Recent Forum and Blog Comments
- Permeability
mwilsonon Forum topicCO2 Disappearing act - Nice improvement you’ve made,
Benitoon Forum topicMy inproved loaf, thanks to Benito, ciabatta and others - Thanks for sharingcranboon Forum topicPizza prep Thursday
- partial pressure
mwilsonon Forum topicCO2 Disappearing act
- The baguettes look great. I
Benitoon Forum topicCommunity Bake - Baguettes by Alfanso
- IgnoreSassyPantson Forum topicCommunity Bake - Baguettes by Alfanso
- Buffer from Upper ElementSassyPantson Forum topicCommunity Bake - Baguettes by Alfanso
- Using bleached flour will
phazon Forum topicUnder active starter - Thanks!!(I think I will makeVictoron Forum topicStarter Doubts
- Very good idea to build up toVictoron Forum topicStarter Doubts
- The trick to saving flour is
phazon Forum topicStarter Doubts
- I used to have such a hard
Benitoon Forum topicSourdough plus yeast
- No worries about disappearingFrankH1on Forum topicTroubleshooting sourdough
- Good idea..bread1965on Forum topicCommunity Bake - Baguettes by Alfanso
- A broken clock is right twice a day..bread1965on Forum topicCommunity Bake - Baguettes by Alfanso
- Mistakes happen but all is not lost
MTloafon Forum topicCommunity Bake - Baguettes by Alfanso - My starterMr Immortalon Forum topicUnder active starter
- Abel's baguette au levain formula
alfansoon Forum topicBaguette au levain - Thanks for your comments Dave
albacoreon Forum topicKing Arthur Flour and Enricnment - MT, a few years back I looked
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso - I should have known
MTloafon Forum topicCommunity Bake - Baguettes by Alfanso
- KAF AP and Bread Flour is
idaveindyon Forum topicbread flour - That looks delicious and
naturaleighon Blog postCozonac - A modest proposalSteve Eon Forum topicGinsberg "The Rye Baker" errata?
- vertically-challenged bread.
idaveindyon Forum topicRecipes I can make without an oven?
- Hi Farhan!You might be
DanAyoon Forum topicBaguette au levain
- Need your wisdom
Farhanon Forum topicBaguette au levain - Wow!
idaveindyon Forum topicKing Arthur Flour and Enricnment
- Heat blast
kendalmon Forum topicCommunity Bake - Baguettes by Alfanso - higher bran -> more/faster fermentation.
idaveindyon Forum topicIncreasing whole wheat in Tartine's Oat Porridge bread
- Pyrex DeathsSassyPantson Forum topicCommunity Bake - Baguettes by Alfanso
- Looks great!
naturaleighon Forum topicStarter Doubts
- Very high hydration
naturaleighon Forum topicOvernight White Bread - Dough too wet (FWSY)
- Hi Ian this is the Community
Benitoon Blog postMarinated Artichoke Olive Sourdough Pizza
- Yep Yep!
naturaleighon Forum topicSourdough plus yeast
- No Problem
The Roadside Pie Kingon Forum topicCommunity Bake - Baguettes by Alfanso - MTL, check this out
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso
- Recipe
Isand66on Blog postMarinated Artichoke Olive Sourdough Pizza - I thought of one way to check
MTloafon Forum topicCommunity Bake - Baguettes by Alfanso
- I guess it just goes to show
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso
- Noobie questionAndroid Bakeron Blog postSemolina Rye Pain Au Levain
- A lower percentage protein perhaps?
alfansoon Forum topicCommunity Bake - Baguettes by Alfanso
- English muffins,crumpets....clazar123on Forum topicRecipes I can make without an oven?
- Thanks for your answer! WellVictoron Forum topicStarter Doubts
- Bunslloydrmon Forum topicRecipes I can make without an oven?
- Sounds fine to melloydrmon Forum topicOvernight White Bread - Dough too wet (FWSY)
- Starter questions
naturaleighon Forum topicStarter Doubts
- The one posted..bread1965on Forum topicCommunity Bake - Baguettes by Alfanso
- Thank you.bread1965on Forum topicKitchenaide mill attachment
- But let's talk chew..bread1965on Forum topicCommunity Bake - Baguettes by Alfanso