Recent Forum and Blog Comments
- not sure how to find that out
Breadbbon Forum topicVegan croissants - Thanks Benny! Having had a
Ilya Flyameron Blog post"Swedish" rye bread, 1912 recipe - Butter behaviourwumingxuanon Forum topicButtersheets vs Proving Time
- Thank you Gerhard, yes it was
Benitoon Forum topicCommunity Bake - Semolina/Durum and similar grain breads - Very unusual bread Ilya, good
Benitoon Blog post"Swedish" rye bread, 1912 recipe
- These look great
kendalmon Forum topicVegan croissants - I do the final proofgerhardon Forum topicBagels won't rise in the fridge
- It was preventative because
DanielCoffeyon Forum topicGUIDE : KitchenAid 5KSM7591 and 5KSM7990 Gearbox Disassembly [IMAGE HEAVY] - Yes
Yippeeon Forum topicCandied cider - Your number indicates it's a 6 litre machineMelbourne Parkon Forum topicGUIDE : KitchenAid 5KSM7591 and 5KSM7990 Gearbox Disassembly [IMAGE HEAVY]
- 5 years ...Melbourne Parkon Forum topicGUIDE : KitchenAid 5KSM7591 and 5KSM7990 Gearbox Disassembly [IMAGE HEAVY]
- What is the moisturegerhardon Forum topicVegan croissants
- ClickingMelbourne Parkon Forum topicDoes your KitchenAid Proline 7 qt mixer CLICK under heavy loads?
- ?gerhardon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- English MuffinsMamatthews99on Blog postSourdough english muffins
- Found a base-line! Bakes 38.1, 38.2, 38.3.
idaveindyon Forum topicCommunity Bake - Semolina/Durum and similar grain breads - Wow look at that full length
Benitoon Blog postBaguette cracking the full length now
- That's a big step up from 2
yozzauseon Forum topicBaking in Mass Quantities - Tom Cat has gone through a few
alfansoon Forum topicCommunity Bake - Semolina/Durum and similar grain breads - THANK YOU!!Joel Carsleyon Forum topicProtein content of flour
- Tag-team!
alfansoon Blog postTom Cat's Semolina Filone [suggested errata]
- Grigne-ing from ear to ear
alfansoon Blog postBaguette cracking the full length now
- That’s a lovely loaf you
Benitoon Blog postAn impromptu bake - Semolina Sandwich Bread
- Agree with Abe (do I always?)
alfansoon Blog postAn impromptu bake - Semolina Sandwich Bread
- Hi AG, living in Australia i
yozzauseon Blog postAnova Precision Oven as bread baker: My Impressions
- 2 stage hydration.
idaveindyon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- thermoprobemarianaon Forum topicMaillard reaction in a 212F/100C oven setting?
- This qualifiesAnonymouson Blog postAn impromptu bake - Semolina Sandwich Bread
- I have such a thermometer
GaryBishopon Forum topicMaillard reaction in a 212F/100C oven setting? - Flavor of type 55 flourmarianaon Forum topicFlavor of flour?
- Farmhouse loaf panmarianaon Forum topic"10X"5.5X"3.5 tin
- two stage hydration.
idaveindyon Forum topicHelp! Semolina tight crumb.
- Big leap in the crumb with
Benitoon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- @a.little.breadDid you find
dawnsleeperon Forum topicBaker's Math Sheet - It's not a theorymarianaon Forum topicMaillard reaction in a 212F/100C oven setting?
- Thank you Ian, I appreciate
Benitoon Blog postSour Cherry Raspberry Pie and half Palmiers
- Thank you BennyCharlotteSon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- Beautiful!
justkeepswimmingon Forum topicCandied cider - Wow!
Isand66on Blog postSour Cherry Raspberry Pie and half Palmiers - Probably not
Isand66on Blog postWalnut and Cranberry Sourdough
- Interesting theory
GaryBishopon Forum topicMaillard reaction in a 212F/100C oven setting?
- Maybe try a large aluminum turkey basting pan
kendalmon Forum topicSteam for baguettes
- Adding some more pics
kendalmon Blog postBaguette cracking the full length now
- No soggy bottoms on this pie
Benitoon Blog postSour Cherry Raspberry Pie and half Palmiers
- Wow gorgeous, I bet they
Benitoon Forum topicCandied cider
- Thank you!!!
Carlo_Panaderoon Blog postWalnut and Cranberry Sourdough - Yes so true! I was very happy
Carlo_Panaderoon Blog postWalnut and Cranberry Sourdough
- It’s folding the dough like
Carlo_Panaderoon Blog postWalnut and Cranberry Sourdough
- Paper summary
GaryBishopon Forum topicCan instrumental characterization help predicting sour taste perception of wheat sourdough bread?
- Two lbs of them
Yippeeon Forum topicCandied cider