Recent Forum and Blog Comments
- Thank you, thank you, THANK YOU!!wlauton Forum topicWhy do YOU home mill?
- side note
kendalmon Forum topicPizza Newbie with lots of questions! - 100% Whole Wheatkjgeracion Forum topicWhy do YOU home mill?
- hi there
kendalmon Forum topicPizza Newbie with lots of questions!
- I think I achieved a brighter yellow
The Roadside Pie Kingon Forum topicIn the Character of: Matera Bread - Not milling yet
ciabattaon Forum topicWhere to buy durum berries in a small quantity - Thank you!
The Roadside Pie Kingon Forum topicIn the Character of: Matera Bread
- Scratch huge epic loaf off my list!
The Roadside Pie Kingon Forum topicIn the Character of: Matera Bread
- the first recipe in the link is mineapprenticeon Forum topicAdvice pls on grinding small amount of rye
- They both are glorious Will,
Benitoon Forum topicIn the Character of: Matera Bread - AnkersamMichelle Gon Blog postAnkarsrum Mixer OPEN BOX Special
- Slash
The Roadside Pie Kingon Forum topicIn the Character of: Matera Bread
- Peter, you have achieved
Benitoon Forum topicCommunity Bake - Baguettes by Alfanso
- These look pretty great!
alfansoon Forum topicCommunity Bake - Baguettes by Alfanso - The shape
The Roadside Pie Kingon Forum topicIn the Character of: Matera Bread
- The Pre-shape
The Roadside Pie Kingon Forum topicIn the Character of: Matera Bread
- Baguette-style batards or batard-style beguettes?
pulon Forum topicCommunity Bake - Baguettes by Alfanso - Definitely overproofed, I
Benitoon Blog post25% Whole Red Fife Sourdough
- N.Y.C. Style
The Roadside Pie Kingon Forum topicPizza Newbie with lots of questions!
- I sure could use an Aliquot Jar right about now. Smile
The Roadside Pie Kingon Forum topicIn the Character of: Matera Bread
- Furikake typically has sesame
Benitoon Blog postRed Miso Furikake Sourdough
- Is furikake like the kind ofHotbakeon Blog postRed Miso Furikake Sourdough
- Gluten development
The Roadside Pie Kingon Forum topicIn the Character of: Matera Bread
- Pleasefotomat1on Forum topicAdvice pls on grinding small amount of rye
- Pleasefotomat1on Forum topicAdvice pls on grinding small amount of rye
- Thanks, wish me luck
Christine_Pon Forum topicChallenger - first bake timing question - Helpful and reassuring
The Roadside Pie Kingon Forum topicAliquot Jar to determine bulk fermentation rise
- The specificity of the test
Benitoon Forum topicAliquot Jar to determine bulk fermentation rise
- Yes those figures fit with my
Benitoon Forum topicAliquot Jar to determine bulk fermentation rise
- Ah, got it, thanks!
IgorLon Blog postSourdough with mixed flours - I know this thread is old butDevlinDarksideon Forum topicUltra high protein bread
- I just made a variation of that
IgorLon Blog postSourdough with mixed flours
- Nooooo!
Danni3ll3on Blog postSourdough with mixed flours - Thank you. Are you saying
IgorLon Blog postSourdough with mixed flours
- Orangish specks in a ww
phazon Forum topicOrange specks on starter - Autolyse
The Roadside Pie Kingon Forum topicIn the Character of: Matera Bread
- The goalHighsingeron Forum topicPizza Newbie with lots of questions!
- Refreshment #4 at 18Hrs.
The Roadside Pie Kingon Forum topicIn the Character of: Matera Bread
- Ready to rock and roll. Gold metal Durum Flour
The Roadside Pie Kingon Forum topicIn the Character of: Matera Bread
- Refreshment #3
The Roadside Pie Kingon Forum topicIn the Character of: Matera Bread
- Dave is correct.
The Roadside Pie Kingon Forum topicBeginners corner: Todays Aim:
- Intersting
The Roadside Pie Kingon Forum topicAliquot Jar to determine bulk fermentation rise
- Thank you both!thursdaykayon Forum topicPie crust that holds its shape?
- Pizzapp+Highsingeron Forum topicPizza Newbie with lots of questions!
- seed = mother.
idaveindyon Forum topicBeginners corner: Todays Aim: - Will, where do you show the
DanAyoon Forum topicBeginners corner: Todays Aim: - Redox
mwilsonon Forum topicObservation: Durum, acid and oxidation - Thank you...Wartfaceon Forum topicThe Perfect Loaf strategy...?
- Next experiment results...chelseasfon Forum topicPerplexed by my high-hydration sourdough
- what's the aim/goal ?
idaveindyon Forum topicPizza Newbie with lots of questions!