Recent Forum and Blog Comments
- 20 hours cooldown, and youUzbekon Forum topicMy First 100% Rye
- Where?
idaveindyon Forum topicBatard with ear & baquettes - Thank you!jbeuoyon Forum topicShaping Sourdough Rye
- How did you form the loaf?jbeuoyon Forum topicMy First 100% Rye
- WooHoo! Looking good.
DanAyoon Forum topicTip - Pan Breads Simplified - Oven SpringUzbekon Forum topicTip - Pan Breads Simplified
- someone just did a rye boule.
idaveindyon Forum topicShaping Sourdough Rye
- Welcom
newchapteron Forum topicHi from Scotland - Awesome!jbeuoyon Forum topicShaping Sourdough Rye
- I have rec’d refunds for
DanAyoon Forum topicShaping Sourdough Rye
- thank youjbeuoyon Forum topicShaping Sourdough Rye
- 50 minutes proofUzbekon Forum topicTip - Pan Breads Simplified
- Awesome!
newchapteron Forum topicStarter weirdness
- A Sharp EdgeFrankIIIon Forum topicPastry Knife for Kichenaid and Hobart N-50
- Edit Link?
newchapteron Forum topicThere is no flour, none whatsoever, at the supermarket
- I am using the correct speed.Staleloafon Forum topicCounterfeit mixer?
- Some specsUzbekon Forum topicTip - Pan Breads Simplified
- This, if it works, will beUzbekon Forum topicTip - Pan Breads Simplified
- Dean, can you post the
DanAyoon Forum topicShaping Sourdough Rye
- Please post an ima of the
DanAyoon Forum topicTip - Pan Breads Simplified
- HiDeanSamsonon Forum topicShaping Sourdough Rye
- A Levain is being prepared
DanAyoon Forum topicShaping Sourdough Rye
- OvenDeanSamsonon Forum topicSourdough starter
- Welcome to the forum! Tons of
loydbon Forum topicSourdoughing - Test Bakes
DanAyoon Forum topicCommunity Bake - The Approachable Loaf by The Bread Lab
- Large Pullman Loaf
DanAyoon Forum topicCommunity Bake - The Approachable Loaf by The Bread Lab
- 20 min @ 450 (for oven spring
DanAyoon Forum topicTip - Pan Breads Simplified
- T and tUzbekon Forum topicTip - Pan Breads Simplified
- CoolUzbekon Forum topicTip - Pan Breads Simplified
- Total Fermenting in Pan - Success!
DanAyoon Forum topicTip - Pan Breads Simplified
- Homegrown wheatwlauton Forum topicThere is no flour, none whatsoever, at the supermarket
- This last starter I developed
Cody Bradfordon Forum topicStarter Help - bubbles, no rise - Day Three and FourBaking Dadon Forum topicStarter weirdness
- Re: Adding Dried FruitBaking Dadon Forum topicStarter weirdness
- Round focaccia
dbazuinon Forum topicQuarantine bakes - Great looking loafemilyeon Blog post100% whole rye loaf with brown rice grains
- Coming a bit late on theNekojitaon Forum topicCroissant tearing while proofing
- Have you tried via the
Bread obsessedon Forum topicThere is no flour, none whatsoever, at the supermarket - edit link/button.
idaveindyon Forum topicThere is no flour, none whatsoever, at the supermarket
- Dave, I baked another loafninarosneron Blog post12: Another 100% Wholewheat Loaf.
- I was concerned that it might
DanielCoffeyon Forum topicKitchenAid Heavy Duty clicking under load? - It sounds like a gear issuedwcolemanon Forum topicKitchenAid Heavy Duty clicking under load?
- YepHerulomeon Forum topicSperlonga recipe without high gluten flour
- Thank youcustardkidon Forum topicFree or discounted Kindle bread books.
- One thing - are you using the
DanielCoffeyon Forum topicCounterfeit mixer?
- Thank You! I seem to haveStaleloafon Forum topicCounterfeit mixer?
- The colour certainly matches
DanielCoffeyon Forum topicCounterfeit mixer?
- 20200408_000014.jpgStaleloafon Forum topicCounterfeit mixer?
- 20200408_000030.jpgStaleloafon Forum topicCounterfeit mixer?
- Good instincts
Mini Ovenon Forum topicMay have used expired yeast