Recent Forum and Blog Comments
- Thank you for the reply! Thatcrustworthybreadon Forum topicHow to Convey How Much of Your Dough Is Pre-Fermented?
- Here is the inside. Itroserenaudon Forum topicStarter
- Braided Italian Bread
FloridaSharkon Forum topicSicilian bread question - Late to the party, GoatsITK
DanAyoon Forum topicDoes a Pullman Loaf Usually "settle" on top? - Nice loaf!
Danni3ll3on Blog postSundried tomato and cheese bread- 100% whole wheat - I can’t speak to your method
Danni3ll3on Blog postKalamata olive sourdough: question about crumb
- thoughts.
idaveindyon Forum topicBread gets burned when baking with steam - The rye baker
The Unabakeron Forum topicGinsberg "The Rye Baker" errata? - Hi Julian, also new here,Stevethestarteron Forum topicHello from the UK
- The rye baker
The Unabakeron Forum topicGinsberg "The Rye Baker" errata?
- thanks for all your advice!GardenGirlon Forum topicHow to get more height in 100% whole wheat sourdough?
- Am. "Type 55" = French "Type 70"?
Gadjowheatyon Forum topicHi-Extraction & T55 approximations using KA - I always suggest for anyone
HansBon Forum topicPain Ordinaire Careme - Sieving speed
Our Crumbon Forum topicOven Spring Possible with a Miche? - What temperature is your
Pauline Grayon Blog postBaguettes.. baking steel and a hotel pan. - Very informative, Mike!You
DanAyoon Forum topicMilling Hard White Wheat
- Hi Ian , it was good and
yozzauseon Blog postBeer Barm - See below
Isand66on Forum topicBulk Fermentation container question - I can taste from here! I wish?
Isand66on Blog postBeer Barm
- They look fantastic!
Isand66on Blog postCan you bring the bread?
- Hey Scott, I’m glad to see
DanAyoon Forum topicHighest usable proofing temperature?
- Tom, thanks for bearing with
DanAyoon Forum topicOven Spring Possible with a Miche?
- the recipeScott_Ron Forum topicHighest usable proofing temperature?
- How to damage starch
Our Crumbon Forum topicOven Spring Possible with a Miche?
- Well done!
HansBon Forum topicStarter
- Tom, please take a look!
DanAyoon Forum topicOven Spring Possible with a Miche?
- Terra cotta and lead. No, no, no; no lead.Kerryon Forum topicMaking a lid for oven spring to cover bread while baking
- That looks great - thank youVinnieon Forum topicSicilian bread question
- Looks like a winner, Rose
DanAyoon Forum topicStarter
- Thank youAndreaSheon Forum topicJust bought Hard White Wheat...now what? :)
- before you buy a mill.
idaveindyon Forum topicJust bought Hard White Wheat...now what? :)
- SievesAndreaSheon Forum topicMilling Hard White Wheat
- Hello Limezyflormonton Forum topicHobart N50 restoration experience
- Thinking about trying thisAndreaSheon Forum topicJust bought Hard White Wheat...now what? :)
- Cool brewing system! It looks
MichaelLilyon Forum topicAllen Scott v. Pompeii-style - Yippee --- Successroserenaudon Forum topicStarter
- Quite an improvement, Nina!
DanAyoon Forum topic50% wholewheat sourdough - third attempt
- I have taken your adviceninarosneron Forum topic50% wholewheat sourdough - third attempt
- I have done some experimentingninarosneron Forum topic50% wholewheat sourdough - third attempt
- I suspect this may be what
Portuson Forum topicSicilian bread question - Looks great!RedEngon Forum topicOvernight 40% whole wheat sourdough
- Wow Greatloganphill.06on Forum topicMTO Brick Oven
- Doesn't exactly answer your question but
tortie-tabbyon Forum topicAluminum tent - I've been having the same problem!!
tortie-tabbyon Blog postWeekly Bake 02/11/20
- I think an important thingEvrenbingolon Forum topicMixing and RPM's
- Just looking at the recipeOwenon Forum topicVanessa Kimball miso and sesame sourdough
- << The closest to the olddoughookeron Forum topicSFSD - Lactic or Acetic?
- Why focaccia turns grey-brownnichanon Forum topicWhy focaccia turns grey-brown instead of golden brown
- Thermal shock. That, andBrianShawon Forum topicWolf Oven - spritzing the oven cavity will damage the porcelain....now what?
- 170 is my oven's lowest setting.
idaveindyon Forum topicHighest usable proofing temperature?