Recent Forum and Blog Comments
- 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
- things that make cake like
idaveindyon Forum topicToo Much Water ?
- CLNF
idaveindyon Blog postHello, world. About me.
- Hamelman.
idaveindyon Blog postHello, world. About me.
- PDF Hosting
albacoreon Forum topicAntimo Caputo “00" Chefs Flour - coolMaverickon Forum topicMy first sourdough
- Tartine No. 3 is my favorite
idaveindyon Blog postHello, world. About me.
- You can try the 1-2-3 method.
BreadLeeon Forum topicHow much starter?
- Thanks. I’ll look for it &Diversityon Forum topicDairy in bread
- Does the bread end up tastingDiversityon Forum topicDairy in bread
- Probably not. Some of us have
DanAyoon Forum topicDough Temperature while Kneading
- Daniel, please send your
DanAyoon Forum topicDough Temperature while Kneading
- Another question: Could thexdanielgson Forum topicDough Temperature while Kneading
- Exactly: "soupy and unusable"xdanielgson Forum topicDough Temperature while Kneading
- Best mixer grindersmrutiion Forum topicAdvise, please, about a hand mixer
- Hi Daniel. Your dough can and
DanAyoon Forum topicDough Temperature while Kneading
- There are sooo many variablesxdanielgson Forum topicDough Temperature while Kneading
- A panBrotanikeron Forum topicmethod of adding steam
- Oooh, Thank You!Stigon Forum topicToo Much Water ?