Recent Forum and Blog Comments
- To play it safe, I alwaystreeowlon Forum topicOrange color in starter
- Fair enough..bread1965on Forum topicSowing the seeds of doubt - buying a komo mill or not.
- I use a granite ware roastercblueribbonon Forum topicPhotos from first bake in Lodge DO
- I'm with PMcool on this.Justanoldguyon Forum topicSowing the seeds of doubt - buying a komo mill or not.
- Berjaya ovenJane Copelandon Forum topicRofco or Deck oven with Steam for small farm store bakery?
- This is a variation on...
tlmccaon Forum topicPhotos from first bake in Lodge DO - Well the 60% was a no go,alennykon Forum topicCroissant rollout woes
- If you saw the terrible state
Insomnia Brendanon Forum topicUnderstanding dough - Taste it
Mini Ovenon Forum topicMy first starter - has it stopped? - Nice! What recipe did you usetisoypopson Forum topicPhotos from first bake in Lodge DO
- refreshing StarterFordon Forum topicStarter
- Same here with the KWS Mixer!
Camarieon Forum topicneed your opinion on the kitchenaid professional 5 plus mixer - Looks like the KA hands-held
Camarieon Forum topicAdvise, please, about a hand mixer
- Thank you!
tlmccaon Forum topicPhotos from first bake in Lodge DO
- 71.4%
Mini Ovenon Forum topic123 Sourdough - how to get the right consistency for proofing?
- I’m impressed! The bread
DanAyoon Forum topicPhotos from first bake in Lodge DO - Risk vs. fear
pmccoolon Forum topicSowing the seeds of doubt - buying a komo mill or not. - Fondue, if your bread cooked
DanAyoon Blog postAn experiment: a more vs. less open crumb
- why are you leaving bread out
mutantspaceon Forum topicBaking straight from fridge - Oven temperatureFondueon Blog postAn experiment: a more vs. less open crumb
- Are dumb looks still free?
alfansoon Blog postBaguette adventures round 5: Finally a good one - 1. Your starter isn't mature
idaveindyon Forum topicHow come my sourdough starter isn’t sour? - Ketogenic diet
adityapandyon Forum topicKeto Bread Recipe - Thank you for your reply!
donnnaaaion Forum topicHow can you save a sourdough starter if it has been overfed? - Another Pineapple donut fan...
macetteon Forum topicWanted Aussie pineapple donut !!! - I'm not really sure whetherBaniJPon Forum topicUnderstanding dough
- How long has it been sinceBaniJPon Forum topicHow can you save a sourdough starter if it has been overfed?
- How long has it been sinceBaniJPon Forum topicHow can you save a sourdough starter if it has been overfed?
- Aussie pineapple donutHonest Criticon Forum topicWanted Aussie pineapple donut !!!
- Hmmm!
albacoreon Forum topicLong time fermented gingerbread - Are you frying top side
Mini Ovenon Forum topicTroubleshooting help with doughnuts
- Good pointers. Thank you. So
Insomnia Brendanon Forum topicUnderstanding dough
- low carb dough and vital wheat glutenFatadaptedon Forum topicVital Wheat Gluten question
- Following upjmarkelon Forum topicSticky Sourdough after baking
- Amazing effortbread1965on Forum topicSoaker Ingredient Hydration Percents -- Some Data
- Love this bread..bread1965on Blog postTartine Danish Rye
- Seed hydrationcolinmon Forum topicHow do seeds alter water content/hydration?
- Ok I tried the new ratios IMatthew216on Forum topicLong time fermented gingerbread
- Terry, Dan is the expert onbarryvabeachon Forum topicAnyone have data on heat transfer rate...
- VesselsChanaon Forum topicBread burns in Le Creuset. Any suggestions?
- Interesting! I just might tryjataffordon Forum topicBread burns in Le Creuset. Any suggestions?
- Terry, the following link
DanAyoon Forum topicAnyone have data on heat transfer rate...
- Ilene, I have no explanation
DanAyoon Forum topicEar, Bloom, and Oven Spring - Skin Deep Beauty!
- Interesting
ifs201on Forum topicEar, Bloom, and Oven Spring - Skin Deep Beauty! - Ilene, sorry I think I mis
DanAyoon Forum topicEar, Bloom, and Oven Spring - Skin Deep Beauty!
- You don't need some magicsuaveon Forum topicWhere can I find Manitoba flour (W380-400) in the US??
- terrific looking loaf
ifs201on Blog postTartine Danish Rye
- Ilene, over proofing will not
DanAyoon Forum topicEar, Bloom, and Oven Spring - Skin Deep Beauty!
- Nowadays I bake ryes directlysuaveon Forum topicwhite sourdough into a rye
- Temperature of loaf too low
Angelica Nelsonon Blog postWhy does bread sometimes shrink after baking?