Recent Forum and Blog Comments
- How hot is the dutch ovenMini Ovenon Forum topicThe bread sticks
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- To tell you the honest truth,Benitoon Blog postTrevor Wilson's Sandwich Bread
- I have a cheap crappy pHBenitoon Forum topicRed Fife?
- So glad you asked thisjustkeepswimmingon Forum topicRed Fife?
- Thank you and Paul both!justkeepswimmingon Forum topicQuestion re sandwich bread crumb
- I agree with Benny to get more heatMini Ovenon Blog postTrevor Wilson's Sandwich Bread
- What Paul saidclazar123on Forum topicQuestion re sandwich bread crumb
- OK great, thanks Benny. IGadjowheatyon Forum topicRed Fife?
- Paul, I've worked a lot withBenitoon Forum topicRed Fife?
- Helps tons. Thanks alcophileGadjowheatyon Forum topicRed Fife?
- Be mindful of hydrationalcophileon Forum topicRed Fife?
- you can bulk retard in large tubs BUTalfansoon Forum topicScaling up Process from 2 - 20 loaves Sourdough
- This shows up frequently on panned loaves.pmccoolon Forum topicQuestion re sandwich bread crumb
- You're most welcome Mary,Benitoon Blog postTrevor Wilson's Sandwich Bread
- Mary the loaf looks good toBenitoon Blog postTrevor Wilson's Sandwich Bread
- Another good point. Myjustkeepswimmingon Blog postTrevor Wilson's Sandwich Bread
- Looks pretty good to me.Therbon Forum topicAfter relocation, starter/levains behavior changed. Why isn't my levain rising-to-double anymore?
- So fresh CLAS it shall be.Tortoise Blueon Blog post20210517 School of CLAS - 100% Whole-grain Cranberry Walnut Bread
- That seems spot on! Thanks aGadjowheatyon Forum topicScaling down levains, "mass effect"
- Very pleased with theyozzauseon Blog postSPENT GRAIN from a stout brew
- Activate PMREDon Forum topicHow to send a private message?
- Thanks, Benny.The Roadside Pie Kingon Forum topicCommunity Bake - Baguettes by Alfanso
- Derek as I’ve said beforeBenitoon Blog postSPENT GRAIN from a stout brew
- Lovely loaf of bread youBenitoon Blog post20210428 + 0601 Stan's (100% whole-grain) Chleb Mieszany with CLAS
- I agree with Alan, these areBenitoon Forum topicCommunity Bake - Baguettes by Alfanso
- I agree with Ilya, becauseBenitoon Forum topicScaling down levains, "mass effect"
- Hi Mary, I posted in yourBenitoon Forum topicQuestion re sandwich bread crumb
- Perhaps it's because of selfIlya Flyameron Forum topicScaling down levains, "mass effect"
- It's the convectionday1on Blog postAnova Precision Oven as bread baker: My Impressions
- Came to something on it,Gadjowheatyon Forum topicScaling down levains, "mass effect"
- I blew right past the specGadjowheatyon Forum topicRye Chops - where? (while here: fave cracked and pumpernickel)
- Smallish loafjustkeepswimmingon Blog postTrevor Wilson's Sandwich Bread
- That could be it.justkeepswimmingon Forum topicQuestion re sandwich bread crumb
- Crumb looks great and must beHeiHei29eron Blog postTrevor Wilson's Sandwich Bread
- Mary,Can’t quite tell fromHeiHei29eron Forum topicQuestion re sandwich bread crumb
- First, a thought, maybe if yaphazon Forum topicScaling down levains, "mass effect"
- Good questionGaryBishopon Forum topicQuestion re sandwich bread crumb
- Crumbjustkeepswimmingon Blog postTrevor Wilson's Sandwich Bread
- Rock, when I wrote testingDanAyoon Forum topicFreezing Diastatic Malt
- The compulsory cross-section photoThe Roadside Pie Kingon Forum topicCommunity Bake - Baguettes by Alfanso
- Cool beans!The Roadside Pie Kingon Forum topicFreezing Diastatic Malt
- The whole point of a finishedyozzauseon Forum topic(Ice) Cold water vs fermentation with less yeast
- yesmarianaon Forum topicRye Chops - where? (while here: fave cracked and pumpernickel)
- sticking...cfraenkelon Forum topicThe bread sticks
- Mariana, the small Baker'sGadjowheatyon Forum topicRye Chops - where? (while here: fave cracked and pumpernickel)
- This test is to see if youRockon Forum topicFreezing Diastatic Malt
- I have kept my diastatic maltDanAyoon Forum topicFreezing Diastatic Malt
- Glad to know I’m not alone!JettBakeson Forum topicQuestion about the Multigrain Extraordinaire loaf from Reinhart's Bread Baker's Apprentice
- I used day-old CLAS, T.Yippeeon Blog post20210517 School of CLAS - 100% Whole-grain Cranberry Walnut Bread