Recent Forum and Blog Comments
- I agree with Ilya, Troy that
Benitoon Blog postMy first high rye loaf - Thank you! It sure has clear
Ilya Flyameron Blog post(Close to) 60% whole grain spelt/wheat/rye sourdough - Thank you for your thoughtsbenjamin163on Forum topicBakers. Lend me your ears...
- I shall order one of thesebenjamin163on Forum topicBakers. Lend me your ears...
- Nice looking loaf! Congrats
Ilya Flyameron Blog postMy first high rye loaf
- Well, in my limited
Ilya Flyameron Forum topicComplete fail with enriched dough
- I have owned 2 flakers. A
DanAyoon Forum topicGrain flaker - electric vs hand crank? - double hydration vs continuous hydrationmarianaon Forum topicDough doesn't get elastic / tears
- Thanks for the comments! Goodmahlerizationon Forum topicFirst time croissants - postmortem?
- Thanks!mahlerizationon Forum topicFirst time croissants - postmortem?
- I wouldn't say the left side looks particularly degassed.Anonymouson Blog post15% Spelt; Fermentation Experiment
- aaaah! Your step-by-step isvagabon1031on Blog postOven Steaming - My New Favorite Way
- Really nice bake Ilya. I
HeiHei29eron Blog post(Close to) 60% whole grain spelt/wheat/rye sourdough - Was able to get a crumb shot
HeiHei29eron Blog post15% Spelt; Fermentation Experiment
- I totally get that, for a
Benitoon Blog post(Close to) 60% whole grain spelt/wheat/rye sourdough
- Thank you Sugarowl
Rosemaryon Forum topicDough doesn't get elastic / tears - Learned a lot
Rosemaryon Forum topicDough doesn't get elastic / tears
- Ilya, are you sure you want a
DanAyoon Forum topicComplete fail with enriched dough
- Thanks Benny! I mentioned
Ilya Flyameron Blog post(Close to) 60% whole grain spelt/wheat/rye sourdough
- Wow that's interesting, thank
Ilya Flyameron Forum topicComplete fail with enriched dough
- I can say this because I am old.deblacksmithon Blog postSlicing guide for artisan loaves.
- I, for one,Anonymouson Blog post15% Spelt; Fermentation Experiment
- You probably can.Anonymouson Forum topicComplete fail with enriched dough
- Well people aren’t as disappointed
Danni3ll3on Forum topicSo what happened? - Yes Ilya it might have
Benitoon Blog post(Close to) 60% whole grain spelt/wheat/rye sourdough
- Would be great to hear a
Ilya Flyameron Forum topicComplete fail with enriched dough
- Thanks Benny! Do you also
Ilya Flyameron Blog post(Close to) 60% whole grain spelt/wheat/rye sourdough
- This is one for Michael
DanAyoon Forum topicComplete fail with enriched dough
- I see, thanks Danny! My
Ilya Flyameron Forum topicComplete fail with enriched dough
- It also had 26% fat.I have no
DanAyoon Forum topicComplete fail with enriched dough
- I had this thought.
Ilya Flyameron Forum topicComplete fail with enriched dough
- Ilya, could it be that your
DanAyoon Forum topicComplete fail with enriched dough
- Great bake Ilya, ~60% whole
Benitoon Blog post(Close to) 60% whole grain spelt/wheat/rye sourdough
- Thanks Gavin, I also like
Ilya Flyameron Blog post(Close to) 60% whole grain spelt/wheat/rye sourdough
- Yhanks. Yes, it was very nicegavincon Blog postHamelman's Honey Spelt Bread
- The flour combination looksgavincon Blog post(Close to) 60% whole grain spelt/wheat/rye sourdough
- My egg wash is 1 egg and 1SueVTon Forum topicFirst time croissants - postmortem?
- Peel cheaper than bricks.
idaveindyon Forum topicDoor width = 1/2 hearth width? - fire bricks.
idaveindyon Forum topicDoor width = 1/2 hearth width?
- Ordered some Bob's. Thx forrbon Forum topicAfter relocation, starter/levains behavior changed. Why isn't my levain rising-to-double anymore?
- Thanks Dave. Yep, WI.
Gadjowheatyon Forum topicDoor width = 1/2 hearth width? - FWIW, a quick experimentheadupincloudson Forum topicWhy does SD Bread get more sour with time?
- Huh?
idaveindyon Forum topicDoor width = 1/2 hearth width?
- what now?
idaveindyon Forum topicAfter relocation, starter/levains behavior changed. Why isn't my levain rising-to-double anymore?
- Sorry, yeah, my mistake.
Gadjowheatyon Forum topicDoor width = 1/2 hearth width?
- Looks great. I’d gladly eatBrianShawon Forum topicFirst time croissants - postmortem?
- math? rounding?
idaveindyon Forum topicDoor width = 1/2 hearth width?
- I get the consistent reading
DanAyoon Forum topicWhy does SD Bread get more sour with time?
- Awesome. Thanks Dan.
Gadjowheatyon Forum topicThe Challenger Bread Pan - has anyone tried it other than our own Trevor Wilson?
- Challenger is way too much
DanAyoon Forum topicThe Challenger Bread Pan - has anyone tried it other than our own Trevor Wilson?