Recent Forum and Blog Comments
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- Yum!Elsie_iuon Blog postNectarine Blueberry Galette with all butter crust
- I'm with you on the Alan Scott oven buildheaddownon Forum topicAnyone out there currently building an oven?
- Double froth? You mean it
phazon Forum topicBack-engineering starter fr genuine Neapolitan pizza dough. Next step? - More info neededheaddownon Forum topicI’m looking for construction feed-back please
- Here, here!
alfansoon Forum topicCommunity Bake - Baguettes by Alfanso - They even look delicious.gavincon Forum topicCommunity Bake - Baguettes by Alfanso
- Cold oven method works
kellohon Forum topicDo not preheat oven recipe - Weekend wands
MTloafon Forum topicCommunity Bake - Baguettes by Alfanso - You get what you paid for
Yippeeon Forum topicVery Disappointed in KitchenAid - Alan Scott oven build updateheaddownon Forum topicMy Alan Scott oven project begins
- How can I measure the humidity in my ovens?Carolson Forum topicHow can I measure the humidity in my ovens?
- Thanks to everyone
Christine_Pon Forum topicNew mill, sifting bran and adding later? - not needed.
Nickisafoodieon Forum topicNew mill, sifting bran and adding later? - Yes I figured as much. You
Benitoon Forum topicunconventional, low hydration, baguette formula - Interesting!
Christine_Pon Forum topicNew mill, sifting bran and adding later?
- Benny, the cloth on the right
DanAyoon Forum topicunconventional, low hydration, baguette formula - I’ve been using an old terry
Benitoon Forum topicHow can I measure the humidity in my ovens?
- Sylvias method works if...
Nickisafoodieon Forum topicHow can I measure the humidity in my ovens?
- Panettiera, here is a linkbarryvabeachon Forum topicBack-engineering starter fr genuine Neapolitan pizza dough. Next step?
- Adjusting mockmill
Christine_Pon Forum topicNew mill, sifting bran and adding later?
- Tip:Aging helps
Nickisafoodieon Forum topicNew mill, sifting bran and adding later?
- think I have learned more
Benitoon Blog postTarting or Tartine Revised?
- Local Breads – Daniel Leader,gavincon Forum topicStiff vs. liquid starter
- Perfect
Isand66on Forum topicPitta - Of course!
Danni3ll3on Blog postCaramelized Onion and Bacon Sourdough Revisited - Don’t forget the
Isand66on Blog postCaramelized Onion and Bacon Sourdough Revisited
- Ohhh good idea!
Danni3ll3on Blog postCaramelized Onion and Bacon Sourdough Revisited
- I agree!
Isand66on Blog postTarting or Tartine Revised?
- Bacon and onions ?!
Isand66on Blog postCaramelized Onion and Bacon Sourdough Revisited
- I’d love to be sharing it
Benitoon Blog postNectarine Blueberry Galette with all butter crust
- Outstanding
Isand66on Blog postAbel's Baguette Rústica con Semillas de Girasol
- I agree with Danni, using
Benitoon Forum topicHow to use fresh fruit in sourdough bread
- FWIW I have a 25 year-oldColin2on Forum topicVery Disappointed in KitchenAid
- Good question
wheatbeaton Forum topicStiff vs. liquid starter - Wowzer!
Isand66on Blog postNectarine Blueberry Galette with all butter crust
- Thanks Benny
Isand66on Blog postDurum Egg Porridge Bread
- I suggest you dehydrate the plums to concentrate
Danni3ll3on Forum topicHow to use fresh fruit in sourdough bread
- Ischia starter- I can now receive PMsPanettieraon Forum topicBack-engineering starter fr genuine Neapolitan pizza dough. Next step?
- Your starter is doing better
DanAyoon Forum topicStarter not strong enough - create new or treat better?
- I don’t mind the clicking.
Danni3ll3on Forum topicVery Disappointed in KitchenAid
- back-engineering starter fr genuine neapolitan pizza doughPanettieraon Forum topicBack-engineering starter fr genuine Neapolitan pizza dough. Next step?
- PSBrizzleon Forum topicFirst attempt with stone milled flour not successful
- Thanks - I was coming to thisBrizzleon Forum topicFirst attempt with stone milled flour not successful
- KA Pro Line & Commercial MixersBrianKon Forum topicVery Disappointed in KitchenAid
- Flour etc.Brizzleon Forum topicFirst attempt with stone milled flour not successful
- Either!Elsiebakeon Forum topicStarter Maintenance Question
- I love my KitchenAidBrianKon Forum topicVery Disappointed in KitchenAid
- Ischia starterPanettieraon Forum topicBack-engineering starter fr genuine Neapolitan pizza dough. Next step?
- The crumb is very moist and
Benitoon Blog postKoji Rice Porridge Sourdough