Recent Forum and Blog Comments
- I agree with banana. 4 hours
texas_loaferon Forum topicUnderproofed or Overproofed - at my wit's end - No air flow under stone.
idaveindyon Blog postUpping the ambient and lowering the stone - "Semola Rimacinata mother" clarification request
sarahf2800on Blog postPane Tipo di Altamura - April 20, 2016 - Using high % of rye flour
Abelbreadgalleryon Forum topicRoggenmischbrot - Thank you Floyd!Anonymouson Forum topicI think this site has been infected.
- These are gorgeous.
Floydmon Blog postSimits (Bread Rings Turkish) - Yes it is fixed for me now
Benitoon Forum topicI think this site has been infected. - Search from the homepage is
Floydmon Forum topicI think this site has been infected.
- downloadable fileLynn Wannopon Blog postSourdough Rise Time Table
- Thanks for updating us and
Benitoon Forum topicI think this site has been infected.
- Link to YouTube ChannelBrianKon Forum topicHL6 or KA 7 Qt Attachement Question
- Thank you FloydAnonymouson Forum topicThis is weird
- Improvements due to TFLAnother Girlon Forum topicCommunity Bake - Baguettes by Alfanso
- See Gavin's post where I
Floydmon Forum topicThis is weird
- The site has not been infected
Floydmon Forum topicI think this site has been infected.
- Other pages okay.
idaveindyon Forum topicSearching from the Home screen not working.
- Same here, gavin
pmccoolon Forum topicSearching from the Home screen not working. - Is it a gas oven?
idaveindyon Forum topicSourdough recipes cooked without Dutch oven never develop brown crust
- History link.
Mini Ovenon Forum topicThe Aroma Piece - “ - increase the hydration of
DanAyoon Forum topic100% Whole Grain Rye Sourdough Bread - no it won'tsghksghkon Forum topicRescuing over proofed loaves
- The bottom looks
Mini Ovenon Forum topicUnderproofed or Overproofed - at my wit's end
- Just click the "Report"
idaveindyon Forum topicI think this site has been infected.
- The last two posts
HeiHei29eron Forum topicI think this site has been infected. - Semolina_man, I'm not an
albacoreon Forum topicThe Aroma Piece - I can’t tell that they look
Benitoon Blog postUpping the ambient and lowering the stone
- Scrapings method
Ilya Flyameron Forum topicFlour Commitment - I am mostly reading TFL using
Benitoon Forum topicI think this site has been infected.
- Under vs overproofed, you
Benitoon Forum topicUnderproofed or Overproofed - at my wit's end
- Keep the smallest amount of
Benitoon Forum topicFlour Commitment
- I agree with the others who
Benitoon Forum topicOven Spring Help!
- Wow AG, those are quite
Benitoon Forum topicCommunity Bake - Baguettes by Alfanso
- Same here
Mini Ovenon Forum topicI think this site has been infected.
- Gavin, In another recent post
DanAyoon Forum topicI think this site has been infected.
- AG, “ Very nice. Many of us
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso
- Very easy to set it upgavincon Forum topicexcel formula/calculator for desired dough temp with weighted averages
- Dan, in one of my tests I
HungryShotson Forum topic100% Whole Grain Rye Sourdough Bread - It started a couple of daysgavincon Forum topicThis is weird
- In what country are you?
Ilya Flyameron Forum topicMaltodextrin Allergy
- I've had issues with some
Ilya Flyameron Forum topicThis is weird
- Handling too much
BXMurphyon Forum topicUnderproofed or Overproofed - at my wit's end - Fantastic
kendalmon Forum topicCroissant Success (FINALLY!) - No malt or anything added
Debra Winkon Forum topicMaltodextrin Allergy - I was lucky
Yippeeon Forum topicFood safety - eggs - It looks underproofed, if itbananaon Forum topicUnderproofed or Overproofed - at my wit's end
- Pictures did not show up,nickelmoreon Forum topicHobart C-210 Restoration
- a learning opportunityheadupincloudson Blog postlow hydration + cool starter index
- Yep - certainly not the first run!
Doc.Doughon Forum topicCommunity Bake - Baguettes by Alfanso - It flopped..bread1965on Forum topicRoggenmischbrot
- Thank you so much for theCaptTPTon Forum topicMad Scientist in the Kitchen