Recent Forum and Blog Comments
- Thanks Benny, Truly is, just
Carlo_Panaderoon Blog postQuest for an Open Crumb - Thank you! I remembered my
Carlo_Panaderoon Forum topicMy best Crumb so far...
- Thank you! after ready his
Carlo_Panaderoon Forum topicMy best Crumb so far...
- I don’t really have a recipemcarenon Forum topicRelaxing dough — why does it occasionally tighten up?
- Thanks Benny this is really
Carlo_Panaderoon Forum topicMy best Crumb so far...
- Thanks Benny! He said he
Ilya Flyameron Blog postThe story of overfermented very simple sourdough - Thanks Gavin! If you like
Ilya Flyameron Blog postThe story of overfermented very simple sourdough
- Thank you! I also wish to
Carlo_Panaderoon Forum topicMy best Crumb so far...
- Thank you!
Carlo_Panaderoon Forum topicMy best Crumb so far...
- Thank you! A great
Carlo_Panaderoon Forum topicMy best Crumb so far...
- Thank you! hope to have
Carlo_Panaderoon Forum topicMy best Crumb so far...
- I prefer red to yellow miso
Benitoon Blog postRed Miso Furikake (Sesame seeds and Nori) Sourdough - Ilya, they both turned out so
Benitoon Blog postThe story of overfermented very simple sourdough
- Yes, I love miso. I have redgavincon Blog postRed Miso Furikake (Sesame seeds and Nori) Sourdough
- Thanks Gavin, I wish I could
Benitoon Blog postRed Miso Furikake (Sesame seeds and Nori) Sourdough
- I like that you went ahead atgavincon Blog postThe story of overfermented very simple sourdough
- Sorry for late reply, I amMay777on Forum topicSalzburger Grain Mill Max 2020 - Just got it (USA user)
- Benny, Another very nice loafgavincon Blog postRed Miso Furikake (Sesame seeds and Nori) Sourdough
- The formula calls for rock salt
The Roadside Pie Kingon Forum topicFather daughter photo - Wow, great loaf you have
HungryShotson Forum topicTo warm up after retarding or not? - Thanks! Going to give it shot
nickgon Forum topicFlat as a pancake - Oh thank you. I didn’t find
Benitoon Blog postRed Miso Furikake (Sesame seeds and Nori) Sourdough
- Thank you. Yes, that last one
IgorLon Forum topicTo warm up after retarding or not? - Thank you very much!
Kymmberon Forum topicHello! Newbie, here! - oh that color!headupincloudson Blog postRed Miso Furikake (Sesame seeds and Nori) Sourdough
- Cold is better for keeping its shape and scoring
HungryShotson Forum topicTo warm up after retarding or not?
- I made it
albacoreon Forum topicTiramisu - Hi Danny! It did taste great,
ifs201on Blog postHamelman Five Grain - Price back to $225.
idaveindyon Forum topicThe Challenger Bread Pan - has anyone tried it other than our own Trevor Wilson? - Ilene, when you wrote that it
DanAyoon Blog postHamelman Five Grain - Nice!
The Roadside Pie Kingon Forum topicpie crusts
- I certainly will post the
HansBon Forum topicmilled grain vs. commercial bread flour - well....
idaveindyon Forum topicOverly crisp/hard bagels
- You're in luck!
idaveindyon Forum topicHello! Newbie, here!
- Ups, I did it again
HungryShotson Blog postSourdough Bran Bread
- Deer have render-able fat.semolina_manon Forum topicpie crusts
- So cool!! Could you pleasefrancisaugustoon Forum topicmilled grain vs. commercial bread flour
- I have not tried using 100%
HansBon Forum topicmilled grain vs. commercial bread flour
- Thanks Abe! With the heating
Ilya Flyameron Blog postThe story of overfermented very simple sourdough
- What about using sifted flour?francisaugustoon Forum topicmilled grain vs. commercial bread flour
- Hello, Gerhard.
The Roadside Pie Kingon Forum topicpie crusts
- My bread always gets a great
HansBon Forum topicmilled grain vs. commercial bread flour
- Yes, gas oven.
mikewasinnycon Forum topicOverly crisp/hard bagels - Thanks a lot idaveindy!francisaugustoon Forum topicCracks on the ears of my loaves
- What about the rise, crumb, etc?francisaugustoon Forum topicmilled grain vs. commercial bread flour
- Looks great IlyaAnonymouson Blog postThe story of overfermented very simple sourdough
- Are you using a gas oven?
idaveindyon Forum topicCracks on the ears of my loaves
- Update
IgorLon Forum topicTo warm up after retarding or not?
- Dear Big Crusty,francisaugustoon Forum topicBeginner question: mimicking different types of flour
- Thanks!francisaugustoon Forum topicBeginner question: mimicking different types of flour