Recent Forum and Blog Comments
- The standard saying is …tpassinon Blog postInitial proof
- Dry Skin After Retardationtpassinon Forum topicA few questions (consistency and final proofing)
- That is just the best advice…frankstrawberryon Blog postInitial proof
- About shapingtpassinon Forum topicA few questions (consistency and final proofing)
- Try 210 or even 211, and see…tpassinon Forum topicGummy Crumb is Killing me!
- Great comment! I have…
winestemon Forum topicGummy Crumb is Killing me! - I mostly meant the crumb…tpassinon Blog post50% Emmer
- Crust Color
WatertownNewbieon Blog post50% Emmer - Aside from baking time and…tpassinon Forum topicGummy Crumb is Killing me!
- I've definitely been keeping…
winestemon Forum topicGummy Crumb is Killing me!
- So here's my bake for today …tpassinon Blog post50% Emmer
- Terrific suggestion! Thanks!
winestemon Forum topicGummy Crumb is Killing me!
- Dough hook extender with big batchesrainydaybreadon Forum topicBUP - Should I still use the dough hook extender on bigger batches?
- Than you for your comments…
winestemon Forum topicGummy Crumb is Killing me!
- Thanks for the suggestion. I…
winestemon Forum topicGummy Crumb is Killing me!
- Might be one of the issues…sparkfanon Blog postPromising panettone weekend ...
- 2.75 cups of bread flour is…tpassinon Forum topicHelp with No-Knead Loaf
- Not sure all this papers…sparkfanon Forum topic50% hydration starter is tripling in size every 24 hour refresh, but when I use it in a recipe it fails to work
- one other point
squattercityon Forum topicHelp with No-Knead Loaf - hi AdrianeS, as I do the…
squattercityon Forum topicHelp with No-Knead Loaf
- You'll get used to the signs…
Davey1on Blog postInitial proof - Results
RedPentacleBon Forum topicTaste testing wheat question - Yeah, I think this might be the difference
Floydmon Forum topicmilling buckwheat - At 73% hydration with bread…tpassinon Forum topicHelp with No-Knead Loaf
- loaves can be made with…tpassinon Forum topicHelp with No-Knead Loaf
- Thanks for your comment! …
AdrianeSon Forum topicHelp with No-Knead Loaf - The Usain Bolt of Danish ryes, maybe
pmccoolon Blog postDanish Rye, a la Ginsberg - Wow! 45 minutes is very fast
JonJon Blog postDanish Rye, a la Ginsberg - Appreciatedfrankstrawberryon Blog postInitial proof
- Oh no! I feel for you!A…
mwilsonon Blog postPromising panettone weekend ... - "However, it can be…
mwilsonon Forum topic50% hydration starter is tripling in size every 24 hour refresh, but when I use it in a recipe it fails to work
- Hmmm ... thinking now about…sparkfanon Blog postPromising panettone weekend ...
- I used the Callebaut white…sparkfanon Blog postPromising panettone weekend ...
- Thanks!Yes, the (remaining)…sparkfanon Blog postPromising panettone weekend ...
- Would love to know how they turn out
ll433on Blog postSakadane Country Bread - Oh no!
stellaron Blog postPromising panettone weekend ... - Breakfast
stellaron Blog postSakadane Country Bread
- Thanks Lin!
stellaron Blog postSakadane Country Bread
- I'm greedyThe New Guyon Forum topicHello! New baker looking for "beginner" French T65 based recipe
- I don't know what more you…tpassinon Forum topicHello! New baker looking for "beginner" French T65 based recipe
- Appreciate it!
Isand66on Blog postTangzhong plus Corn Flour Scald Multigrain SD - Kashacharbonoon Forum topicmilling buckwheat
- I agree with your assessment
pmccoolon Blog postDanish Rye, a la Ginsberg
- Masienda masa
trailrunneron Blog postTangzhong plus Corn Flour Scald Multigrain SD - Thanks, Tony
pmccoolon Blog postDanish Rye, a la Ginsberg
- Thanks Paul.
Isand66on Blog postTangzhong plus Corn Flour Scald Multigrain SD
- Thanks, Debra
pmccoolon Blog postDanish Rye, a la Ginsberg
- Can’t wait to read about it!
Isand66on Blog postTangzhong plus Corn Flour Scald Multigrain SD
- Beautiful
Isand66on Blog postDanish Rye, a la Ginsberg
- That's a whole lot going on, Ian
pmccoolon Blog postTangzhong plus Corn Flour Scald Multigrain SD