Recent Forum and Blog Comments
- Second the WOW!
Mini Ovenon Blog postBlue Stilton Tarragon SD with Sprouted Quinoa & Buckwheat - Thanks to all you who haveSoulDreameron Forum topicBakers' Percentages... again!
- Me too
Mini Ovenon Forum topicWhere am I going wrong? (white sourdough)
- Flourbk0110on Blog postExtremely soft sourdough sandwich bread - the most shreddble, soft, velvety ever!
- Kitchenaid Model "G"
givemethedoughon Forum topicKitchenaid Model "G" in Chrome - Kitchenaid Model "G"
givemethedoughon Forum topicHobart N50 restoration experience
- This comment struck meMilleron Forum topicWhere am I going wrong? (white sourdough)
- Adequate if...
Our Crumbon Forum topicAny Opinions? - I'm a fan of the $20 aluminum peel...
BethJon Forum topicBest bread/pizza peel? - It looks good!
Mini Ovenon Forum topicThe float test
- A Few ThingsLAB Dabbleron Forum topicWhere am I going wrong? (white sourdough)
- Head to Head StudyLAB Dabbleron Forum topicBread flour vs All Purpose flour
- Here you goMaverickon Forum topicBakers' Percentages... again!
- It's a perfectly capablesuaveon Forum topicAny Opinions?
- here are my calculations
idaveindyon Forum topicBakers' Percentages... again! - Calculationmikeson Forum topicBakers' Percentages... again!
- Great tool!clazar123on Forum topicAny Opinions?
- Try this calculator
HansBon Forum topicBakers' Percentages... again! - Soul, not sure I understandbarryvabeachon Forum topicBakers' Percentages... again!
- Thank you guys! Now fewdedoon Forum topicSourdough: How to develop...
- I do it like this in a spreadsheet
Thumbpickeron Forum topicBakers' Percentages... again! - > While this is not a pretty
wooo00ooon Blog postItalian Prosciutto Parmesan Bread - Looks great!
Jeff in Treeson Forum topicHello from a new baker - LeuconostocLAB Dabbleron Forum topicThe float test
- +2 with greyoldchief andbarryvabeachon Forum topicBest bread/pizza peel?
- tempering spelt berriesstefon Forum topicHome Tempering, Grinding, and Bolting Wheat to get High Extraction Flour
- +1 for the Superpeel
Our Crumbon Forum topicBest bread/pizza peel?
- FWIW, I've had an AmericanColin2on Forum topicBest bread/pizza peel?
- one piece, no moving parts
Nickisafoodieon Forum topicBest bread/pizza peel? - Use a wood peel to put it
HansBon Forum topicBest bread/pizza peel?
- Sourness
HansBon Forum topicSourdough: How to develop...
- In a nutshell, to myBaniJPon Forum topicSourdough: How to develop...
- I suppose I'll just make a
metropicalon Forum topicchili spiced chocolate chip cookies - tried againlatananteon Forum topicCommunity Bake featuring Kristen of FullProofBaking
- Best Peel
greyoldchiefon Forum topicBest bread/pizza peel? - Do what worksfoodforthoughton Forum topicHow to practically mix a starter with autolyse dough?
- BarbaraMilleron Forum topicBad idea for a cheap proofing box?
- Thank you for another good solutionMilleron Forum topicHow to practically mix a starter with autolyse dough?
- Proofing boxBarbaraton Forum topicBad idea for a cheap proofing box?
- 100% or 125% or more
alfansoon Forum topicHow to practically mix a starter with autolyse dough? - That's the spirit!Milleron Forum topicFirst sourdough
- The wonder of bakingMilleron Forum topicHow to practically mix a starter with autolyse dough?
- First loafRedTon Forum topicFirst sourdough
- You have to understand thatsuaveon Forum topicHow to practically mix a starter with autolyse dough?
- I don't want to stumble close to the endMilleron Forum topicHow to practically mix a starter with autolyse dough?
- I would like to make some
AMacon Forum topicJust stepped into the beauty of pate fermentee - Sure, tighten it up.
Mini Ovenon Forum topicHow to practically mix a starter with autolyse dough?
- I suppose you could take 100g
Mini Ovenon Forum topicchili spiced chocolate chip cookies
- Adding saltMilleron Forum topicHow to practically mix a starter with autolyse dough?
- Thank you for all the advice.Milleron Forum topicHow to practically mix a starter with autolyse dough?