Recent Forum and Blog Comments
- Nice work
MTloafon Forum topicCommunity Bake - Baguettes by Alfanso - meterscharbonoon Forum topicpH meters and starter acidity
- Hands across the water version
MTloafon Forum topicCommunity Bake - Baguettes by Alfanso
- How much Ascorbic Acid do I addCountryBoyon Forum topicHow much Ascorbic Acid do I add
- Will do!
Danni3ll3on Forum topicHey there! Need some guidance on some bread! - You can steal so long as you
the first ashleyon Forum topicHey there! Need some guidance on some bread! - Thanks for the welcome! I
the first ashleyon Forum topicHey there! Need some guidance on some bread!
- Agree with danni3ll3
idaveindyon Forum topicLoaf falls apart in the middle - More sugar than water. More
idaveindyon Forum topicStore Bought Muffins - Too Tender?
- It could be overproofed.
Danni3ll3on Forum topicLoaf falls apart in the middle
- Chocolate and cranberry!
Danni3ll3on Forum topicHey there! Need some guidance on some bread!
- Looks awesome!
Danni3ll3on Blog postYeast water for 100% semolina bread
- Seeking optimality
Doc.Doughon Forum topicCommunity Bake - Baguettes by Alfanso - I always looked at it like
phazon Forum topicLoosing height in my poolish bakes - I haven’t found them (cheap
DanAyoon Forum topicpH meters and starter acidity - Try an experiment
Doc.Doughon Forum topicCommunity Bake - Baguettes by Alfanso
- I don't have one, but if youbarryvabeachon Forum topicMagic Mill stone came off
- Really good looking baguettes
Benitoon Forum topicCommunity Bake - Baguettes by Alfanso - Yes that would be logical.
Benitoon Forum topicpH meters and starter acidity
- Continuous improvement
Doc.Doughon Forum topicCommunity Bake - Baguettes by Alfanso
- About 10 bucks at Wal-Mart.
phazon Forum topicpH meters and starter acidity
- A picture is worth 998 words +2
alfansoon Forum topicCommunity Bake - Baguettes by Alfanso - That doesn’t surprise me. It
Benitoon Blog postHomemade Miso
- Depends on the typeElsie_iuon Blog postHomemade Miso
- As I’m researching this idea,
Benitoon Forum topicpH meters and starter acidity
- Nice!
The Roadside Pie Kingon Forum topicBurger Buns - Really nice!
The Roadside Pie Kingon Forum topicCommunity Bake - Baguettes by Alfanso
- How about. these?
dmsnyderon Forum topicBurger Buns - It's nice to feel like I'm back on my game and still
alfansoon Forum topicCommunity Bake - Baguettes by Alfanso
- Can you say Brioche bun?
The Roadside Pie Kingon Forum topicBurger Buns
- I will tryEssam Haroonon Forum topicBurger Buns
- Good point. My kitchen hassimonwalker1986on Forum topicLoosing height in my poolish bakes
- Over fermentation is probablysimonwalker1986on Forum topicLoosing height in my poolish bakes
- Plastic bag maybe?
The Almighty Loafon Forum topicBurger Buns - A million possibilites
The Almighty Loafon Forum topicHey there! Need some guidance on some bread!
- I'm in the US, ingredientsbreadsteron Forum topicStore Bought Muffins - Too Tender?
- I did not measureEssam Haroonon Forum topicBurger Buns
- ThanksEssam Haroonon Forum topicBurger Buns
- A shot glass or beaker is a
Benitoon Forum topicAliquot Jar to determine bulk fermentation rise
- What kinds of recipes have
The Almighty Loafon Forum topicBurger Buns
- I've done this during myleandroabon Forum topicAliquot Jar to determine bulk fermentation rise
- My thoughts exactly
The Roadside Pie Kingon Forum topicAfter a conferace with my technical adviser, (DanYo)
- Size?
dbazuinon Forum topicBurger Buns - Actually Will, your shaping
Benitoon Forum topicAfter a conferace with my technical adviser, (DanYo)
- Beautiful crumb, love the
Benitoon Blog postYeast water for 100% semolina bread
- Interestingly, there’s more
Benitoon Blog postHomemade Miso
- another FWSY "thing to know": 65 F
idaveindyon Forum topicLoosing height in my poolish bakes
- Regardless of method, a well
phazon Forum topicLoosing height in my poolish bakes
- My calculations
dmsnyderon Forum topicBBA riddled with percentage errors?
- Thanks.
idaveindyon Blog postHomemade Miso