Recent Forum and Blog Comments
- Thanks for the reply.
alfansoon Forum topicCommunity Bake - Semolina/Durum and similar grain breads - From what I have heardgerhardon Forum topicPoolish Health Benefits
- Yes, it's been noted multiplesemolina_manon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- Recipe
mwilsonon Forum topicTiramisu - Lance, I stone-milledgavincon Forum topicExtensibility & Gluten Structure
- A handsome loaf. I love thegavincon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- Book
mwilsonon Forum topicExtensibility & Gluten Structure
- Firm swift slice without
Benitoon Forum topicCommunity Bake - Semolina/Durum and similar grain breads - yum!ahbrameyon Blog postSourdough Pani Popo (Coconut buns) - a very interesting baking method
- I’m trying to figure out
texas_loaferon Forum topicCommunity Bake - Semolina/Durum and similar grain breads - Nice loaf and would tastegavincon Forum topicCommunity Bake - Hamelman's Five-Grain Levain
- Nice bake. I love the colourgavincon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- Hospitals used to have beer
Benitoon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- Cheers, I thought it wasgavincon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- Jeff, please elaborate
DanAyoon Forum topicCommunity Bake - Hamelman's Five-Grain Levain - Considering the ABS Gas Deck OvenBread Garageon Forum topicShopping for a new bigger better deck oven
- Despite your difficulties AB
Benitoon Forum topicCommunity Bake - Hamelman's Five-Grain Levain
- What book is that page from?fishbakeron Forum topicExtensibility & Gluten Structure
- Another Girl's Five-Grain LevainJeffrey Hamelmanon Forum topicCommunity Bake - Hamelman's Five-Grain Levain
- Great bread, not so great executionAnother Girlon Forum topicCommunity Bake - Hamelman's Five-Grain Levain
- Beautiful loaf texas_loafer.
Benitoon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- I'm unfamiliar with the procedure you're followingAnonymouson Forum topicAcetone smell in well-fed starter
- Here's my semolina attempt
texas_loaferon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- The third point
Debra Winkon Blog postlow hydration + cool starter index - Starter smells like acetoneSuzy3127on Forum topicAcetone smell in well-fed starter
- yumahbrameyon Forum topicArtisan Bryan's Pan de Coco?
- Looks beautifulCharlotteSon Forum topicPanettone Help: Oven spring is non-existent
- Color and crackleAnother Girlon Blog postCB semolina
- The whole "health benefits"suaveon Forum topicPoolish Health Benefits
- No, it does not make sense.suaveon Forum topicSetting up Oven for Steaming
- (No subject)JazzyBakeon Forum topicPanettone Help: Oven spring is non-existent
- PhotoJazzyBakeon Forum topicPanettone Help: Oven spring is non-existent
- good practice.
alfansoon Forum topicTo cover or not to cover
- From my favorite
alfansoon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- The main difference
Mini Ovenon Forum topicCommunity Bake - Semolina/Durum and similar grain breads - When I do a preshape, which
Benitoon Forum topicTo cover or not to cover
- Yes of course like with the
Benitoon Blog postCB semolina
- Well you just need to use
yozzauseon Blog postCB semolina - I always try to cover to
Ilya Flyameron Forum topicTo cover or not to cover - Thank you Abe!
Ilya Flyameron Blog postSourdough focaccia
- Some cover itAnonymouson Forum topicTo cover or not to cover
- I don't know about you, but I
Benitoon Blog postCB semolina
- Haven't made focaccia yetAnonymouson Blog postSourdough focaccia
- I've just seen the same thingAnonymouson Forum topicBlack specks appearing in 100% whole wheat flour
- Thanks for the review,barryvabeachon Forum topicRofco B20 - My experience
- i will probably get time to
yozzauseon Blog postCB semolina
- Yeah, if I had more things at
Ilya Flyameron Blog postSourdough focaccia
- Derek love the loaf, the
Benitoon Blog postCB semolina
- They both look so delicious
Benitoon Blog postSourdough focaccia
- Bulk 2 hours is suggesting
Benitoon Forum topicCommunity Bake - Semolina/Durum and similar grain breads