Recent Forum and Blog Comments
- Handsome loaf!
PalwithnoovenPon Blog postFive-Grain Levain - Hamelman - I love this kind of stuff!
PalwithnoovenPon Blog postSally Lunn Buns -- TRY THESE
- Nice rescue!
PalwithnoovenPon Blog postThe story of overfermented very simple sourdough
- Congratulations Ian!
PalwithnoovenPon Blog postDurum Rice Egg Bread
- Happy New Year too Ian!
PalwithnoovenPon Blog postNew Year Cakes (SD)
- How lucky was my day, I found
PalwithnoovenPon Blog postSourdough Flatbread and Chicken Shawarma Plus Other Goodies
- Thanks! The potato bread waspeacecowon Blog postLocal flours, pizza, and gifting bread
- Thanks! I used holiday timepeacecowon Blog postLocal flours, pizza, and gifting bread
- In my dreams !merlieon Forum topic***Important new flash!*** Now available in English!
- Super nice..bread1965on Blog postHoney Oat Porridge with Spelt
- Thank you. Yes, it seems togavincon Blog postFive-Grain Levain - Hamelman
- nice looking loafheadupincloudson Blog postHamelman Five Grain
- the bread for 2021headupincloudson Blog postFive-Grain Levain - Hamelman
- Thank you Wally! I’ll tryPizzaCalcioon Forum topicCold Final Proof
- Classic.gavincon Blog postFive-Grain Levain - Hamelman
- Here is a short clip with
yozzauseon Blog postFive-Grain Levain - Hamelman - G Pizza What is the reasonsemolina_manon Forum topicpie crusts
- Wally's comment is consistentsemolina_manon Forum topicQuestion about milk and milk powder
- Hi Derek, I saw Hamelmangavincon Blog postFive-Grain Levain - Hamelman
- Hi Gav, those incisions look
yozzauseon Blog postFive-Grain Levain - Hamelman
- The more you know, the less you know!floureverywhereon Forum topicHow do you warm your water?
- I heat it on the stoveAnother Girlon Forum topicHow do you warm your water?
- Arden Mills Flourpaintermanon Blog postMontreal Style Bagels
- coverageMarlaynaon Blog postMontreal Style Bagels
- I use filtered water that
Benitoon Forum topicHow do you warm your water? - any alcohol. we don't have
metropicalon Forum topicpie crusts - How aboutAnonymouson Forum topicSourdough Chocolate Babka
- This was made with100% fresh
HansBon Forum topicmilled grain vs. commercial bread flour - Super helpful! Thank you
citygirlbakeron Forum topicFeeding ratios and impact on strength of starter - Finished Loaf
HansBon Forum topicmilled grain vs. commercial bread flour
- The starter is at its maximumgavincon Forum topicFeeding ratios and impact on strength of starter
- CBG, I am thinking that the
DanAyoon Forum topicSourdough Chocolate Babka - They look great. Perfect withgavincon Blog postHoney Oat Porridge with Spelt
- I use the microwave. I firstgavincon Forum topicHow do you warm your water?
- Just posted it!
Danni3ll3on Blog postHoney Oat Porridge with Spelt - Wow really amazing oven
Benitoon Blog postHoney Oat Porridge with Spelt
- Definitely can’t complain about the crumb?
Danni3ll3on Blog postHoney Oat Porridge with Spelt
- Hi, Alisa.
The Roadside Pie Kingon Forum topicCommunity Bake - Pizza - The plot thickens!
The Roadside Pie Kingon Forum topicCommunity Bake - NY Jewish Bakery/Deli style Rye breads
- DO baking
wallyon Forum topicIs baking in a Dutch Oven a myth? - FlourMarlaynaon Blog postMontreal Style Bagels
- Nice, hope you share the
Ilya Flyameron Forum topicRed Rye Malt - Because the dough is
Benitoon Blog postRed Miso Furikake (Sesame seeds and Nori) Sourdough
- Too hard a crust
wallyon Forum topicOverly crisp/hard bagels
- Wow!kracheyon Blog postRed Miso Furikake (Sesame seeds and Nori) Sourdough
- Swapping out milk powder
wallyon Forum topicQuestion about milk and milk powder
- Cold proofing
wallyon Forum topicCold Final Proof
- Thanks for the input, Ilya Flyamer.SoniaRon Forum topicRed Rye Malt
- Temp for sourdough starter
wallyon Forum topicNewb Question - bread not rising...
- Thank you for the kind reply.G Pizzaon Forum topicpie crusts