Recent Forum and Blog Comments
- All baked stuff? Even a
phazon Forum topicDough "spills" out too much - Not just sourdough - Blue corn should be fineneotrantoron Forum topicblue corn in a KoMo mill?
- Looks Yummy
MTloafon Forum topicThe Golden Bread of Altamura (100% semola rimacinata) - Thanks for the feedback...but
Song Of The Bakeron Forum topic70% Rye Loaf Cracked - Re: Stretch and FoldGreybeardon Forum topicNewbie problem with rolls
- Pasta madre
Go0leyon Blog postBest Panettone so far... [updated] - Stretch and Fold
ciabattaon Forum topicNewbie problem with rolls - Thanks to both of youGreybeardon Forum topicNewbie problem with rolls
- Thanks for the compliment
Benitoon Forum topicThe Golden Bread of Altamura (100% semola rimacinata) - No worries about hijacking,
Benitoon Blog postRed Miso Furikake Sourdough
- Yep. The quantities in theColin2on Forum topicNewbie problem with rolls
- Don’t get too caught up with
Benitoon Forum topicNewbie wanting to improve
- Mockmill - not the attachment
hanseataon Forum topicADVICE? What grain mill for me? - I wouldn’t worry about it too
Benitoon Forum topicbulk fermentation and retarding
- Despite my being Asian, I
Benitoon Forum topicCommunity Bake - Baguettes by Alfanso
- Interesting paper Michael.
Benitoon Forum topicCommunity Bake - Baguettes by Alfanso
- Thanks
ifs201on Blog postVarious Summer Bakes - Looks like too much oil or
ciabattaon Forum topicNewbie problem with rolls
- Thanks and sorry for delay!Greybeardon Forum topicNewbie problem with rolls
- Hydration conversion
Leamlasson Forum topicStarter - how to change the hydration level? - I have already somewhat
Cedarmountainon Blog postRed Miso Furikake Sourdough - It looks like
Danni3ll3on Forum topicAdvice needed- close crumb on top of loaves - Hydration changes
Leamlasson Forum topicStarter - how to change the hydration level?
- Thanks! I'll give it a shot
KeilidhCon Forum topicNewbie wanting to improve - not sure, Ilene.
DanAyoon Blog postVarious Summer Bakes - oven type?
idaveindyon Forum topic70% Rye Loaf Cracked - Thank you for your comment!
KeilidhCon Forum topicNewbie wanting to improve
- Exactly! Nothing better than
Edo Breadon Forum topicNewbie wanting to improve - It did! Really creamy and
KeilidhCon Forum topicNewbie wanting to improve
- multiple batches
ciabattaon Forum topicFarmers Market Baking
- Yes I mixed all in one batch.Verc0003on Forum topicFarmers Market Baking
- Sourdough in romertopfoffmyrockeron Forum topicRomertopf Clay Baker
- Were you doing the entire 33
ciabattaon Forum topicFarmers Market Baking
- supposed to say ‘for 15offmyrockeron Forum topicRomertopf Clay Baker
- Romertopf breadoffmyrockeron Forum topicRomertopf Clay Baker
- I agree with Phaz: it’sMr Immortalon Forum topic(Another) Newbie trying to grow a sourdough starter - looking for feedback
- ok so my 33 loaves was a failVerc0003on Forum topicFarmers Market Baking
- It should be fine, dude. ItDevoynicheon Forum topicbulk fermentation and retarding
- quite kind
ifs201on Blog postVarious Summer Bakes
- Thanks for the reminder! Um,
loafloveon Forum topicbulk fermentation and retarding - kits, cats, sacks, wives: St. Ives
idaveindyon Forum topicSourdough at scale
- Soft AP flour
ciabattaon Forum topicCommunity Bake - Baguettes by Alfanso
- What are you baking in?
Edo Breadon Forum topicI feel like baking straight from the fridge never 'wows' me.
- Korean Flour
ciabattaon Forum topicCommunity Bake - Baguettes by Alfanso
- 48 oz fiber bowl
ciabattaon Forum topicSourdough at scale
- Found the paper
mwilsonon Forum topicCommunity Bake - Baguettes by Alfanso - paper pulp bowls
ciabattaon Forum topicSourdough at scale
- The crumb looks excellent to
Benitoon Forum topicNewbie wanting to improve
- I have the Komo Classic
Danni3ll3on Forum topicADVICE? What grain mill for me?
- If a bakery needs 500BaniJPon Forum topicSourdough at scale