Recent Forum and Blog Comments
- Re: newbie stumbling blocks
Mark Shepardon Forum topicSmart Sourdough - book testers needed - Very nice improvements to the
Benitoon Blog postTake 2: Hamelman Pain Rustique - even more alfanso style - Is that not the same tipo 00 ‘Cuoco’ from caputa?
dbazuinon Forum topicSuper easy pasta dish - Excellent!
idaveindyon Blog post82% Hydration 60:35:5 Hard Red:Bread:Rye Sandwich Loaf 12.75 lb recipe - Really nice shaping
kendalmon Forum topicCommunity Bake - Baguettes by Alfanso - Good to hear from you, Andy.
DanAyoon Forum topicSuper easy pasta dish - check out...
idaveindyon Forum topicFun with flames
- a new twist on the super easy pasta dish
AndyPandaon Forum topicSuper easy pasta dish - Newbie stumbling blocks.
idaveindyon Forum topicSmart Sourdough - book testers needed
- Looks tasty.
dbazuinon Forum topicFinaly I think my pizza dough is perfect.
- Diffrent recepies for different ovens.
dbazuinon Forum topicFinaly I think my pizza dough is perfect.
- Diffrent recepies for different ovens.
dbazuinon Forum topicFinaly I think my pizza dough is perfect.
- Has anyone ever made a
phazon Forum topicMaking a sourdough starter with minimal discard - Has anyone ever made a
phazon Forum topicMaking a sourdough starter with minimal discard
- Okay, I'll go first!
alfansoon Forum topicThe baguette brigade. Truly needs a room of our own! - I can't say about the folding
phazon Forum topicLarger structure at top of finished loaf
- sale over: Perfect Pan Pizza by Reinhart.
idaveindyon Forum topicFree or discounted Kindle bread books.
- Thanks for that wealth of
albacoreon Forum topicExtensibility & Gluten Structure - P/L values
mwilsonon Forum topicGluten: W, P/L and the problem with durum - A brown paper bag always
phazon Forum topicWhite mould growing on sourdough bread
- Probably handling
breadysuiton Forum topicLarger structure at top of finished loaf - I see, I missed the focaccia
phazon Forum topicLarger structure at top of finished loaf
- High tenacity of US flours
mwilsonon Forum topicCommunity Bake - Baguettes by Alfanso
- Thanks! The never-ending
Sjadadon Blog postSpelt, Rye, and Whole Wheat - Thanks Benny!
Sjadadon Blog postSpelt, Rye, and Whole Wheat
- Thank you naturaleigh! This
Sjadadon Blog postSpelt, Rye, and Whole Wheat
- Just a cautionAnonymouson Forum topicGot a grain mill, what now?
- Honey and Home Ovens
GrainBrainon Forum topicFinaly I think my pizza dough is perfect. - Thanks, Michael! That was
DanAyoon Forum topicFresh Cake Yeast vs Commercial Dry Yeast
- Relevant reading
mwilsonon Forum topicFresh Cake Yeast vs Commercial Dry Yeast
- Flour tolerance and extensibility
mwilsonon Forum topicExtensibility & Gluten Structure
- I use a similar recipie
GlennMon Forum topicFinaly I think my pizza dough is perfect. - ?
SusanMcKennaGranton Blog postSpontaneous fermentation and yeast water - That is spectacular, love the
Benitoon Blog postSpontaneous fermentation and yeast water
- I love thisgavincon Forum topicFinaly I think my pizza dough is perfect.
- It is the sugar
dbazuinon Forum topicFinaly I think my pizza dough is perfect.
- It is the sugar
dbazuinon Forum topicFinaly I think my pizza dough is perfect.
- Looks really perfect, you did
Timothy Wilsonon Forum topicFinaly I think my pizza dough is perfect. - I have some sleep problems
Timothy Wilsonon Forum topicI Bake When I Should Be Sleeping
- Thank you for the excellentTone1402on Forum topicBubbles at surface when proving in banneton
- butterfly pea
SusanMcKennaGranton Forum topicButterfly pea sourdough
- thanks!
SusanMcKennaGranton Blog postSpontaneous fermentation and yeast water
- Brilliant!
ciabattaon Blog postSpontaneous fermentation and yeast water - I know, it does seem like a
SusanMcKennaGranton Blog postFocaccia Barese
- Try reducing the water
Mini Ovenon Forum topicI always get rubber-like crusts. - Looks great!!!Verc0003on Forum topicFarmers Market Baking
- I'm not sure which specific
naturaleighon Forum topicFrustrating issues with loaf rise & scoring - Top heat
ciabattaon Forum topicI always get rubber-like crusts.
- Looks really nice! Can you
naturaleighon Blog postSpelt, Rye, and Whole Wheat
- Yeah, it's one of those bags.bicbocbexon Forum topicWhite mould growing on sourdough bread