Recent Forum and Blog Comments
- What is your starter's hydration?
Debra Winkon Forum topicHamelman Vermont Sourdough - Even if the liquid frozen Starter
Mini Ovenon Forum topicreviving frozen starter - I find with flavorings
Mini Ovenon Forum topiccoffee syrups in yeast breads?
- Paul your loaf looks great to
Benitoon Forum topicHamelman Vermont Sourdough - There should be no doubt
DanAyoon Blog postLike a sunny day on Montego Bay - Thank you Vic. I recently
Benitoon Blog post100% semolina black and white sesame seed 83% hydration sourdough
- Spelt
Isand66on Blog post100% spelt - I love the flavourgavincon Blog postKalamata Olive, Sun dried tomatoes and Feta Sourdough
- I'm a bit frightened to usegavincon Forum topicBAGEL SHINE HELP!
- Interestingly, Vermontgavincon Forum topicHamelman Vermont Sourdough
- I'm deeply humbled, mariana.
Gadjowheatyon Forum topicHamelman Vermont Sourdough - Beautiful crumbmarianaon Forum topicHamelman Vermont Sourdough
- Ph metervstynon Blog post100% semolina black and white sesame seed 83% hydration sourdough
- I find if I use
Danni3ll3on Blog postKalamata Olive, Sun dried tomatoes and Feta Sourdough - Danni - Addins?
DanAyoon Blog postKalamata Olive, Sun dried tomatoes and Feta Sourdough
- Sorry T Pops, I missed your post
DanAyoon Blog postSFSD using extended warm and cool BF
- Tip - Cleaning a Pasta Machine
DanAyoon Forum topicA dough that dissolves readily?
- Allie, Pasta is Great!
DanAyoon Forum topicHokkaido milk bread - unreal!
- Glad you like it!
Danni3ll3on Blog postKalamata Olive, Sun dried tomatoes and Feta Sourdough
- I'd really like to find the least disruptive adjustment
Gadjowheatyon Forum topicBest strategy to leave a (Rubaud) stiff starter unattended for a couple days
- chefcdp said...
idaveindyon Forum topicreviving frozen starter - Lovely Danni, I love kalamata
Benitoon Blog postKalamata Olive, Sun dried tomatoes and Feta Sourdough
- My Go-To Breadwlauton Forum topicCommunity Bake - where's your epicenter of comfort?
- I have only heard thatSugarowlon Forum topicreviving frozen starter
- 2 very simple options. Keep
phazon Forum topicBest strategy to leave a (Rubaud) stiff starter unattended for a couple days - Small amount of starter,
phazon Forum topicreviving frozen starter
- Thank you for your comment!
tothpianopeteron Blog postMiche Pointe-à-Callière - First ever loaf of bread!Tripleshoton Forum topicTried and tested 100% whole-wheat sourdough recipe?
- Thank you for sharing that
Benitoon Blog postOat porridge variations
- From the archives https://www
Portuson Forum topicSqueegee dough off mixing hand - David that second loaf is
Benitoon Blog postred fife desem (new starter)
- Nice Unit!Briancoaton Forum topicRestore Hobart N50 in San Francisco area?
- Keep It SimpleBriancoaton Forum topicBest strategy to leave a (Rubaud) stiff starter unattended for a couple days
- Is Ankarsrum good for making cakes?JMLeeon Forum topicInformation on Ankarsrum Mixers
- Excellent link on scalding,
Ilya Flyameron Blog postOat porridge variations - suremarianaon Forum topicbulk ferment and autolyse
- Hi, Mariana. Your reply isgavincon Forum topicbulk ferment and autolyse
- differencemarianaon Forum topicbulk ferment and autolyse
- Did the OP ever getrolson Forum topicMIWE cube:stone oven for micro-bakery
- Yup the pizza....
cfraenkelon Forum topicCommunity Bake - where's your epicenter of comfort? - Autolyse an bulk fermentationgavincon Forum topicbulk ferment and autolyse
- Blonde
cfraenkelon Forum topicCommunity Bake - where's your epicenter of comfort?
- What I've learned is that
Ilya Flyameron Forum topicSqueegee dough off mixing hand
- Try latex gloves. Put them on
DanAyoon Forum topicSqueegee dough off mixing hand
- I make naan using a tawa
Dave Ceeon Forum topicTandoor flatbreads - As Richard said grab your
Benitoon Forum topicSqueegee dough off mixing hand
- Use a dough scraper to clean
Boodaon Forum topicSqueegee dough off mixing hand - Great. Perfect. Thanks very
Gadjowheatyon Forum topicVintage Lee S-6 - S600 OR 700 Hopper, Flour Outlet?
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Gadjowheatyon Blog postMiche Pointe-à-Callière
- agreeddlassiteron Forum topicwhat leavening brings to flour, nutrition-wise