Recent Forum and Blog Comments
- Great to hear! Stop by the
Trent's Breadon Forum topicRubaud Blend using green flours - Speaking to one more masterly
Gadjowheatyon Forum topicRubaud Blend using green flours - I've tested it, not
Trent's Breadon Forum topicRubaud Blend using green flours
- Hi Trent, great to meet you.
Gadjowheatyon Forum topicRubaud Blend using green flours
- Your Choice
WatertownNewbieon Forum topicProbe thermometer in finished loaf? - No Sling, Just Careful Hands
WatertownNewbieon Forum topicTransfer from banneton to hand to Dutch oven
- I've learned not to expect
Gadjowheatyon Forum topicA Feel for High Hydration Bread
- A banneton or some form issemolina_manon Forum topicA Feel for High Hydration Bread
- Gaëlle how were the resultssemolina_manon Forum topicPizza with Poolish - Looking for the right amount of dry yeast
- The lightest pizza dough Igavincon Forum topicPizza with Poolish - Looking for the right amount of dry yeast
- it starts at the lowest black
SunnyGailon Forum topicDough showing signs of fermentation but sample has barely risen...what do I do??? - Interesting! Thank you or thedantepoppleon Forum topicA Feel for High Hydration Bread
- Yeah, I'm preheating as well,roboboticuson Forum topicTransfer from banneton to hand to Dutch oven
- Sounds good! Mine is usuallyColin2on Forum topicTransfer from banneton to hand to Dutch oven
- Here are the results...Not as
SunnyGailon Forum topicDough showing signs of fermentation but sample has barely risen...what do I do???
- This is a bit hard for me to
Trent's Breadon Forum topicRubaud Blend using green flours
- OuchKarenon Forum topicFlour Mill/Grind Stones - Real Stone vs Ceramic Corundum / Carborundum (i.e. Sandpaper)? is Abrasive in our food SAFE?
- Natural stone vs impact steelDANNYon Forum topicFlour Mill/Grind Stones - Real Stone vs Ceramic Corundum / Carborundum (i.e. Sandpaper)? is Abrasive in our food SAFE?
- Looks like they do have those
justkeepswimmingon Forum topicSale - pizza/baking stones - I'm following the infamousDavid Whiteon Forum topicBabka
- where did the aliquot jar start?
Doc.Doughon Forum topicDough showing signs of fermentation but sample has barely risen...what do I do??? - Thanks Benny! No didn’t, I’ve
Carlo_Panaderoon Blog postBenny’s Miso and Furikake(Sesame seeds and Nori) - I asked my girlfriend
Danni3ll3on Forum topicChinese Cheesecake? - Egg Tart
dablueson Forum topicChinese Cheesecake? - Thank you
Isand66on Blog postDurum Whole Wheat Potato Bread - I always love the yellow
Benitoon Blog postDurum Whole Wheat Potato Bread - Love seeing your lovely crumb
Benitoon Blog postBenny’s Miso and Furikake(Sesame seeds and Nori)
- That looks great Carlo, you
Benitoon Blog postMy Lacy Crumb Quest
- Following....
justkeepswimmingon Forum topicChinese Cheesecake?
- I’ve checked on the website
Benitoon Blog postCountry Sourdough - aliquot jar and pH correlates
- Thanks again for your help :-
SunnyGailon Forum topicDough showing signs of fermentation but sample has barely risen...what do I do???
- OK, at least if it's not
Ilya Flyameron Forum topicDough showing signs of fermentation but sample has barely risen...what do I do??? - The sample is at 24°C and the
SunnyGailon Forum topicDough showing signs of fermentation but sample has barely risen...what do I do???
- I guess if the room is cold
Ilya Flyameron Forum topicDough showing signs of fermentation but sample has barely risen...what do I do???
- Egg TartsBellcookson Forum topicChinese Cheesecake?
- Egg TartsBellcookson Forum topicChinese Cheesecake?
- I'm still waiting...My room
SunnyGailon Forum topicDough showing signs of fermentation but sample has barely risen...what do I do???
- The first couple of times I
Ilya Flyameron Forum topicDough showing signs of fermentation but sample has barely risen...what do I do???
- Thanks Paul. Braver maybe,
HeiHei29eron Blog postBarley/Wheat Bread Loaf - I am still waiting for one ofsuaveon Forum topicSale - pizza/baking stones
- ATC
mwilsonon Blog postCountry Sourdough - aliquot jar and pH correlates - Over proofingFrankboschon Forum topicOver-proofing, under-proofing sourdough or just bad shaping...what does it look like?
- Well played!
pmccoolon Blog postBarley/Wheat Bread Loaf - The overdone preferment was
GaryBishopon Forum topicOat Porridge Sourdough Progress - Turned out great!
The Roadside Pie Kingon Forum topicThe Pie pastry and filling seminar - So much fun!
The Roadside Pie Kingon Forum topicThe Pie pastry and filling seminar
- The flourCharleyScruggson Forum topicOdd Brioche Issue
- I have a very simple starter
Benitoon Blog postCountry Sourdough - aliquot jar and pH correlates
- How fun and then you have
Benitoon Forum topicThe Pie pastry and filling seminar
- That's very neat.Anonymouson Blog postCountry Sourdough - aliquot jar and pH correlates