Recent Forum and Blog Comments
- Been doing a lot of ciabatta latelyfoodforthoughton Blog postSourdough Ciabattas again
- I have been adding a teaspoonRB32689on Forum topicInternal Temperature
- You get a very mid aftertaste of the beer.
Danni3ll3on Blog postHoney Oat Sleeping Giant Northern Logger Beer Sourdough - Sub the yogurt
Danni3ll3on Forum topicInternal Temperature
- Throw in whatever amount of
phazon Forum topicBuilding new Recipies - Thanks Benny
Isand66on Blog postSourdough Ciabattas again - Beautiful Danni. I’m
Benitoon Blog postHoney Oat Sleeping Giant Northern Logger Beer Sourdough - Down in Toronto you can only
Benitoon Blog postBlueberry Rhubarb Pie with Whole Red Fife Pastry
- Down in Toronto you can only
Benitoon Blog postBlueberry Rhubarb Pie with Whole Red Fife Pastry
- Thank you Ian.
Benitoon Blog postSourdough Ciabattas again
- Thank you PJ, I hope you give
Benitoon Blog postSourdough Ciabattas again
- I had left this morning'sRB32689on Forum topicInternal Temperature
- I did a bake this morning. IRB32689on Forum topicInternal Temperature
- These look fantastic Benny.
P. J. Smithon Blog postSourdough Ciabattas again - That looks and sounds amazing!
Danni3ll3on Blog postBlueberry Rhubarb Pie with Whole Red Fife Pastry
- I use a small amount
Danni3ll3on Forum topicInternal Temperature
- I try to stick
Danni3ll3on Forum topicBuilding new Recipies
- Here is a link to my blogdoughookeron Forum topicStarterless Sour Bread — Completely Revised
- To start out my investigation
Mini Ovenon Forum topicAustalian lemon leaf, anyone baking with it? - These look great
Isand66on Blog postSourdough Ciabattas again
- Happy birthday Mrs Gav!
yozzauseon Blog post26% WM/ Spelt with porridge Oats and Apricots - Ja, toll!!
alcophileon Forum topicRheinisches Schwartzbrot - "Coarse" & "Fine" cracked rye?; inactive malt syrup - Great, thanks alcophile.
Gadjowheatyon Forum topicRheinisches Schwartzbrot - "Coarse" & "Fine" cracked rye?; inactive malt syrup - This makes me thirsty! Sunnygavincon Blog post26% WM/ Spelt with porridge Oats and Apricots
- Sorry about the late reply
P. J. Smithon Blog postSD Discard Ciabatta
- A good year yields just
yozzauseon Blog post26% WM/ Spelt with porridge Oats and Apricots
- yumm - but no experience
cfraenkelon Forum topicAustalian lemon leaf, anyone baking with it? - Can xanthan gum be used inRocketdog69on Blog postGluten-Free Sourdough
- Schapfen Mühle (seit 1452!)
alcophileon Forum topicRheinisches Schwartzbrot - "Coarse" & "Fine" cracked rye?; inactive malt syrup
- I usually do the following as
Benitoon Forum topicBuilding new Recipies
- I usually start around 10%,
Ilya Flyameron Forum topicBuilding new Recipies - Thank you Don, regarding the
Benitoon Blog postKing Arthur yeasted burger buns
- Great idea!stuffed_cruston Forum topicHi!
- Nice buns
MTloafon Blog postKing Arthur yeasted burger buns - Looks really interesting,
Gadjowheatyon Blog postRiga bread: scalded white rye with caraway seeds, using CLAS
- Great, thanks Paul. I see
Gadjowheatyon Forum topicRheinisches Schwartzbrot - "Coarse" & "Fine" cracked rye?; inactive malt syrup
- Hallo!
Gadjowheatyon Forum topicRheinisches Schwartzbrot - "Coarse" & "Fine" cracked rye?; inactive malt syrup
- Rye flours / meals
pmccoolon Forum topicRheinisches Schwartzbrot - "Coarse" & "Fine" cracked rye?; inactive malt syrup - Very Interesting!
albacoreon Blog post26% WM/ Spelt with porridge Oats and Apricots - Thanks guys for your comments
yozzauseon Blog post26% WM/ Spelt with porridge Oats and Apricots
- I actually have a sourdough
Benitoon Blog postKing Arthur yeasted burger buns
- Red current YW update
Mini Ovenon Forum topicCommunity Bake - Pt2 The Bread - Hamelman's Swiss Farmhouse
- Cracked Rye
hanseataon Forum topicRheinisches Schwartzbrot - "Coarse" & "Fine" cracked rye?; inactive malt syrup - A good KA recipe
MontBaybakeron Blog postKing Arthur yeasted burger buns - Babka is everything good andsemolina_manon Blog postOttolenghi Style Chocolate Babka
- And another thought....
justkeepswimmingon Forum topicMolasses Brown Bread Dilemma - Very interesting, thank you!
Ilya Flyameron Forum topicRheinisches Schwartzbrot - "Coarse" & "Fine" cracked rye?; inactive malt syrup
- Oh wow, totally different
Gadjowheatyon Forum topicRheinisches Schwartzbrot - "Coarse" & "Fine" cracked rye?; inactive malt syrup
- Thanks for the info Paul, I'm
Ilya Flyameron Forum topicRheinisches Schwartzbrot - "Coarse" & "Fine" cracked rye?; inactive malt syrup
- Thanks Ilya. I do have some
Gadjowheatyon Forum topicRheinisches Schwartzbrot - "Coarse" & "Fine" cracked rye?; inactive malt syrup