Recent Forum and Blog Comments
- Thanks Benny. Pizza is funsemolina_manon Forum topicWhite pizza
- Hello, I agree with a lot ofJimmyBon Forum topicSlinging Frisbees
- Delicious pizza once again!
Benitoon Forum topicWhite pizza - Best temp for refrigeratorclazar123on Forum topicGold n White AP flour
- Yea I figured
Kistidaon Blog postFocaccia shape-less - White pizza Crust as before,semolina_manon Forum topicWhite pizza
- I suppose it is possible to
Benitoon Blog post100% whole red fife sourdough
- Hamelman uses 3.5% (fresh) inAnonymouson Forum topicNew challenge.
- Could it perhaps have beenAnonymouson Blog post100% whole red fife sourdough
- would you say 2.5 tsp of
loafloveon Forum topicNew challenge. - MODIFICATION TO IM5Anteon Forum topic10/15kg spiral mixer -- FAMAG?? SUNMIX??
- What temp for fridge?LauraJPon Forum topicGold n White AP flour
- Definite signs of
Benitoon Blog post100% whole red fife sourdough
- Thank you so much!
loafloveon Forum topicNew challenge.
- Not much better than New Bike
HeiHei29eron Forum topicCommunity Bake - The No Comfort Zone Bake - Interesting variation Alan
leslierufon Forum topicCommunity Bake - The No Comfort Zone Bake - 100% red fife crumb
Benitoon Forum topicCommunity Bake - The No Comfort Zone Bake
- Glad you’re getting something
Benitoon Forum topicCommunity Bake - The No Comfort Zone Bake
- It is nice to know that these
Benitoon Forum topicCommunity Bake - The No Comfort Zone Bake
- Looks like a nice loaf Benny
HeiHei29eron Forum topicCommunity Bake - The No Comfort Zone Bake
- I usually knead my dough
kapawlakon Forum topicSlinging Frisbees - SuggestionAnonymouson Forum topicNew challenge.
- I own a Mockmill 100 that I
kapawlakon Forum topicRecommendations on home mills, please
- Really nice, Benny.
justkeepswimmingon Forum topicCommunity Bake - The No Comfort Zone Bake - Thank you!Winningointon Forum topicHello!
- I had this issue when I was
kapawlakon Forum topicOverly crisp/hard bagels
- locationWinningointon Forum topicHello!
- I cannot thank you enough forkbradleyon Forum topicrecommendation for hand crank sifter for high extraction flour
- Thanks Gregory - that looks
albacoreon Forum topicArduino coding help wanted - Here are some
Kistidaon Forum topicWhy discard starter?
- test sievesheadupincloudson Forum topicrecommendation for hand crank sifter for high extraction flour
- Thanks phaz, I think I'mspabbygirlon Forum topicJust milled 500g Emmer, what schedule?
- Hi there, your salt is rather
Benitoon Forum topicSlinging Frisbees
- no discardalessiaon Forum topicWhy discard starter?
- Very pretty and perfect for
Benitoon Blog postFocaccia shape-less
- Still trying to improve my
Benitoon Forum topicCommunity Bake - The No Comfort Zone Bake
- my badjazzzy123on Forum topicStart over sourdough starter?
- Not a scam. He already talkedAnonymouson Forum topicHamelman's bread, third edition is coming.
- I agree! Haha I think I'mjprictoeon Forum topicSlinging Frisbees
- Thanks so much! What a cleverkbradleyon Forum topicrecommendation for hand crank sifter for high extraction flour
- Eyes and hands. Eyes to see,
phazon Forum topicJust milled 500g Emmer, what schedule? - Particle Sizes and Stiff White StarterAnother Girlon Blog postyecora rojo desem again
- To may find something of
DanAyoon Forum topicrecommendation for hand crank sifter for high extraction flour - I have round around the edges
Benitoon Forum topic"swirl" loaf
- What about pipeable cookies?
Kistidaon Forum topicNeed shortbread recipe for mold pans
- Too thick. Thicker = less
phazon Forum topic"swirl" loaf
- I see the problem. I'll say
phazon Forum topicStart over sourdough starter?
- First and second thoughtsclazar123on Forum topicGold n White AP flour
- You can be on top of the list
yozzauseon Blog postTest run of Cinnamon buns - Unless you are experienced
DanAyoon Forum topicSlinging Frisbees