Recent Forum and Blog Comments
- Thank you Jon. I considered…
Benitoon Blog postLimoncello Tiramisu - Thank you Moe, we are lucky…
Benitoon Blog postLimoncello Tiramisu
- I love hot cross buns, I’m…
Benitoon Blog postMilk Rolls - IDY version
- Thank you Lance, I’m quite…
Benitoon Blog postMilk Rolls - IDY version
- Impressive, and can only imagine it was excellent
JonJon Blog postLimoncello Tiramisu - Lovely looking bread
JonJon Blog postNot everybody's darling ...
- IDY poolish + 4.5hr bulk?
JonJon Forum topicBlind crumb read please
- Hmmm...The New Guyon Forum topicHello! New baker looking for "beginner" French T65 based recipe
- They look great Benny. I'm…gavincon Blog postMilk Rolls - IDY version
- Mmmmm
Moe Con Blog postLimoncello Tiramisu - This one looks uniform from…tpassinon Forum topicBlind crumb read please
- Thank you
Unofornaioon Forum topicBlind crumb read please - Thank you
Unofornaioon Forum topicBlind crumb read please
- A lovely sheen on these,…
albacoreon Blog postMilk Rolls - IDY version - Thank you, guys! I had read…
BreadAndFriendshipon Forum topicStarting a starter -- discarding half for 10-14 days? - I do!The New Guyon Forum topicHello! New baker looking for "beginner" French T65 based recipe
- It sounds like you are right…tpassinon Forum topicHello! New baker looking for "beginner" French T65 based recipe
- Shio koji starter - sourdough starter marinadeAandAon Forum topicShio Koji
- Higher hydration - wow!The New Guyon Forum topicHello! New baker looking for "beginner" French T65 based recipe
- yumm - thanks!
cfraenkelon Blog postTangzhong icing - hahah
cfraenkelon Forum topicFor today's performance..
- wow, that is a LOT of starter in cookies
cfraenkelon Forum topicSourdough Chocolate Chip Cookies
- Beautiful loaf. I grew up…
Boodaon Blog postNot everybody's darling ... - The sour should provide…suaveon Forum topicAcid whey substitute for Latvian rye?
- It's not uncommon to seetpassinon Forum topicBlind crumb read please
- Thanks for the info…
alcophileon Forum topicAcid whey substitute for Latvian rye? - Dough flow
MTloafon Forum topicBlind crumb read please - That's interesting. I tried…tpassinon Forum topicCan a convection oven produce the same result as a deck?
- Hydration
Unofornaioon Forum topicHow Much More Hydration for Bread Flour vs AP
- It's made with quark whey. …suaveon Forum topicAcid whey substitute for Latvian rye?
- The notes are mine. I added…
Debra Winkon Blog postTangzhong icing - fyi
squattercityon Forum topicHow Much More Hydration for Bread Flour vs AP - That recipe uses powdered…
Moe Con Blog postTangzhong icing
- I think you could start with…tpassinon Forum topicHow Much More Hydration for Bread Flour vs AP
- If I had looked up Ermine…
Moe Con Blog postTangzhong icing
- No, that’s not in her cookbook
trailrunneron Blog postTangzhong icing - Is this the one, Caroline?
Debra Winkon Blog postTangzhong icing
- Thanks, Jon. I am having fun…
squattercityon Forum topicvitebsk rye
- A fun read
JonJon Forum topicvitebsk rye
- I looked in my Momma’s 1941
trailrunneron Blog postTangzhong icing
- Right -- crust a more…
squattercityon Forum topicvitebsk rye
- Semolina, I did once look…
Moe Con Blog postTangzhong icing
- TR, let me know about the…
Moe Con Blog postTangzhong icing
- Many gluten free breads are quite short
JonJon Blog post100% brown rice bread
- Oooh pan fried rice cubes!
JonJon Blog post100% brown rice bread
- What colour!
ll433on Forum topicvitebsk rye - Diastatic malt and long…sparkfanon Forum topicPizza dough consistency problems
- Interesting thoughts, Moe
ll433on Blog post100% brown rice bread
- That looks excellent, Jon
ll433on Blog post100% brown rice bread
- Looks great. Now up your…semolina_manon Blog postTangzhong icing