Recent Forum and Blog Comments
- It has taken me a few monthsalessiaon Forum topicWhen to feed starter after baking?
- thank you - I was really happy
leslierufon Blog postFirst try using Emmer flour - Really happy with the crumb
leslierufon Blog postFirst try using Emmer flour
- Great work. Very nice crumb.gavincon Blog post80% PFF ciabatta
- That's a lot of starter to maintainPostal Grunton Forum topicWhen to feed starter after baking?
- I’ve done the kitchenaid way.
MichaelLilyon Blog postIchigo Daifuku (Strawberry Mochi) - A Photo of My Crumb
WatertownNewbieon Blog post80% PFF ciabatta - Thank you much for the tip!
HeiHei29eron Blog postYippee's Oriental Pullman Pan is the Best - 40% Whole Grain Jewish Deli Rye - A very nice looking loaf
HeiHei29eron Blog postFirst try using Emmer flour
- Congrats on making this jump!
HeiHei29eron Forum topicCommunity Bake - The No Comfort Zone Bake
- Very nice glaze and
HeiHei29eron Blog postShisaido black sesame sourdough
- That’s a nice looking loaf,
HeiHei29eron Blog postAll purpose SD with spelt and inclusions
- Definitely a Winner
WatertownNewbieon Blog post80% PFF ciabatta
- Wow Leslie, that loaf looks
Benitoon Blog postFirst try using Emmer flour - Understood
Mark Sealeyon Forum topic'In a dark place' - These are great!
justkeepswimmingon Blog postMini Orange Cake and a semi-successful Gâteau Invisible - First Emmer bake
leslierufon Forum topicCommunity Bake - The No Comfort Zone Bake
- I baked my usual Norwichmermidonon Forum topicCommunity Bake - The No Comfort Zone Bake
- Same
Gadjowheatyon Forum topicMy Tartine bread does not have open, irregular holes in the crumb? - I love cranberry and orange,
Benitoon Blog postAll purpose SD with spelt and inclusions
- Maybe
MichaelLilyon Forum topicDo deck ovens require venting?
- I agree with the bread guy.
MichaelLilyon Forum topicPlease help! My croissants are struggling!
- The whole "direct sunlight"suaveon Forum topic'In a dark place'
- I’ve always been in pursuit
Benitoon Forum topicTip - An Excellent Tutorial for Kneading and Handling Dough
- I am jazzed about it (rolling
DanAyoon Forum topicTip - An Excellent Tutorial for Kneading and Handling Dough - Thanks for sharing that Dan,
Benitoon Forum topicTip - An Excellent Tutorial for Kneading and Handling Dough
- The growth is exponential, so
Benitoon Forum topic'In a dark place'
- no differencemarianaon Forum topicStarter vs preferments
- Yippee, I bet you could add a
DanAyoon Forum topicHow to mill white rye flour
- SugarOwl - extensibilityHave
DanAyoon Forum topicTip - An Excellent Tutorial for Kneading and Handling Dough
- So is there a difference inBaxter_and_bairnson Forum topicStarter vs preferments
- I can try a warmer temperature
alcophileon Forum topicHelp with Recipe from The Rye Baker - It's the time.
Ilya Flyameron Forum topic'In a dark place' - Thank you, very helpful andBaxter_and_bairnson Forum topicStarter vs preferments
- 2 hours from your nearest
Benitoon Blog postIchigo Daifuku (Strawberry Mochi)
- I bet that tasted as good as it looked!
Kistidaon Forum topicSourdough bread , rolls and discard crumpets - Reminds me of bucket foldsSugarowlon Forum topicTip - An Excellent Tutorial for Kneading and Handling Dough
- I recently saw a blog whereSugarowlon Blog postIchigo Daifuku (Strawberry Mochi)
- Mike, Welcome to the
HeiHei29eron Forum topicCommunity Bake - The No Comfort Zone Bake
- Great idea
slohcookeron Forum topicTip - Setting up a Vessel to Evaluate Rise - bolted rye = medium ryemarianaon Forum topicHow to mill white rye flour
- Bakerstone ovenbaloopron Forum topicBakerStone Pizza/Bread oven
- I did get the rye section of ITJB
alcophileon Forum topicHelp with Recipe from The Rye Baker
- I Agree
alcophileon Forum topicHelp with Recipe from The Rye Baker
- The problem with searchessuaveon Forum topicHelp with Recipe from The Rye Baker
- Hi, guys!
Yippeeon Forum topicHow to mill white rye flour - Stan's books: 1st is out of print, 2nd is getting there.
idaveindyon Forum topicHelp with Recipe from The Rye Baker - Stan's rye video.
idaveindyon Forum topicHelp with Recipe from The Rye Baker
- Hmm, I've had similar issuesThe Bread Guyon Forum topicPlease help! My croissants are struggling!
- That looks great, Mike
pmccoolon Forum topicCommunity Bake - The No Comfort Zone Bake