Recent Forum and Blog Comments
- After watching the video, I…tpassinon Forum topicSubstitute White Flour for Hole Wheat Flour
- RR-White flour is wheat flour
RichieRichon Forum topicSubstitute White Flour for Hole Wheat Flour - Not really. Try the formula…
Davey1on Forum topicSubstitute White Flour for Hole Wheat Flour - Use more liquid
trailrunneron Forum topicincorporating yudane - Yes, you should expect to…tpassinon Forum topicSubstitute White Flour for Hole Wheat Flour
- RR--white flour is wheat…
squattercityon Forum topicSubstitute White Flour for Hole Wheat Flour - two cheers for egusi! I love…
squattercityon Blog post80% whole four-grain biga loaf
- I am also in the market for a fine mesh sifter.Tdewtxon Forum topicsifting freshly milled flour
- Thank you! ( ^-^)ノ∠※。.:*:・'°…darlinglittlechaoson Forum topicBrioche Recipe Adjustments
- Lin & Paul -- high praise…
squattercityon Blog postkeeping the vibe going by screwing up another rye
- Great idea :)
trailrunneron Blog post33% Spelt Large Pullman
- hi, checking to see how you…Vervedon Forum topicHome use spiral mixer
- Take a temperature measurement?
GaryBishopon Blog post33% Spelt Large Pullman - All's well that ends well
pmccoolon Blog postkeeping the vibe going by screwing up another rye - What a lovely loaf!
pmccoolon Blog post80% whole four-grain biga loaf
- What a crumb for 80% wholegrain
JonJon Blog post80% whole four-grain biga loaf - My suggestion would be to…suaveon Forum topicGummy Crumb is Killing me!
- Thanks, Rob
ll433on Blog post80% whole four-grain biga loaf - 85%!
ll433on Blog postkeeping the vibe going by screwing up another rye
- what a fantastic bread, Lin…
squattercityon Blog post80% whole four-grain biga loaf
- this article about internal…tpassinon Forum topicGummy Crumb is Killing me!
- thx TomP & occidental. I've…
squattercityon Blog postkeeping the vibe going by screwing up another rye
- Could work
ll433on Forum topicBrioche Recipe Adjustments
- this article about internal…
squattercityon Forum topicGummy Crumb is Killing me!
- BF temperature?
ll433on Forum topicGummy Crumb is Killing me!
- Thanks, Gary
ll433on Blog post80% whole four-grain biga loaf
- Thanks for that! It’s all…Canuckleheadon Forum topicTrials with Red Fife
- White Bread with Poolishrainydaybreadon Forum topicFWSY hydration levels/ratios question
- Quote regarding Red Fifetpassinon Forum topicTrials with Red Fife
- I have not done much with…
occidentalon Blog postkeeping the vibe going by screwing up another rye - Or your thermometer isn't…tpassinon Forum topicGummy Crumb is Killing me!
- preference
occidentalon Forum topicAdding Garlic
- I sometimes keep bread in…
Sabinaon Forum topicNon-plastic alternatives for bread storage? - Tried it with spelt and durum
Abeon Forum topicTrials with Red Fife - Hmmm. Interesting. I'll look…Canuckleheadon Forum topicTrials with Red Fife
- Good to know. Yeah, I'm…Canuckleheadon Forum topicTrials with Red Fife
- I'm using Bob's artisan…
winestemon Forum topicGummy Crumb is Killing me! - Try My Weekend Bakery's Version
Abeon Forum topicGummy Crumb is Killing me!
- am I understanding correctly…
squattercityon Forum topicGummy Crumb is Killing me!
- That loaf came out…tpassinon Blog postkeeping the vibe going by screwing up another rye
- Back to the drawing board!
winestemon Forum topicGummy Crumb is Killing me!
- Tin loaf crumb
albacoreon Blog postSpelt in Thirds - Not this loaf
trailrunneron Blog post33% Spelt Large Pullman
- That doesn't happen to me…
GaryBishopon Blog post33% Spelt Large Pullman
- My loaf hasn't gotten sour…tpassinon Blog post33% Spelt Large Pullman
- I notice sour when it first comes out and is hot
trailrunneron Blog post33% Spelt Large Pullman
- Actually the taste is good
GaryBishopon Blog post33% Spelt Large Pullman
- um...
trailrunneron Blog post33% Spelt Large Pullman
- If you want sour
GaryBishopon Blog post33% Spelt Large Pullman
- Mine is hard pressed to make…tpassinon Blog post33% Spelt Large Pullman