Recent Forum and Blog Comments
- Great bake, Ilene
DanAyoon Forum topicCommunity Bake - Hamelman's Five-Grain Levain - Actually, you don't wantsuaveon Forum topicHi-Extraction & T55 approximations using KA
- Thank you so much!Aprilon Forum topicCroissants help
- Nice adviceAprilon Forum topicCroissants help
- Thank you for your advicesAprilon Forum topicCroissants help
- my bad.
idaveindyon Forum topicHi-Extraction & T55 approximations using KA - maybe try commercial yeast first.
idaveindyon Blog postScared
- had to try this one again!
ifs201on Forum topicCommunity Bake - Hamelman's Five-Grain Levain - Looks beautiful! Congrats!!
Bread obsessedon Forum topicJust had to share my second successful scoring! - That's fine. I am a newbie atJulianLuttrellon Forum topicJames Morton’s Sourdough book
- getting more sour taste.
idaveindyon Forum topicBaked my first loaf
- First off: Congrats! Looks great!!
idaveindyon Forum topicBaked my first loaf
- Feeding of culture
SourdoughSAon Forum topicAdjusting hydration level for starter - Nevermind what I saidpintolaranjaon Forum topicJames Morton’s Sourdough book
- Thank you so much!
Gonehikingon Forum topicJust had to share my second successful scoring! - WOW !!!!!!!!!
SourdoughSAon Forum topicJust had to share my second successful scoring!
- Insulation
albacoreon Forum topicAllen Scott v. Pompeii-style - That's great, thank you Dave.
Gadjowheatyon Forum topicHi-Extraction & T55 approximations using KA - Yes, you canAprilon Forum topicFreezing dough
- I appreciate the helpSwandiveron Forum topicLooking for a cake style Blondies recipe.
- I got it!
Kinasihon Forum topic123 Sourdough No Knead - Do Nothing Bread - Yes the physics is correct
Doc.Doughon Forum topicCalculating DDT considering mass. - Scared
Jeff in Treeson Blog postScared - I just ordered How Baking Works
Bread obsessedon Forum topicIs there a book on bread chemistry/science? Peer reviewed articles?
- You’re getting closer, K
DanAyoon Forum topic123 Sourdough No Knead - Do Nothing Bread
- Thank you Danny!
Kinasihon Forum topic123 Sourdough No Knead - Do Nothing Bread
- Good to know! We've used
Bread obsessedon Forum topicNew and experimenting without salt
- We did buy potassium salt as
Bread obsessedon Forum topicNew and experimenting without salt
- Interesting, thank you!
Bread obsessedon Forum topicNew and experimenting without salt
- .
CallMePopson Forum topicBaked my first loaf - .
CallMePopson Forum topicBaked my first loaf
- To Dave and Danny
CallMePopson Forum topicBaked my first loaf
- Extraction % is not directly
idaveindyon Forum topicHi-Extraction & T55 approximations using KA
- I built a Pompeii oven with
MichaelLilyon Forum topicAllen Scott v. Pompeii-style - sale over: Reinhart's Whole Grain Breads.
idaveindyon Forum topicFree or discounted Kindle bread books.
- Looking for a good small mixer?Bread docon Forum topicIs this a real hobart? help!
- Thank you both. Idaveindy,
Gadjowheatyon Forum topicAllen Scott v. Pompeii-style
- Saltcharbonoon Forum topicNew and experimenting without salt
- Nope!
Danni3ll3on Blog postDate Walnut Bread - did the chopped dates disolve?
idaveindyon Blog postDate Walnut Bread
- Lite salt?
idaveindyon Forum topicNew and experimenting without salt
- Thank you Wally, I wish I
Benitoon Blog postHamelman’ a Five Grain Sourdough - Yum yum Danni, they look
Benitoon Blog postDate Walnut Bread
- Try this:
Dave Ceeon Forum topicThree weeks and still not ready. - not raw mass, but ratio water to flour
idaveindyon Forum topicCalculating DDT considering mass.
- Crumb!
Danni3ll3on Blog postDate Walnut Bread
- Impact of mass on DDT
wallyon Forum topicCalculating DDT considering mass. - Awesome!
Danni3ll3on Blog postDate Walnut Bread
- saf ingredients
idaveindyon Forum topicSAF Instant Premium Yeast
- Miso too maybe
Angelica Nelsonon Blog postWhole Grain Rice and Buckwheat Gluten Free Bread (No Starch Added)