Recent Forum and Blog Comments
- test of inverted metal bowl.
idaveindyon Forum topicFranken Oven - Sure! 70% Strong Canadianmatt291on Forum topicProblems with milling fresh flour
- I couldn't find pictures. It
MichaelLilyon Forum topicFranken Oven - Yuzu Bread
AmyPangon Forum topicBreaking all starter 'rules' in the book - Great outcome!
Mini Ovenon Forum topicBreaking all starter 'rules' in the book - Glenn, yes that recipe above
Benitoon Blog postGreek Sourdough Focaccia - Looks delicious!
GlennMon Blog postGreek Sourdough Focaccia - Thank you Troy, the crumb
Benitoon Blog post40% whole Kamut 40% whole spelt sourdough
- American substitutes for French floursmarianaon Forum topicLoaf cracking outside of the score
- Yeasted version
Ilya Flyameron Blog postHappy Purim! - Found an onlineGrinChaseron Forum topicArizmendi Cheese Rolls!
- If you can post a link or the
phazon Forum topicArizmendi Cheese Rolls! - Nice looking bake Benny.
HeiHei29eron Blog post40% whole Kamut 40% whole spelt sourdough - What is your formula/recipe?semolina_manon Forum topicstretch and folds
- Thank you Paul. So far I am
Benitoon Blog post40% whole Kamut 40% whole spelt sourdough
- I've only had one Josey Baker loafGrinChaseron Forum topicany good bakeries in the SF Bay Area...?
- Very nice!
pmccoolon Blog post40% whole Kamut 40% whole spelt sourdough - Change the flour and amount of saltJimmyBon Forum topicdough stays resolutely sticky
- Oh, man, that's about as good
Boodaon Forum topicWhite pizza - Explain a little bit more.JimmyBon Forum topicNeed help with my baguettes
- How is the wolf doing?
utahcpaladyon Forum topicWolf Oven - spritzing the oven cavity will damage the porcelain....now what? - Yeast HamantashenChuiryon Blog postHappy Purim!
- That looks delicious semolina
Benitoon Forum topicWhite pizza
- I had the earlier version,barryvabeachon Forum topicFranken Oven
- Lemonade in the UKAnonymouson Blog postHappy Purim!
- Excellent! I especially like
justkeepswimmingon Forum topicWhite pizza - Delicious looking pizzaAnonymouson Forum topicWhite pizza
- LOL last bake was a leap,
Benitoon Blog post40% whole Kamut 40% whole spelt sourdough
- Your flour and Tartinemarianaon Forum topicLoaf cracking outside of the score
- Go 100%! The most you have to
mdwon Blog post40% whole Kamut 40% whole spelt sourdough - I keep only one starter and
Benitoon Forum topicHow to fix a proteolytic starter? Help
- Can you share your formulation?NotBadBreadon Forum topicProblems with milling fresh flour
- Don, I am using the Large USA
DanAyoon Forum topicTip - Pan Breads Simplified - Thanks Benny! Pumpkin seeds
Ilya Flyameron Forum topicCommunity Bake - Hamelman's Five-Grain Levain
- Thanks Gavin! Very full of
Ilya Flyameron Forum topicCommunity Bake - Hamelman's Five-Grain Levain
- just out of interest do youjackharvon Forum topicHow to fix a proteolytic starter? Help
- I agree with Gavin, that is a
Benitoon Forum topicCommunity Bake - Hamelman's Five-Grain Levain
- Was channeling you when making this bread!
alfansoon Blog postPolenta Levain, Kingdom Bakery Tampa FL - That’s a beautiful loaf Matt,
Benitoon Forum topicProblems with milling fresh flour
- If only I had an Apple Pencil
Benitoon Forum topicHow to fix a proteolytic starter? Help
- Here are some photos of thematt291on Forum topicProblems with milling fresh flour
- I like the look of this loaf.gavincon Forum topicCommunity Bake - Hamelman's Five-Grain Levain
- you're quite the artist haha.jackharvon Forum topicHow to fix a proteolytic starter? Help
- “So i tried building a white
Benitoon Forum topicHow to fix a proteolytic starter? Help
- By Jove You've done it again.
MTloafon Forum topicTip - Pan Breads Simplified - Hey Benny, sorry to keepjackharvon Forum topicHow to fix a proteolytic starter? Help
- "mastermind behind CLAS"CLASsuaveon Forum topicRed Rye Malt
- Our "pets" /sourdough starters
Yippeeon Forum topicRed Rye Malt - I love CLAS
Yippeeon Forum topicRed Rye Malt
- Thank you TroyAnonymouson Forum topicBreaking all starter 'rules' in the book