Recent Forum and Blog Comments
- Sir Lancelot and Sourdough; GREATRockvilleLeeon Forum topicSir Lancelot flour
- They both will get warm if
alchemyon Forum topicSalzburger MT 12 or 18? - Temperature of the water must
Abelbreadgalleryon Forum topicSunflower Seeds & Rye Sourdough - BindingJeremy.Mavon Forum topicThe power of sourdough (LM)
- Only ten years on, but sinceambon Forum topicKing Arthur Sir Galahad
- ain't they lovely
alfansoon Forum topicCommunity Bake - Ciabatta!!! - Hi Danny,Yes the ROFCO wouldgavincon Blog postI've hit the maximum capacity of my oven.
- Food for thought!gavincon Blog postI've hit the maximum capacity of my oven.
- Ha Ha, Benny. Maybe I shouldgavincon Blog postI've hit the maximum capacity of my oven.
- Thank you! Also has more
Ilya Flyameron Blog post25% whole wheat "sourdough" with CLAS - repeated - You are right! The dough in
HungryShotson Forum topicDough volume shrinking during the cold retard - Man,Anonymouson Blog post25% whole wheat "sourdough" with CLAS - repeated
- Wow! This is a very
HungryShotson Forum topicDough volume shrinking during the cold retard
- Updated Fermentation Chartgavincon Blog postMethods and Rationale for Sourdough Starter Maintenance and Elaboration
- I'd consider it an ad, but I
phazon Forum topicLooking for a reliable & easy spelt bread recipe - Great inputs! Thank you Michael.
Doc.Doughon Blog postThe 2% weight loss method for judging levain maturity - You never know until you prove it to yourself
Doc.Doughon Blog postThe 2% weight loss method for judging levain maturity
- Suspicious post
dmsnyderon Forum topicLooking for a reliable & easy spelt bread recipe - Thank you Benny! No special
Ilya Flyameron Blog postSeeded whole wheat pan loaves with CLAS
- OK that makes sense to me, I
Benitoon Forum topicDough volume shrinking during the cold retard - Love the checkerboard
Benitoon Blog postBrown and white checkerboard loaf and the easiest cookie: Banana+coconut
- Thanks Benny! Indeed, I'm
Ilya Flyameron Blog post25% whole wheat "sourdough" with CLAS - repeated
- Beautiful even crumb perfect
Benitoon Blog postSeeded whole wheat pan loaves with CLAS
- Wow, what a great bake Ilya,
Benitoon Blog post25% whole wheat "sourdough" with CLAS - repeated
- Nice loaves & a question
albacoreon Forum topicSunflower Seeds & Rye Sourdough - I think the direct change in
Ilya Flyameron Forum topicDough volume shrinking during the cold retard
- Benny’s Ciabattas third attempt
Benitoon Forum topicCommunity Bake - Ciabatta!!!
- I've always assumed this
Benitoon Forum topicDough volume shrinking during the cold retard
- Gavin if your loaves didn't
Benitoon Blog postI've hit the maximum capacity of my oven.
- Doc, some things to consider…
mwilsonon Blog postThe 2% weight loss method for judging levain maturity - Benny, so happy I am not the
HungryShotson Forum topicDough volume shrinking during the cold retard
- Over proofing is not the cause
HungryShotson Forum topicDough volume shrinking during the cold retard
- They're all gone now!
Kistidaon Blog postGarlic, herb & cheese rolls, coffee & walnut mischbrot, and other bakes - I braid plain ones just for fun
Kistidaon Blog postGarlic, herb & cheese rolls, coffee & walnut mischbrot, and other bakes
- Lots to learn still
Kistidaon Blog postGarlic, herb & cheese rolls, coffee & walnut mischbrot, and other bakes
- thank you Benny. I like coffee-ing bakes
Kistidaon Blog postGarlic, herb & cheese rolls, coffee & walnut mischbrot, and other bakes
- Denisa, I see this all the
Benitoon Forum topicDough volume shrinking during the cold retard
- Those look great Glenn, well
Benitoon Blog postPortuguese Buns
- Woh!
Yippeeon Blog postI've hit the maximum capacity of my oven. - Good thing about a small oven
DanAyoon Blog postI've hit the maximum capacity of my oven. - Did you see his ...
idaveindyon Blog postI've hit the maximum capacity of my oven. - What temp is the fridge
Mini Ovenon Forum topicDough volume shrinking during the cold retard - Double deck
Yippeeon Blog postI've hit the maximum capacity of my oven.
- Oven for rise/proofclazar123on Forum topicHelp! Bread falls flat after international move
- I've never actually tried it
Ilya Flyameron Forum topicDough volume shrinking during the cold retard
- Small shrinking is natural
HungryShotson Forum topicDough volume shrinking during the cold retard
- The buns look nice and soft.gavincon Blog postPortuguese Buns
- Great comments from all. Isemolina_manon Forum topicPepperoni pizza!
- Typogavincon Blog postMethods and Rationale for Sourdough Starter Maintenance and Elaboration
- It was my thoughts that it
yozzauseon Forum topicUneven surface after proofing