Recent Forum and Blog Comments
- Perhaps
Abeon Forum topicMuffin recipe calls for baking soda and powder, but what if I just use yeast? - If you use yeast, the doughtpassinon Forum topicMuffin recipe calls for baking soda and powder, but what if I just use yeast?
- After snipping, open Painttpassinon Forum topicCooking with sprouted spelt grains, a poolish, and an outolyse
- yeast optioncharbonoon Forum topicMuffin recipe calls for baking soda and powder, but what if I just use yeast?
- KCl and NaCl
alcophileon Blog postBigabiga Bread - Snipping tool
alcophileon Forum topicCooking with sprouted spelt grains, a poolish, and an outolyse
- I pleaded with her to just be patient
The Roadside Pie Kingon Forum topicEpic bake to ring in a New Year - You're correct
The Roadside Pie Kingon Forum topicEpic bake to ring in a New Year
- Average 10" I think?
The Roadside Pie Kingon Forum topicEpic bake to ring in a New Year
- I am trying to bake this wayRB32689on Forum topicCooking with sprouted spelt grains, a poolish, and an outolyse
- Enormous!pleveeon Forum topicEpic bake to ring in a New Year
- Thanks for your patience!
DorotaMon Blog postNew Year, New Fresh Loaf - https://grainsandgrit.com/simple-yeast-bread-loaf/MrsMonkon Forum topicYes or No, can a fluffy loaf be made from fresh milled with no sifting?
- YES Definitely!!!MrsMonkon Forum topicYes or No, can a fluffy loaf be made from fresh milled with no sifting?
- That's a beast!It looks good
Floydmon Forum topicEpic bake to ring in a New Year - It is my understanding
Abeon Forum topicFlours for Altamura Bread
- The regulations are not a formula
breadforfunon Forum topicFlours for Altamura Bread - If the endosperm is separatedtpassinon Forum topicFlours for Altamura Bread
- Phil: do you find that thevoyager_663rdon Forum topicBaguette Flipping Board and their use
- Thanks! I was looking fortpassinon Forum topicFlours for Altamura Bread
- I use a pizza peelfoodforthoughton Forum topicBaguette Flipping Board and their use
- Clarification, please
pmccoolon Forum topicCooking with sprouted spelt grains, a poolish, and an outolyse - DOP regulations
breadforfunon Forum topicFlours for Altamura Bread
- That’s a big one, Will
pmccoolon Forum topicEpic bake to ring in a New Year
- working on it
DorotaMon Blog postNew Year, New Loaf (coming soon)
- Re-milled Semolina!
Abeon Forum topicFlours for Altamura Bread
- Secondary to this I guess isvoyager_663rdon Forum topicBaguette Flipping Board and their use
- porque no los dosfredsbreadon Forum topicTaste testing wheat question
- Problem with kneading sprouted ground speltRB32689on Forum topicCooking with sprouted spelt grains, a poolish, and an outolyse
- Thanks. We'll try to get
Floydmon Blog postNew Year, New Loaf (coming soon)
- Michael, thank you for your
Benitoon Blog postPanettone - Sourdough - Giorilli - My Second Panettone - Excellent panettone!
mwilsonon Blog postPanettone - Sourdough - Giorilli - My Second Panettone - I left out the salt from some
Sabinaon Forum topicRye Flavor Help - Yes, it can with no illbroncon Forum topicCan primo impasto be refrigerated for ~24hrs?
- Thank you very much, Sue,
Benitoon Blog postPanettone - Sourdough - Giorilli - My Second Panettone
- That's a good looking loaf.tpassinon Forum topicWhere is the problem?
- Thanks again and /comments
JonJon Blog postNew Year, New Loaf (coming soon) - Hi!I finally made another
pablogaon Forum topicWhere is the problem? - I was thinking of getting angavincon Blog postMethods and Rationale for Sourdough Starter Maintenance and Elaboration
- Thank you!
jo_enon Blog postNew Year, New Fresh Loaf - Lovely bake, congratulations!SueVTon Blog postPanettone - Sourdough - Giorilli - My Second Panettone
- Haha thank you! I didn't post
stellaron Blog postSakadane Stone Milled Bread - Koji rice has gotten easier
stellaron Blog postSakadane Stone Milled Bread
- turned out OK, but I should
metropicalon Forum topicnot enough salt - Oh no!
Sabinaon Forum topicWhy does my icing cookies has so many air bubbles?
- One note to mention -while
DorotaMon Blog postNew Year, New Loaf (coming soon)
- You can tell us all
Doc.Doughon Blog postMethods and Rationale for Sourdough Starter Maintenance and Elaboration - I haven't tried the brinegavincon Blog postMethods and Rationale for Sourdough Starter Maintenance and Elaboration
- Sugar Saturation and TemperatureBriancoaton Forum topicPannetone 2nd dough
- I meant the yeast and thesparkfanon Forum topicPannetone 2nd dough