Recent Forum and Blog Comments
- I just started learning howIgiedoughon Blog postTartine Basic Country Loaf - just pour all that water in and stand back!
- Thank you Gavin. I wanted to
Benitoon Blog postRed Miso Furikake Sourdough - In terms of easier mixing: IColin2on Forum topicNewbie problem with rolls
- deck oven
anandaon Blog postLaminated Yeasted Dough Construction - Why?wlauton Forum topicHow much Ascorbic Acid do I add
- Duplicate
Doc.Doughon Forum topicCommunity Bake - Baguettes by Alfanso - It all works out
Doc.Doughon Forum topicCommunity Bake - Baguettes by Alfanso
- 20-30 ppm
Doc.Doughon Forum topicHow much Ascorbic Acid do I add
- It’s always difficult to tellMr Immortalon Forum topicSloth-like starter
- c-10rhulsmanon Forum topicHobart C-100 attachment Hub
- New batch looks much better!BiscuitsNGravyon Forum topicCiabatta coming out dense and gummy- diagnosis needed as to why
- KA bread flour is on the
ciabattaon Forum topic70% Rye Loaf Cracked - I always weigh my ingredients
Song Of The Bakeron Forum topic70% Rye Loaf Cracked - Hey James!I used a local
Song Of The Bakeron Forum topic70% Rye Loaf Cracked
- There are several Youtubebarryvabeachon Forum topicADVICE? What grain mill for me?
- GrainMakerwlauton Forum topicADVICE? What grain mill for me?
- Love the colourgavincon Blog postRed Miso Furikake Sourdough
- Thanks!Cotchon Forum topicSloth-like starter
- Michael, I didn’t mean to
Benitoon Forum topicCommunity Bake - Baguettes by Alfanso
- Thoughts.
mwilsonon Forum topicCommunity Bake - Baguettes by Alfanso - I’ve read that a lot of
Benitoon Forum topicDough "spills" out too much - Not just sourdough
- What was your other 30%? KA
ciabattaon Forum topic70% Rye Loaf Cracked
- 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