Recent Forum and Blog Comments
- Looks good, Michael!
albacoreon Blog postSifted Stoneground Wholemeal Loaf - Remarkable dedication
Moe Con Forum topic16 baguette au levain at once in a home oven -- working on scaling up! - Thanks Paul
mwilsonon Blog postSifted Stoneground Wholemeal Loaf - That's a gorgeous loaf of bread, Michael
pmccoolon Blog postSifted Stoneground Wholemeal Loaf - Thank you
SusanMcKennaGranton Blog postFocacce over the years - "fermenting longer" - be…
Davey1on Forum topicT65 is here - Happy baguette’ing!rtoohon Forum topicT65 is here
- Have been on a biga kick lately….foodforthoughton Forum topicRichard Hart's "Real Italian Ciabatta" recipe
- Excellent!
trailrunneron Forum topicT65 is here - Hello Trailrunner!Of course…rtoohon Forum topicT65 is here
- Thanks Tom. I mixed to a 65%…rtoohon Forum topicT65 is here
- A very good bake! What…tpassinon Forum topicT65 is here
- Gorgeous!
trailrunneron Forum topicT65 is here
- Here are the results this…rtoohon Forum topicT65 is here
- Stunning!
WanyeKeston Blog postFocacce over the years - THank you!
SusanMcKennaGranton Forum topicAdvice needed for how to make Knodelbrot from the Alto Adige
- Thank you!
SusanMcKennaGranton Blog postFocacce over the years
- Great focaccias!
mwilsonon Blog postFocacce over the years
- Thanks Gavin
mwilsonon Blog postDoughnuts with LM Revisited
- Knödelbrot
Mini Ovenon Forum topicAdvice needed for how to make Knodelbrot from the Alto Adige - focaccia genovese
SusanMcKennaGranton Blog postFocaccia genovese
- THank you
SusanMcKennaGranton Forum topicAdvice needed for how to make Knodelbrot from the Alto Adige
- TY
SusanMcKennaGranton Forum topicAdvice needed for how to make Knodelbrot from the Alto Adige
- Thanks so much Mini!
SusanMcKennaGranton Forum topicAdvice needed for how to make Knodelbrot from the Alto Adige
- no need to apologise :)
Mini Ovenon Forum topicLittle Oven's Egging
- Another EditBenbuckon Forum topicRichard Hart's "Real Italian Ciabatta" recipe
- Knödel brot
Mini Ovenon Forum topicAdvice needed for how to make Knodelbrot from the Alto Adige
- If it's too wet - use less…
Davey1on Forum topicLower Hydration to Compensate for Additiions
- Two-Part Scaleslouiscohenon Forum topicNeed a digital scale recommendation
- Thanks for the clarification…Benbuckon Forum topicRichard Hart's "Real Italian Ciabatta" recipe
- Yes, Deg Ftpassinon Forum topicAdvice needed for how to make Knodelbrot from the Alto Adige
- MisunderstandingReneRon Forum topicRichard Hart's "Real Italian Ciabatta" recipe
- C or F?
pmccoolon Forum topicAdvice needed for how to make Knodelbrot from the Alto Adige
- Great Info!Benbuckon Forum topicRichard Hart's "Real Italian Ciabatta" recipe
- Michael Suas Baguettes
trailrunneron Forum topicT65 is here
- This is the formula I have used.
trailrunneron Forum topicT65 is here
- Thanks tpassin! Yes,…rtoohon Forum topicSmooth Dough Skin
- Thanks for the kind words…
CalBeachBakeron Blog postSourdough Bread-Prebiotic Leaven ~100%Whole Wheat - Moulin d’August Flour Can Be Touchytpassinon Forum topicSmooth Dough Skin
- Can you tell us your…rtoohon Forum topicT65 is here
- I think it would be…rtoohon Forum topicSmooth Dough Skin
- Beautiful bake
Isand66on Blog postSourdough Bread-Prebiotic Leaven ~100%Whole Wheat - Add water little by little…
mwilsonon Forum topicRichard Hart's "Real Italian Ciabatta" recipe
- Interesting!
mwilsonon Forum topicSmooth Dough Skin
- Your KA has for sure…sparkfanon Forum topicRichard Hart's "Real Italian Ciabatta" recipe
- My observation is, that high…sparkfanon Forum topicRichard Hart's "Real Italian Ciabatta" recipe
- Definitely good for weak floursReneRon Forum topicRichard Hart's "Real Italian Ciabatta" recipe
- mixer
SusanMcKennaGranton Forum topicOh no, not another Bosch vs Ankarsrum thread:)
- Italian flour
SusanMcKennaGranton Forum topicRichard Hart's "Real Italian Ciabatta" recipe
- knodelbrot
SusanMcKennaGranton Forum topicAdvice needed for how to make Knodelbrot from the Alto Adige