Recent Forum and Blog Comments
- I have made to date about 4
pulon Blog postA sourdough loaf using semola rimacinata di grano duro - "A little confused as to why
texasbakerdadon Blog postBumper Bake 2, A Boule 100% WW - third attempt: two loaves in clay bakerheadupincloudson Blog postCommunity Bake - NY Jewish Bakery/Deli style Rye breads
- Sale over: Lodge 9.25" griddle, no handles.
idaveindyon Forum topicSales, discounts on equipment at Amazon. - Impressive rise
JonJon Blog postBumper Bake 2, A Boule 100% WW - Love the crumb
JonJon Blog postA sourdough loaf using semola rimacinata di grano duro
- Wax layer?wumingxuanon Forum topicBread getting hard, dry and tough on box.
- No idea what they do, but I'm
phazon Forum topicBread getting hard, dry and tough on box. - Enriched for better bread?
Farmprideon Forum topicth effect of vitamin enhanced flour on bread - Looking forward to posting my results
Truth Serumon Blog postCompanion Blog for Rye Community Bake - Patience, young man
alfansoon Forum topicLe Goût du Pain, Raymond Calvel. The French renaissance of bread baking - Does anyone know what bigSilvapgermanon Forum topicBread getting hard, dry and tough on box.
- Yeah, that seems like a greatSilvapgermanon Forum topicBread getting hard, dry and tough on box.
- That's a good point. I alsoSilvapgermanon Forum topicBread getting hard, dry and tough on box.
- Kathan, you may find
DanAyoon Forum topicCleaning grain before grinding? YIKES! bugs! - Humidity?
GaryBishopon Forum topicBread getting hard, dry and tough on box. - Bugs in wheatKathanon Forum topicCleaning grain before grinding? YIKES! bugs!
- Gluten-Free and tallowQatlvr1on Forum topicBaking with fruit flour and with tallow?
- Wow, I had not thought ofwumingxuanon Forum topicPastry-wrapped bread?
- wow beautiful loaf. I'mpatrick17on Forum topicHow do I fix an uneven crumb?
- "7 hours seems like a very long time at 74 F"
Dave Ceeon Forum topicHow do I fix an uneven crumb? - Cardboard boxes? Or like,
Ilya Flyameron Forum topicBread getting hard, dry and tough on box. - Yes, the longer you ferment
DanAyoon Forum topicNutritional benefits of using preferment.
- If your starter is vigorous
texas_loaferon Forum topicHow do I fix an uneven crumb? - I've gotta say - Thanx for
phazon Forum topicWhy "dating" spam from India.
- I just saw your post. Thosejen lynchon Forum topicLow FODMAP breadmaking
- You'll need a low protein
phazon Forum topicDifferences in bread texture
- Sorry the low fodmap didn'tjen lynchon Forum topicLow FODMAP breadmaking
- Oh my, that crumb!
The Roadside Pie Kingon Forum topicCommunity Bake - NY Jewish Bakery/Deli style Rye breads - Monash U BreadLlwiedon Forum topicLow FODMAP breadmaking
- Any changes since?love4000on Blog post100% whole wheat sourdough
- I know this is an old thread...
justkeepswimmingon Forum topicShould I steam a cold start sandwich loaf? - here's link to that ...
idaveindyon Forum topicType 110 flour
- Did the Monash U bread + VWG work?RainbowGurl44on Forum topicLow FODMAP breadmaking
- still depends.
idaveindyon Forum topicFlour mix
- Benny, looking forward to
pulon Blog postA sourdough loaf using semola rimacinata di grano duro
- I agree with Ilya, Alan that
Benitoon Forum topicCommunity Bake - NY Jewish Bakery/Deli style Rye breads - I really dislike whie flour hydration over 70%
The Roadside Pie Kingon Forum topicCommunity Bake - Baguettes by Alfanso
- Nice looking loaf! I like to
Benitoon Blog postBumper Bake 2, A Boule 100% WW
- I contacted the author in France
Yippeeon Forum topicFlour mix - The crumb is very
Benitoon Blog postA sourdough loaf using semola rimacinata di grano duro
- This is not pastry wrappedsemolina_manon Forum topicPastry-wrapped bread?
- Not the same as in this
phazon Forum topicNMNF sourdough calculator
- Link is broken
GaryBishopon Forum topicNMNF sourdough calculator
- Beautiful loaf Peter, funny I
Benitoon Blog postA sourdough loaf using semola rimacinata di grano duro
- This is great!
idaveindyon Blog postBetter Bread
- Good job.
idaveindyon Blog postBumper Bake 2, A Boule 100% WW
- SD Journey
idaveindyon Forum topicBulk/Proof times variations
- Oh, and regarding
Ilya Flyameron Forum topicCommunity Bake - NY Jewish Bakery/Deli style Rye breads
- Wow that is an amazing crumb
Ilya Flyameron Forum topicCommunity Bake - NY Jewish Bakery/Deli style Rye breads