Recent Forum and Blog Comments
- Thanks very much for yourJRLoweyon Forum topicProblem with rise and dough ripping
- The first thing to know istpassinon Forum topicProblem with rise and dough ripping
- cooking & looking
squattercityon Forum topicA Big(a) Controversy - re: Oat Malt
Precaudon Forum topicEnhancing oatiness - Instead of using water or
onionsoupon Forum topicEnhancing oatiness - Oat Malt?
alcophileon Forum topicEnhancing oatiness - +1 for minimalist!tpassinon Forum topicFlaking grains - major improvements!Thank you Gary!
- Good to hear
trailrunneron Forum topicFlaking grains - major improvements!Thank you Gary! - Minimalist techniques
GaryBishopon Forum topicFlaking grains - major improvements!Thank you Gary! - Yes it’s a gamechanger
trailrunneron Forum topicFlaking grains - major improvements!Thank you Gary!
- Southern Italian style Bread
The Roadside Pie Kingon Forum topicFilone Falzon integrale 25%. - Amazing!
Bronzeon Forum topicFlaking grains - major improvements!Thank you Gary! - That's very cool.
Bronzeon Forum topicHi everyone!
- Yum, look at those crust bubbles.
Bronzeon Forum topicFilone Falzon integrale 25%.
- Welcome to the bread club!
The Roadside Pie Kingon Forum topicHi everyone!
- Oh that's really impressive,
SunnyGailon Forum topicMost flavourful flour combination? - 90%?
JonJon Forum topicA Big(a) Controversy - 90% vs 50% biga
JonJon Forum topicA Big(a) Controversy
- I don't think it can bejacksazon Forum topicHamelman croissant receipe - source?
- A long time ago I baked sometpassinon Forum topicA Big(a) Controversy
- Thanks, ReneR. It's good, but
squattercityon Forum topicA Big(a) Controversy
- There is a big choice
yozzauseon Forum topicMost flavourful flour combination? - Here's the list updated withtpassinon Blog postInfinity Bread CB - All Bakes
- Biga % aweet spotReneRon Forum topicA Big(a) Controversy
- dough after d'oh
squattercityon Forum topicA Big(a) Controversy
- The Rye Baker BlogDawnBon Blog post80 percent Sourdough Rye with a Rye-Flour Soaker
- Great suggestions, I had not
SunnyGailon Forum topicMost flavourful flour combination?
- Wow, it looks so nice! I love
TheBreadMasteron Forum topicJason's Quick Coccodrillo Ciabatta Bread - Hm…
trailrunneron Forum topicFlaking grains - major improvements!Thank you Gary!
- Yay! I'm glad it is working for you.
GaryBishopon Forum topicFlaking grains - major improvements!Thank you Gary!
- It does have a hint
anmooon Forum topicPumpkin Sourdough - thnak you,
anmooon Forum topicPumpkin Sourdough
- Thanks Mary
Precaudon Forum topicEnhancing oatiness
- Might depend on the oats?
justkeepswimmingon Forum topicEnhancing oatiness - YW vs quick rising yeastDorit pittmanon Basic pageBaking Glossary
- However, and as you know,tpassinon Forum topicPre-Shape: Two Different Contexts
- I have not tried sprouting oats
GaryBishopon Forum topicEnhancing oatiness
- Toasted oats
Precaudon Forum topicEnhancing oatiness
- Have you had success sprouting oats?
JonJon Forum topicEnhancing oatiness
- That "Skin" Thing
AsburgerCookon Forum topicPre-Shape: Two Different Contexts - i'd add tp Paul's suggestions
yozzauseon Forum topicMost flavourful flour combination?
- Oat Experiment - Cooked Oatstpassinon Forum topicEnhancing oatiness
- To bring out more oat flavor
Yippeeon Forum topicEnhancing oatiness - Less salt
Precaudon Forum topicEnhancing oatiness
- Salt Levelcharbonoon Forum topicEnhancing oatiness
- Bakery itemsSjmienkoon Forum topicMicrobakery for sale, with ROFCO B40
- Rofco B40Sjmienkoon Forum topicRofco B40 & Equipment Tables
- I was rereading an old thread
Moe Con Forum topicPumpkin Sourdough - How about sprouted oats?
GaryBishopon Forum topicEnhancing oatiness
- I did a small experiment atpassinon Forum topicEnhancing oatiness