Recent Forum and Blog Comments
- Thank you! It sure has clearIlya 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! CongratsIlya Flyameron Blog postMy first high rye loaf
- Well, in my limitedIlya Flyameron Forum topicComplete fail with enriched dough
- I have owned 2 flakers. ADanAyoon 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. IHeiHei29eron Blog post(Close to) 60% whole grain spelt/wheat/rye sourdough
- Was able to get a crumb shotHeiHei29eron Blog post15% Spelt; Fermentation Experiment
- I totally get that, for aBenitoon Blog post(Close to) 60% whole grain spelt/wheat/rye sourdough
- Thank you SugarowlRosemaryon Forum topicDough doesn't get elastic / tears
- Learned a lotRosemaryon Forum topicDough doesn't get elastic / tears
- Ilya, are you sure you want aDanAyoon Forum topicComplete fail with enriched dough
- Thanks Benny! I mentionedIlya Flyameron Blog post(Close to) 60% whole grain spelt/wheat/rye sourdough
- Wow that's interesting, thankIlya 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 disappointedDanni3ll3on Forum topicSo what happened?
- Yes Ilya it might haveBenitoon Blog post(Close to) 60% whole grain spelt/wheat/rye sourdough
- Would be great to hear aIlya Flyameron Forum topicComplete fail with enriched dough
- Thanks Benny! Do you alsoIlya Flyameron Blog post(Close to) 60% whole grain spelt/wheat/rye sourdough
- This is one for MichaelDanAyoon Forum topicComplete fail with enriched dough
- I see, thanks Danny! MyIlya Flyameron Forum topicComplete fail with enriched dough
- It also had 26% fat.I have noDanAyoon Forum topicComplete fail with enriched dough
- I had this thought.Ilya Flyameron Forum topicComplete fail with enriched dough
- Ilya, could it be that yourDanAyoon Forum topicComplete fail with enriched dough
- Great bake Ilya, ~60% wholeBenitoon Blog post(Close to) 60% whole grain spelt/wheat/rye sourdough
- Thanks Gavin, I also likeIlya 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 readingDanAyoon 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 muchDanAyoon Forum topicThe Challenger Bread Pan - has anyone tried it other than our own Trevor Wilson?
- TBDheadupincloudson Forum topicWhy does SD Bread get more sour with time?