Recent Forum and Blog Comments
- You're so wrong!
alfansoon Forum topicCommunity Bake - Baguettes by Alfanso - Blade angle
alfansoon Forum topicCommunity Bake - Baguettes by Alfanso
- Keep going and see what
phazon Forum topicStart of day 3 pineapple juice starter seems to develop mold? HELP please - I’m not convinced the skin
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso - I had NO idea that you couldSkelleyon Forum topicStarter runny and no longer doubling
- Thank you, Phaz! Gosh I stillSkelleyon Forum topicStarter runny and no longer doubling
- I wonder if I'm now scoring
Benitoon Forum topicCommunity Bake - Baguettes by Alfanso - Hello! So I baked them today,Hayalshamsion Forum topicCroissants and lamination
- Wow. So much greatSkelleyon Forum topicStarter runny and no longer doubling
- It was certainly around that
Benitoon Forum topicbulk fermentation and retarding
- Looks great, but...
SheriWon Blog postDeli Rye - My concern is less about the ambient oven temp...
alfansoon Forum topicCommunity Bake - Baguettes by Alfanso
- If you want to compare apples to apples
alfansoon Forum topicCommunity Bake - Baguettes by Alfanso
- Ankarsrum Mixer Help!
GrainBrainon Forum topicAnkarsrum Mixer Help! - Benny if your oven goes
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso
- Never even occurred to me to
Benitoon Forum topicCommunity Bake - Baguettes by Alfanso
- Benny, if that CB was your
DanAyoon Forum topicbulk fermentation and retarding
- A few thoughts, Benny
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso
- Not so much..bread1965on Forum topicMaking Non-diastatic rye malt from beer rye malt?
- Skin Thickness and Ears
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso
- At the divid and pre-shape
Benitoon Forum topicCommunity Bake - Baguettes by Alfanso
- 2 definitions.
idaveindyon Forum topicHelp with Borodinsky Rye with Bay State Wingold Dark Rye Flour - Slack dough is the term!
alfansoon Forum topicCommunity Bake - Baguettes by Alfanso
- which book?
idaveindyon Forum topicRye and Red Fife Sourdough
- Loaflove I agree with Dan.
Benitoon Forum topicbulk fermentation and retarding
- that is diastatic
idaveindyon Forum topicMaking Non-diastatic rye malt from beer rye malt?
- I meant to ask, if I overje116on Forum topicHelp with simple bread baking recipe
- Benny’s 6th set of baguettes
Benitoon Forum topicCommunity Bake - Baguettes by Alfanso
- Those look wonderful ciabatta
Benitoon Blog postBulgur Flaxseed 30% Whole Wheat Sourdough
- I have a bread very suited to you
DanAyoon Forum topicbulk fermentation and retarding
- Question, Doc
DanAyoon Forum topicCommunity Bake - Baguettes by Alfanso
- Hi, fvlinz! A 3 week oldMr Immortalon Forum topicDense and flat sourdough bread
- Good suggestions Yippee
Moruson Blog post20190302 The most delicious rye bread ever - Rus Brot's Latvian Salinātā rudzu rupjmaize - Thank you, I reallyje116on Forum topicHelp with simple bread baking recipe
- You can do it, too!
Yippeeon Blog post20190302 The most delicious rye bread ever - Rus Brot's Latvian Salinātā rudzu rupjmaize - Thanks Bread1965
Moruson Forum topicMaking Non-diastatic rye malt from beer rye malt?
- Refrigerate itSassyPantson Forum topicStarter runny and no longer doubling
- Making WW CLAS
Yippeeon Blog post20200611 Moashikisaikan(もあ四季彩館) Matcha Red Bean Bread with CLAS
- When you say "very cold
ciabattaon Forum topicDense and flat sourdough bread - Thanks BobBoule
Moruson Forum topicHow much Einkorn is necessary to taste Einkorn?
- You can feed whatever ratios
phazon Forum topicStarter runny and no longer doubling
- Pretty much have
MTloafon Forum topicCommunity Bake - Baguettes by Alfanso - First off, I have to say thatMr Immortalon Forum topicHelp with simple bread baking recipe
- problem with a200T
DaChefon Forum topicProblem with my Hobart A-200 - Danny is right
Doc.Doughon Forum topicCommunity Bake - Baguettes by Alfanso - Hamelman's "Bread"
Doc.Doughon Forum topicCommunity Bake - Baguettes by Alfanso
- Color me skeptical on CO2 choking out the yeast
Doc.Doughon Forum topicCommunity Bake - Baguettes by Alfanso
- Don’t forget to count the
ciabattaon Forum topicbulk fermentation and retarding
- Dough
MontBaybakeron Forum topicAnkarsrum Mixer Help! - i'm willing to try new
loafloveon Forum topicbulk fermentation and retarding