Recent Forum and Blog Comments
- Thanks for the report.
idaveindyon Forum topicKing Arthur "French Style" Flour - nice results - Thank you Dave, I too have a
Benitoon Forum topicHamelman's bread, third edition is coming. - Book link.
idaveindyon Forum topicHamelman's bread, third edition is coming.
- Alan, have you changed
Benitoon Blog post125% Hydration Levain Ciabatta, 76% overall hydration
- OK I’ve bookmarked that for
Benitoon Blog postKingdom Bakery Ciabatta, round 2.
- Going to try adapting it athebeaston Forum topicDense Loaf. Help
- I just finished tweaking
Danni3ll3on Forum topicCommunity Bake - Hamelman's Five-Grain Levain - My standard Biga is in the 60-65% hydration range,
alfansoon Blog postKingdom Bakery Ciabatta, round 2. - The short answer is no...
alfansoon Blog postKingdom Bakery Ciabatta, round 2.
- Love the color of the crustAnonymouson Blog postKingdom Bakery Ciabatta, round 2.
- Made this on a whim todayAnonymouson Forum topicCommunity Bake - Hamelman's Five-Grain Levain
- Yes, don’t think I ever left
DanAyoon Forum topicKing Arthur SD Baguette Video - The only minor issue I’d be
Benitoon Forum topicKing Arthur SD Baguette Video
- Nice ciabattas Alan, you’ve
Benitoon Blog postKingdom Bakery Ciabatta, round 2.
- Benny, I see approximately
DanAyoon Forum topicKing Arthur SD Baguette Video
- I’m interested to know if you
Benitoon Forum topicKing Arthur SD Baguette Video
- Thank you. I made a secondgavincon Blog postHot Cross Buns for Easter
- Dave, do you know if there is
Benitoon Forum topicHamelman's bread, third edition is coming.
- Looks like a delicious loaf
Benitoon Blog post45% whole grain (mostly rye) everything but the bagel and trailmix loaves
- How baked?
idaveindyon Forum topicDense Loaf. Help
- I bought it directly fromG. Marieon Forum topicHamelman's bread, third edition is coming.
- Sorry should have said. Itthebeaston Forum topicDense Loaf. Help
- Commission link for Floyd.
idaveindyon Forum topicHamelman's bread, third edition is coming.
- Well... it’s come out lovely.thebeaston Forum topicDense Loaf. Help
- 8B45231E-1932-435B-B49Bthebeaston Forum topicDense Loaf. Help
- Have you tried Potassium Bicarbonate?
alcophileon Forum topicSalt Substitute? - central mills organicredrideron Forum topicCentral Milling/Whole Foods?
- Thank you Gavin. It’s
HeiHei29eron Blog postCracked barley and groats - Thank you for the tips!
Danni3ll3on Blog postGerman Spice Sourdough with a hint of Rye
- Hard to beat..bread1965on Blog post20% Whole Wheat Sourdough - My Ideal Crumb!!!
- enriched dough fermentationmarianaon Forum topicVermont Sourdough bulk ferment times. What am I missing?
- A30C7F2F-D651-4A10-B15Dthebeaston Forum topicDense Loaf. Help
- 22A62CF0-0BF0-466C-BFB4thebeaston Forum topicDense Loaf. Help
- F5E2E0ED-A5F1-4A82-8E5Athebeaston Forum topicDense Loaf. Help
- C077E1D5-CF9E-4BE3-9871thebeaston Forum topicDense Loaf. Help
- Shipped!G. Marieon Forum topicHamelman's bread, third edition is coming.
- Well had another go at it andthebeaston Forum topicDense Loaf. Help
- I made these one Easter
MTloafon Blog postHot Cross Buns for Easter - Go-To Organic
GrainBrainon Forum topicCentral Milling/Whole Foods? - I purchased some No Salt ondoughookeron Forum topicSalt Substitute?
- A hearth loaf is a free
Benitoon Blog postPain de mie modification
- Same problemDoughnutslingeron Forum topicVegan Doughnut / Donuts - Air Bubbles. Help?!
- Yes that’s the same! I do
Carlo_Panaderoon Blog post20% Whole Wheat Sourdough - Thanks Ian! So true the more
Carlo_Panaderoon Blog post20% Whole Wheat Sourdough
- Thanks!!! That’s a disposable
Carlo_Panaderoon Blog post20% Whole Wheat Sourdough - My Ideal Crumb!!!
- Thank you!! I think gluten
Carlo_Panaderoon Blog post20% Whole Wheat Sourdough - My Ideal Crumb!!!
- Thank you Benny! Truly an
Carlo_Panaderoon Blog post20% Whole Wheat Sourdough - My Ideal Crumb!!!
- Thank you Gavin! Getting the
Carlo_Panaderoon Blog post20% Whole Wheat Sourdough - My Ideal Crumb!!!
- Application on enriched dough
Yippeeon Forum topicVermont Sourdough bulk ferment times. What am I missing? - I tend to add more
Mini Ovenon Blog postGerman Spice Sourdough with a hint of Rye