Recent Forum and Blog Comments
- a country famous for over 1000 types...roofon Forum topicGerman bread flours, please help!
- I'm starting two more, oneAnonon Blog postThe Pineapple Juice Solution, Part 2
- Though about cinnamon rolls
kendalmon Blog postIntroducing the 'croissanele' - P/L has no units.
mwilsonon Forum topicCommunity Bake - Baguettes by Alfanso - Baby sick
albacoreon Forum topicBuilding a sourdough starter and adjusting ratios - Don't use a scotchbrite! It
albacoreon Forum topicFomag IM-10 Mixer
- And I'm certain that croissant purists were
alfansoon Blog postIntroducing the 'croissanele' - Alfanso baguettes with poolishfoodforthoughton Forum topicCommunity Bake - Baguettes by Alfanso
- An update: I had some of mywvdthreeon Forum topicCanele help needed SOS!!!
- This is a much deeper cutclintyeastwood622on Forum topicTartine Approach - No Oven Spring
- Higher hydration one
ciabattaon Forum topicTartine Approach - No Oven Spring - Hmmm... that was the closestrickbon Forum topicBuilding a sourdough starter and adjusting ratios
- More on Famag
wheatbeaton Forum topicFomag IM-10 Mixer - Canele purist
kendalmon Blog postIntroducing the 'croissanele'
- Moffat cookie protocol
ArtosBakingon Forum topicMoffat Turbofan or convection oven: advice needed: baking with a baking stone - Hi Rick, define "baby sick"
Mini Ovenon Forum topicBuilding a sourdough starter and adjusting ratios - Fomag IM-10 Mixer
GrainBrainon Forum topicFomag IM-10 Mixer - Nice!
Southbayon Blog postIntroducing the 'croissanele' - No, I never managed to solveJamDon Forum topicStarter smells like rotten eggs
- Did you solve it?andrewmbon Forum topicStarter smells like rotten eggs
- 89% hydration
Mini Ovenon Forum topicStarting to Get Frustrated
- You are on the right track
OldWoodenSpoonon Forum topicChanged home troubleshooting - where to start? - When you say “moved homes”,Mr Immortalon Forum topicChanged home troubleshooting - where to start?
- CorrectionGauchogaleseon Forum topicUsing a Dough Slashing Lame
- It’s ok thoughGauchogaleseon Forum topicUsing a Dough Slashing Lame
- Thanks, now why didn’t IGauchogaleseon Forum topicUsing a Dough Slashing Lame
- Hi, Ciabatta! i apparentlyMr Immortalon Forum topicMy first loaf!
- Hi, Mini! I didn’t think toMr Immortalon Forum topicMy first loaf!
- It looks good
MTloafon Forum topicFWSY overnight country blonde : shaping or proofing problem ? - It is a 78% hydratation dough
Eliotton Forum topicFWSY overnight country blonde : shaping or proofing problem ? - That looks like a really good
ciabattaon Forum topicToaster Oven Sourdough - BIG SUCCESS
- test #2 successchristopheron Forum topicToaster Oven Sourdough - BIG SUCCESS
- Thanks for your reply Kendalmwvdthreeon Forum topicCanele help needed SOS!!!
- Thank you both!Esopus Spitzenburgon Forum topicOats: raw vs porridge and hydration questions
- Or...
gary.turneron Forum topicUsing a Dough Slashing Lame - thanks both, very interestingsadexpunkon Forum topickeeping sourdough fresh
- Interesting test
MTloafon Forum topicCommunity Bake - Baguettes by Alfanso
- (No subject)mdiamondstoneon Forum topicStarting to Get Frustrated
- Another angle. I'll cut itmdiamondstoneon Forum topicStarting to Get Frustrated
- Good looking loaf, but
Mini Ovenon Forum topicMy first loaf!
- Maybe you be the TFL Dominique Ansel
alfansoon Blog postIntroducing the 'croissanele'
- Surface tension?
alfansoon Forum topicCommunity Bake - Baguettes by Alfanso
- Yes, I do realize that theRickoon Forum topicFomag IM-10 Mixer
- thank you!jalaveryon Forum topicFeeding with bread flour vs all-purpose flour?
- Several of us
Mini Ovenon Forum topicOats: raw vs porridge and hydration questions
- Make it wet before you use it
dbazuinon Forum topicUsing a Dough Slashing Lame - Starter troublesAnonon Blog postThe Pineapple Juice Solution, Part 2
- Thanks a lot for all youryan89on Forum topicRecent flour purchase
- P/L units
Doc.Doughon Forum topicCommunity Bake - Baguettes by Alfanso - Will do
pgpgon Forum topicCrumb troubleshooting