeks’ Baking; summarised

Busy

By ananda 11 hours 37 min ago in reply to Nine Weeks’ Baking; summarised

The cracked crust

By SylviaH 11 hours 37 min ago in reply to My version of DM Snyder's SF SD Mark IV - and an overproofing dilemma

Varieties

By ananda 11 hours 39 min ago in reply to Nine Weeks’ Baking; summarised

No recipe box for me, either!

By jaywillie 11 hours 43 min ago in reply to Authentic Kringle Recipe

Salt

By Jenca 11 hours 43 min ago in reply to Zucchini Banana Bread Recipe

That sounds wonderful...

By SylviaH 11 hours 57 min ago in reply to Wood Fired Oven - Pizza - Greek Pide

Oops -- I found two more that weren't in the index.

By HeidiH 12 hours 1 min ago in reply to Authentic Kringle Recipe

No Wine, unless of coarse : )

By SylviaH 12 hours 2 min ago in reply to Wood Fired Oven - Pizza - Greek Pide

Never Fail Danish Kringle (1957)

By HeidiH 12 hours 10 min ago in reply to Authentic Kringle Recipe

Rooibos, @dabrownman

By PMcCool 12 hours 22 min ago in reply to Wood Fired Oven - Pizza - Greek Pide

Boreks

By rossnroller 13 hours 22 min ago in reply to Wood Fired Oven - Pizza - Greek Pide

Kringle recipe

By AnnieT 13 hours 25 min ago in reply to Authentic Kringle Recipe

Call the repair center -

By plevee 13 hours 27 min ago in reply to dial loose on electrolux dlx assistent- spring jumped into motor housing!

Guess it got its name from

By AnnaInMD 13 hours 32 min ago in reply to Traditional Russian Mennonite Buns

A true German Zwieback looks and feels like a thin square

By AnnaInMD 13 hours 35 min ago in reply to Traditional Russian Mennonite Buns

recycled

By Franko 13 hours 41 min ago in reply to From goo to good

Terike, you did beautiful again !

By AnnaInMD 13 hours 50 min ago in reply to Legyezős mákos.

I had my share of them in California, great to hear

By AnnaInMD 13 hours 55 min ago in reply to Nico OK in Bologna after earthquake

I went to the transplanted

By fmlyhntr 13 hours 59 min ago in reply to Authentic Kringle Recipe

full plate

By Franko 14 hours 2 min ago in reply to Nine Weeks’ Baking; summarised

my avitar

By 120ThingsIn20Years 14 hours 15 min ago in reply to Hi from Adelaide, South Australia

beginner info

By 120ThingsIn20Years 14 hours 21 min ago in reply to Hi from Adelaide, South Australia

Just fantastic

By dabrownman 14 hours 23 min ago in reply to Nine Weeks’ Baking; summarised

addicted to bread

By 120ThingsIn20Years 14 hours 27 min ago in reply to Hi from Adelaide, South Australia

Me neither

By dabrownman 14 hours 35 min ago in reply to Nico OK in Bologna after earthquake

Your Pizza,

By dabrownman 14 hours 38 min ago in reply to Wood Fired Oven - Pizza - Greek Pide

Sure...please email me your

By isand66 14 hours 42 min ago in reply to Semolina, Rye, WWW Ciabatta w/ Chia Seeds, Herbs and Sun Dried Tomato

Laucke Wallaby

By 120ThingsIn20Years 14 hours 44 min ago in reply to Hi from Adelaide, South Australia

A total disaster

By nicodvb 14 hours 58 min ago in reply to Nico OK in Bologna after earthquake

Once again

By dabrownman 15 hours 25 sec ago in reply to Legyezős mákos.

can you get a hold of semolina or cereal ground wheat?

By Mini Oven 15 hours 6 min ago in reply to all purpose flour

Glad you are safe Nico.

By dabrownman 15 hours 22 min ago in reply to Nico OK in Bologna after earthquake

So the

By dabrownman 15 hours 27 min ago in reply to Nico OK in Bologna after earthquake

I had to

By dabrownman 15 hours 34 min ago in reply to Semolina, Rye, WWW Ciabatta w/ Chia Seeds, Herbs and Sun Dried Tomato

Well Janet,

By dabrownman 15 hours 40 min ago in reply to Apple Strawberry Ginger Crisp, Teriyaki and Lunch for Two

Hmm...

By rossnroller 15 hours 41 min ago in reply to My version of DM Snyder's SF SD Mark IV - and an overproofing dilemma

ROFL

By hanseata 15 hours 50 min ago in reply to Wild Rice Sourdough - The Bread That Ended The Cold War

You are right. Wild rice is really a grass

By dabrownman 15 hours 56 min ago in reply to Wild Rice Sourdough - The Bread That Ended The Cold War

my method living in germany

By witness2angels 15 hours 59 min ago in reply to all purpose flour

Terike

By varda 16 hours 6 min ago in reply to Legyezős mákos.

Hey Bullwinkle,

By Aussie Pete 16 hours 21 min ago in reply to Hi from Adelaide, South Australia

Absolutely beautiful,

By Yerffej 16 hours 22 min ago in reply to Legyezős mákos.

I got this "4 day starter"

By impecunious1 16 hours 24 min ago in reply to does sourdough starter always smell so bad?

Hi there Bullwinkle,

By Aussie Pete 16 hours 27 min ago in reply to Hi from Adelaide, South Australia

Welcome from another South Aussie

By Autolyse 16 hours 32 min ago in reply to Hi from Adelaide, South Australia

So what's inside your

By isand66 17 hours 7 min ago in reply to Legyezős mákos.

Nice bake Ross. I would say

By isand66 17 hours 8 min ago in reply to My version of DM Snyder's SF SD Mark IV - and an overproofing dilemma

that may not have been yeast...

By FlourChild 17 hours 49 min ago in reply to does sourdough starter always smell so bad?

Manufacturer or Auth Repair Center

By llwhitley 18 hours 18 min ago in reply to dial loose on electrolux dlx assistent- spring jumped into motor housing!

I'm fine

By nicodvb 18 hours 44 min ago in reply to Nico OK in Bologna after earthquake

Fish smell

By fancy4baking 19 hours 1 min ago in reply to does sourdough starter always smell so bad?

Recipe calls for 1 3/4 C

By electronrider 19 hours 10 min ago in reply to Too much density loaves

The wheat is actually high in

By electronrider 19 hours 17 min ago in reply to New to grinding flour

This is my first post on this

By Lolounette 19 hours 36 min ago in reply to baguettes...grrrrr

Hi breadsong!

By SylviaH 20 hours 6 min ago in reply to Wood Fired Oven - Pizza - Greek Pide

Thank you, David!

By SylviaH 20 hours 13 min ago in reply to Wood Fired Oven - Pizza - Greek Pide

Hi and Thank you hansjoakim!

By SylviaH 20 hours 18 min ago in reply to Wood Fired Oven - Pizza - Greek Pide

Thank you, Lindy!

By SylviaH 20 hours 21 min ago in reply to Wood Fired Oven - Pizza - Greek Pide

Now how cool is that!

By Mini Oven 20 hours 23 min ago in reply to Small spots when using the fridge for final fermentation

Thank you Ross

By SylviaH 20 hours 23 min ago in reply to Wood Fired Oven - Pizza - Greek Pide

Hi Varda!

By SylviaH 20 hours 31 min ago in reply to Wood Fired Oven - Pizza - Greek Pide

Hi, Syd!

By SylviaH 20 hours 42 min ago in reply to Wood Fired Oven - Pizza - Greek Pide

Thank you, Larry!

By SylviaH 20 hours 44 min ago in reply to Wood Fired Oven - Pizza - Greek Pide

I tried... Good luck.

By mrfrost 20 hours 50 min ago in reply to Wheat starter behaving strangely - rising and collapsing two times per feeding!

Thank you Andy!

By SylviaH 20 hours 51 min ago in reply to Wood Fired Oven - Pizza - Greek Pide

Might still be confusing

By ACH6 20 hours 59 min ago in reply to Wheat starter behaving strangely - rising and collapsing two times per feeding!

Feeding to use vs feeding for maintenance

By mrfrost 21 hours 9 min ago in reply to Wheat starter behaving strangely - rising and collapsing two times per feeding!

Two different suggestions for optimal starter use

By ACH6 21 hours 40 min ago in reply to Wheat starter behaving strangely - rising and collapsing two times per feeding!

nothing short of fabulous!

By breadsong 1 day 14 min ago in reply to Wood Fired Oven - Pizza - Greek Pide

Leuconostoc Bacteria

By Wild-Yeast 1 day 19 min ago in reply to Small spots when using the fridge for final fermentation

a whirlwind of activity :^)

By breadsong 1 day 23 min ago in reply to Nine Weeks’ Baking; summarised

aah, the SFBI miche...

By breadsong 1 day 43 min ago in reply to Phil's Desem & SFBI Miches 5/18/12

Thank you

By carblicious 1 day 59 min ago in reply to Baguettes

Thanks, Andy :^)

By breadsong 1 day 1 hour ago in reply to pan de piña y piloncillo, or, from Turkey to Mexico by way of Hawaii?

Lovely, Janet! :^)

By breadsong 1 day 1 hour ago in reply to pan de piña y piloncillo, or, from Turkey to Mexico by way of Hawaii?

Thanks!

By joyfulbaker 1 day 1 hour ago in reply to Best mixer for 52% hydration bagel dough?

All your bakes looks so delicious!

By dmsnyder 1 day 1 hour ago in reply to Wood Fired Oven - Pizza - Greek Pide

Busy and productive!

By dmsnyder 1 day 1 hour ago in reply to Nine Weeks’ Baking; summarised

your Beerocks and Fleish Peroschki, my Barok / Barrok buns

By Schari 1 day 1 hour ago in reply to Traditional Russian Mennonite Buns

your Beerocks, my Barok / Barrok buns

By Schari 1 day 1 hour ago in reply to Traditional Russian Mennonite Buns

Mike, I would get the wheat

By Yerffej 1 day 2 hours ago in reply to Soft Red Winter Wheat

Hi Hans, The 80% rye has a

By PiPs 1 day 2 hours ago in reply to Rye and duck cookery: Part 1

Again I inquire about table reservations

By hansjoakim 1 day 2 hours ago in reply to Wood Fired Oven - Pizza - Greek Pide

Congratulations, Andy!

By hansjoakim 1 day 2 hours ago in reply to Nine Weeks’ Baking; summarised

Thanks, David!

By hansjoakim 1 day 2 hours ago in reply to Rye and duck cookery: Part 2

probably not

By Doc.Dough 1 day 2 hours ago in reply to Small spots when using the fridge for final fermentation

Why not!

By hanseata 1 day 3 hours ago in reply to Wild Rice Sourdough - The Bread That Ended The Cold War

Try a very wet dough shaped

By ssorllih 1 day 3 hours ago in reply to Need bread to be very hollow and cottony inside, while crusty outside

The Maestra!

By LindyD 1 day 3 hours ago in reply to Wood Fired Oven - Pizza - Greek Pide

wow nice looking bread! I

By thehomefoodcook 1 day 3 hours ago in reply to Baguettes

Superb, Sylvia!

By rossnroller 1 day 3 hours ago in reply to Wood Fired Oven - Pizza - Greek Pide

Kringle (Kringler)

By m.pillor 1 day 5 hours ago in reply to Authentic Kringle Recipe

Thanks Andy, Good to hear

By PiPs 1 day 5 hours ago in reply to Three French breads with three French flours

Hi Andy, I am so happy that

By PiPs 1 day 5 hours ago in reply to Nine Weeks’ Baking; summarised

Math check

By PMcCool 1 day 5 hours ago in reply to NY Sicilian Pizza dough

Good enough

By Doc.Dough 1 day 6 hours ago in reply to Preferment timing

Oh Larry stole my line

By varda 1 day 6 hours ago in reply to Wood Fired Oven - Pizza - Greek Pide

Sylvia, your pizza looks

By Syd 1 day 6 hours ago in reply to Wood Fired Oven - Pizza - Greek Pide

Cooking ad in weber baby q

By Autolyse 1 day 6 hours ago in reply to Cooking my sourdough in my Weber Baby Q

Sounds Like...,

By Wild-Yeast 1 day 7 hours ago in reply to Small spots when using the fridge for final fermentation

Ahhh!

By wally 1 day 7 hours ago in reply to Wood Fired Oven - Pizza - Greek Pide

I think I made bread!

By 120ThingsIn20Years 1 day 7 hours ago in reply to Hi from Adelaide, South Australia

Thanks

By flux 1 day 7 hours ago in reply to Carl's 1847

Mr. D

By Janetcook 1 day 7 hours ago in reply to Apple Strawberry Ginger Crisp, Teriyaki and Lunch for Two

Andy, Thanks for

By Janetcook 1 day 7 hours ago in reply to Nine Weeks’ Baking; summarised

"Bad" is a relative term and a 4 day old starter is miraculous

By clazar123 1 day 7 hours ago in reply to does sourdough starter always smell so bad?

Late

By ananda 1 day 7 hours ago in reply to Wood Fired Oven - Pizza - Greek Pide

Water spots

By dmsnyder 1 day 7 hours ago in reply to Small spots when using the fridge for final fermentation

Breadsong,

By Janetcook 1 day 8 hours ago in reply to pan de piña y piloncillo, or, from Turkey to Mexico by way of Hawaii?

Glad you liked it Ian.

By dabrownman 1 day 8 hours ago in reply to Apple Strawberry Ginger Crisp, Teriyaki and Lunch for Two

We invite the world

By dabrownman 1 day 8 hours ago in reply to Apple Strawberry Ginger Crisp, Teriyaki and Lunch for Two

Maths

By ACH6 1 day 8 hours ago in reply to Wheat starter behaving strangely - rising and collapsing two times per feeding!

Recipe

By KMIAA 1 day 8 hours ago in reply to Need bread to be very hollow and cottony inside, while crusty outside

Starter is pretty tolerant

By Doc.Dough 1 day 8 hours ago in reply to Wheat starter behaving strangely - rising and collapsing two times per feeding!

David,

By Janetcook 1 day 8 hours ago in reply to Rye sourdoughs

maybe steam it?

By beejay2oo 1 day 9 hours ago in reply to Greetings from Oxfordshire

Andy, Glad to hear

By varda 1 day 9 hours ago in reply to Nine Weeks’ Baking; summarised

Great!

By varda 1 day 9 hours ago in reply to Altamura Style Bread Revisited

I almost made bread!

By 120ThingsIn20Years 1 day 9 hours ago in reply to Hi from Adelaide, South Australia

You mention that my 12 hr

By ACH6 1 day 9 hours ago in reply to Wheat starter behaving strangely - rising and collapsing two times per feeding!

maybe steam it?

By beejay2oo 1 day 9 hours ago in reply to Greetings from Oxfordshire

Do you mean the spots appear

By breadnbatter 1 day 9 hours ago in reply to Small spots when using the fridge for final fermentation

Maybe the spots are blisters?

By Doc.Dough 1 day 9 hours ago in reply to Small spots when using the fridge for final fermentation

maybe steam it?

By beejay2oo 1 day 9 hours ago in reply to Greetings from Oxfordshire

Do you mean the crust bakes small brown spots first

By Mini Oven 1 day 9 hours ago in reply to Small spots when using the fridge for final fermentation

I'll do just that then.

By ACH6 1 day 9 hours ago in reply to Wheat starter behaving strangely - rising and collapsing two times per feeding!

It is temperature dependent

By Doc.Dough 1 day 9 hours ago in reply to Wheat starter behaving strangely - rising and collapsing two times per feeding!

That is quite a cheesy link!

By Mini Oven 1 day 9 hours ago in reply to Nico OK in Bologna after earthquake

A photo would help.

By dmsnyder 1 day 9 hours ago in reply to Small spots when using the fridge for final fermentation

Artisans: My spring

By chuk 1 day 9 hours ago in reply to Custom-designed loaf

What Mini said.

By dmsnyder 1 day 9 hours ago in reply to Wheat starter behaving strangely - rising and collapsing two times per feeding!

Glad to see you getting to know your starter!

By Mini Oven 1 day 9 hours ago in reply to Wheat starter behaving strangely - rising and collapsing two times per feeding!

Glad to hear Nico is

By Floydm 1 day 10 hours ago in reply to Nico OK in Bologna after earthquake

Wow Andy you're a busy busy

By isand66 1 day 10 hours ago in reply to Nine Weeks’ Baking; summarised

Wonderful post, hansjoakim!

By dmsnyder 1 day 10 hours ago in reply to Rye and duck cookery: Part 2

Talk about being on fire!

By louie brown 1 day 10 hours ago in reply to Nine Weeks’ Baking; summarised

Thanks for your reply,

By ACH6 1 day 10 hours ago in reply to Wheat starter behaving strangely - rising and collapsing two times per feeding!

Thanks, Franko.

By louie brown 1 day 10 hours ago in reply to Nico OK in Bologna after earthquake

Very active starter @ ACH6

By dmsnyder 1 day 10 hours ago in reply to Wheat starter behaving strangely - rising and collapsing two times per feeding!

Good news!

By dmsnyder 1 day 10 hours ago in reply to Nico OK in Bologna after earthquake

Beautiful breads and tarte, hansjoakim!

By dmsnyder 1 day 10 hours ago in reply to Rye and duck cookery: Part 1

of course it's wholewheat!

By ananda 1 day 11 hours ago in reply to Phil's Desem & SFBI Miches 5/18/12

Thanks, Syd!

By dmsnyder 1 day 11 hours ago in reply to Phil's Desem & SFBI Miches 5/18/12

Thanks, Andy!

By dmsnyder 1 day 11 hours ago in reply to Phil's Desem & SFBI Miches 5/18/12

@Paul: Elsewhere, here, like

By chuk 1 day 11 hours ago in reply to I'm Looking for an old recipe for 100% Whole Wheat Bread

Thanks, Phil!

By dmsnyder 1 day 11 hours ago in reply to Phil's Desem & SFBI Miches 5/18/12

The Recipe

By oldmanbread 1 day 11 hours ago in reply to I'm Looking for an old recipe for 100% Whole Wheat Bread

Heaps Good!

By StuartG 1 day 11 hours ago in reply to Hi from Adelaide, South Australia

Thanks

By chefh 1 day 11 hours ago in reply to I seek correction in my bread recipe

Yes I guess I should have

By chefh 1 day 11 hours ago in reply to I seek correction in my bread recipe

Thanks TomG, I am going to

By chefh 1 day 11 hours ago in reply to I seek correction in my bread recipe

Thank for the bulletin

By SylviaH 1 day 11 hours ago in reply to Nico OK in Bologna after earthquake

That's good to hear, Franko

By PMcCool 1 day 12 hours ago in reply to Nico OK in Bologna after earthquake

It may sound counter-intuitive

By PMcCool 1 day 12 hours ago in reply to Rye and duck cookery: Part 1

no knead baguette

By ystamp 1 day 12 hours ago in reply to baguettes...grrrrr

soft red wheat

By pmiker 1 day 12 hours ago in reply to Soft Red Winter Wheat

Thanks, Nico!

By hansjoakim 1 day 12 hours ago in reply to Rye and duck cookery: Part 1

The Fleischman's Yeast site

By sharon.anders 1 day 12 hours ago in reply to I'm Looking for an old recipe for 100% Whole Wheat Bread

Thanks to a "Bunch of Amateurs"

By Toad.de.b 1 day 12 hours ago in reply to Introduction

By hansjoakim 1 day 13 hours ago in reply to Rye sourdoughs

Nice speed DA.You guys eat

By isand66 1 day 13 hours ago in reply to Apple Strawberry Ginger Crisp, Teriyaki and Lunch for Two

How colored!

By nicodvb 1 day 13 hours ago in reply to Rye and duck cookery: Part 1

100% Whole Wheat Bread

By Paul Salazar 1 day 13 hours ago in reply to I'm Looking for an old recipe for 100% Whole Wheat Bread

Pan de cristal

By ystamp 1 day 13 hours ago in reply to Need bread to be very hollow and cottony inside, while crusty outside

Beautiful bread for sure. I

By isand66 1 day 13 hours ago in reply to Wild Rice Sourdough - The Bread That Ended The Cold War

Beautiful bread for sure. I

By isand66 1 day 13 hours ago in reply to Wild Rice Sourdough - The Bread That Ended The Cold War

I made this bread over the

By Frazestart 1 day 13 hours ago in reply to Altamura Style Bread Revisited

If your stove top still

By thihal123 1 day 14 hours ago in reply to Oven Frustration

I'm a neophyte, what's the

By Papist 1 day 14 hours ago in reply to New clay pot cooker--experimenting today!

If you get a reply, can you

By Papist 1 day 14 hours ago in reply to I'm Looking for an old recipe for 100% Whole Wheat Bread

Uses for soft red winter wheat

By wally 1 day 14 hours ago in reply to Soft Red Winter Wheat

I don't think you're missing

By EricD 1 day 14 hours ago in reply to Can anyone share a pizza recipe using 'Paneangeli Pizzaiolo'

Great post Hans.. Thanks for

By isand66 1 day 14 hours ago in reply to Rye and duck cookery: Part 2

agemochi and tofu crackers

By cardigan 1 day 15 hours ago in reply to Mochi making with an Ankarsrum/Verona or Bosch MUM6N

Think it requires a trip to Italy

By varda 1 day 15 hours ago in reply to Altamura Style Bread Revisited

Thanks, Syd!

By hansjoakim 1 day 15 hours ago in reply to Rye and duck cookery: Part 2

Diamant Info

By proth5 1 day 15 hours ago in reply to Need advice on milling my own flour.

Excellent Hans and I love

By Syd 1 day 15 hours ago in reply to Rye and duck cookery: Part 2

Very nice, DA!

By hansjoakim 1 day 15 hours ago in reply to Apple Strawberry Ginger Crisp, Teriyaki and Lunch for Two

Thanks, Andy

By hansjoakim 1 day 15 hours ago in reply to Rye and duck cookery: Part 1

Your muesili bread looks

By Syd 1 day 15 hours ago in reply to Rye and duck cookery: Part 1

All your breads look great

By Syd 1 day 15 hours ago in reply to Phil's Desem & SFBI Miches 5/18/12

Thanks for the tip, Franko

By hansjoakim 1 day 15 hours ago in reply to Rye and duck cookery: Part 2

Lovely crust and blistering

By Syd 1 day 16 hours ago in reply to San Francisco Style Sourdough

Since we're talking about

By lazybaker 1 day 16 hours ago in reply to Cultured butter in croissants - not just for the flavor

Plugra butter is 82% butter

By lazybaker 1 day 16 hours ago in reply to Shaping Danish Pastries

Re: Paneangeli products

By belle 1 day 16 hours ago in reply to Can anyone share a pizza recipe using 'Paneangeli Pizzaiolo'

Wow

By alldogz 1 day 16 hours ago in reply to Cooking my sourdough in my Weber Baby Q

better late than never

By EricD 1 day 16 hours ago in reply to Can anyone share a pizza recipe using 'Paneangeli Pizzaiolo'

Is it just me or is there

By thihal123 1 day 17 hours ago in reply to Second edition of "Bread" by J. Hamelman

Butter fat content

By EvillyChic 1 day 17 hours ago in reply to Shaping Danish Pastries

Maybe you're not a wheat lover ??? (no crime in that)

By Mini Oven 1 day 18 hours ago in reply to Coaxing flavor

charcuterie projects so far

By Franko 1 day 18 hours ago in reply to Rye and duck cookery: Part 2

yes positive is no heat in

By Autolyse 1 day 18 hours ago in reply to Cooking my sourdough in my Weber Baby Q

I'm guessing that the tight

By Dragonbones 1 day 20 hours ago in reply to Sizzling Starter

I always find it interesting to "stop and smell the roses"

By Mini Oven 1 day 20 hours ago in reply to Sizzling Starter

Includes using these to lower pH ( or raise the acidity)

By Mini Oven 1 day 20 hours ago in reply to Rye sourdoughs

More details needed

By Dragonbones 1 day 20 hours ago in reply to I seek correction in my bread recipe

Electronrider, are you

By Dragonbones 1 day 21 hours ago in reply to Too much density loaves

For more flavor try old dough and breadcrumbs

By Dragonbones 1 day 21 hours ago in reply to Coaxing flavor

Lovely

By ananda 1 day 21 hours ago in reply to Altamura Style Bread Revisited

Choice Words

By ananda 1 day 22 hours ago in reply to From goo to good

Lovely

By ananda 1 day 22 hours ago in reply to pan de piña y piloncillo, or, from Turkey to Mexico by way of Hawaii?

French Flour

By ananda 1 day 22 hours ago in reply to Three French breads with three French flours

"VB" & "Bread Matters" Rye Breads

By ananda 1 day 22 hours ago in reply to Rye and duck cookery: Part 1

Thanks, Andy!

By hansjoakim 1 day 23 hours ago in reply to Rye and duck cookery: Part 1

The Bear

By ananda 1 day 23 hours ago in reply to Phil's Desem & SFBI Miches 5/18/12

Malt and Grain

By ananda 1 day 23 hours ago in reply to Rye and duck cookery: Part 1

Thanks everyone!

By hansjoakim 2 days 3 min ago in reply to Rye and duck cookery: Part 1

Thanks, Varda!

By hansjoakim 2 days 4 min ago in reply to Rye and duck cookery: Part 1

That's a good point

By hansjoakim 2 days 8 min ago in reply to Rye and duck cookery: Part 1

dabrownman,

By hansjoakim 2 days 11 min ago in reply to Rye and duck cookery: Part 2

Thanks, Sylvia!

By hansjoakim 2 days 12 min ago in reply to Rye and duck cookery: Part 2

Hi Janet,

By hansjoakim 2 days 13 min ago in reply to Rye and duck cookery: Part 2

Cheers, Ross!

By hansjoakim 2 days 31 min ago in reply to Rye and duck cookery: Part 2

Using freshly milled flour as

By Yerffej 2 days 32 min ago in reply to Need advice on milling my own flour.

The milling process that

By Yerffej 2 days 34 min ago in reply to Need advice on milling my own flour.

Many thanks, Franko!

By hansjoakim 2 days 39 min ago in reply to Rye and duck cookery: Part 2

Good cooking!

By Franko 2 days 1 hour ago in reply to Rye and duck cookery: Part 2

It's a funny thing, but no

By 120ThingsIn20Years 2 days 1 hour ago in reply to Hi from Adelaide, South Australia

Wait to see the result

By Laddavan 2 days 1 hour ago in reply to My first sourdough starter from scratch

The Quest

By ldavis47 2 days 1 hour ago in reply to Coaxing flavor

Thanks DA for the

By isand66 2 days 2 hours ago in reply to Semolina, Rye, WWW Ciabatta w/ Chia Seeds, Herbs and Sun Dried Tomato

There speaks the closet pot head!

By hanseata 2 days 2 hours ago in reply to Wild Rice Sourdough - The Bread That Ended The Cold War

Thankyou

By Aussie Pete 2 days 2 hours ago in reply to Cast Iron Cornbread With Caramelized Onion and Chèvre

Welcome, 120Thingsin20Years!

By Floydm 2 days 3 hours ago in reply to Hi from Adelaide, South Australia

Haven't made a laminated

By isand66 2 days 3 hours ago in reply to Sweet Potato Spelt Flour Roasted Garlic with a Hint of Raspberry Maple Syrup Bread

Welcome aboard! Keep baking

By isand66 2 days 3 hours ago in reply to Hi from Adelaide, South Australia

Nice bread!

By rossnroller 2 days 3 hours ago in reply to San Francisco Style Sourdough

Tisk, Tisk!

By dabrownman 2 days 3 hours ago in reply to Wild Rice Sourdough - The Bread That Ended The Cold War

I am glad you said the

By Bread Head 2 days 3 hours ago in reply to Need advice on milling my own flour.

I'm going for txfarmer's

By dabrownman 2 days 3 hours ago in reply to Sweet Potato Spelt Flour Roasted Garlic with a Hint of Raspberry Maple Syrup Bread

Jeff I did not know that I

By Bread Head 2 days 4 hours ago in reply to Need advice on milling my own flour.

Superb, Hans!

By rossnroller 2 days 4 hours ago in reply to Rye and duck cookery: Part 2

Thanks DA. You can taste the

By isand66 2 days 4 hours ago in reply to Sweet Potato Spelt Flour Roasted Garlic with a Hint of Raspberry Maple Syrup Bread

I have made the basic recipe

By ssorllih 2 days 4 hours ago in reply to Very small batches of very simple bread

Hi Pete, I think you will

By mrosen814 2 days 4 hours ago in reply to Cast Iron Cornbread With Caramelized Onion and Chèvre

Just lovely, Hans.

By rossnroller 2 days 4 hours ago in reply to Rye and duck cookery: Part 1

Hi David, Desem is looking

By PiPs 2 days 4 hours ago in reply to Phil's Desem & SFBI Miches 5/18/12

Thanks for the alert, bnom!

By rossnroller 2 days 4 hours ago in reply to Jiro Ono, sushi master - Gérard Rubaud's Japanese kindred spirit?

Rich or poor?

By rossnroller 2 days 4 hours ago in reply to Jiro Ono, sushi master - Gérard Rubaud's Japanese kindred spirit?

NO! I had no bread to bring

By PiPs 2 days 5 hours ago in reply to Honest bread - 100% whole-wheat desem bread and some country bread

Hi There from Cessnock

By Aussie Pete 2 days 5 hours ago in reply to Cast Iron Cornbread With Caramelized Onion and Chèvre

Phil,

By Janetcook 2 days 5 hours ago in reply to Honest bread - 100% whole-wheat desem bread and some country bread

You win ... I think. @ Janet

By dmsnyder 2 days 6 hours ago in reply to Rye sourdoughs

Humidity is a meaningless term when it comes to baking bread

By Doc.Dough 2 days 6 hours ago in reply to A protocol request re: steaming

Love the look of your rye breads

By varda 2 days 6 hours ago in reply to Rye and duck cookery: Part 1

Because of a different health

By mgbetz 2 days 7 hours ago in reply to Very small batches of very simple bread

I don't know why people say

By flourgirl51 2 days 7 hours ago in reply to Need advice on milling my own flour.

Hi Ana, Thank you for your

By PiPs 2 days 7 hours ago in reply to Honest bread - 100% whole-wheat desem bread and some country bread

Hi Janet, Thats quite a

By PiPs 2 days 7 hours ago in reply to Honest bread - 100% whole-wheat desem bread and some country bread

Hi Ana, Glad to hear your

By PiPs 2 days 7 hours ago in reply to Three French breads with three French flours

Very true :)

By mrosen814 2 days 7 hours ago in reply to Cast Iron Cornbread With Caramelized Onion and Chèvre

Thanks, David. I think you

By mrosen814 2 days 7 hours ago in reply to Cast Iron Cornbread With Caramelized Onion and Chèvre

The Quest...,

By Wild-Yeast 2 days 8 hours ago in reply to I'm distraught and need the help of folks who routinely produce beautiful breads in gas ovens.

Adjust Hydration for Gas?

By All at Sea 2 days 8 hours ago in reply to A protocol request re: steaming

Hans,

By Janetcook 2 days 8 hours ago in reply to Rye and duck cookery: Part 2

Lloyd, Please see my latest

By donnepat 2 days 8 hours ago in reply to Loaves lack structure after proofing

Success

By donnepat 2 days 8 hours ago in reply to Loaves lack structure after proofing

Cutting down on the liquid

By lazybaker 2 days 8 hours ago in reply to Shaping Danish Pastries

Hans,

By Janetcook 2 days 8 hours ago in reply to Rye and duck cookery: Part 1

Hi Gmabaking. No it's all

By hankjam 2 days 8 hours ago in reply to Rye sourdoughs

When I make bread with whole

By ssorllih 2 days 8 hours ago in reply to Custom-designed loaf

Hans,

By Janetcook 2 days 8 hours ago in reply to Rye sourdoughs

reviving starter

By AnnieT 2 days 9 hours ago in reply to Sadly i destroyed my Sourdough starter!

A book recommendation

By Juergen Krauss 2 days 9 hours ago in reply to German sour dough starter

I wouldn't give

By dabrownman 2 days 9 hours ago in reply to Sadly i destroyed my Sourdough starter!

David,

By Janetcook 2 days 9 hours ago in reply to Rye sourdoughs

Before 1876 and the invention

By dabrownman 2 days 9 hours ago in reply to How to make a yeasty soft roll

feeling optimistic actually

By bnom 2 days 9 hours ago in reply to I'm distraught and need the help of folks who routinely produce beautiful breads in gas ovens.

I made these last night and

By GingeredWhisk 2 days 9 hours ago in reply to Cheese Danish with Sourdough - all american beauty

Very nice cornbread.

By dabrownman 2 days 9 hours ago in reply to Cast Iron Cornbread With Caramelized Onion and Chèvre

I don't have an air tight alibi for this incident

By Postal Grunt 2 days 10 hours ago in reply to Sizzling Starter

@ Mini Oven: Those are super

By chuk 2 days 10 hours ago in reply to Custom-designed loaf

I used the recipe that you

By flourgirl51 2 days 10 hours ago in reply to Wanted: King Arthur Flour round 2 loaf crimped baking pan

Duck

By dabrownman 2 days 10 hours ago in reply to Rye and duck cookery: Part 2

We just love your breads

By dabrownman 2 days 11 hours ago in reply to Rye and duck cookery: Part 1

bread baked with some mashed potatoes, tiny bits

By AnnaInMD 2 days 11 hours ago in reply to Very small batches of very simple bread

The yeast may be too used up for that heavy dough

By clazar123 2 days 11 hours ago in reply to Custom-designed loaf

I like this combinbation.

By dabrownman 2 days 11 hours ago in reply to Sweet Potato Spelt Flour Roasted Garlic with a Hint of Raspberry Maple Syrup Bread

Beautifully Done, hansjoakim!

By SylviaH 2 days 11 hours ago in reply to Rye and duck cookery: Part 2

What a Beautifully prepared

By SylviaH 2 days 11 hours ago in reply to Rye and duck cookery: Part 1

@Janet: Rye sourdough

By hansjoakim 2 days 11 hours ago in reply to Rye sourdoughs

So what recipe did you finally use?

By clazar123 2 days 11 hours ago in reply to Wanted: King Arthur Flour round 2 loaf crimped baking pan

Teketeke (Akiko)

By dabrownman 2 days 11 hours ago in reply to Semolina, Rye, WWW Ciabatta w/ Chia Seeds, Herbs and Sun Dried Tomato

:-) Aren't you happy that

By bread basket 2 days 11 hours ago in reply to thanks for all the help with bakers percentage

In my opinion, to me it looks like...

By tgnytg 2 days 11 hours ago in reply to I seek correction in my bread recipe

Back to the beginning

By Mini Oven 2 days 12 hours ago in reply to I'm distraught and need the help of folks who routinely produce beautiful breads in gas ovens.

interesting question

By bnom 2 days 12 hours ago in reply to A protocol request re: steaming

Manual Mill

By proth5 2 days 12 hours ago in reply to Need advice on milling my own flour.

Thanks Varda.

By dabrownman 2 days 12 hours ago in reply to Semolina, Rye, WWW Ciabatta w/ Chia Seeds, Herbs and Sun Dried Tomato

interesting idea

By bnom 2 days 12 hours ago in reply to I'm distraught and need the help of folks who routinely produce beautiful breads in gas ovens.

Will look forward

By dabrownman 2 days 12 hours ago in reply to Julia Child's Croissant - with major overhaul

Has the Baker's University forsaken ye?

By thomaschacon 2 days 13 hours ago in reply to thanks for all the help with bakers percentage

Hi, this is stored in my barn

By hornedfox 2 days 13 hours ago in reply to New to bread making

Welcome

By Ruralidle 2 days 13 hours ago in reply to New to bread making

I have had great luck using

By Marlowe 2 days 13 hours ago in reply to I'm distraught and need the help of folks who routinely produce beautiful breads in gas ovens.

another view

By flourgirl51 2 days 14 hours ago in reply to Wanted: King Arthur Flour round 2 loaf crimped baking pan

crimped bread

By flourgirl51 2 days 14 hours ago in reply to Wanted: King Arthur Flour round 2 loaf crimped baking pan

Tourte de Seigle

By ana_oradea 2 days 14 hours ago in reply to Three French breads with three French flours

great way to use extra starter

By BurntMyFingers 2 days 14 hours ago in reply to Sourdough Lessons

why do you want a manual mill? - plus tips

By subfuscpersona 2 days 14 hours ago in reply to Need advice on milling my own flour.

Lievito madre and biga are

By EricD 2 days 15 hours ago in reply to NY Sicilian Pizza dough

Hey again. I use mine

By Grenage 2 days 15 hours ago in reply to Am I doing this right? Help needed :(

What a great combination!

By davidg618 2 days 15 hours ago in reply to Cast Iron Cornbread With Caramelized Onion and Chèvre

Try it out,first

By clazar123 2 days 16 hours ago in reply to Need advice on milling my own flour.

Glossary

By gmabaking 2 days 16 hours ago in reply to Rye sourdoughs

Yeast does play a role in bread flavor

By Doc.Dough 2 days 16 hours ago in reply to How to make a yeasty soft roll

Milling your own flour means

By Yerffej 2 days 17 hours ago in reply to Need advice on milling my own flour.

Also when googling you can find several

By AnnaInMD 2 days 17 hours ago in reply to German sour dough starter

looking good !

By AnnaInMD 2 days 17 hours ago in reply to Cooking my sourdough in my Weber Baby Q

Ah! an air tight container! Naughty! Yup!

By Mini Oven 2 days 20 hours ago in reply to Sizzling Starter

Hi Chuk,

By Mini Oven 2 days 21 hours ago in reply to Custom-designed loaf

David Thank you for your

By hankjam 2 days 21 hours ago in reply to Rye sourdoughs

A great use for leftover mochi - easy baked rice crackers

By LapLap 2 days 21 hours ago in reply to Mochi making with an Ankarsrum/Verona or Bosch MUM6N

French Bread

By thehomefoodcook 2 days 22 hours ago in reply to Lesson Five: Ten Tips for Better French Bread

Janet re. rye sour

By dmsnyder 2 days 22 hours ago in reply to Rye sourdoughs

Lovely Desem Crumb

By SylviaH 2 days 23 hours ago in reply to Phil's Desem & SFBI Miches 5/18/12

Don't believe everything you read...

By fermento 3 days 51 min ago in reply to How to make a yeasty soft roll

David,

By Janetcook 3 days 1 hour ago in reply to Rye sourdoughs

Nice bake. Looks like you're

By isand66 3 days 1 hour ago in reply to Carl's 1847

merci

By bnom 3 days 1 hour ago in reply to Julia Child's Croissant - with major overhaul

bakery layout

By mcs 3 days 2 hours ago in reply to Reference Sources, Critical Design Points For Efficient Small Bakery Layout?

Woah, making croissants in AZ

By txfarmer 3 days 2 hours ago in reply to Julia Child's Croissant - with major overhaul

In the interest of one more

By Yerffej 3 days 3 hours ago in reply to Rye sourdoughs

DA, I love your combination

By isand66 3 days 3 hours ago in reply to Semolina, Rye, WWW Ciabatta w/ Chia Seeds, Herbs and Sun Dried Tomato

As always your breads look

By isand66 3 days 3 hours ago in reply to Phil's Desem & SFBI Miches 5/18/12

I am always amazed at the

By ssorllih 3 days 4 hours ago in reply to How to make a yeasty soft roll

By varda 3 days 4 hours ago in reply to Semolina, Rye, WWW Ciabatta w/ Chia Seeds, Herbs and Sun Dried Tomato

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