Recent Forum and Blog Comments
- Haven't tried with CLAS yet,
Ilya Flyameron Blog post25% whole wheat "sourdough" with CLAS - He retards the shaped loaves.Anonymouson Blog post25% whole wheat "sourdough" with CLAS
- Beautiful layers in those
Benitoon Forum topicInverse puff - I think it may be because of
Benitoon Forum topicGolden Crust On Baguettes - Techniques Please
- Thank you! I don't know, I
Ilya Flyameron Blog post25% whole wheat "sourdough" with CLAS
- Man,Anonymouson Blog post25% whole wheat "sourdough" with CLAS
- Beautiful bread, very nice
Ilya Flyameron Forum topicSunflower Seeds & Rye Sourdough
- Good luck with further
Ilya Flyameron Forum topicFirst Volkornbrot - Hamelman
- Thank you Troy, glad you
Ilya Flyameron Blog post25% whole wheat "sourdough" with CLAS
- A thought.Anonymouson Forum topicFirst Volkornbrot - Hamelman
- Chives and scallions
JonJon Blog postCovid greek goddess - Just got back and reporting
Gadjowheatyon Forum topicBest strategy to leave a (Rubaud) stiff starter unattended for a couple days - Thanks!
Gadjowheatyon Forum topicInverse puff
- Just got back in from out of
Gadjowheatyon Forum topicFirst Volkornbrot - Hamelman
- Good thought, I'll try all
littlejayon Forum topicGolden Crust On Baguettes - Techniques Please - Following on from Dan'sgavincon Forum topicGolden Crust On Baguettes - Techniques Please
- Of course. Temperature, time
Abelbreadgalleryon Forum topicHumidity and bulk fermentation times - Thanks for the commentssemolina_manon Forum topicChocolate tart with white chocolate crème Chantilly montée
- I'm not designing a robot,roboboticuson Forum topicHumidity and bulk fermentation times
- Not on this one.When I do use
littlejayon Forum topicGolden Crust On Baguettes - Techniques Please
- Jay, did you use steam during
DanAyoon Forum topicGolden Crust On Baguettes - Techniques Please - Thanks for taking the time to
HeiHei29eron Blog post25% whole wheat "sourdough" with CLAS - Great video, Denisa! I really
DanAyoon Forum topicCommunity Bake featuring Kristen of FullProofBaking
- Silicone tubing?
Doc.Doughon Blog postHeat transfer mechanisms in typical home-oven baking - My attempt of Basic Open Crumb
HungryShotson Forum topicCommunity Bake featuring Kristen of FullProofBaking - See this post
trailrunneron Blog postRhubarb Apple Sourdough - I have a Kitchenaid Food
Benitoon Blog postCovid greek goddess
- Thank you :)bbeirneson Blog postRhubarb Apple Sourdough
- Hope to help
carawayon Forum topicSome pictures. Some questions. Some help needed! - Water through a shut oven doorPonchiton Blog postHeat transfer mechanisms in typical home-oven baking
- I gotta try this
Mini Ovenon Blog postCovid greek goddess - Maybe at Indo-Pak stores.
idaveindyon Forum topicHome-made DURUM pasta. - Thanks - a lot of usefulDougWelleron Forum topicNeed help adapting a Dan Lepard emmer recipe
- Coconut products
Mini Ovenon Blog postEva's coconut sourdough
- Food processor brands
JonJon Blog postCovid greek goddess
- Golden Temple #1 Fine durum atta blend
Doc.Doughon Forum topicHome-made DURUM pasta.
- I also thought freezer burnColinon Forum topicWhite interior on loaf - is this mould?
- Sorry I misread your note.
Benitoon Forum topicSorry to whine
- Thanks... I'll give that aBrianShawon Forum topicSorry to whine
- On MacOS Safari, newest
Benitoon Forum topicSorry to whine
- I am using Firefox with AdBlocker Ultimate
alcophileon Forum topicSorry to whine - Thanks for bringing this book
Benitoon Forum topicFree or discounted Kindle bread ebooks, #3.
- That's a great question,BrianShawon Forum topicSorry to whine
- That is a beautiful delicious
Benitoon Blog postCovid greek goddess
- What OS is on the device that
Benitoon Forum topicSorry to whine
- I thought you might be rightBrianShawon Forum topicSorry to whine
- Flowers and fruit
alcophileon Forum topicInitiating a new starter with fruit and veg
- 80% works
Our Crumbon Forum topicLevain mix: 1:1:1 versus FWSY 1:4:5 - Sometimes
Mini Ovenon Forum topicHumidity and bulk fermentation times
- I see! Are they still easy to
Ilya Flyameron Blog postCinnamon and raisin schneiken aka rolls (CLAS)