Recent Forum and Blog Comments
- Thanks! I got some and will
BreadLeeon Forum topicGood substitute for first clear flour? - A Great Solution!
albacoreon Forum topicMy attempt to replicate a Rofco using a convection oven - Wheat Germagreson Forum topicRaw Wheat Germ's Effect On Dough
- log booksagreson Forum topicHow you log what you do?
- I'm not sure I would call
Benitoon Blog postFirst Panettone - Opinion accepted
Filomaticon Blog postFirst Panettone - Wrappers
Filomaticon Blog postFirst Panettone
- Aw shucks
Filomaticon Blog postFirst Panettone
- If I had to pick a favorite bread fr desert
dabrownmanon Blog postFirst Panettone - Classic starteragreson Forum topicCentury old starter?
- I agree with Ilene, your
Benitoon Blog postFirst Panettone
- Yum
ifs201on Blog postFirst Panettone - Very Normal the.Capn Dubon Forum topicDifferences between starters (flour types)
- Tartine Country LoafsTallahasseeon Blog postTartine Country Loaf
- You're right - 45% wholegrain
ifs201on Blog post45% whole grain walnut bread
- Beautiful
Filomaticon Blog postPan de Cristal (pa de vidre) alfanso style
- Mighty fine
Filomaticon Blog post45% whole grain walnut bread
- Add vital wheat gluten
Bob S.on Forum topicGood substitute for first clear flour? - Wow
Filomaticon Forum topicFirst Sourdough... I'll take it :)
- I'm far from an expert but IArchizoomon Forum topicDifferences between starters (flour types)
- Gorgeous bread, I especially
Benitoon Blog postTwo Sweet & Bright Loaves
- Your bread is beautiful! Care
DanAyoon Blog postCouronne Bordelaise - Jpops, make sure you don’t
DanAyoon Forum topic1st attempts had no rise - help with next attempt?
- Benny, I assume you are
DanAyoon Forum topicWhat are the problems with exceptionally long autolyse?
- I'll have to look it up. I
ifs201on Blog postBravetart Apple Pie
- The loaves I've been making
Benitoon Forum topicWhat are the problems with exceptionally long autolyse?
- This was probably the case -Jpopson Forum topic1st attempts had no rise - help with next attempt?
- I think you were right - IJpopson Forum topic1st attempts had no rise - help with next attempt?
- Benny, like Michael wrote,
DanAyoon Forum topicWhat are the problems with exceptionally long autolyse?
- Gorgeous crumb too, you have
Benitoon Blog postTartine Country Loaf
- I wonder if some of the
Benitoon Forum topicWhat are the problems with exceptionally long autolyse?
- Beautiful loaf, nothing to
Benitoon Forum topicMy husband is laughing at me...
- Thank you Ilene. I actually
Benitoon Blog postBravetart Apple Pie
- Awesome!
Crumb Controlon Forum topicMy Second Video of the Day - Pletzels - Have yet to try the test
alfansoon Blog postPan de Cristal (pa de vidre) alfanso style - You had me at "garlic"
Mini Ovenon Blog postRoasted garlic bulgur einkorn spelt white sesame combo - Annoying
Mini Ovenon Forum topicBurger Bun Mystery
- A NEW Cloche!
DanAyoon Forum topicProblem with Baking Stone & Convection Oven
- steamandythebakeron Forum topicBurger Bun Mystery
- I know this kind of crustBaniJPon Forum topicMountain ranges on my bread crust
- Long soaks and Champlain
BobbyFourFingerson Forum topicWhat are the problems with exceptionally long autolyse? - Hydration
BobbyFourFingerson Forum topicWhat are the problems with exceptionally long autolyse?
- I only got away with itHotbakeon Blog postRoasted garlic bulgur einkorn spelt white sesame combo
- Haha let's call it anHotbakeon Blog postRoasted garlic bulgur einkorn spelt white sesame combo
- Danni it looks so good
leslierufon Blog postWild Blend Rice Sourdough with Onions - awesome bake!
leslierufon Forum topicFirst Sourdough... I'll take it :)
- Why do I need an hour of kneading?Robynon Forum topicWhy do I need an hour of kneading?
- Give him a slice. It'll beJustanoldguyon Forum topicMy husband is laughing at me...
- Sure, here's a bottom shot:Iblueskyturtleon Forum topicSourdough troubleshooting: over or underproofed? Or something else?
- Another try....Brotanikeron Forum topicNeed advise on overnight proofing (only sourdough)