Recent Forum and Blog Comments
- I use a pizza peelfoodforthoughton Forum topicBaguette Flipping Board and their use
- Clarification, please
pmccoolon Forum topicCooking with sprouted spelt grains, a poolish, and an outolyse - DOP regulations
breadforfunon Forum topicFlours for Altamura Bread - That’s a big one, Will
pmccoolon Forum topicEpic bake to ring in a New Year
- working on it
DorotaMon Blog postNew Year, New Loaf (coming soon) - Re-milled Semolina!
Abeon Forum topicFlours for Altamura Bread - Secondary to this I guess isvoyager_663rdon Forum topicBaguette Flipping Board and their use
- porque no los dosfredsbreadon Forum topicTaste testing wheat question
- Problem with kneading sprouted ground speltRB32689on Forum topicCooking with sprouted spelt grains, a poolish, and an outolyse
- Thanks. We'll try to get
Floydmon Blog postNew Year, New Loaf (coming soon) - Michael, thank you for your
Benitoon Blog postPanettone - Sourdough - Giorilli - My Second Panettone - Excellent panettone!
mwilsonon Blog postPanettone - Sourdough - Giorilli - My Second Panettone - I left out the salt from some
Sabinaon Forum topicRye Flavor Help - Yes, it can with no illbroncon Forum topicCan primo impasto be refrigerated for ~24hrs?
- Thank you very much, Sue,
Benitoon Blog postPanettone - Sourdough - Giorilli - My Second Panettone
- That's a good looking loaf.tpassinon Forum topicWhere is the problem?
- Thanks again and /comments
JonJon Blog postNew Year, New Loaf (coming soon) - Hi!I finally made another
pablogaon Forum topicWhere is the problem? - I was thinking of getting angavincon Blog postMethods and Rationale for Sourdough Starter Maintenance and Elaboration
- Thank you!
jo_enon Blog postNew Year, New Fresh Loaf - Lovely bake, congratulations!SueVTon Blog postPanettone - Sourdough - Giorilli - My Second Panettone
- Haha thank you! I didn't post
stellaron Blog postSakadane Stone Milled Bread - Koji rice has gotten easier
stellaron Blog postSakadane Stone Milled Bread
- turned out OK, but I should
metropicalon Forum topicnot enough salt - Oh no!
Sabinaon Forum topicWhy does my icing cookies has so many air bubbles?
- One note to mention -while
DorotaMon Blog postNew Year, New Loaf (coming soon)
- You can tell us all
Doc.Doughon Blog postMethods and Rationale for Sourdough Starter Maintenance and Elaboration - I haven't tried the brinegavincon Blog postMethods and Rationale for Sourdough Starter Maintenance and Elaboration
- Sugar Saturation and TemperatureBriancoaton Forum topicPannetone 2nd dough
- I meant the yeast and thesparkfanon Forum topicPannetone 2nd dough
- Definitely pleased with this
Benitoon Blog postPanettone - Sourdough - Giorilli - My Second Panettone
- Thank you for your kind words
PalwithnoovenPon Blog postTimballo alla Teramana - Thank you Benny!
PalwithnoovenPon Blog postTimballo alla Teramana
- Thanks Benny!
CalBeachBakeron Blog postDanish Rye Bread - Ragbrod (Denmark) - Thank you!
PalwithnoovenPon Blog postTimballo alla Teramana
- So taking some of what I
Benitoon Blog postSourdough Panettone
- Well done
Moe Con Blog postSakadane Stone Milled Bread - Stella, you are a brave soul
Benitoon Blog postSakadane Stone Milled Bread
- How would you know! If you
Benitoon Forum topicHello from Toronto!
- Thanks, Benny
ll433on Blog postKhorasan for the kids - 1:3 ratio
ll433on Blog postKhorasan for the kids
- Biga khorasan
ll433on Blog postKhorasan for the kids
- Hope this helps
Abeon Forum topicWhy does my icing cookies has so many air bubbles?
- Well done, looks great!semolina_manon Blog postTimballo alla Teramana
- Happy New Year!Didn't realize
stellaron Forum topicHello from Toronto!
- Oooh Niagara! I am actually
stellaron Forum topicHello from Toronto!
- Greeting, Happy Holidays from
Benitoon Forum topicHello from Toronto!
- Even though I just ate, I am
Benitoon Blog postTimballo alla Teramana
- That is a glorious looking
Benitoon Blog postKugelhopf
- I too love using various
Benitoon Blog postKhorasan for the kids