Recent Forum and Blog Comments
- From a most highly respected acquaintance,
alfansoon Forum topicAliquot Jar to determine bulk fermentation rise - Ha ha!
Danni3ll3on Blog post40% Selkirk Wheat revisited - ONLY 9, I stress about baking
Benitoon Blog post40% Selkirk Wheat revisited - I agree with BaniJP that 20
Benitoon Forum topicChallenger - first bake timing question
- Here are the last 3
Danni3ll3on Blog post40% Selkirk Wheat revisited
- Scary stuff!
KeilidhCon Forum topicSick (ropey) Starters? - Depends on your bigaBaniJPon Forum topicThe Perfect Loaf strategy...?
- Thank you!
Danni3ll3on Blog post40% Selkirk Wheat revisited
- 20 min. with lid on is a goodBaniJPon Forum topicChallenger - first bake timing question
- Windowpane
The Roadside Pie Kingon Forum topicPizza Newbie with lots of questions! - They look picture perfect
Benitoon Blog post40% Selkirk Wheat revisited
- No no Will no disrespect
Benitoon Forum topicAliquot Jar to determine bulk fermentation rise
- I so hate the state of things today!
The Roadside Pie Kingon Forum topicAliquot Jar to determine bulk fermentation rise
- Well said!
The Roadside Pie Kingon Forum topicAliquot Jar to determine bulk fermentation rise
- I too, meant no disrespect
The Roadside Pie Kingon Forum topicAliquot Jar to determine bulk fermentation rise
- Thank you Ilene, I’ve had
Benitoon Blog postSourdough Bagel Attempt 1
- Thanks, Benny. I have been
ifs201on Blog postSourdough Bagel Attempt 1 - Not bakers' math
albacoreon Forum topicPizza Newbie with lots of questions! - Looking forward to this next
Benitoon Forum topicIn the Character of: Matera Bread
- Ah, the great breadmaking debate!
albacoreon Forum topicAliquot Jar to determine bulk fermentation rise
- Another thing using the
Benitoon Forum topicAliquot Jar to determine bulk fermentation rise
- Yikes!
KeilidhCon Forum topicNewbie wanting to improve
- Think about the smell of a perfectly ripe levian...
Mini Ovenon Forum topicAliquot Jar to determine bulk fermentation rise - Nutritional label
Mini Ovenon Forum topicPizza Newbie with lots of questions!
- picture perfect
kendalmon Forum topicNeed Help with Oven Spring! - 32° - 34° proof
Mini Ovenon Forum topic70% Rye Loaf Cracked
- The formula is nailed down/locked in tight as a drum
The Roadside Pie Kingon Forum topicIn the Character of: Matera Bread
- Thank you...?Wartfaceon Forum topicThe Perfect Loaf strategy...?
- Welcome back!
Danni3ll3on Forum topicThe Perfect Loaf strategy...?
- I am glad you two said it first, "Obsessive/OCD
The Roadside Pie Kingon Forum topicAliquot Jar to determine bulk fermentation rise
- Great River Durum
GrainBrainon Forum topicWhere to buy durum berries in a small quantity - Great River organic
ciabattaon Forum topicWhere to buy durum berries in a small quantity - Now you're back!Elsie_iuon Blog postHoney Oat Porridge with Spelt and a touch of Rye
- Oh my!Elsie_iuon Forum topicObservation: Durum, acid and oxidation
- How are you shaping it? The
phazon Forum topicUnbaked spots in breadloaves - Friday baguettes (more brown/less brown)
Doc.Doughon Forum topicCommunity Bake - Baguettes by Alfanso - Dang Durum Price
GrainBrainon Forum topicWhere to buy durum berries in a small quantity
- Will try again very soon!lemonaidon Forum topicUnbaked spots in breadloaves
- Elsie, I was expecting the
Benitoon Blog postRed Miso Furikake Sourdough
- Furikake bread!Elsie_iuon Blog postRed Miso Furikake Sourdough
- Oh well we have pizza rolls in HK tooElsie_iuon Blog postEasy Peasy Poolish Artisan Pizza Rolls
- Benny, if you have two of the
DanAyoon Forum topicAliquot Jar to determine bulk fermentation rise - OK that is more OCD than me,
Benitoon Forum topicAliquot Jar to determine bulk fermentation rise
- Hi Mini! Long time no bake
Song Of The Bakeron Forum topic70% Rye Loaf Cracked - Slow-Moe, likes his new diet of golden semola rimacinata.
The Roadside Pie Kingon Forum topicIn the Character of: Matera Bread
- Thanks Rich. Hopefully myMark_D_Beon Forum topicStarter and hydration
- Thanks for the directionHighsingeron Forum topicPizza Newbie with lots of questions!
- Bravetart piecrust
Benitoon Forum topicPie crust that holds its shape?
- Follow upHighsingeron Forum topicPizza Newbie with lots of questions!
- Pizza is a different universe
albacoreon Forum topicPizza Newbie with lots of questions!