Recent Forum and Blog Comments
- Durum Bread – Hamelmangavincon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- Still availableUNIONSPECIALon Forum topicSelling books Inc Cresci
- Thanks to Resilience
MTloafon Forum topicCommunity Bake - Semolina/Durum and similar grain breads - Nice...a 2% rulefoodforthoughton Blog postThe 2% weight loss method for judging levain maturity
- Why thank you very much WCL,
Benitoon Blog postSemolina CB - Benny’s Bakes - Could have been a deflating experienceAnother Girlon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- enameled vs bare iron.
idaveindyon Forum topicHmmm...Challenger Pan side-by-side test - Thanks for all you do Alan
MTloafon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- Kitchenaid 7 qt Pro Line Clickingtoddsgolfinon Forum topicDoes your KitchenAid Proline 7 qt mixer CLICK under heavy loads?
- wow, that is goregeous! I
windycityloafsteron Blog postSemolina CB - Benny’s Bakes - Thank you, thank you. Baba AAnonymouson Forum topicLooking for 1980s Vermont baker and his bakery.
- GreetingsSteven307on Forum topicMixed Grain/Legume/Seed Sourdough Culture Symbiosis
- You did it justice.
alfansoon Forum topicCommunity Bake - Semolina/Durum and similar grain breads - They turned out really good.gavincon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- Tang zhong?clazar123on Forum topicSourdough 100% Whole wheat
- Since I don’t know this flour,
pmccoolon Blog postyecora rojo desem again - Gary, I have found that the
DanAyoon Blog postThe 2% weight loss method for judging levain maturity - What scale do you use?
GaryBishopon Blog postThe 2% weight loss method for judging levain maturity - BF is somewhat different
Doc.Doughon Blog postThe 2% weight loss method for judging levain maturity - Another two good looking
Benitoon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- Semolina due
MTloafon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- Right, thanks! It's sometimes
Ilya Flyameron Forum topicWhat is your single and biggest question about baking? - Not My Experince
AlanGon Forum topicUneven scoring expansion - Advice needed - Sounds like an interesting experiment...
HeiHei29eron Forum topicMixed Grain/Legume/Seed Sourdough Culture Symbiosis - An actual test
DanAyoon Blog postThe 2% weight loss method for judging levain maturity
- humor.
idaveindyon Forum topicWhat is your single and biggest question about baking?
- Wait, is that a real question
Ilya Flyameron Forum topicWhat is your single and biggest question about baking?
- DIY breadmaking is a funharumon Forum topicWhat is your single and biggest question about baking?
- I had a similar experience
ruralonton Forum topicEqual Or Better Alternatives to Komo - Panettone Bible (Slightly OT)joe_son Blog postPanettone a tre impasti - the perfect panettone?
- Different problems for
phazon Forum topicWhat is your single and biggest question about baking? - Yes... dusting flour
BXMurphyon Forum topicCommunity Bake - Semolina/Durum and similar grain breads - Nitpick is why I'm here
BXMurphyon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- Thanks for your interest guys.
The Roadside Pie Kingon Forum topicEpic bake, in the first magnitude! Pea tendril pesto pizza, with fresh tomatoes & Prosciutto - That is my practice
Doc.Doughon Blog postThe 2% weight loss method for judging levain maturity
- Dan, one problem I see with
Benitoon Blog postThe 2% weight loss method for judging levain maturity
- I’ve been adding the sweet
Benitoon Blog postPurple Sweet Potato Black Sesame Sourdough 84.5% hydration
- Doc, optimum cold storage for starters
DanAyoon Blog postThe 2% weight loss method for judging levain maturity
- web site.
idaveindyon Forum topicLooking for 1980s Vermont baker and his bakery.
- try the photo again...
idaveindyon Forum topicThermonuclear cloud
- Excitement in crust
MTloafon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- Sweet Potatoes
Isand66on Blog postPurple Sweet Potato Black Sesame Sourdough 84.5% hydration - John McLuresuaveon Forum topicLooking for 1980s Vermont baker and his bakery.
- Hi Ian, no I am not including
Benitoon Blog postPurple Sweet Potato Black Sesame Sourdough 84.5% hydration
- Very nice pizza Will. The
Benitoon Forum topicEpic bake, in the first magnitude! Pea tendril pesto pizza, with fresh tomatoes & Prosciutto
- You ought to be quite proud
Benitoon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- Upswept crumb pattern
BXMurphyon Forum topicCommunity Bake - Semolina/Durum and similar grain breads
- Beautiful bake
Isand66on Blog postPurple Sweet Potato Black Sesame Sourdough 84.5% hydration
- Durum Wheat and course millingPowdernoseon Forum topicSourdough 100% Whole wheat
- Well done Murph, that loaf is
Ilya Flyameron Forum topicCommunity Bake - Semolina/Durum and similar grain breads