Recent Forum and Blog Comments
- Welcome! And please post some
BreadLeeon Forum topicHello from Florida - I'm sorry for the issues you
BreadLeeon Forum topicWhen you are a hands on AND auditory learner
- Being a self proclaimed rye
BreadLeeon Forum topicNo matter the recipe, I get no or little oven spring with whole grain bread
- Danayo is the man
albacoreon Forum topicCommunity Bake - Pt1 Yeast Water - Hamelman's Swiss Farmhouse - Part 1 - Just tell everyone it's ajulie99nlon Forum topicTunnelling in top of sourdough, lack of uniform crumb structure HELP
- I mean while the levain
Mini Ovenon Forum topicConverted starter is not floating but making good bread. - And now that I have correctedberryblondeboyson Forum topicNo matter the recipe, I get no or little oven spring with whole grain bread
- Yes whole flours and rye
Mini Ovenon Forum topicConverted starter is not floating but making good bread.
- I'm assuming you didn't havegavincon Forum topicA win for learning but a loss for dinner.
- Thank you! I've never heardberryblondeboyson Forum topicWhen you are a hands on AND auditory learner
- I've only used it twice, so Iberryblondeboyson Forum topicGot a Mock Mill - now what?
- Ok, I grabbed the book nowberryblondeboyson Forum topicNo matter the recipe, I get no or little oven spring with whole grain bread
- CraftsyJanetmvon Forum topicWhen you are a hands on AND auditory learner
- Welcome, Bob!I look forward
DanAyoon Forum topicHello from Florida - This is so fascinating! And Iberryblondeboyson Forum topicCommunity Bake - Pt1 Yeast Water - Hamelman's Swiss Farmhouse - Part 1
- Weird that your book is soBaniJPon Forum topicNo matter the recipe, I get no or little oven spring with whole grain bread
- The book has no photos - justberryblondeboyson Forum topicNo matter the recipe, I get no or little oven spring with whole grain bread
- I don't think it's the
BakersRoomon Forum topicsuddenly stopped rising - The standard number of risesberryblondeboyson Forum topicNo matter the recipe, I get no or little oven spring with whole grain bread
- I’ve done a different recipeRichardW1988on Forum topicTunnelling in top of sourdough, lack of uniform crumb structure HELP
- Beautiful bread! By anJBTon Blog postPurple Sweet Potato Bread
- I haven't even heard of thatberryblondeboyson Forum topicWhen you are a hands on AND auditory learner
- I doubt that 5% of rye would account for stickinessJustanoldguyon Forum topicAdding the Levain: Dissolve in H2O or Mix into Dough?
- No thermometer in the oven
CascadeDiveron Forum topicA win for learning but a loss for dinner. - It seems like you arejcopeon Forum topicAdding Levain Stage...How Flexible on the “When?”
- OK, I Giveold bakeron Forum topicScones
- Yeast Water Video
DanAyoon Forum topicCommunity Bake - Pt1 Yeast Water - Hamelman's Swiss Farmhouse - Part 1
- Thanks Abe.
Benitoon Forum topicCommunity Bake - Pt1 Yeast Water - Hamelman's Swiss Farmhouse - Part 1 - Because it's so easy to make yeast waterAnonymouson Forum topicCommunity Bake - Pt1 Yeast Water - Hamelman's Swiss Farmhouse - Part 1
- what's your opinion of the mockmill?
subfuscpersonaon Forum topicGot a Mock Mill - now what? - Well that is hopeful then,
Benitoon Forum topicCommunity Bake - Pt1 Yeast Water - Hamelman's Swiss Farmhouse - Part 1
- All to be expectedAnonymouson Forum topicCommunity Bake - Pt1 Yeast Water - Hamelman's Swiss Farmhouse - Part 1
- Many possibilitiesBaniJPon Forum topicNo matter the recipe, I get no or little oven spring with whole grain bread
- I have no idea what to expect
Benitoon Forum topicCommunity Bake - Pt1 Yeast Water - Hamelman's Swiss Farmhouse - Part 1
- How many rises?Anonymouson Forum topicNo matter the recipe, I get no or little oven spring with whole grain bread
- Have you considered Teresa
DanAyoon Forum topicWhen you are a hands on AND auditory learner
- I use a different one each
Camarieon Forum topicKitchenaid Model G Commercial Mixer. - Vintage-KitchenAid-Model-G-5
Camarieon Forum topicKitchenaid Model G Commercial Mixer.
- Scones ARE like biscuitsclazar123on Forum topicScones
- Try this one
albacoreon Forum topicScones
- Yes. I’d guess that 20% ofBrianShawon Forum topicLog in on phone
- If the levain % is highAnonymouson Forum topicAdding the Levain: Dissolve in H2O or Mix into Dough?
- Thanks
Isand66on Blog postPurple Sweet Potato Bread - Whoever started the idea of aberryblondeboyson Forum topicCommunity Bake - Pt1 Yeast Water - Hamelman's Swiss Farmhouse - Part 1
- Gorgeous looking bread you’ve
Benitoon Blog postPurple Sweet Potato Bread
- Yes, I see that. The libraryberryblondeboyson Forum topicIt’s Community Bake Time again...
- Your decryption sounds lovely, but I'm confused...
jey13on Forum topicConverted starter is not floating but making good bread. - I have tried out both methods....
jey13on Forum topicAdding the Levain: Dissolve in H2O or Mix into Dough?
- I know the levain ads hydration...
jey13on Forum topicAdding the Levain: Dissolve in H2O or Mix into Dough?
- Hah! So the water IS the transporter!
jey13on Forum topicAdding the Levain: Dissolve in H2O or Mix into Dough?