Recent Forum and Blog Comments
- I'm drooling! I think I'vegavincon Forum topiclievito madre, discard fried bread. "Sfinz"
- Great idea. Thanks.gavincon Forum topicTip - Degrease Pepperoni for Pizza
- Famag in Canada.
Mynaon Forum topicFixed head spiral mixers - I suppose there are many things which can improve a breadAnonymouson Forum topicA Rye Recipe by Doves Farm
- I'm guessing not over proofedAnonymouson Forum topicFlat top help
- Flakes
Our Crumbon Forum topicGrain flakes - Abe, the dough rose so much
DanAyoon Forum topicFlat top help - I'm wondering ifAnonymouson Forum topicFlat top help
- Looks amazingly softAnonymouson Forum topicFlat top help
- A few things about DrKomo
DanAyoon Forum topicFlat top help
- We don’t bake commercial
Benitoon Forum topicFlat top help - Soj, I experienced the same
DanAyoon Forum topicMy lievito madre (videos)
- Mini, please check your link.
DanAyoon Forum topicBest Loaf Pan for Danish Rye Bread (rugbrød )
- Thanks, Abe. I have no
DanAyoon Forum topicFlat top help
- I also wonder if it is a bit
Benitoon Forum topicFlat top help
- Hi Michael - I've beensojtuckeron Forum topicMy lievito madre (videos)
- acidity vs rye
Ilya Flyameron Forum topicA Rye Recipe by Doves Farm - Yeaatdpton Blog postChasing Bagel Perfection: Reinhart's NY Style Bagels With Wild Sourdough
- Here is my first attempt
DanAyoon Forum topicFlat top help
- Thank you! I'll try 450 nexttheomegapictureon Forum topicUnderproofed or Overproofed - at my wit's end
- So far
texas_loaferon Forum topicI'm trying an alternate culture - Delicious looking pizza and
Benitoon Blog postKouign-amann and pizza
- So beautiful!! And thatmeb21on Blog postFirst bake of 2021 - Maggie Glezer's Challah
- You're welcome
Old Man in the Caveon Forum topicdifference between dough arms for the Hobart N50 - Sounds
Old Man in the Caveon Forum topicdifference between dough arms for the Hobart N50
- Thanks a lot*Leo89on Forum topicdifference between dough arms for the Hobart N50
- ThanksLeo89on Forum topicdifference between dough arms for the Hobart N50
- As a fellow kombucha brewerahbrameyon Forum topicI'm trying an alternate culture
- THANK YOU! Will doEverydayFoodson Forum topicAntique Hobart 60 qt tinned bowl
- Grease and stuff
Old Man in the Caveon Forum topicdifference between dough arms for the Hobart N50
- Take you time and take lotsnickelmoreon Forum topicAmount of N-50 Grease?
- U-Save Equipment in Hollynickelmoreon Forum topicAntique Hobart 60 qt tinned bowl
- Sweet sixteen
Portuson Forum topicSourdough and sociality thesis - Can you measure your spiralnickelmoreon Forum topicHL6 or KA 7 Qt Attachement Question
- I've done this using kefirAnonymouson Forum topicI'm trying an alternate culture
- Good idea! Thanks for
Benitoon Forum topicTip - Degrease Pepperoni for Pizza
- Fixed the old links
Mini Ovenon Forum topic100% Whole Grain Rye Sourdough Bread - Famag?
idaveindyon Forum topicFixed head spiral mixers - outgassing
idaveindyon Blog postUpping the ambient and lowering the stone
- Stick to one standard stiffsuaveon Forum topicwheat flour.
- I can't help you with your oven setup, but...Another Girlon Blog postUpping the ambient and lowering the stone
- I think I got the two hoursAnonymouson Forum topicSD starter OK but leaven so so....
- Videos
Mynaon Forum topicFixed head spiral mixers
- I really appreciate your timeLeo89on Forum topicdifference between dough arms for the Hobart N50
- Mini, while searching for a
DanAyoon Forum topic100% Whole Grain Rye Sourdough Bread
- N50 Dough Hook
Old Man in the Caveon Forum topicdifference between dough arms for the Hobart N50
- Those all look good, SouthBay
pmccoolon Blog postKouign-amann and pizza - Will, I took my advice and
DanAyoon Forum topicCommunity Bake - Pizza
- Welcome, BreadButterCheese
pmccoolon Forum topichello! new baker incoming
- Yup, overproofed.
pmccoolon Forum topic100% Whole Grain Rye Sourdough Bread