Recent Forum and Blog Comments
- It seems a little strangeBaniJPon Forum topicWolf Oven - spritzing the oven cavity will damage the porcelain....now what?
- Baking Science & Technology Volume I & II, 4th Edition
Yippeeon Forum topicIs there a book on bread chemistry/science? Peer reviewed articles? - It looks like bran, probablyBaniJPon Forum topicJust bran or orange?
- For Doc.Doughgerryp123on Forum topicLarge Holes in Crumb
- I saw that you'd replied butLady_Con Forum topicHi, i m from Indonesia
- One Final Commentgerryp123on Forum topicApple Pecan sourdough
- You’re right about the
DanAyoon Forum topicHoping for feedback on SD loaves please - Ah you're near JakartaLady_Con Forum topicHi, i m from Indonesia
- Sorry for my delayLady_Con Forum topicHi, i m from Indonesia
- Thanks!Lady_Con Forum topicHoping for feedback on SD loaves please
- Thanks Danny!Lady_Con Forum topicHoping for feedback on SD loaves please
- These are gorgeous
tortie-tabbyon Blog postBaguettes.. baking steel and a hotel pan. - (1) English corrected - thank
UpsideDanon Forum topicApple Pecan sourdough - I haven't thought aboutFondueon Blog postSourdough bread with cooked mixed rice
- Hi Mr. C. , I am not sure if
UpsideDanon Forum topicSame day 40% whole wheat sourdough
- Loaf weight?
Doc.Doughon Forum topicLarge Holes in Crumb - It's been 24 hours and no
Angelica Nelsonon Forum topicSAF Instant Premium Yeast - Giustos
Our Crumbon Forum topicHi-Extraction & T55 approximations using KA - Lady C, considering 88%
DanAyoon Forum topicHoping for feedback on SD loaves please
- That's a fantastic testimony,
Gadjowheatyon Forum topicHi-Extraction & T55 approximations using KA - ?? Central Milling
Our Crumbon Forum topicHi-Extraction & T55 approximations using KA
- Great looking bake Derek! By
OldWoodenSpoonon Blog postCan you bring the bread? - Freezing doughCowboysAngelon Forum topicFreezing dough after first rise, do you deflate it?
- Central Milling's/Giusto's?
Gadjowheatyon Forum topicHi-Extraction & T55 approximations using KA
- All Purpose vs Bread FlourMr.C.on Forum topicSame day 40% whole wheat sourdough
- Friction Factor
Doc.Doughon Forum topicCalculating DDT considering mass.
- Response to CelesteU Commentgerryp123on Forum topicLarge Holes in Crumb
- Thanks Dave, a great many
Gadjowheatyon Forum topicHi-Extraction & T55 approximations using KA
- If you have a cast ironbluesbazon Forum topicPale loaves, bad oven, no choice in oven. HELP if you can
- Large pocketnicolas.gagnon1on Forum topicLarge holes in crumb
- Large holes in crumb areCelesteUon Forum topicLarge Holes in Crumb
- Amazon.de?JerrytheKon Forum topicTube for mixing and proofing
- Some Questionsgerryp123on Forum topicApple Pecan sourdough
- Since Nutrition info labels
idaveindyon Forum topicFlour, Water, Salt, Yeast - Stiff Dough w/ Canadian Flour? - Insightful response, thanks!ICanadian_Bread_Guyon Forum topicFlour, Water, Salt, Yeast - Stiff Dough w/ Canadian Flour?
- Well not sure I am the expert
Moulinon Forum topicHoping for feedback on SD loaves please - You understand my concern
Angelica Nelsonon Forum topicSAF Instant Premium Yeast
- I got a message blocked
Angelica Nelsonon Forum topicSAF Instant Premium Yeast
- Wild guess - it may be a
Angelica Nelsonon Blog postSourdough bread with cooked mixed rice
- It just doesn't sell well enough.
idaveindyon Blog postWeekly Bake 02/11/20
- Hi Marcello, I think you
DanAyoon Forum topicTube for mixing and proofing
- Wow !!! Looks nice !! and
SourdoughSAon Forum topicApple Pecan sourdough - nice!
cfraenkelon Forum topicMTO Brick Oven - Convert this to french onionEvrenbingolon Blog postSweet levain French style boule, Forkish style, yet again
- We have thirsty flour up here
cfraenkelon Forum topicFlour, Water, Salt, Yeast - Stiff Dough w/ Canadian Flour?
- Speaking of rye flour...
Crusty Loaferon Blog postWeekly Bake 02/11/20 - Sure is!
Camarieon Forum topicBread tin size? - Peroxide
mwilsonon Forum topicFlour, Water, Salt, Yeast - Stiff Dough w/ Canadian Flour? - G'day OWS, Nice to hear from
yozzauseon Blog postBeer Barm - Thanks
mwilsonon Forum topicBread tin size?