Recent Forum and Blog Comments
- Buy store bread for him
Mini Ovenon Forum topicSearching for that elusive magic loaf - Where do you see dense areas?
Mini Ovenon Forum topicFools'Crumb or a good crumb
- Dan have you tried reducingScootsmcgreggoron Forum topicCommunity Bake - Whole Wheat Bread for the Multitudes - Starts Next Week
- iMaybe look into Ankarsrumbread loveron Forum topicBest mixer for very small-scale commercial bagel operation?
- The type of equipment youFueledByCoffeeon Forum topicBest mixer for very small-scale commercial bagel operation?
- Question about Gluten
DanAyoon Forum topicCommunity Bake - Whole Wheat Bread for the Multitudes - Starts Next Week - approaching approachable
Bred Maverickon Forum topicCommunity Bake - Whole Wheat Bread for the Multitudes - Starts Next Week - sweet enough
Bred Maverickon Forum topicCommunity Bake - Whole Wheat Bread for the Multitudes - Starts Next Week
- Nice, Diane. How would you
DanAyoon Forum topicCommunity Bake - Whole Wheat Bread for the Multitudes - Starts Next Week
- Version 1 approaching
Bred Maverickon Forum topicCommunity Bake - Whole Wheat Bread for the Multitudes - Starts Next Week
- WHOLE GRAIN WHOLE WHEAT FLOUR
UpsideDanon Forum topicFavorite whole wheat flour? - strains of wild yeast.
idaveindyon Forum topicConverting starter for enriched dough hot cross buns - Nailed it!
idaveindyon Forum topicFirst attempt at sourdough
- Depends how big the chunks are.
idaveindyon Forum topicCracked wheat to keep dough from sticking to banneton?
- I'd say, look for a recipesuaveon Forum topicHard Red non-whole wheat?
- Yeah!
tortie-tabbyon Blog postFlax and oatmeal soaker: revamping my entire process - White is red
Our Crumbon Forum topicHard Red non-whole wheat? - Please tell me you have foundalsab3aon Forum topicBurger Bun Mystery
- Probably a combinationclazar123on Forum topicHard Red non-whole wheat?
- Good timing
Our Crumbon Forum topicSearching for that elusive magic loaf
- I don't honestly knowJeremyCherfason Forum topicConverting starter for enriched dough hot cross buns
- That's a great thing to hear!
Angelica Nelsonon Blog postSuccess! GF Sourdough Bread - 2nd attemptPetrichoron Forum topicFirst attempt at sourdough
- Interesting levain build.
Danni3ll3on Blog postFlax and oatmeal soaker: revamping my entire process - The Grant Loaf
Twisticleson Forum topicCommunity Bake - Whole Wheat Bread for the Multitudes - Starts Next Week - Good to know
tortie-tabbyon Blog postKalamata olive sourdough: question about crumb
- How did the SD scallion pancake turn out?
tortie-tabbyon Blog postCoffee Provolone Piccante SD with 30% Sprouted Black Quinoa
- What kind of program are you looking at!
tortie-tabbyon Blog postTarragon Orange Peel Edam Cheese SD
- Thank you!
tortie-tabbyon Blog postFlax and oatmeal soaker: revamping my entire process
- Oh how lovely!
Mini Ovenon Blog postFlax and oatmeal soaker: revamping my entire process
- Degassing is a good idea
Mini Ovenon Forum topicBaking temperature for pan loaves
- I recently read about aGzpon Forum topicBaking temperature for pan loaves
- Thanks!
Beverly the Inspiredon Forum topicPsylly Psyllium - Did it ever get more
Mini Ovenon Forum topicWhat should I be expecting from my starter?
- I think so as well. Im 86'ing
theoon Forum topicissue with Forkish's white bread with 80% biga - There are some good ideas by searchclazar123on Forum topicPsylly Psyllium
- Very Nice!
albacoreon Forum topicHamelman Pain au Levain Batards (Attempt 1) - Thanks Dan.
GnomeOnTheRangeon Forum topicCommunity Bake - Whole Wheat Bread for the Multitudes - Starts Next Week - Here is Gnome’s formula and
DanAyoon Forum topicCommunity Bake - Whole Wheat Bread for the Multitudes - Starts Next Week
- rules of thumb.
idaveindyon Forum topicissue with Forkish's white bread with 80% biga
- Tried with a couple of icebirdlandbillon Forum topicdull crust troubleshooting
- Might want to have a look atbirdlandbillon Forum topicFirst timer - starter issues
- Thanks Michael
DanAyoon Forum topicTangzhong and Starch
- Family loved it. Thank you
theoon Forum topicissue with Forkish's white bread with 80% biga
- comparing to bread.
idaveindyon Forum topicConverting starter for enriched dough hot cross buns
- Looks great!
idaveindyon Forum topicissue with Forkish's white bread with 80% biga
- DanAyo Asked me to send it to
GnomeOnTheRangeon Forum topicCommunity Bake - Whole Wheat Bread for the Multitudes - Starts Next Week
- Starch in Bran
mwilsonon Forum topicTangzhong and Starch - Hi Alan, you made me a bit
UpsideDanon Forum topicSame day 70% whole wheat sourdough
- I am not experienced with
DanAyoon Forum topicCalling all Commercial Yeast bakers