Recent Forum and Blog Comments
- i just did some very cursory
idaveindyon Forum topicI can only laugh about this - To an artisan baker, a "bread
idaveindyon Forum topicI can only laugh about this
- I think it's very difficult
albacoreon Forum topic90% biga loaf (Italian method) - 500F or so is good. I would
DanAyoon Forum topicI can only laugh about this - Not detectible. I'm debating
ifs201on Blog postSpelt and Multigrain Loaf - Thank you Danny for your commentsMilleron Forum topicI can only laugh about this
- My oven has a bread baking settingMilleron Forum topicI can only laugh about this
- Miller, if the bottom of your
DanAyoon Forum topicI can only laugh about this
- Mine is bulking now. WillSoulDreameron Forum topic90% biga loaf (Italian method)
- Dave, this is the resource
DanAyoon Forum topicRetiring Carl's 1847 Oregon Trail starter, for CFH.
- Thanks for offering some of
DanAyoon Forum topicRetiring Carl's 1847 Oregon Trail starter, for CFH.
- No photoMilleron Forum topicI can only laugh about this
- The baking stone was preheatedMilleron Forum topicI can only laugh about this
- A pic of the other side of
idaveindyon Forum topicI can only laugh about this
- If you have a metal bowl or
idaveindyon Forum topicI can only laugh about this
- And I will take your advice,
idaveindyon Forum topicRetiring Carl's 1847 Oregon Trail starter, for CFH.
- I see your points. But....
idaveindyon Forum topicRetiring Carl's 1847 Oregon Trail starter, for CFH.
- It burst at the weakest pointMilleron Forum topicI can only laugh about this
- I scored the breadMilleron Forum topicI can only laugh about this
- This is calling for a breadBaniJPon Forum topicI can only laugh about this
- Was convection on?
idaveindyon Forum topicI can only laugh about this
- To rule out the water
idaveindyon Forum topicFools crumb?
- yeah, but....
idaveindyon Forum topicRibbon or Sausage Mixer as a Dough Mixer
- Don’t throw it out, Diffley.
DanAyoon Forum topicStarter question
- Miller, I can see some
DanAyoon Forum topicI can only laugh about this
- Hi! I was wondering if thereJennyPnon Forum topicPanettone Crumb
- Amazingawlgolfon Forum topicA Latvian-style Sourdough Rye Bread
- Some residual vinegar on the
wooo00ooon Forum topicStarter question - Just a suggestionrashmivanwanion Forum topicBaking Tips and tricks
- thanks. A work in progress.
alfansoon Blog postThe Laurel and Hardy of semolina breads - Well, 6 hours since the lastDiffleyon Forum topicStarter question
- An entire lesson on dough mixing by
alfansoon Forum topicRibbon or Sausage Mixer as a Dough Mixer
- I disagree.
MichaelLilyon Forum topicRibbon or Sausage Mixer as a Dough Mixer - more on durum flour
idaveindyon Blog postDurum Bread
- Durum: usually at Indian grocery stores.
idaveindyon Blog postPugliese - the quest for durum flour was over...I finally found it!
- Durum flour at Indian grocery stores
idaveindyon Blog postAltamura Bread
- uh..... no.
idaveindyon Forum topicRibbon or Sausage Mixer as a Dough Mixer
- 100% Rye with hydrationtamullinson Blog postMini's Favorite 100% Rye Ratio
- Thanks for taking the time.Davide999on Blog postThe Best Panettone from Iginio Massari
- Try try again
mwilsonon Blog postThe Best Panettone from Iginio Massari - Chocolate Cherry. Bread recipecarynon Forum topicChocolate Cherry Sourdough
- If at first you don't succeed....Davide999on Blog postThe Best Panettone from Iginio Massari
- Thanks
Isand66on Blog postThe Laurel and Hardy of semolina breads - Shipton MillAzayon Forum topicGood place to order flour in UK to keep postage down
- When taken too literally
MTloafon Forum topicChocolate Cherry Sourdough - It is not just about the CO2pintolaranjaon Forum topicWhat is the purpose of deflating the dough?
- The "Crumb" shot.
jamesengon Forum topicChocolate Cherry Sourdough - An overnight autolyse will
DanAyoon Forum topicCrumb expectations
- Thanks- as above I triedDean_morgan1on Forum topicFools crumb?
- Hi,Thanks for this. Yes,Dean_morgan1on Forum topicFools crumb?