Recent Forum and Blog Comments
- Excellent lecture on the low value of autolyse
Doc.Doughon Forum topicScalding or autolyse whole wheat? - Science of autolyse
Moe Con Forum topicScalding or autolyse whole wheat? - Cheese to Pastrami Ratiolouiscohenon Forum topicDeli special
- Looks great!Grant_Boyeron Blog postGuinness Smoked Purple Potato Rye SD
- Four Loaveslouiscohenon Forum topicCoil Folds in a Square Cambro Container.
- I will do that!Blovescookingon Forum topicWhat does overkneaded bread look like?
- The dough looks very nice!I…
Thumbpickeron Forum topicCoil Folds in a Square Cambro Container. - I'm only intending to do a…
Thumbpickeron Forum topicCoil Folds in a Square Cambro Container.
- the brand I use (farmer…
squattercityon Blog postreturn to rye - With the proper amount of…
Davey1on Forum topicIs my dough over proofed? - All the better to enjoy the pizza
JonJon Blog postObligatory first pizza from new Chefman indoor pizza oven - The rye flour
JonJon Blog postreturn to rye
- great pointers
squattercityon Blog postreturn to rye
- when i retard 2 kg of baguette dough in my 8L Cambro...foodforthoughton Forum topicCoil Folds in a Square Cambro Container.
- It's back up to $364 USD (…
loydbon Blog postObligatory first pizza from new Chefman indoor pizza oven - I am absolutely going to try…
loydbon Blog postWhite rye hats
- Perhaps characterize the output instead of the setting?
Gary Bishopon Forum topicMockmill, Komo (& Others) Grade Equivalents? - Interesting thoughts
ll433on Blog postreturn to rye - Thanks Tony!
JonJon Blog postTeff, walnut, rye sprouts and nut butter sourdough loaves
- I'm hiring you as my praise singer Rob
JonJon Blog postTeff, walnut, rye sprouts and nut butter sourdough loaves
- Thanks Ian & Stardust
JonJon Blog postTeff, walnut, rye sprouts and nut butter sourdough loaves
- Geez Louise!
Moe Con Blog postObligatory first pizza from new Chefman indoor pizza oven
- Bravo!
bernterryvton Blog postSourdough Bread with Spelt and T85 Flours - This crust looks way better…
Moe Con Blog postChefman Pizza #2 - Thin and crispy, homemade coppa, pepperoni and mozz
- I'm so close to bed time, I…
WanyeKeston Forum topicKing Arthur Golden Whole Wheat - A little over 12".
loydbon Blog postObligatory first pizza from new Chefman indoor pizza oven
- your loaves look excellent,…
squattercityon Forum topicKing Arthur Golden Whole Wheat
- I think that we are left…tpassinon Forum topicWhat does overkneaded bread look like?
- There isn't a single answer…tpassinon Forum topicWhat does overkneaded bread look like?
- My experience with Pillsbury…tpassinon Forum topicWhat does overkneaded bread look like?
- I meant the overall…sparkfanon Forum topicIs my dough over proofed?
- Thanks
AlisonKayon Forum topicMockmill, Komo (& Others) Grade Equivalents? - Probe thermometer questionBlovescookingon Forum topicWhat does overkneaded bread look like?
- I will!Blovescookingon Forum topicWhat does overkneaded bread look like?
- Bread flourBlovescookingon Forum topicWhat does overkneaded bread look like?
- Yes WAY TOO MUCH
trailrunneron Forum topicWhy two such different bulk ferments? - In the UK
Abeon Forum topicKing Arthur Golden Whole Wheat - Awesome
Isand66on Blog postSand Dollar - Compared to my normal thick base, par-baked Sicilian.
The Roadside Pie Kingon Forum topicToday's exercise. Reformulated, New Hyde Park, L.I. style Grandma Sicilian pizza ( Trial size) - Wow 🤩
Isand66on Blog postTeff, walnut, rye sprouts and nut butter sourdough loaves
- These look fantastic
Isand66on Blog postWhite rye hats
- Very nice!
Isand66on Blog postObligatory first pizza from new Chefman indoor pizza oven
- Wonderful
Isand66on Forum topicToday's exercise. Reformulated, New Hyde Park, L.I. style Grandma Sicilian pizza ( Trial size)
- Since I don't have any to…
Davey1on Forum topicWhat does overkneaded bread look like?
- Coil Folds in a 3 L Cambrolouiscohenon Forum topicCoil Folds in a Square Cambro Container.
- Thank you!
anacarlaflopeson Forum topicIs my dough over proofed? - If you are always using the…
Davey1on Forum topicWhy two such different bulk ferments?
- 100g of honey for 500g flour…tpassinon Forum topicWhy two such different bulk ferments?
- Thank you for the repliesbenjamin163on Forum topicWhy two such different bulk ferments?
- Thanks, Jon!
ll433on Blog postWhite rye hats