Recent Forum and Blog Comments
- Thanks, Jon. I am having fun…
squattercityon Forum topicvitebsk rye - A fun read
JonJon Forum topicvitebsk rye - I looked in my Momma’s 1941
trailrunneron Blog postTangzhong icing - Right -- crust a more…
squattercityon Forum topicvitebsk rye
- Semolina, I did once look…
Moe Con Blog postTangzhong icing - TR, let me know about the…
Moe Con Blog postTangzhong icing
- Many gluten free breads are quite short
JonJon Blog post100% brown rice bread
- Oooh pan fried rice cubes!
JonJon Blog post100% brown rice bread
- What colour!
ll433on Forum topicvitebsk rye - Diastatic malt and long…sparkfanon Forum topicPizza dough consistency problems
- Interesting thoughts, Moe
ll433on Blog post100% brown rice bread
- That looks excellent, Jon
ll433on Blog post100% brown rice bread
- Looks great. Now up your…semolina_manon Blog postTangzhong icing
- I have that in an old cookbook
trailrunneron Blog postTangzhong icing
- Happy to know it resonates
Debra Winkon Blog postPanettone Progress 24' - Red Star and Lesaffre
alcophileon Forum topicSan Francisco Sourdough Conclusion - Another thoughtTDeeon Forum topicPizza dough consistency problems
- Similar to Ermine frosting
Debra Winkon Blog postTangzhong icing
- No, they're not
alcophileon Blog postPanettone Progress 24'
- Just a self taught home bakerImissgoodkaiserrollson Forum topicPizza dough consistency problems
- All TrumpsImissgoodkaiserrollson Forum topicWhat is your typical hydration range?
- All Trumps protein is 14.2%
pmccoolon Forum topicWhat is your typical hydration range? - Exact problems you're havingTDeeon Forum topicPizza dough consistency problems
- If refreshing doesn't fix it…
Davey1on Forum topicBacteria/safety - Thank you! I’ve fed it twice…NurseRatchedon Forum topicBacteria/safety
- pH meterjoegranzon Blog postPanettone Progress 24'
- If you've been in business…
Moe Con Forum topicPizza dough consistency problems
- ingredients barkley maltImissgoodkaiserrollson Forum topicPurchasing Diastatic Barley Malt Powder
- My $.02Imissgoodkaiserrollson Forum topicWhat is your typical hydration range?
- Result, for the recordMarbled_Whiteon Blog postCarrot with Coriander & Dark Beer with Treacle bread
- White StarterPNWguyon Forum topicWhite starter in rye bread
- Thank You TomPImissgoodkaiserrollson Basic pageKaiser Rolls
- I have to say I'm not keen…
albacoreon Blog postPanettone Progress 24' - Even after having mixed only…
seoneal90on Forum topicNormal wear Bosch universal mixer? - These loaves are looking…
Moe Con Blog post100% brown rice bread
- Long grain basmati bread
JonJon Blog post100% brown rice bread
- It should workRobertobon Forum topicWhite starter in rye bread
- If the slope is out of range…sparkfanon Blog postPanettone Progress 24'
- pH Probes
albacoreon Blog postPanettone Progress 24'
- Once it hits 4.3 I take the…sparkfanon Blog postPanettone Progress 24'
- Thanks Michaeljoegranzon Blog postPanettone Progress 24'
- Is this the one?https://www…tpassinon Blog postBreville Baker Over user Manual BB 200
- Thanks Debrajoegranzon Blog postPanettone Progress 24'
- I’m interested in this oven…NS_Wattson Forum topicPico Plus Oven & Stand
- Home ovens can be poorly…tpassinon Basic pageKaiser Rolls
- Seeking experience with floursImissgoodkaiserrollson Basic pageKaiser Rolls
- One starter
occidentalon Forum topicWhite starter in rye bread - Starters are not created…suaveon Forum topicWhite starter in rye bread
- I understand. Just another…tpassinon Forum topicTFL UI - Easy To Make A Mistake In Threading Replies
- I am not at a place to…
Floydmon Forum topicTFL UI - Easy To Make A Mistake In Threading Replies