Recent Forum and Blog Comments
- @albacore, (assuming you're
idaveindyon Forum topicAntimo Caputo “00" Chefs Flour - more than low extraction.
idaveindyon Forum topicAntimo Caputo “00" Chefs Flour
- Ken Forkish in loaf pans4RitaBethon Blog postTrying Forkish bread in loaf pans
- Dan, I think someone
idaveindyon Forum topicAntimo Caputo “00" Chefs Flour
- Hi there, I’m not interested
Benitoon Forum topicToronto - Seeking Business Partner for Startup Artisan Bakery - I see a possibility...
idaveindyon Forum topicWhole Grain & Sourdough, a match made in heaven!
- Thanks MichaelL, this is
DanAyoon Forum topicNew to the Site After Reading for Five Years - Another thought/question
DanAyoon Forum topicAntimo Caputo “00" Chefs Flour
- It does work
MichaelLilyon Forum topicNew to the Site After Reading for Five Years - Precise and well said,
DanAyoon Forum topicAntimo Caputo “00" Chefs Flour
- "So, it seems that 00 tellsMaverickon Forum topicAntimo Caputo “00" Chefs Flour
- I baked another loaf using
DanAyoon Forum topicAntimo Caputo “00" Chefs Flour
- I have made a note in my bookValerieCon Forum topicWhole Grain & Sourdough, a match made in heaven!
- Thanks for your response,ValerieCon Forum topicWhole Grain & Sourdough, a match made in heaven!
- PS. Computer literacy is notValerieCon Forum topicWhole Grain & Sourdough, a match made in heaven!
- Danny, the BF is 21-22 hrs atValerieCon Forum topicWhole Grain & Sourdough, a match made in heaven!
- Danny, compared to how I likejulie99nlon Forum topicAntimo Caputo “00" Chefs Flour
- Hi Mini, yes that black pan
Anne Ngon Forum topicToo Much Water ? - Both the first link and the
Anne Ngon Forum topicToo Much Water ?
- High % rye doesn't retard well.
Mini Ovenon Forum topicFinnish rye - A second bake
Mini Ovenon Forum topicCrusty outside, crunchy inside? Where art thou?
- Podcasts or bookscolinmon Forum topicI Bake When I Should Be Sleeping
- A big Thank You to you all...!Stigon Forum topicToo Much Water ?
- Welcome to this bread odyssey
BreadLeeon Forum topicHello from Portland, Oregon! - TranslationStigon Forum topicToo Much Water ?
- I'm no expert by any means
BreadLeeon Forum topicMy first sourdough
- I don't even think it'sBaniJPon Forum topicCrusty outside, crunchy inside? Where art thou?
- It really depends how muchBaniJPon Forum topicHow much starter?
- my book mini-reviews
idaveindyon Blog postHello, world. About me.
- It does work, I've done it aArchizoomon Forum topicNew to the Site After Reading for Five Years
- bread machine?
idaveindyon Forum topicToo Much Water ?
- Thank you for the excellent advice!
Grahamsron Forum topicNew to the Site After Reading for Five Years - Wow that is a total success
Benitoon Forum topicMy first sourdough
- Let us know the Farmers
Breizhon Forum topicKouign Amman - Make toast?dough0nuton Forum topicCrusty outside, crunchy inside? Where art thou?
- Here are a few from my two
DanAyoon Blog postA Wild, Crazy Crumb
- Look up Thiol compounds
Mini Ovenon Forum topicHelp! Gluten degradation during bulk fermentation.
- Have you tried baking them longer?
Mini Ovenon Forum topicWaffles Raw in middle and crisp outside
- Very interesting and so different
Mini Ovenon Forum topicToo Much Water ?
- I have the Pastry Knife for the N50
Old Man in the Caveon Forum topicKitchenaid Model G Commercial Mixer. - Yes, Dave, I'd say you're headed
Mini Ovenon Forum topicToo Much Water ?
- More time
OldLoafon Forum topicHow much starter? - Hi there, I used to have the
Anne Ngon Forum topicDough Temperature while Kneading
- Yeah I think the big air
Anne Ngon Forum topicToo Much Water ?
- Are you saying something toashwingraoon Forum topicchallah texture
- That's a Dreamcatcher! :)
Mini Ovenon Blog postA Wild, Crazy Crumb
- Thanks for posting the pic! I
Anne Ngon Forum topicToo Much Water ?
- It might actually be...
Old Man in the Caveon Forum topicNew Hobart N50 tripping circuit breaker
- Hi redjacket, Thanks a lot
mannsloveon Forum topicWaffles Raw in middle and crisp outside - I know this is a very old
Old Man in the Caveon Forum topicdifference between dough arms for the Hobart N50