Recent Forum and Blog Comments
- There was no focaccia in the example I gave.
pmccoolon Forum topicBread workshop advise wanted - How can it be a rye starter
pmccoolon Forum topicNo Muss No Fuss Starter
- Does it have a nameplate?
pmccoolon Forum topicWhat year was the " KitchenAid Mixer Ultra Power KSM90 " made?
- Mockmill and #60 siftingCinnabonon Forum topicSifting
- Oven research
dmsnyderon Blog postFirst bakes in a new oven 11-3-2019 - Right mesh for extractionCinnabonon Forum topicHow many sieve their home milled flour?
- No, the bottom is a bitJayon Forum topicCommunity Bake featuring Kristen of FullProofBaking
- Beautiful crumb, wide open.MatheusTreinon Forum topicCommunity Bake featuring Kristen of FullProofBaking
- I experimented with a pumpkin
MichaelLilyon Forum topicRandom variation for cinnamon rolls - This is the picture perfectBaniJPon Forum topicbread with terrible crumb!
- Thanks Floydm!I used to liveCinnabonon Forum topicHello from Canada
- Welcome!
Floydmon Forum topicHello from Canada - Martins potato rollsChrisolme89on Forum topicMartin's Potato Rolls (Recreating Supermarket Bread)
- Effect of pHElsie_iuon Forum topicAscorbic acid
- Have you tried sterilizing
DanAyoon Forum topicNo Muss No Fuss Starter - I'm using a rye NMNF starter
Bigblueon Forum topicNo Muss No Fuss Starter - Brick Oven
ReneeNon Forum topicMy oven build, "It's a primitive oven, just build it". - And here's attempt number twoJayon Forum topicCommunity Bake featuring Kristen of FullProofBaking
- Pane di Cappelli
mwilsonon Forum topicA tip for shaping high hydration dough - They do
mwilsonon Forum topicA tip for shaping high hydration dough
- Michael, do the Italians do
albacoreon Forum topicA tip for shaping high hydration dough - I stand corrected...
tlmccaon Forum topicAscorbic acid - Vinegar / Redox
mwilsonon Forum topicAscorbic acid
- Citric / Ascorbic
mwilsonon Forum topicAscorbic acid
- Nightmare, what nightmare?! LOL
mwilsonon Forum topicA tip for shaping high hydration dough
- Real rye bread, yum!
Angelica Nelsonon Blog postBorodinsky Supreme -- Old School -- 100% Rye - I freeze all grains before using
Angelica Nelsonon Blog postCouche Storage After 'Disaster'
- Much improved!
pmccoolon Forum topicExcess yeast = wetter dough?
- Congrats on new oven!
Angelica Nelsonon Blog postFirst bakes in a new oven 11-3-2019
- So Sorry
Sasaki Kojiroon Forum topicHi, I'm new here can I bake bread in a deck pizza oven? - Indian Flour
bottlenyon Forum topicSourdough boule in 30C + temps, and OTG, finally! - Metal board = sheet of 3mm
albacoreon Forum topicA tip for shaping high hydration dough
- Ovens?
drogonon Forum topicHi, I'm new here can I bake bread in a deck pizza oven? - So exciting to see that you
fullproofbakingon Forum topicEar, Bloom, and Oven Spring - Skin Deep Beauty! - deck oven heat setting
Sasaki Kojiroon Forum topicHi, I'm new here can I bake bread in a deck pizza oven?
- Just keep the sprayed water
albacoreon Forum topicA tip for shaping high hydration dough
- Lance, I’ll be shaping very
DanAyoon Forum topicA tip for shaping high hydration dough
- Thank you!VakarianGirlon Forum topicExcess yeast = wetter dough?
- Thanks; I have seen it before
albacoreon Forum topicA tip for shaping high hydration dough
- Just ordered avocado and
DanAyoon Forum topicTip - Mayonnaise, Souped Up
- Avocado oilsugarfreeon Forum topicTip - Mayonnaise, Souped Up
- Thank you MTL !! Hahaha, theMatheusTreinon Forum topicCommunity Bake featuring Kristen of FullProofBaking
- Thank you MTL !! Hahaha, theMatheusTreinon Forum topicCommunity Bake featuring Kristen of FullProofBaking
- Thank you Benny! I saw theMatheusTreinon Forum topicCommunity Bake featuring Kristen of FullProofBaking
- Thanks so much Jay! ThisMatheusTreinon Forum topicCommunity Bake featuring Kristen of FullProofBaking
- Oil without strong flavoring
DanAyoon Forum topicTip - Mayonnaise, Souped Up
- Rye in the PNWFernhorn Farmon Forum topicRye suppliers in the Pacific Northwest?
- Danny, I use Avocado oil.sugarfreeon Forum topicTip - Mayonnaise, Souped Up
- Metal board
Mini Ovenon Forum topicA tip for shaping high hydration dough - Oooo, those slices look good!
Mini Ovenon Forum topicAdding seeds to breads.