Recent Forum and Blog Comments
- Melissa, trust me. Trust
DanAyoon Forum topicDid I figure this hydration correctly? - Thanks. I found anotherberryblondeboyson Forum topicDid I figure this hydration correctly?
- Oven build update
headdownon Forum topicMy Alan Scott oven project begins - I learned from the best!
Crumb Controlon Forum topicWhat went wrong here? - FWIW..Ive been using wheat
BreadLeeon Forum topicRaw Wheat Germ's Effect On Dough - You are right. Though wholeBaniJPon Forum topicDid I figure this hydration correctly?
- Seems like a solid recipe.BaniJPon Forum topicKneading with KA and temperature
- New information was posted
DanAyoon Forum topicVideo Comparing Steam and No Steam
- Thanks, Doc
DanAyoon Forum topicI finally got my hands on an Ankarsrum. Fellow bakers, request your help
- A few tips
Doc.Doughon Forum topicI finally got my hands on an Ankarsrum. Fellow bakers, request your help - Extremely impressive, you
Benitoon Forum topicWhat went wrong here? - spice
MontBaybakeron Forum topicBreakfast buns - have you mixed dough with
DanAyoon Forum topicI finally got my hands on an Ankarsrum. Fellow bakers, request your help
- WOW, Guy! Your improvements
DanAyoon Forum topicWhat went wrong here?
- Thanks, EOA! There is more to
DanAyoon Forum topicVideo Comparing Steam and No Steam
- What do you think?
Crumb Controlon Forum topicWhat went wrong here?
- Re:Brotokollon Forum topicFantastic Oven spring but horrid, underbaked and gummy crumb
- where do you live...
Rhody_Ryeon Blog post50% Sprouted Spelt & Red Wheat Sourdough - Spectacular!
EastOceanAiron Forum topicVideo Comparing Steam and No Steam - Thanks I hope you’re right
Benitoon Blog postMaurizio’s Beginner’s Sourdough - Again
- lovely
Rhody_Ryeon Blog postMaurizio’s Beginner’s Sourdough - Again
- Lovely buns!clazar123on Forum topicBreakfast buns
- Oh nice! I just stumbled uponberryblondeboyson Forum topicBread in the uuni Pro oven
- No reponses? Darn!clazar123on Forum topicVital Wheat Gluten and Sourdough
- Screenshot_20190907-162952Onlybunson Forum topicupper half of bun is gone!
- samplesOnlybunson Forum topicupper half of bun is gone!
- I live in Saudi Arabia, myOnlybunson Forum topicupper half of bun is gone!
- Have you tried a cold retardjulie99nlon Forum topickeeping dough structure for long proofs
- Thank you very much for youraudiegon Forum topicKneading with KA and temperature
- Brilliant! Love this guysjulie99nlon Forum topicBread in the uuni Pro oven
- Thanks for this. I just
BreadLeeon Forum topicBread in the uuni Pro oven
- Thank your for all the help and tips!
Anne Ngon Forum topic[Solved] Feeding every 12hrs, 24hrs, or feeding after rise and fall? - Some PCs have extra pressure
DanAyoon Forum topicVideo Comparing Steam and No Steam
- ProcessDeanSamsonon Forum topicupper half of bun is gone!
- I'm sorry. should have postedOnlybunson Forum topicupper half of bun is gone!
- flavor
Rhody_Ryeon Forum topickeeping dough structure for long proofs
- Pressure Cooker Mod
BobbyFourFingerson Forum topicVideo Comparing Steam and No Steam - The evaporative cooling would
BobbyFourFingerson Forum topicNo-knead sourdough bread- little rise in final proof/ little oven spring/ flying saucer shape
- Baguette difficultiesaudiegon Forum topicKneading with KA and temperature
- The oven shouldn't be aBaniJPon Forum topicKneading with KA and temperature
- I have experienced thisRichLee44on Forum topicSourdough does not hold its shape after final proof + issues with slashing
- Alveoles developmentaudiegon Forum topicKneading with KA and temperature
- I know this is an old threadRichLee44on Forum topicTrevor J Wilson Academics Please Respond
- Hi-Some bakeries opt for
marseilleon Forum topicWalk in fridge for overnight ferment - Yes good luck my fingers are
Benitoon Forum topicChose bread baking as a topic for presenting at an interview today!
- Thanks for the review, andbarryvabeachon Forum topicBakers Pride BK-18
- a few ideas
ifs201on Forum topickeeping dough structure for long proofs - Benefits of culture over yeast
Nickisafoodieon Forum topicCommunity Bake - Pizza - Yes, overnight. I realizeJabugueon Forum topickeeping dough structure for long proofs
- Good luck!
BreadLeeon Forum topicChose bread baking as a topic for presenting at an interview today!