Recent Forum and Blog Comments
- Going back to Rus Brot's
Ilya Flyameron Forum topicCommunity Bake - NY Jewish Bakery/Deli style Rye breads - ThanksIzzyR_1995on Forum topicStarter Maths
- It is a lot but..IzzyR_1995on Forum topicStarter Maths
- Thin crust
wallyon Forum topicSofter or thinner crust on my Sourdough - Don't bother feeding or
phazon Forum topicStarter Maths - Thanks for the info, Ilya.
albacoreon Forum topicCommunity Bake - NY Jewish Bakery/Deli style Rye breads - Dough consistency for Rye BaguettesAnother Girlon Forum topicCommunity Bake - NY Jewish Bakery/Deli style Rye breads
- Pale baguettes
wallyon Forum topicWhat might cause baguettes to look dull and white-ish?
- I mean't radiated heat, not reflectedMelbourne Parkon Forum topicChoosing a new mixer
- WebberMelbourne Parkon Forum topicChoosing a new mixer
- I will report backMelbourne Parkon Forum topicChoosing a new mixer
- I think 200g is too muchAnonymouson Forum topicStarter Maths
- How are you guys arresting fermentation?
The Roadside Pie Kingon Forum topicRetarded Dough Keeps Fermenting - Well that explains why your
Benitoon Forum topicRetarded Dough Keeps Fermenting - Ready Ground
albacoreon Forum topicTiramisu
- Kristi I’m so pleased that
Benitoon Blog postPoppyseed crusted Tangzhong Purple Sweet Potato Sandwich Loaf
- Which grinder
Yippeeon Forum topicTiramisu - Yes, I enjoyed the bread veryKristion Blog postPoppyseed crusted Tangzhong Purple Sweet Potato Sandwich Loaf
- Sorry to resurrect this
nattyn8on Forum topicArtisan Bread Five Minutes A Day first loafs - two users here have the KA 7 qt.
idaveindyon Forum topicChoosing a new mixer - Good information from todays baseline test
The Roadside Pie Kingon Forum topicRetarded Dough Keeps Fermenting
- Either no rise at all, orChairmanWillon Forum topic100% rye dough a disaster despite 'healthy' starter
- Not professional at allAnonymouson Forum topic1:2:2 vs 1:3:4 feeding
- StarterCqueve2on Forum topic1:2:2 vs 1:3:4 feeding
- Thanks everyone
mwilsonon Forum topicTiramisu - Will and Mini, thanks for the
mwilsonon Forum topicTiramisu
- You're welcome, Dave.
The Roadside Pie Kingon Forum topicBosch Universal small batch/grater bowl
- Rye discard bread
Ilya Flyameron Forum topicCommunity Bake - NY Jewish Bakery/Deli style Rye breads
- Liz, I went with THIS
DanAyoon Forum topicpH meters and starter acidity - Thanks for posting that! It's
Rockon Forum topicBosch Universal small batch/grater bowl - https://www.bakerybits.co.uk/
Ilya Flyameron Forum topicBread making machines?
- yecora rojo desem (>= 85 % hydration) + lamination mixingheadupincloudson Blog postJMonkey's Desem
- When you're in a holeAnonymouson Forum topicStarter suddenly not rising
- yecora rojo desemheadupincloudson Blog postJMonkey's Desem
- picking up the trail...headupincloudson Blog postJMonkey's Desem
- (No subject)Dkhripkovaon Forum topicPanettone Crumb
- (No subject)Dkhripkovaon Forum topicPanettone Crumb
- Way cool!
The Roadside Pie Kingon Forum topicDough Mixing Trough
- No I haven't tried baking any
Benitoon Forum topicGood idea or no?
- Have you tried it with pine nuts?Anonymouson Forum topicGood idea or no?
- Good information.
The Roadside Pie Kingon Forum topicRetarded Dough Keeps Fermenting
- Thank you Abe, that is kind
Benitoon Forum topicGood idea or no?
- Lovely bake Benny!Anonymouson Forum topicGood idea or no?
- I love olives, a while back I
Benitoon Forum topicGood idea or no?
- Thank you BennyAnonymouson Forum topicGood idea or no?
- Hey Abe, the crumb looks
Benitoon Forum topicGood idea or no?
- So it would have been a
Benitoon Forum topicRetarded Dough Keeps Fermenting
- I've ordered a KitchenAid 7 quartMelbourne Parkon Forum topicChoosing a new mixer
- pH meterliz grieveon Forum topicpH meters and starter acidity
- Is it a gas oven?
idaveindyon Forum topicWhat might cause baguettes to look dull and white-ish?