Recent Forum and Blog Comments
- Thank youLove Bakingon Forum topicSourdough does not hold its shape after final proof + issues with slashing
- Ears
BobbyFourFingerson Forum topicBig Holes & Human Nature - Oh yah!
Mini Ovenon Forum topicIf you hate toasted onion flavor... - There might be more to it than just enzymesElsie_iuon Blog postSundried tomatoes, Red Leicester, kamut and rye sourdough, with toasted garlic slices!
- Barryvabeach already answered the first questionElsie_iuon Forum topicSprouted "White" Flour
- Ditto
Our Crumbon Forum topicBooks for a newbie - Welcome!
bradybunch84on Forum topicNew Member - Tyler, you asked whetherbarryvabeachon Forum topicSprouted "White" Flour
- Hamelman's ciabatta withgavincon Forum topicMy first attempts at making a biga
- Confusion
albacoreon Forum topicMy first attempts at making a biga - I should have added that myRichLee44on Forum topicNew Member
- The hard roll above is fromLWSon Forum topicNY Hard Rolls - HELP
- This is a hard roll.LWSon Forum topicNY Hard Rolls - HELP
- confusing
wheatbeaton Forum topicupper half of bun is gone! - actually all of yourOnlybunson Forum topicupper half of bun is gone!
- I love raw garlic too! IHotbakeon Blog postSundried tomatoes, Red Leicester, kamut and rye sourdough, with toasted garlic slices!
- City living
Our Crumbon Forum topicFlour Question - Using Half-White/High Extraction/T85
- I keep on debating whether or
ifs201on Forum topicFlour Question - Using Half-White/High Extraction/T85 - BF-dependent
Our Crumbon Forum topicFlour Question - Using Half-White/High Extraction/T85
- I hope a trip to Paris is in your future!
ifs201on Forum topicFlour Question - Using Half-White/High Extraction/T85
- Ive done it both ways. On
BreadLeeon Forum topicOpened Home Bakery, Dear Fresh Loafers, Help Me!!! - 50% = ?
Our Crumbon Forum topicFlour Question - Using Half-White/High Extraction/T85
- very helpful
ifs201on Forum topicFlour Question - Using Half-White/High Extraction/T85
- Carraway!
Dave Ceeon Forum topicIf you hate toasted onion flavor... - T-85
Our Crumbon Forum topicFlour Question - Using Half-White/High Extraction/T85
- Sunflower seed speltJohnBreadon Blog postSunflower Seed Spelt
- Mix
wheatbeaton Forum topicupper half of bun is gone!
- Well I live in Norway, Maine,
Tyler Deanon Forum topicHomemade acorn flour and home selling in NY - Good point about using large
DanAyoon Forum topicBig Holes & Human Nature - Biga
subfuscpersonaon Forum topicMy first attempts at making a biga - Beyond holesMaverickon Forum topicBig Holes & Human Nature
- I'm wondering if sprouted
Tyler Deanon Forum topicSprouted "White" Flour
- That's More Like It!
Tyler Deanon Forum topicOpened Home Bakery, Dear Fresh Loafers, Help Me!!!
- When were they baked?
Tyler Deanon Forum topicOpened Home Bakery, Dear Fresh Loafers, Help Me!!!
- Teresa Greenway!
Tyler Deanon Forum topicOpened Home Bakery, Dear Fresh Loafers, Help Me!!!
- This looks like my next loaf
Mini Ovenon Forum topicIf you hate toasted onion flavor...
- bread by Hammelman, any
mutantspaceon Forum topicBooks for a newbie - I was also thinking pitas
Mini Ovenon Forum topicupper half of bun is gone!
- ive only made a few bigas but
mutantspaceon Forum topicMy first attempts at making a biga
- I've so far been too chicken
Benitoon Blog postMaurizio’s “Beginner Sourdough” - The day I bulk fermented this
Benitoon Blog postMaurizio’s “Beginner Sourdough”
- Looks and sounds delicious
Benitoon Forum topicIf you hate toasted onion flavor...
- Yes I think I prefer the
Benitoon Forum topicBig Holes & Human Nature
- Very well put
BobbyFourFingerson Forum topicPurpose of laminating non-enriched doughs?
- Sprouted wheat
Our Crumbon Forum topicSprouted "White" Flour
- Now I'm sureElsie_iuon Blog postSundried tomatoes, Red Leicester, kamut and rye sourdough, with toasted garlic slices!
- I could answer your 5th questionElsie_iuon Forum topicSprouted "White" Flour
- i bake with no steam atOnlybunson Forum topicupper half of bun is gone!
- Try not using any flour on your work surface.
dabrownmanon Blog postMaurizio’s “Beginner Sourdough” - temp
wheatbeaton Forum topicupper half of bun is gone!