Recent Forum and Blog Comments
- Yeah Danny, finely crushed
Debra Winkon Forum topicCommunity Bake - Pt1 Yeast Water - Hamelman's Swiss Farmhouse - Part 1 - Debra, could Bennie crust a
DanAyoon Forum topicCommunity Bake - Pt1 Yeast Water - Hamelman's Swiss Farmhouse - Part 1 - looking forward to trying!
ifs201on Forum topicCommunity Bake - Pt1 Yeast Water - Hamelman's Swiss Farmhouse - Part 1 - I have white/grey mold on
Benitoon Forum topicCommunity Bake - Pt1 Yeast Water - Hamelman's Swiss Farmhouse - Part 1 - I have bubbles now, but that
Benitoon Forum topicCommunity Bake - Pt1 Yeast Water - Hamelman's Swiss Farmhouse - Part 1
- I am familiar with baker’s
DanAyoon Forum topicSticky! Shaping Sticky Dough or When is it too Sticky?
- Door number 3 looks
DanAyoon Forum topicSticky! Shaping Sticky Dough or When is it too Sticky?
- Hey Gavin
DanAyoon Forum topicCommunity Bake - Pt1 Yeast Water - Hamelman's Swiss Farmhouse - Part 1
- Sorry to hear that Benny.
Debra Winkon Forum topicCommunity Bake - Pt1 Yeast Water - Hamelman's Swiss Farmhouse - Part 1
- Amazon won't let me copy the
Camarieon Forum topicNo Love for Kitchenaid mixers? - I just baked a loaf today! And it turned out well...
jey13on Forum topicSticky! Shaping Sticky Dough or When is it too Sticky? - 12 hrs - statusgavincon Forum topicCommunity Bake - Pt1 Yeast Water - Hamelman's Swiss Farmhouse - Part 1
- Thanks!Lmw4on Forum topicSticky! Shaping Sticky Dough or When is it too Sticky?
- Commercial yeastLmw4on Forum topicSticky! Shaping Sticky Dough or When is it too Sticky?
- Perhaps this one?
albacoreon Forum topicSticky! Shaping Sticky Dough or When is it too Sticky? - Kitchenaid.
Camarieon Forum topicNo Love for Kitchenaid mixers?
- Commercial YeastAnonymouson Forum topicSticky! Shaping Sticky Dough or When is it too Sticky?
- It can take some elbow greaseAnonymouson Forum topicWhy do I need an hour of kneading?
- Sorry, I am not familiar with
DanAyoon Forum topicSticky! Shaping Sticky Dough or When is it too Sticky?
- Guio, you would probably
DanAyoon Forum topicWhy do I need an hour of kneading?
- Thank you for the photos
Benitoon Forum topicCommunity Bake - Pt1 Yeast Water - Hamelman's Swiss Farmhouse - Part 1
- Wow sounds and look amazing
Benitoon Blog postThe Ultimate Peach Pie.
- Just to clarify..,
Danni3ll3on Blog postBread of the Pharaohs or Einkorn sourdough - Lovely DanniAnonymouson Blog postBread of the Pharaohs or Einkorn sourdough
- Fantastic!Lmw4on Forum topicSticky! Shaping Sticky Dough or When is it too Sticky?
- I wish I had logged in beforeHotbakeon Blog post50% einkorn loaf with wheat germ parmesan crust
- It should look something like this
Debra Winkon Forum topicCommunity Bake - Pt1 Yeast Water - Hamelman's Swiss Farmhouse - Part 1
- I use a cloche...
BethJon Forum topicCurious about cloches - Thanks DannyGuiomaron Forum topicWhy do I need an hour of kneading?
- Thanks Ford!Guiomaron Forum topicWhy do I need an hour of kneading?
- I just sent this to another
DanAyoon Forum topicSticky! Shaping Sticky Dough or When is it too Sticky?
- Yeah I know huh!
Danni3ll3on Blog postBread of the Pharaohs or Einkorn sourdough
- Starting point recipeLmw4on Forum topicSticky! Shaping Sticky Dough or When is it too Sticky?
- I bake one at a time in a LeJeremyCherfason Forum topicCurious about cloches
- It looks to me like one ofJeremyCherfason Forum topicMeasured ingrediant adding machine?
- Light work
Our Crumbon Blog postBread of the Pharaohs or Einkorn sourdough - Guio, I have an idea
DanAyoon Forum topicWhy do I need an hour of kneading?
- KneadingFordon Forum topicWhy do I need an hour of kneading?
- looks great!
ifs201on Blog postBread of the Pharaohs or Einkorn sourdough
- Read this thread for your answer
Isand66on Forum topicU.S. Equivalent of French T80 Flour for Sourdough Pain de Compagne - Sulphur Dioxide
albacoreon Forum topicCommunity Bake - Pt1 Yeast Water - Hamelman's Swiss Farmhouse - Part 1
- I’ve removed the mound which
Benitoon Forum topicCommunity Bake - Pt1 Yeast Water - Hamelman's Swiss Farmhouse - Part 1
- I've never experienced thisAnonymouson Forum topicCommunity Bake - Pt1 Yeast Water - Hamelman's Swiss Farmhouse - Part 1
- Bennie, I am disappointed for
DanAyoon Forum topicCommunity Bake - Pt1 Yeast Water - Hamelman's Swiss Farmhouse - Part 1
- Additives will be mould inhibitorsAnonymouson Forum topicCommunity Bake - Pt1 Yeast Water - Hamelman's Swiss Farmhouse - Part 1
- I'm not sure if it's correctjulie99nlon Forum topicU.S. Equivalent of French T80 Flour for Sourdough Pain de Compagne
- I prefer to mix for 6 loavesjulie99nlon Forum topicCurious about cloches
- I have the ability to do bothjulie99nlon Forum topicCroissant academics, please respond
- Started my Raisin Water this evening.gavincon Forum topicCommunity Bake - Pt1 Yeast Water - Hamelman's Swiss Farmhouse - Part 1
- I saw on a youtube video withjulie99nlon Forum topicCommunity Bake - Pt1 Yeast Water - Hamelman's Swiss Farmhouse - Part 1