Recent Forum and Blog Comments
- Thanks! I will in 2 weeks if
Camarieon Forum topicIt's all about a KitchenAid model G - Model G restoredwoodnuton Forum topicIt's all about a KitchenAid model G
- Hi friend, I've been very
Abelbreadgalleryon Forum topicLevain pateaux + avocado - To say that the 'proof is in
Camarieon Forum topicFamag Spiral, Haussler, or Ankarsrum? Help! x_x
- Thanks! This model is up for
Camarieon Forum topicHobart N50
- I mean the side, not the total surfaceElsie_iuon Forum topicCan't get an expanding crust
- What are you using it for? - BEST COMMENTRedjacketswampon Forum topicFamag Spiral, Haussler, or Ankarsrum? Help! x_x
- Good luck - robust small mixersRedjacketswampon Forum topicHobart N50
- Yup! The Model G & the N-50
Camarieon Forum topicHobart N50
- Have you triedAnonymouson Forum topicCan't get an expanding crust
- Could you please post a pic
Camarieon Forum topicIt's all about a KitchenAid model G
- Hello Brian, I did use bladeStruggling_Bakingon Forum topicCan't get an expanding crust
- Ceramic knife?
albacoreon Forum topicSolutions for successfully scoring high hydration dough - Hello David, bread / beard...Struggling_Bakingon Forum topicCan't get an expanding crust
- Hello Elsie, thanks for theStruggling_Bakingon Forum topicCan't get an expanding crust
- Looks GORGEOUS!! Ebay has one
Camarieon Forum topicHobart N50
- As alwayshreikon Blog postSourdough Flatbread and Charcuterie
- Suddenly
wheatbeaton Forum topicHobart N50 - Does look delicioushreikon Blog postSourdough with 30% Khorasan, 20% Einkorn, 82% ?
- Food that makes you go....AHHHHHHRedjacketswampon Forum topicHobart N50
- At times, mixer makers offer
Camarieon Forum topicFamag Spiral, Haussler, or Ankarsrum? Help! x_x
- Model G - the beautiful version.Redjacketswampon Forum topicHobart N50
- Good to see you back
greyoldchiefon Forum topicLevain pateaux + avocado - As long as you measure "wimpyDavid Ron Forum topicFamag Spiral, Haussler, or Ankarsrum? Help! x_x
- Very good videos and information in general.
The Roadside Pie Kingon Forum topicSolutions for successfully scoring high hydration dough - Very good videos and information in general.
The Roadside Pie Kingon Forum topicSolutions for successfully scoring high hydration dough
- Everything is coming up Spring fin the garden for sure
dabrownmanon Blog postKamut Barley Porridge Bread - You're welcome! Most mixers
Camarieon Forum topicFamag Spiral, Haussler, or Ankarsrum? Help! x_x
- My new mixer!!.jpg
Camarieon Forum topicOld Bosch, new Bosch, or Artiste?
- I don't have the room for
Camarieon Forum topicHobart N50
- Or this (available from anyBrianShawon Forum topicCan't get an expanding crust
- Is the irregular shape caused by the folded parchment?Elsie_iuon Forum topicCan't get an expanding crust
- This is a picture of the kindDavid Ron Forum topicCan't get an expanding crust
- Thanks for the tips!!For theStruggling_Bakingon Forum topicCan't get an expanding crust
- Crumb shot
BreadLeeon Forum topicClayton's oatmeal maple - +Jalapeno - Hmmmm. I think one sign of aDavid Ron Forum topicClayton's oatmeal maple - +Jalapeno
- Well whatever you do don't quitAnonymouson Forum topicCan't get an expanding crust
- Your bread is good. To getDavid Ron Forum topicCan't get an expanding crust
- Video
wheatbeaton Forum topicHobart N50
- Either sharpen your dullBrianShawon Forum topicCan't get an expanding crust
- Sorry my previous post mightStruggling_Bakingon Forum topicCan't get an expanding crust
- First thanks for theStruggling_Bakingon Forum topicCan't get an expanding crust
- Of course!
Danni3ll3on Blog postCaramelized Onion Sourdough with 4 Cheeses - Thanks!Iamthestarteron Forum topicProblems with oven spring in toaster oven
- I'm baking just sourdough (whole wheat and rye)
Fermentiaon Forum topicCooling bread - how long to wait? - What should I do?BrianShawon Forum topicCan't get an expanding crust
- Cold dough is superior for simplifying scoring.
alfansoon Forum topicSolutions for successfully scoring high hydration dough - Have I understood you correctly?Anonymouson Forum topicCan't get an expanding crust
- The standard M. Bouabsa dough...
alfansoon Forum topicBaking Jones
- would love to attempt
ifs201on Blog postCaramelized Onion Sourdough with 4 Cheeses