Recent Forum and Blog Comments
- Sugar Ratio
albacoreon Forum topicCanning lids - Very nice looking loaf Abe
HeiHei29eron Forum topicCommunity Bake - Semolina/Durum and similar grain breads - Actually both crumbs looks
Benitoon Forum topic1:4:4 vs. 1:1:1 loaf - Thanks phaz! When you say
citygirlbakeron Forum topic1:4:4 vs. 1:1:1 loaf - Thanks, Benny! I figured
citygirlbakeron Forum topic1:4:4 vs. 1:1:1 loaf
- Took much feed makes for a
phazon Forum topic1:4:4 vs. 1:1:1 loaf - Took much feed makes for a
phazon Forum topic1:4:4 vs. 1:1:1 loaf
- It sounds like what is often
albacoreon Forum topicRecipe ideas?
- Yes very true like the
Benitoon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- Nice.....
justkeepswimmingon Forum topicCanning lids - Easy marmalade recipeclazar123on Forum topicCanning lids
- Are you able to show crumb
Benitoon Forum topic1:4:4 vs. 1:1:1 loaf
- 50% BF 75% FP aliquot reset 80 % hydration yecora rojo + prarieheadupincloudson Blog postyecora rojo desem again
- Sorry I thought you were sayinggerhardon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- P.S......
justkeepswimmingon Forum topicCanning lids
- This is a nice side by side
Edo Breadon Forum topicHmmm...Challenger Pan side-by-side test - A sourdough disguised as a biga breadAnonymouson Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- Thank you AlanAnonymouson Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- If anyone tells youAnonymouson Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- Thank you Frank, that is very
Benitoon Blog postBenny’s Country Sourdough 80% hydration
- It looks very inviting Abe,
Benitoon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- It's like Wowbread1965on Blog postBenny’s Country Sourdough 80% hydration
- Marmalade
justkeepswimmingon Forum topicCanning lids
- A thing of beauty
alfansoon Forum topicCommunity Bake - Semolina/Durum and similar grain breads - Thank you AGAnonymouson Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- That's how they're sold.
alfansoon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- FlavorAnother Girlon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- two stage aliquot jar at 30% BF and 70% FP w/ 75% hydrationheadupincloudson Blog postyecora rojo desem again
- 1/100 of a gram is pretty exactgerhardon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- I’ve never seen anything like
Benitoon Blog postSourdough Maki Roll
- ?
Yippeeon Blog postSourdough Maki Roll - Pal!
Yippeeon Blog postSourdough Maki Roll
- My bad
Yippeeon Forum topicCanning lids
- Thank you for the tip!
justkeepswimmingon Forum topicFree or discounted Kindle bread ebooks, #2.
- Free: Mrs. Wilson's Cook Book
idaveindyon Forum topicFree or discounted Kindle bread ebooks, #2. - Thank you
MTloafon Blog postThe Great Baguette quest N°3: Anis Bouabsa - Baking a perfect hearth ryesuaveon Forum topicRye Sourdoughs Splitting Open
- Pardon me Frank?
Benitoon Blog postBenny’s Country Sourdough 80% hydration
- Thank you all for your help.betherevron Forum topicGF bread machine bread not rising
- What the...bread1965on Blog postBenny’s Country Sourdough 80% hydration
- Overnight retardCharlotteSon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- Thank you, great idea and bigSaltyDogon Forum topicFinding Larousse book of bread
- Sale over: In Search of the Perfect Loaf, Fromartz.
idaveindyon Forum topicFree or discounted Kindle bread ebooks, #2.
- Thanks BennyCharlotteSon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- Overnight retardAnother Girlon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- yesmarianaon Forum topicMixing problems with FWSY White Bread With Poolish
- Not a direct answer to yourDianaBensonon Forum topicFinding Larousse book of bread
- Bakery BitsDianaBensonon Forum topicWhere to find good T65 in the UK
- Try a little physicsclazar123on Forum topicCanning lids
- This is really helpful! Thankangel of breadon Forum topicRye Sourdoughs Splitting Open