Recent Forum and Blog Comments
- Kinda agree with alan
kendalmon Forum topicCommunity Bake - Baguettes by Alfanso - I've used T70 (or maybe T75)
kendalmon Forum topicCommunity Bake - Baguettes by Alfanso
- Italian hero
The Roadside Pie Kingon Forum topicAfter a conferace with my technical adviser, (DanYo) - Just put them on small
ciabattaon Forum topicHow to load rolls onto a baking stone? - Still chasing the dragons tail
The Roadside Pie Kingon Forum topicAfter a conferace with my technical adviser, (DanYo)
- linen
ciabattaon Forum topicWhat kind of Couché Cloth is this?
- Hi! I just got a magic millPbdeguzmanon Forum topicMagic Mill stone came off
- West wind millingBaseline Foodon Forum topicBuying bulk in Michigan
- Here’s the Koji rice I used,
Benitoon Blog postHomemade Miso - How brilliant. I have a bearSudson Blog postFrog Bread Revisited
- Hi, Ian!
Yippeeon Blog post20200810 Golden Durum Bread with CLAS - That's true
The Almighty Loafon Forum topicBBA riddled with percentage errors? - Breville BB200 breadmaker manualpascaleon Blog postBreville BB200 breadmaker manual update
- Steam would come under - room
phazon Forum topicStarter not strong enough - create new or treat better? - Thanks Mini, very helpful!Ceeceeon Forum topicIn search of flaky crackly crust
- got it. Thx.
idaveindyon Blog postHomemade Miso - No I used Koji rice that is
Benitoon Blog postHomemade Miso
- is this koji rice?
idaveindyon Blog postHomemade Miso
- my experience
Fleaon Forum topicBF Context for Slap and Fold? - CIMBAD gives more info aboutHiranKon Forum topicWhat To Look For In A Corn Grinder?
- same as BBA Kindle
idaveindyon Forum topicBBA riddled with percentage errors?
- Sometime try this
Mini Ovenon Forum topicIn search of flaky crackly crust - Here's...
idaveindyon Forum topicBBA riddled with percentage errors?
- Hydration discrepancy in BBA
dmsnyderon Forum topicBBA riddled with percentage errors? - 13h cold fermentation, 11h
Antilifeon Forum topicWhere Pizza has lease - Yes it's to ensure an even
Rockon Forum topicWhat size pan for 2 batards? - Wow those are stunners Alan.
Benitoon Forum topicCommunity Bake - Baguettes by Alfanso
- Dave, thanks for responding.bellacpon Forum topicWhat size pan for 2 batards?
- That's about the size of the
Rockon Forum topicWhat size pan for 2 batards?
- what does....
idaveindyon Forum topicWhere Pizza has lease
- ingredients?
idaveindyon Forum topicStore Bought Muffins - Too Tender?
- Flour sourcespastrydennison Forum topicAdvice on buying Central Milling flours
- Tradionally?
gary.turneron Forum topicLye Concentration for Bagels - Thanks Cibatta that’s alljofishr@yahoo.comon Forum topicTrouble scoring
- Thank You I think I do overjofishr@yahoo.comon Forum topicTrouble scoring
- Alan, the 2 baguettes in the
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso - Scoring
ciabattaon Forum topicTrouble scoring
- I am baking on pizza stone,mziel53on Forum topicStarter not strong enough - create new or treat better?
- Thank you!!Jdigjudyon Blog postJewish Sour Rye from Greenstein's "Secrets of a Jewish Baker"
- Sesame Semolina updates
alfansoon Forum topicCommunity Bake - Baguettes by Alfanso - Interesting, indeed. Thoughtmziel53on Forum topicStarter not strong enough - create new or treat better?
- Sour sour rye @ Jdigiudy
dmsnyderon Blog postJewish Sour Rye from Greenstein's "Secrets of a Jewish Baker"
- Scoring @jofishr
dmsnyderon Forum topicTrouble scoring
- C'est magnifique!
alfansoon Forum topicCommunity Bake - Baguettes by Alfanso
- huh
The Almighty Loafon Forum topicBBA riddled with percentage errors?
- James, I’m glad this might
Benitoon Blog post13th set of baguettes au levain
- Geremy, you areright. The T80
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso
- So true
kendalmon Forum topicCommunity Bake - Baguettes by Alfanso
- More corkscrews
kendalmon Forum topicCommunity Bake - Baguettes by Alfanso
- Dan’s Bake #25
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso