Recent Forum and Blog Comments
- Thank youNotBadBreadon Forum topicConvection vs Regular Bake Setting
- on bran slicing (or not)headupincloudson Forum topicProblems with milling fresh flour
- I take the opposite strategyBethon Forum topicCold room tempature
- Good Luck!
albacoreon Forum topicRed Rye Malt - Finally got the hydration right
ciabattaon Forum topicCommunity Bake - Hamelman's Five-Grain Levain - fermented rye maltlunarspaceon Forum topicRed Rye Malt
- Talking about this proofer,harumon Forum topicCold room tempature
- deletedAnonymouson Forum topicProblems with milling fresh flour
- Yup....
justkeepswimmingon Forum topicDouble Loaf Pans to Create Steam - One more idea.....
justkeepswimmingon Forum topicCold room tempature
- Alternative - $14.76 roaster pan
Yippeeon Forum topicDouble Loaf Pans to Create Steam - my 51-loaf approachable bake
Clumsy Crow Bakingon Forum topicCommunity Bake - The Approachable Loaf by The Bread Lab - That's not too cold (60s that
phazon Forum topicCold room tempature - Cold room, warm doughmarianaon Forum topicCold room tempature
- I use this. Heating pad
HeiHei29eron Forum topicCold room tempature - Another idea
pmccoolon Forum topicCold room tempature - Cheap proofer
GaryBishopon Forum topicCold room tempature - starter friendly grainsheadupincloudson Blog postyecora rojo desem again
- hi Alley
DanAyoon Forum topicCold room tempature - I usually add them during
Benitoon Forum topicSeed Soaker - Ok, so at what point wouldtom-caton Forum topicSeed Soaker
- Kolache appears to be ansemolina_manon Forum topicFreezing dough for kolache??
- Rsgold, please describe your kneading procedure and forumulasemolina_manon Forum topicBrioche texture
- I consider myself somewhatsemolina_manon Forum topicElements of an Ideal Pastry Kitchen
- If you are very handy, andbarryvabeachon Forum topicFranken Oven
- Since no one has mentioned it
kapawlakon Forum topicHigh Hydration vs Low Hydration Levain - If you wish to keep the bran,
kapawlakon Forum topicProblems with milling fresh flour
- It is perfectly safe to
kapawlakon Forum topicProblems with milling fresh flour
- Yet another idea
albacoreon Forum topicHot Cross Buns Help: how to get shop-bought squidgy-ness
- Thank you, Michael. I have to
albacoreon Blog postMy Hot Cross Bun Recipe
- Sounds good. Better feed your
Ilya Flyameron Forum topicdough stays resolutely sticky - Hi clazar1i hadn’t thought totmckon Forum topicdough stays resolutely sticky
- Hi IlyaThanks for yourtmckon Forum topicdough stays resolutely sticky
- Baba A Louis
Walter Don Forum topicLooking for 1980s Vermont baker and his bakery. - So, are your results with the
hodgey1on Forum topicFranken Oven - Wow! This is insanely good
mwilsonon Blog postMatcha, Black Sesame, Swirl Sourdough Milk Bread - PMDO LINKBluesLoverInATXon Forum topicDouble Loaf Pans to Create Steam
- Poor mans dutch ovenBluesLoverInATXon Forum topicDouble Loaf Pans to Create Steam
- Thank you Michael, I
Benitoon Blog postMatcha, Black Sesame, Swirl Sourdough Milk Bread
- That's a nice fluffy interior
mwilsonon Blog postMy Hot Cross Bun Recipe
- Yes
MichaelLilyon Forum topicFranken Oven - Flour selection relevantclazar123on Forum topicBrioche texture
- This should get you started
greyoldchiefon Forum topicDouble Loaf Pans to Create Steam - Flour selection would bebarlowparkon Forum topicBrioche texture
- Are you using the inverted
hodgey1on Forum topicFranken Oven
- More or less flexible
Mark Sealeyon Forum topicSourdough in a bread machine; or… - I’m unsure what Thom Leonard
Benitoon Blog postyecora rojo desem again
- I agree with everything you
Benitoon Blog post75% whole stoneground red fife honey sourdough 85% hydration
- aliquot jar method
SabineGrandmaon Blog post75% whole stoneground red fife honey sourdough 85% hydration - aliquot jar method
SabineGrandmaon Blog post75% whole stoneground red fife honey sourdough 85% hydration