Recent Forum and Blog Comments
- Fresh bread is just toughgerhardon Forum topicToaster
- Thanks Will! I look forward
DanAyoon Forum topicCommunity Bake - Pizza - Baked your 100% Whole Rye
DanAyoon Forum topic100% Whole Grain Rye Sourdough Bread
- The procedure is set
The Roadside Pie Kingon Forum topicCommunity Bake - Pizza - And well you should be, Will!
DanAyoon Forum topicCommunity Bake - Pizza
- Yes, overproofed (but the
Ilya Flyameron Forum topic100% Whole Grain Rye Sourdough Bread - Mini, are you suggesting that
DanAyoon Forum topic100% Whole Grain Rye Sourdough Bread
- Mini Oven these are truly
HungryShotson Forum topic100% Whole Grain Rye Sourdough Bread - Danny, your loaf looks
HungryShotson Forum topic100% Whole Grain Rye Sourdough Bread
- Lovely rye video
Mini Ovenon Forum topic100% Whole Grain Rye Sourdough Bread - Water absorption of flour
HungryShotson Forum topicwheat flour.
- Yeasts never truly die
Southbayon Forum topicyeast die during baking - The results from Sundays bake
The Roadside Pie Kingon Forum topicCommunity Bake - Pizza
- Looking for arm DougLeo89on Forum topicdifference between dough arms for the Hobart N50
- That's a twist on bagels
kendalmon Blog postSimits (Bread Rings Turkish) - Now I get to eat crow...MrCoffeeon Forum topicHobart HL6 on ebay
- Baking at altitudeJerrytheKon Forum topicTips for high altitude baking?
- Welcomeahbrameyon Forum topicNew to baking and this site.
- Welcome from another new bakerahbrameyon Forum topichello! new baker incoming
- 10kg is not a lot of dough. A
MichaelLilyon Forum topicFixed head spiral mixers - Certainly a possibility,
pmccoolon Blog postUpping the ambient and lowering the stone - Too funnychgo_breadon Forum topicflour in Muncie Indiana
- You may find this useful. Itgavincon Forum topicTips for high altitude baking?
- Thank you, fellow bakers. Igavincon Blog postVermont Sourdough with whole-wheat
- I’m glad you ask that question, Benny
DanAyoon Forum topic100% Whole Grain Rye Sourdough Bread
- What degree of rise did you
Benitoon Forum topic100% Whole Grain Rye Sourdough Bread - Pretty much followed her lead
DanAyoon Forum topic100% Whole Grain Rye Sourdough Bread
- Dan, did you follow generally
Benitoon Forum topic100% Whole Grain Rye Sourdough Bread
- Dan’s deviant Bake #8
DanAyoon Forum topicCommunity Bake - NY Jewish Bakery/Deli style Rye breads
- Now you're just showing off..bread1965on Forum topicBabka - Star Braid
- even easier...
idaveindyon Blog postUpping the ambient and lowering the stone - Changed my mind.
Dave Ceeon Forum topic% of SD Bulk Fermentation - Yes, correct. Weightedgavincon Forum topicexcel formula/calculator for desired dough temp with weighted averages
- "Artisan" flour
dmsnyderon Forum topicKen Forkish Overnight blonde Fail on the tropic - Looks nice. BTW I use Canoladrkomoon Forum topicFlat top help
- my flour better explain
xabiermirandonaon Forum topicKen Forkish Overnight blonde Fail on the tropic - Thanks for sharing. Thiskrauseon Forum topicexcel formula/calculator for desired dough temp with weighted averages
- Hello there.Thank you for theTasosKon Forum topicPanettone Crumb
- That’s a loaded question
breadforfunon Forum topicyeast die during baking - Hello there.Thank you for theTasosKon Forum topicPanettone Crumb
- Thanks, DrK
DanAyoon Forum topicFlat top help
- from abelbreadgallery
idaveindyon Forum topicwheat flour.
- Here is one way to get it out
HansBon Forum topicFixed head spiral mixers - Cuisinartpleveeon Forum topicToaster
- 3 tsp yeast in 1 cup of warmdrkomoon Forum topicFlat top help
- Cuisinart long slot
MTloafon Forum topicToaster - Yeast dies above 140F, well
phazon Forum topicyeast die during baking - TrueAnonymouson Forum topicSD starter OK but leaven so so....
- Regardless of what the book
Benitoon Forum topicSD starter OK but leaven so so....
- High hydration bread flour leavenAnonymouson Forum topicSD starter OK but leaven so so....