Recent Forum and Blog Comments
- Beautiful!
BreadLeeon Forum topicAlways learning! - storagecharbonoon Forum topicWhole Wheat Flour got bitter after few months
- A belated thanks to everyonedtremiton Forum topicOld Bosch, new Bosch, or Artiste?
- I would use more salt. More
Abelbreadgalleryon Forum topicSourdough Trouble - All help Appreciatedbecca_jwh22on Blog postTIPS: dough ball sizes and weights for common bread shapes
- Old fashioned-Tomato pie, pizza stripsdmaclaren2on Forum topicCommunity Bake - Pizza
- Danny, please see below, Idmaclaren2on Forum topicHelp in this hi Hydration pillow likeSLAB pizza
- 1.8% salt is just fine.
Mini Ovenon Forum topicSourdough Trouble - Have you tasted the original?
Mini Ovenon Forum topicWhat is making this oven spring?
- LaminationIvankcyon Forum topicChiller or Freezer for Croissant Dough?
- These were the best rolls I've ever had!
Yippeeon Blog post20190423 Rus Brot's CLAS Wheat-rye Rolls - Good Idea. I should try it.By
sallamon Forum topicdough with 80% starter - Looking good!
rgreenberg2000on Forum topicAlways learning! - Costco has the Oakland flour again
AndyPandaon Forum topicMiller's Milling AP flour from Costco - The CLAS rolls are really classy!
dabrownmanon Blog post20190423 Rus Brot's CLAS Wheat-rye Rolls - Usually scald all the
Abelbreadgalleryon Forum topicCorn & raisins sandwich bread
- You're right. It's to be sure
Abelbreadgalleryon Forum topicBaguette au levain
- Looks delicious!
Danni3ll3on Forum topicSeed Monster Revisited! - Check the temperature of the
Abelbreadgalleryon Forum topicSourdough Trouble
- You can play with preferments
Abelbreadgalleryon Forum topicEstimating the size of a loaf
- What I do: knead the dough
Abelbreadgalleryon Forum topicChiller or Freezer for Croissant Dough?
- Just took them out
GlennMon Forum topicAlways learning! - Just spitballing here, but
BakersRoomon Forum topicdough with 80% starter - I'm modeling these after TX
BakersRoomon Forum topicSourdough Croissants: the Obsession Begins
- Never too flaky for me, looks
Benitoon Forum topicIs there such a thing as pie pastry being too flaky? - That looks wonderfulMikeH.on Forum topicNewbie from Canada
- Don, please review the spreadsheet
DanAyoon Forum topicHelp in this hi Hydration pillow likeSLAB pizza - Flour (100%): 350 g | 12.35dmaclaren2on Forum topicHelp in this hi Hydration pillow likeSLAB pizza
- (No subject)dmaclaren2on Forum topicHelp in this hi Hydration pillow likeSLAB pizza
- Here's some pics of the nondmaclaren2on Forum topicHelp in this hi Hydration pillow likeSLAB pizza
- Thank you D. Wink & Lloyd
rmzanderon Forum topicVery liquid sourdough - Thank you D. Wink & Lloyd
rmzanderon Forum topicLesson: Squeeze more sour from your sourdough
- Thank you D. Wink & Lloyd
rmzanderon Forum topicLactic Acid Fermentation in Sourdough
- I am going to do anotherdmaclaren2on Forum topicWhat is making this oven spring?
- This may be part of a solution I've to a 40 year old questionwinstonsmithon Blog postJewish Sour Rye from Greenstein's "Secrets of a Jewish Baker"
- I wonder about the processdmaclaren2on Forum topicWhat is making this oven spring?
- Kamut
BreadLeeon Forum topicAlways learning!
- Cool!
rgreenberg2000on Forum topicAlways learning!
- I’ll give it a shot
GlennMon Forum topicAlways learning!
- I know the feeling...
DanAyoon Forum topicHelp in this hi Hydration pillow likeSLAB pizza
- Just made a dough and 1.5dmaclaren2on Forum topicHelp in this hi Hydration pillow likeSLAB pizza
- I might lower the oven
Mini Ovenon Forum topicSourdough Croissants: the Obsession Begins
- Try making long snakes
Mini Ovenon Forum topicWhat is making this oven spring?
- I prefer a bread addiction.
Mini Ovenon Blog postCold Rainy Roll kind of day
- Thank you so much!
Isand66on Blog postKamut Egg Cheese Rolls - enriched?dmaclaren2on Forum topicWhat is making this oven spring?
- SheeterIvankcyon Forum topicRough surface on croissant dough
- OverworkIvankcyon Forum topicRough surface on croissant dough
- Dominique croissant recipeIvankcyon Forum topicRough surface on croissant dough
- Bakers MathStevoon Forum topicBaker's math for pizza dough (I'm new here)