Recent Forum and Blog Comments
- Can't control the speed
Mini Ovenon Forum topicProblems and cracks with dough - Looks great Benny
dbazuinon Blog post20% Kamut Sourdough - Welcome. There is a lot ofgavincon Forum topicGreetings
- I set my proofing box at 24C.gavincon Forum topicstandard proofing temperatures
- I don’t think so.
dbazuinon Forum topicstandard proofing temperatures
- Did that yesterday
dbazuinon Forum topicRetard levain in the fridge?
- Better results from hand kneadinggavincon Forum topicCommunity Bake - Baguettes by Alfanso
- The top two have a bettergavincon Forum topicCommunity Bake - Baguettes by Alfanso
- Maybe the powerful fast mixer
ciabattaon Forum topicProblems and cracks with dough - You are absolutely correct.
ciabattaon Forum topicBubbles at surface when proving in banneton
- I wonder how you have
Edo Breadon Forum topicBubbles at surface when proving in banneton - I thought about it and Iberryblondeboyson Forum topicAnyone out there currently building an oven?
- Good to know
Doc.Doughon Forum topicCommunity Bake - Baguettes by Alfanso - Differences and similarities
Doc.Doughon Forum topicCommunity Bake - Baguettes by Alfanso
- My cinnamon roll dough lookGermanSilvaPon Forum topicProblems and cracks with dough
- Better with the rye flour added
alfansoon Blog postHamelman Pain Rustique, alfanso style - Welcome to the bread club!
The Roadside Pie Kingon Forum topicLurker to joiner - Please don’t hesitate to join
DanAyoon Forum topicLurker to joiner - Tested Moisture Content for T65
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso
- Bake three of three / Mezza, mezza
The Roadside Pie Kingon Forum topicCommunity Bake - Baguettes by Alfanso
- T65 vs King Arthur AP
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso
- Thanks, I was wondering if itCherylann71on Forum topicNew York Bagels in Utah
- Mega Over-Proofed, Will
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso
- Like the Demis. How much do
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso
- Super nice looking sandwich
DanAyoon Blog postHamelman Pain Rustique, alfanso style
- I seriously doubt any bakery
DanAyoon Forum topicFresh Cake Yeast vs Commercial Dry Yeast
- Upidy ha ha
kendalmon Forum topicFresh Cake Yeast vs Commercial Dry Yeast - I don't think I've gone one year - maybe 6 months
kendalmon Forum topicFresh Cake Yeast vs Commercial Dry Yeast
- Geremy, if I can store fresh
DanAyoon Forum topicFresh Cake Yeast vs Commercial Dry Yeast
- Why Fresh Yeast
kendalmon Forum topicFresh Cake Yeast vs Commercial Dry Yeast
- Baked 14 loaves today. 2 or 3
ciabattaon Forum topicFarmers Market Baking
- Joining in on the fun
kendalmon Forum topicCommunity Bake - Baguettes by Alfanso
- Surprisingly the tapered end
Benitoon Forum topicCommunity Bake - Baguettes by Alfanso - I suppose it could be, my
Benitoon Forum topicCommunity Bake - Baguettes by Alfanso
- Absolutely!
DanAyoon Forum topicRetard levain in the fridge?
- Since I am unable to source
DanAyoon Forum topicFresh Cake Yeast vs Commercial Dry Yeast
- Not good
albacoreon Forum topicExtensibility & Gluten Structure - Don't worry I hold the SFBI
mwilsonon Forum topicFresh Cake Yeast vs Commercial Dry Yeast - Chilling
Mini Ovenon Forum topicRandom Brioche success
- Activity Levels
albacoreon Forum topicFresh Cake Yeast vs Commercial Dry Yeast
- organic skimmed milk.Bladerunneron Forum topicRandom Brioche success
- chilled water is required for menu 13...Bladerunneron Forum topicRandom Brioche success
- Check the milk
Mini Ovenon Forum topicRandom Brioche success
- Ageed!asjon Forum topicGot a grain mill, what now?
- ideas for speed.
idaveindyon Forum topicFarmers Market Baking - I LOVE Laurel's bread book. Iberryblondeboyson Forum topicGot a grain mill, what now?
- Regarding, Olympic downhill Alpine skiing
The Roadside Pie Kingon Forum topicCommunity Bake - Baguettes by Alfanso
- “The only thing I changed...”
pmccoolon Forum topicCrumbly Yeast Dough - See Seaside Jess (down by the sea shore)
idaveindyon Forum topicGot a grain mill, what now?
- Caution: comment comes fromRRCon Forum topicYet another vital wheat gluten question!