Recent Forum and Blog Comments
- Good point about the Maillard
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso - a small clarification
Doc.Doughon Forum topicCommunity Bake - Baguettes by Alfanso - So I’m hopeful that these
Benitoon Forum topicCommunity Bake - Baguettes by Alfanso - Hey Danny
kendalmon Forum topicCommunity Bake - Baguettes by Alfanso - Bran coatingAdamEylon Forum topicAlmost no oven spring for rye bread
- On InstagramBread_umbaker is
pulon Forum topicFlour in India - Oh I should mention my steam
Benitoon Forum topicCommunity Bake - Baguettes by Alfanso
- Hi Alan, thanks for the
Benitoon Forum topicCommunity Bake - Baguettes by Alfanso
- Exceptional bake
alfansoon Forum topicCommunity Bake - Baguettes by Alfanso - The end.
LeonKon Forum topicSomething odd going on - I do think that they IDY made
Benitoon Forum topicCommunity Bake - Baguettes by Alfanso
- Benny, color me impressed.
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso
- Can't get thrown out
alfansoon Forum topicCommunity Bake - Baguettes by Alfanso
- Starter is very hardy.MangoPopon Forum topicMy starter did not die
- Lamination....drainapson Forum topicCroissant fault help
- I'm sure it's more than tradition
alfansoon Forum topicCommunity Bake - Baguettes by Alfanso
- For want of thought
MTloafon Forum topicKing Arthur Flour and Enricnment - possibilities:
idaveindyon Forum topicMystery: New WG Spelt needs more AND less water. - Bunyon-esce
albacoreon Forum topicKing Arthur Flour and Enricnment - Thanks Gavin, I hope its the
Benitoon Forum topicSourdough plus yeast
- I've been reading your postsgavincon Forum topicSourdough plus yeast
- Because of my levain behaving
Benitoon Forum topicSourdough plus yeast
- Frank, I am truly hoping it
Benitoon Forum topicCommunity Bake - Baguettes by Alfanso
- Try as written first.
idaveindyon Forum topicIncreasing whole wheat in Tartine's Oat Porridge bread
- Dough looks excellent in the
DanAyoon Forum topicQuestions on Seeded Sourdough
- nextintergalactickungfuoverdriveon Blog postcheese culture sourdough bread experiments
- Jen Bake 2- Here we go againSassyPantson Forum topicCommunity Bake - Baguettes by Alfanso
- Double OvenSassyPantson Forum topicCommunity Bake - Baguettes by Alfanso
- Bake 1 Follow-UpSassyPantson Forum topicCommunity Bake - Baguettes by Alfanso
- This is what Jeffrey Hamelman says:gavincon Forum topicSourdough plus yeast
- BBF5A9CA-0653-408C-8860
ciabattaon Forum topicQuestions on Seeded Sourdough - Maybebread1965on Forum topicCommunity Bake - Baguettes by Alfanso
- Question about 24 hour refrigeration timelkartenon Blog postBaguettes a l'Ancienne with Cold Retardation
- Thinking the same plus
kendalmon Forum topicCroissant fault help
- Sourdough plus yeast
naturaleighon Forum topicCan I bake bread with a mixture of sourdough starter and commercial baker's yeast - Hydration was just too high.
ciabattaon Forum topicQuestions on Seeded Sourdough
- They actually looked somewhat
ciabattaon Forum topicQuestions on Seeded Sourdough
- Thank you Ian, I really like
Benitoon Blog postMarinated Artichoke Olive Sourdough Pizza
- Hey Zuri, thanks for theTroymreidon Forum topicCroissant fault help
- Well the proof will be in the
Benitoon Forum topicCommunity Bake - Baguettes by Alfanso
- Crepes > Crepelloni
Our Crumbon Forum topicDiscard recipes with more starter, less flour - Awesome pizza!
Isand66on Blog postMarinated Artichoke Olive Sourdough Pizza - These look greatgavincon Forum topicCommunity Bake - Baguettes by Alfanso
- This sounds like a good thing
algebreadon Forum topicCommunity Bake - Baguettes by Alfanso - This is quite interesting---I
algebreadon Forum topicCommunity Bake - Baguettes by Alfanso
- Not true
alfansoon Forum topicSolutions for successfully scoring high hydration dough
- guess
wheatbeaton Forum topicCroissant fault help - Good looking
alfansoon Forum topicCommunity Bake - Baguettes by Alfanso
- off-the-shelf
pulon Forum topicCommunity Bake - Baguettes by Alfanso
- Very interesting,
Benitoon Forum topicGoodbye Lactobacillus....