Recent Forum and Blog Comments
- Overnight AutolyseDavid Mackieon Forum topicDoes Whole-Wheat flour absorb more water than regular flour?
- Have the book, but only
idaveindyon Forum topicHearth slab: castable refractory cement?; DIY - coverage - and get HamelmanDavid Mackieon Forum topicDoes Whole-Wheat flour absorb more water than regular flour?
- Two inexpensive books:
idaveindyon Forum topicDoes Whole-Wheat flour absorb more water than regular flour?
- Thank you so much!! I think I
cloudon Forum topicDoes Whole-Wheat flour absorb more water than regular flour? - Hearth slab; TBB plans?
Gadjowheatyon Forum topicHearth slab: castable refractory cement?; DIY - coverage - Thank you!
Gadjowheatyon Forum topicHearth slab: castable refractory cement?; DIY - coverage
- Back in - wow.
Gadjowheatyon Forum topicSpiral bread dough mixers
- yes sure I can share. can youJean Paulon Forum topicHi, i m from Indonesia
- About the baker bonus
Kinasihon Forum topicHi, i m from Indonesia - Hello Debra! My starter makes me nervous
Kinasihon Blog postThe Pineapple Juice Solution, Part 2
- Want do you think about
DanAyoon Forum topicWhich dough scraper for the Ankarsrum Assistent N24 - Thanks for the info!Clemsontigergrlon Forum topicMy sourdough is showing that it is ready to bake...
- thank. you so much!!!!
theoon Forum topicTo Danyo Steamer - My parents have always madezi3lon Forum topicWhy do you bake bread?
- dough scraper old vs newandy_bbqon Forum topicWhich dough scraper for the Ankarsrum Assistent N24
- dough scraper old vs newandy_bbqon Forum topicWhich dough scraper for the Ankarsrum Assistent N24
- Yep!
The Almighty Loafon Forum topicStiff vs. Liquid--What's really the difference? - I also heard that people in
The Almighty Loafon Forum topichow people keep bread-starter before fridge invented?
- I use about 600 lbs of
MichaelLilyon Forum topicExperience w/ General Mills 50 lb flour? - Ha ha ha!
Danni3ll3on Forum topicOkay, I’ll admit that I do - Theo, take a look at this
DanAyoon Forum topicTo Danyo Steamer
- Don't give up..bread1965on Forum topicOkay, I’ll admit that I do
- Crisp Bread Recipes Anyone?CountryBoyon Forum topicCrisp Bread Recipes Anyone?
- And room humidity might be low
Mini Ovenon Forum topicCause of Stiff Dough - Thank you.debdpon Forum topicHaussler Ovens
- Hey! Look what I found!
Mini Ovenon Forum topicCrisp Bread Recipes Anyone?
- Look for restaurant suppliers
OldWoodenSpoonon Forum topicExperience w/ General Mills 50 lb flour? - It's not uncommon for thesuaveon Forum topicCause of Stiff Dough
- The distributors for General
idaveindyon Forum topicExperience w/ General Mills 50 lb flour?
- sweet spot.
idaveindyon Forum topic50% wholewheat sourdough - third attempt
- Ok, so I guess it's worthninarosneron Forum topic50% wholewheat sourdough - third attempt
- The most common method by far
DanAyoon Forum topic50% wholewheat sourdough - third attempt
- Thanks Dan. I'm pretty sureninarosneron Forum topic50% wholewheat sourdough - third attempt
- After stripping another set
DanAyoon Forum topicMixing technique Speed vs Time on Kitchen aid
- Thanks for the tips. 1. Lessninarosneron Forum topic50% wholewheat sourdough - third attempt
- The first paragraph details
DanAyoon Forum topic50% wholewheat sourdough - third attempt
- Could be your local climate.
idaveindyon Forum topicCause of Stiff Dough
- A fantastic answer! Thank youninarosneron Forum topic50% wholewheat sourdough - third attempt
- quick answer: moisture.
idaveindyon Forum topic50% wholewheat sourdough - third attempt
- Whole grain will always be
DanAyoon Forum topic50% wholewheat sourdough - third attempt
- Joze, is it necessary to useninarosneron Blog post50% Wholewheat Community Bake - Joze's version
- Joze, is it necessary to useninarosneron Blog post50% Wholewheat Community Bake - Joze's version
- Thanks!ninarosneron Forum topic50% wholewheat sourdough - third attempt
- Buy Jeffery Hamelman's book "Bread"David Mackieon Forum topicI just love Forkish
- It is hard to wait...but it is better if you doDavid Mackieon Forum topicWhy do I have to let bread cool before I cut it?
- Autolyse is your keyDavid Mackieon Forum topicDoes Whole-Wheat flour absorb more water than regular flour?
- Nina, Looks like a winner to me!
DanAyoon Forum topic50% wholewheat sourdough - third attempt
- Since I have absolutely zero
DanAyoon Forum topicCold proof question
- A starter does not have to
HansBon Forum topicMy sourdough is showing that it is ready to bake...