Recent Forum and Blog Comments
- Thanks, MiniOvenchelseasfon Forum topicWhole grain flour suggestions to boost flavor?
- Fresh milled flour problem
Farmprideon Forum topicmilled grain vs. commercial bread flour - Thanks for introducing
Tom Mon Forum topicBrief introduction - Thanks, Denisa.
Boodaon Blog postSandwich sourdough bread - milling extractionheadupincloudson Forum topicWho has successfully turned stone ground whole wheat into a proper loaf?
- Thanks, David.
Boodaon Blog postButtermilk-Spelt Sourdough Bread with Rye Sour
- re: hydration
idaveindyon Forum topicChanging up no-knead style - get to the root.
idaveindyon Forum topicBaking with fruit flour and with tallow?
- Sale over: Sourdough School, by Kimbell
idaveindyon Forum topicFree or discounted Kindle bread ebooks, #2.
- Gluten development then destruction.
idaveindyon Forum topicChanging up no-knead style
- Thanks, David
DanAyoon Blog postButtermilk-Spelt Sourdough Bread with Rye Sour - more details
idaveindyon Blog post27th bake. 11/27/2020. 100% "blended" soaked berries.
- I couldn't eat just one...
idaveindyon Blog post28th bake. 11/29/2020. Seeds & Oats, 3rd try.
- Vitamix.
idaveindyon Forum topicChanging up no-knead style
- Dave, I use a food processor.
Tom Mon Forum topicChanging up no-knead style
- blender or food proc?
idaveindyon Forum topicChanging up no-knead style
- RuchmehlTerjoteon Forum topicBread from Switzerland
- Well you’re obviously a very
Benitoon Forum topicA few words about me, as an introduction - Good point :)
HungryShotson Forum topicA few words about me, as an introduction - Are eggs allowed?
Mini Ovenon Forum topicBaking with fruit flour and with tallow? - Notepad++
albacoreon Forum topicBread maker on BBC Countryfile I think. - Take a look at the following links on TFL
DanAyoon Forum topicbooks
- Thank you
HungryShotson Forum topicFlour quality
- offer pricedollyabcdon Forum topicCresci - art of leavened dough
- Over proofing
HungryShotson Forum topicHelp with flat loaf!
- Are you using malt in the
Farmprideon Forum topicInternal bread temperature never gets above 200
- my calculation
Mini Ovenon Forum topicSuper sticky/runny 70% dough even after 15 min. kneading
- ? “Aircreat Harry” it should
Farmprideon Forum topic8' x 6' Hearth Slab Thickness
- Look up air rest Harry on
Farmprideon Forum topic8' x 6' Hearth Slab Thickness
- Another idea
Mini Ovenon Forum topicHelp with flat loaf!
- If you rest, you rust.
retired bakeron Forum topica retired baker - I guess it is 105F (hot to the touch, not scalding), bread flourIttaydon Forum topicSuper sticky/runny 70% dough even after 15 min. kneading
- How is it 80%? 3 cups ofIttaydon Forum topicSuper sticky/runny 70% dough even after 15 min. kneading
- Very good looking loaf; shapegavincon Forum topicCommunity Bake - NY Jewish Bakery/Deli style Rye breads
- Retired...:)
Farmprideon Forum topica retired baker
- Scoring a leaf pattern
dmsnyderon Blog postButtermilk-Spelt Sourdough Bread with Rye Sour - I loved your buttermilk spelt
Boodaon Blog postButtermilk-Spelt Sourdough Bread with Rye Sour
- I will be interested to seebarryvabeachon Forum topicWho has successfully turned stone ground whole wheat into a proper loaf?
- drooling as i read through
evonlimon Blog postButtermilk-Spelt Sourdough Bread with Rye Sour - Spelling
The Roadside Pie Kingon Forum topicBread maker on BBC Countryfile I think. - temperature and coarse vs fineheadupincloudson Forum topicWho has successfully turned stone ground whole wheat into a proper loaf?
- Very nice looking scoring
Benitoon Blog postButtermilk-Spelt Sourdough Bread with Rye Sour
- The recipe is inexact, whichsemolina_manon Forum topicSuper sticky/runny 70% dough even after 15 min. kneading
- Thanks, Dan!
dmsnyderon Blog postButtermilk-Spelt Sourdough Bread with Rye Sour
- Nice David. We need a
DanAyoon Blog postButtermilk-Spelt Sourdough Bread with Rye Sour
- Firstly many thanks for thatBMLon Forum topicBread maker on BBC Countryfile I think.
- Yes, I saw that
albacoreon Forum topicBread maker on BBC Countryfile I think.
- I guess that's an option
albacoreon Forum topicWho has successfully turned stone ground whole wheat into a proper loaf?
- Lance have you tried freezing
DanAyoon Forum topicWho has successfully turned stone ground whole wheat into a proper loaf?
- suave, you could be right
texasbakerdadon Forum topicSuper sticky/runny 70% dough even after 15 min. kneading