Recent Forum and Blog Comments
- Durumiche details
Our Crumbon Forum topicCommunity Bake - Semolina/Durum and similar grain breads - Beautiful baking, Benny!
dmsnyderon Blog post40% whole Kamut 40% whole spelt sourdough - Welcome!
justkeepswimmingon Forum topicNewbie saying Hi. - Thanks, Mike. That was verygavincon Forum topicHamelman's bread, third edition is coming.
- Yes, there were many newgavincon Forum topicHamelman's bread, third edition is coming.
- Tough vs thinkLauraJPon Forum topicStrong (bread) vs Med (KAAP) flour for artisan loavs?
- Thanks!LauraJPon Forum topicStrong (bread) vs Med (KAAP) flour for artisan loavs?
- Shall look into this…
Mark Sealeyon Forum topicChallenger Bread Pan for sourdough - Not worth it
Mark Sealeyon Forum topicChallenger Bread Pan for sourdough
- Search
Mark Sealeyon Forum topicChallenger Bread Pan for sourdough
- It does help, thanks!
Mark Sealeyon Forum topicChallenger Bread Pan for sourdough
- Understanding flours
Yippeeon Forum topicStrong (bread) vs Med (KAAP) flour for artisan loavs? - Not much :-(
Mark Sealeyon Forum topicTartine, Robertson and his flours
- As far as I can tell, bothdavid81on Forum topicUpgrade from MockMill Kitchen-aid attachment?
- Availability
justkeepswimmingon Forum topicUpgrade from MockMill Kitchen-aid attachment?
- Metric measurements for home bakers
dmsnyderon Forum topicHamelman's bread, third edition is coming.
- Interview mentioning 3rd editionMikeVon Forum topicHamelman's bread, third edition is coming.
- Mio vs Mockmilldavid81on Forum topicUpgrade from MockMill Kitchen-aid attachment?
- bayou oval dutch oven--help!cpetkanason Forum topicWhich cookware do you use?
- 2 more cents..bread1965on Forum topicChallenger Bread Pan for sourdough
- I get mine from Shipton Millmatt291on Forum topicProblems with milling fresh flour
- can you post whole recipeMikeSKon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- So, how is your bertazzoni
utahcpaladyon Forum topicOut of practice, looking for suggestions for temp adjustments. - AP vs BF
MTloafon Forum topicStrong (bread) vs Med (KAAP) flour for artisan loavs? - Where do you get your kamut?NotBadBreadon Forum topicProblems with milling fresh flour
- sifted YR 75% hydration BF 50% FP 105%headupincloudson Blog postyecora rojo desem again
- Home bakeLauraJPon Forum topicHamelman's bread, third edition is coming.
- sifting experimentheadupincloudson Blog postyecora rojo desem again
- Home bakeLauraJPon Forum topicHamelman's bread, third edition is coming.
- InterestingLauraJPon Forum topicGuidance Tartine vs FWSY levain % and proof
- Were there significantAnonymouson Forum topicHamelman's bread, third edition is coming.
- I am using a mixer. Right nowbryanoutsideon Forum topicOven spring in professional deck oven
- Australia pricegavincon Forum topicHamelman's bread, third edition is coming.
- Wow!LauraJPon Forum topicEvaluating cold final proof?
- Sale over:Pizza Cookbook
idaveindyon Forum topicFree or discounted Kindle bread ebooks, #2. - So it's all about the bulkLauraJPon Forum topicEvaluating cold final proof?
- BlogLauraJPon Forum topicTartine, Robertson and his flours
- Moderately-skillied labor:suaveon Forum topicThinking about expanding my kitchen and adding this feature.
- Thank you Troy, I appreciate
Benitoon Blog post40% whole Kamut 40% whole spelt sourdough - IMO it’s not worth it at all.barlowparkon Forum topicChallenger Bread Pan for sourdough
- Technology will free us of all labor
MTloafon Forum topicThinking about expanding my kitchen and adding this feature.
- yes, WW = whole wheat.
idaveindyon Forum topicTartine, Robertson and his flours
- So I don't need a zester afterallAnonymouson Forum topicPutting Marmalade into [Rye] Bread
- Whole Wheat
Mark Sealeyon Forum topicTartine, Robertson and his flours
- Thank you BennyAnonymouson Forum topicPutting Marmalade into [Rye] Bread
- A very nice looking loaf MiniAnonymouson Forum topicBreaking all starter 'rules' in the book
- Safe to say that luck had
HeiHei29eron Blog post40% whole Kamut 40% whole spelt sourdough - Description and photos
Mark Sealeyon Forum topicTartine, Robertson and his flours
- Table of equivalents
Mark Sealeyon Forum topicTartine, Robertson and his flours
- The continued downward spiral
alfansoon Forum topicThinking about expanding my kitchen and adding this feature.