Recent Forum and Blog Comments
- When in doubt-throw it outclazar123on Forum topicUnpleasant smell ..... please advice
- Isand66 Thank you very much!Florentinaon Blog postDaniel Lepard’s Barm bread
- Thanks!
BreadLeeon Forum topicThe best way to inject filling? - Katy, congrats on yourbarryvabeachon Forum topicSuper Sour Sourdough? Any tips?
- Thanks for the response.Tmoultion Forum topicSourdough question-fermenting dough vs traditional starter method?
- WelcomeAnonymouson Forum topicSourdough question-fermenting dough vs traditional starter method?
- Backing up
Mini Ovenon Forum topicThe best way to inject filling? - Get yourself a ketchup type
Mini Ovenon Forum topicThe best way to inject filling?
- Double zipper bag it
Mini Ovenon Forum topicCreating a starter in the winter
- Thanks Ian!Elsie_iuon Blog postAnother Provolone Piccante SD!
- Thank you for the advice. Ijacmoshon Forum topicHelp with chewy/gooy crumb with baguettes
- Thank you, sir. I season my
BobbyFourFingerson Forum topicB&T Proofer, Banneton, with Humidity Tray - Use a proofing boxgavincon Forum topicCreating a starter in the winter
- I just ate dinner, Pork Carnitas Tacos with
dabrownmanon Blog postAnother Provolone Piccante SD! - Yes! I’am definitely boarding
Pizzafreakon Forum topicHow about a Community Bake featuring Pizza? - I just mixed a couple of 62.5
DanAyoon Forum topicPizza dough kneading. - I’m no authority on pizza,
DanAyoon Forum topicPizza dough kneading.
- Tnks!leaving the dough
Pizzafreakon Forum topicPizza dough kneading.
- Tnks so much Danayo! Really
Pizzafreakon Forum topicPizza dough kneading.
- Tnks roadside.... if it just
Pizzafreakon Forum topicPizza dough kneading.
- Not entirely traditionalElsie_iuon Blog postAnother Provolone Piccante SD!
- Cool
Isand66on Forum topicCaputo is developing a market for a new pizza flour - I assumed from the originalDavid Ron Forum topicBagels too dense
- You might want to try both
pmccoolon Forum topicEvaluating mystery flours - A feast for the eyes!
Isand66on Blog postAnother Provolone Piccante SD!
- Hi pdp11Modern day
yozzauseon Forum topicWhy did my Kombucha Bread fail? - I don't think Reinhart wrotedpton Forum topicBagels too dense
- I am trying an 80%. Combine,dmaclaren2on Forum topicHelp in this hi Hydration pillow likeSLAB pizza
- ADY vs IDY shouldn't reallyDavid Ron Forum topicBagels too dense
- If you don't need preciseDavid Ron Forum topicThe best way to inject filling?
- Pizza party
The Roadside Pie Kingon Forum topicHow about a Community Bake featuring Pizza? - You can over-ferment in thejcopeon Forum topicHow much slower is fridge fermentation?
- Thanks I will try your adviceSmojphaceon Forum topicTrouble with starter- strange smell and texture
- I guess I have some playingpepenadoraon Forum topicEvaluating mystery flours
- The origin of pizza is flatDavid Ron Forum topicHow about a Community Bake featuring Pizza?
- It doesn't get much better
Mini Ovenon Blog postIt's been a pretty good day in the kitchen
- What I've done with wheat flours new to me
pmccoolon Forum topicEvaluating mystery flours
- Thank you, Pal
pmccoolon Blog postIt's been a pretty good day in the kitchen
- Thank you, Alan
pmccoolon Blog postIt's been a pretty good day in the kitchen
- Thank you, Elsie
pmccoolon Blog postIt's been a pretty good day in the kitchen
- Thank you, Hester
pmccoolon Blog postIt's been a pretty good day in the kitchen
- Exhale. Inhale.
pmccoolon Blog postIt's been a pretty good day in the kitchen
- Thank you, Ian
pmccoolon Blog postIt's been a pretty good day in the kitchen
- Thank you, Rich
pmccoolon Blog postIt's been a pretty good day in the kitchen
- That helps
Mini Ovenon Forum topicTrouble with starter- strange smell and texture
- I'm in the same boat as the original posterpepenadoraon Forum topicMaintaining two separate starters
- This is what I'm trying now,pdp11on Forum topicWhy did my Kombucha Bread fail?
- Maybe the yeast
Mini Ovenon Forum topicWhy did my Kombucha Bread fail?
- Hi Roma, the biggest reason,
DanAyoon Forum topicPizza dough kneading.
- Here's some pics of my latestpepenadoraon Forum topicEvaluating mystery flours