Recent Forum and Blog Comments
- I found a few posts
Debra Winkon Blog postlow hydration + cool starter index - Sauerkraut bread
flourdustedhazznon Forum topicGinsberg "The Rye Baker" errata? - soakerheadupincloudson Forum topicHelp baking w/ heritage flours
- Good suggestion!LauraJPon Forum topicHelp baking w/ heritage flours
- Thanks Timothy - this kind of
albacoreon Forum topicCottage Loaf Take 1 - I am fairly certain that thesuaveon Forum topicHelp baking w/ heritage flours
- adding columns.
idaveindyon Forum topicCommunity Bake - Semolina/Durum and similar grain breads - Good looking loaf and nice
Benitoon Blog post32nd bake. 01/18/2021. Hot soaker. Best so far. - Welcome back Jane.
alfansoon Blog postSaint Honoré - Definitely need some form of soakingclazar123on Forum topicSourdough 100% Whole wheat
- Pretty good looking loaf!
texas_loaferon Forum topicCommunity Bake - Semolina/Durum and similar grain breads - Couldn't wait until noon.
idaveindyon Blog post32nd bake. 01/18/2021. Hot soaker. Best so far.
- Understanding the BBGA format
alfansoon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- more fans of Rus Brot
Ilya Flyameron Blog post31-hour 90% Russian Rye Country Bread - dup
idaveindyon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- That is an amazing bake Gavin
Ilya Flyameron Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- 15%
Ilya Flyameron Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- Help levain/starter amount
BXMurphyon Forum topicCommunity Bake - Semolina/Durum and similar grain breads - Let me know how it tastes. Ibarryvabeachon Forum topicHelp with adjusting recipe
- MethodPowdernoseon Forum topicSourdough 100% Whole wheat
- Wow! That was fast!
BXMurphyon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- Baking sourdoughGillicon Blog postEasy Sourdough - Part 2
- WheatPowdernoseon Forum topicSourdough 100% Whole wheat
- I hadn't seen that in the
greyspokeon Forum topicHow do you warm your water? - Oh that looks great Derek,
Benitoon Blog postMatcha Black Sesame Sourdough Babka Wreath with Yuzu Glaze
- Me too, I’m hopefully that it
Benitoon Blog postMatcha Black Sesame Sourdough Babka Wreath with Yuzu Glaze
- That is stunning Derek, both
Benitoon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- Thanks. Yes, this is nowgavincon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- similar but different
yozzauseon Blog postMatcha Black Sesame Sourdough Babka Wreath with Yuzu Glaze - Even now, on the first try,
Timothy Wilsonon Forum topicCottage Loaf Take 1 - From one Muffletta lover to anotherG. Marieon Forum topicNeed help with my Muffuletta bread. (Update)
- Thanks! Try it! You'd beJanedoon Blog postSaint Honoré
- Thanks! I used to be quiteJanedoon Blog postSaint Honoré
- Show us a picture of your panettoneCharlotteSon Forum topicPanettone Help: Oven spring is non-existent
- And...we're off!
alfansoon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- That looks excellent! This
HeiHei29eron Forum topicCommunity Bake - Semolina/Durum and similar grain breads - Hamelman’s Semolina Bread (Pain au Levain).gavincon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- Please ignore my last line on the previous post!!Melbourne Parkon Forum topicMockmill 100 vs 200: principal difference
- DiCamillo breadLoafingaround321on Forum topicWhat is making this oven spring?
- Time and differencesMelbourne Parkon Forum topicMockmill 100 vs 200: principal difference
- Famag Fixed vs Tilting Head
GrainBrainon Forum topicFamag IM-5S Help, dough climbing up - Updateahbrameyon Forum topicHelp with adjusting recipe
- Helpful
Mynaon Forum topicFamag IM-5S Help, dough climbing up - More flour than brains
BXMurphyon Forum topicNext Community Bake coming up in a few days.
- IMG_0301.jpgMarlaynaon Blog postMontreal Style Bagels
- Slap and fold is fun
BXMurphyon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- Well done you Murph sounds
yozzauseon Forum topicNext Community Bake coming up in a few days.
- These get the most enthusiastic reaction
kendalmon Blog postCanele tops - consistent browning - I'm in with Hamelman
BXMurphyon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- Thanks for this. I thought I
Katjaon Forum topicGinsberg "The Rye Baker" errata?