Recent Forum and Blog Comments
- Thanksdelphi1on Forum topicCommercial high extraction flour for Tartine No 3 Ode to Bourdon
- Hi Danny, Appreciate theHarryRon Forum topicAnyone interested in doing another community bake?
- Or just set your toaster oven
Camarieon Forum topicwhat's the point of an oven's proof setting? - Thank you!
Isand66on Blog postSD Kamut Challah Porridge Bread - Good to know. I'll skip itAnonymouson Forum topicFlour Lab
- Flour Labdsb66on Forum topicFlour Lab
- I really like the non-braided
pulon Blog postSD Kamut Challah Porridge Bread - A thought, but not a solutionJerrytheKon Blog postHelp with achieving croissant structure, please
- yes the set up is as it was supplied.
leslierufon Blog postExperiment time - baking with my new hooded BBQ - wow! so much to think about and study
leslierufon Blog postExperiment time - baking with my new hooded BBQ
- Just noticed...
idaveindyon Blog postExperiment time - baking with my new hooded BBQ - Couronne
Bröterichon Blog postCouronne Bordelaise - poor internal air circulation.
idaveindyon Blog postExperiment time - baking with my new hooded BBQ
- I can almost guarantee thatsuaveon Forum topicPoilane short fermentations, Yogurt?
- Thank you - confirms my suspicions
Gadjowheatyon Forum topicPoilane short fermentations, Yogurt? - Here are the results althoughbenjamin163on Forum topicQuestion on amount of starter to use in a recipe.
- As an addendum to my threadbenjamin163on Forum topicQuestion on amount of starter to use in a recipe.
- Been there.
HansBon Forum topicPoilane short fermentations, Yogurt? - the reviews....
idaveindyon Forum topicPoilane short fermentations, Yogurt?
- nicodvb
SourdoughSAon Forum topicsourdough starter struggling in London - Ok. Thank you,
Moruson Forum topicCan't reproduce my initial two successes with rye starter. Help... - Crumb shot for both loaves
leslierufon Blog postExperiment time - baking with my new hooded BBQ
- So many thanks !!averilon Forum topicLa boulangerie de l'écové
- thank you for sharing your experience Tom!
leslierufon Blog postExperiment time - baking with my new hooded BBQ
- I had similar results
TomKon Blog postExperiment time - baking with my new hooded BBQ - I would eat itBobBouleon Forum topicMy First Loaf... Tips? (Pic Heavy!)
- For that much flourBobBouleon Forum topicCarrots Cupcake does not rise
- 100% hydration, for me itsBaniJPon Forum topicQuestion on amount of starter to use in a recipe.
- Samsung Bread Proof Settingmeableson Forum topicwhat's the point of an oven's proof setting?
- I suggest sticking
Mini Ovenon Forum topicCan't reproduce my initial two successes with rye starter. Help... - Great bake
Isand66on Blog postCouronne Bordelaise
- Beautiful Bake
Isand66on Blog post80% Sprouted Whole Spelt
- Nice save!
Isand66on Blog postSeeded sourdough with an oops!
- Looks great
Isand66on Blog postWild Rice Sourdough with Cranberries
- Thank you
Isand66on Blog postPurple Corn-Purple Sweet Potato Bread
- Try Norwich SDKatinaPon Forum topicBread workshop advise wanted
- Harry, with all of the
DanAyoon Forum topicAnyone interested in doing another community bake? - Bert, the images help.For a
DanAyoon Forum topicAmerican oven! (gonna mess up my mind.. i think)
- I have never had any problem
Camarieon Forum topicAnkarsrum arm removal?
- The Nutrimill Artiste is
Camarieon Forum topicnutrimill artiste vs KA classic for smaller batches of batters
- Crumb is nowDoughberton Forum topicAmerican oven! (gonna mess up my mind.. i think)
- Wow, great resource!Doughberton Forum topicAmerican oven! (gonna mess up my mind.. i think)
- This is a great video!vtsteveon Forum topicBrioche (a very detailed video)
- DanAyo's videos
idaveindyon Forum topicAmerican oven! (gonna mess up my mind.. i think)
- For those of us on the East Coastvtsteveon Forum topicCommercial high extraction flour for Tartine No 3 Ode to Bourdon
- Thanks Paul, no that's mebenjamin163on Forum topicQuestion on amount of starter to use in a recipe.
- Thanks for the confirmation.benjamin163on Forum topicQuestion on amount of starter to use in a recipe.
- I tried 1:4:4
Moruson Forum topicCan't reproduce my initial two successes with rye starter. Help...
- Long bulk stageFabItMarton Forum topicPoolish method, need advice for last phase before baking
- Ah ha! I see from the historyHarryRon Forum topicAnyone interested in doing another community bake?