Recent Forum and Blog Comments
- Canadian AP Flour
Floydmon Forum topicFlour, Water, Salt, Yeast - Stiff Dough w/ Canadian Flour? - Great looking loaf! I’m glad
OldWoodenSpoonon Blog postBeer Barm - custom baking stones
idaveindyon Forum topicSuggestions for baking multiple sourdough rounds for farmers market - Did you add enough salt? In
ifs201on Forum topicMy first loaf EVER!! - Thanks.
Gadjowheatyon Forum topicAllen Scott v. Pompeii-style - Thanks.
Gadjowheatyon Forum topicAllen Scott v. Pompeii-style
- Indian and Asian groceries.
idaveindyon Forum topicNYC bread/baking supply stores?
- 67064EA9-C46F-4444-B81CBakerMatton Forum topicGot my challenger pan today, baked a shoe loaf
- Stop the spread
MTloafon Forum topicGot my challenger pan today, baked a shoe loaf - check with ifs201.
idaveindyon Forum topicNYC bread/baking supply stores?
- It says until it showsBaniJPon Forum topicTrying to make Salt Rising Bread
- Do a searchclazar123on Forum topicTrying to make Salt Rising Bread
- Thanks!
OnnaBon Forum topicMy first loaf EVER!! - I've not found anything like
HansBon Forum topicNYC bread/baking supply stores? - It is not necessary, but is
joc1954on Blog post50% Wholewheat Community Bake - Joze's version - Salt in Starter Side by Side TrialsAGGuton Forum topicWhat would salt in the starter do?
- specifically I'd love to getBakerMatton Forum topicGot my challenger pan today, baked a shoe loaf
- A bit underproofedBakerMatton Forum topicFirst Time with Tartine
- I don’t mind at all!
Danni3ll3on Blog postDate Walnut Bread - Your crumb looks excellent.lennykon Forum topicCroissants help
- Similar questionslowriseron Forum topicFreezing dough
- That's cool!
tortie-tabbyon Blog postDate Walnut Bread - Since you say "tin"deblacksmithon Forum topicBread tin size?
- Hi StoryTeller. I am under
DanAyoon Blog postScared - Almost all refined flour
idaveindyon Forum topicHi-Extraction & T55 approximations using KA
- If you followed the timingPizza314on Forum topicFirst Time with Tartine
- Thank you!I felt that way too
Gonehikingon Forum topicJust had to share my second successful scoring! - Thank you! I've been making
Gonehikingon Forum topicJust had to share my second successful scoring!
- Rose, from the looks of your
DanAyoon Forum topicStarter
- Yes, it's a 2lb Pullman tin,suaveon Forum topicBread tin size?
- Yeah, that's what was
Gadjowheatyon Forum topicHi-Extraction & T55 approximations using KA
- Galahad is, according to
idaveindyon Forum topicHi-Extraction & T55 approximations using KA
- Thanks
Gadjowheatyon Forum topicHi-Extraction & T55 approximations using KA
- Thanks, Danny
ifs201on Forum topicCommunity Bake - Hamelman's Five-Grain Levain
- Hey check out
Danni3ll3on Blog postDate Walnut Bread
- One I like the look,
Danni3ll3on Blog postDate Walnut Bread
- Surprisingly good
tortie-tabbyon Blog postWalnut and date sourdough round 2, more feedback?
- I just saw your post!
tortie-tabbyon Blog postWalnut and date sourdough round 2, more feedback?
- Also
tortie-tabbyon Blog postDate Walnut Bread
- I've been trying
tortie-tabbyon Blog postDate Walnut Bread
- % of dry matter.
idaveindyon Forum topicHi-Extraction & T55 approximations using KA
- Thanks - KA AP is close, then?
Gadjowheatyon Forum topicHi-Extraction & T55 approximations using KA
- Great information, thanks fordmaclaren2on Forum topicSAF Instant Premium Yeast
- Before baking.
Benitoon Forum topicWhite "cooked" flour coating - Congratulations!
ifs201on Forum topicMy first loaf EVER!!
- Almost a successroserenaudon Forum topicStarter
- After baking?jzarendon Forum topicWhite "cooked" flour coating
- Try brushing it off with a
phazon Forum topicWhite "cooked" flour coating - That’s really pretty, nice
Benitoon Forum topicJust had to share my second successful scoring!
- Ilene, great looking bread,
Benitoon Forum topicCommunity Bake - Hamelman's Five-Grain Levain