Recent Forum and Blog Comments
- Unless your mixer is way more efficient than mine,
alfansoon Blog post125% Hydration Levain Ciabatta, 76% overall hydration - That's some fine looking
mwilsonon Blog post125% Hydration Levain Ciabatta, 76% overall hydration - General purpose + great for bread
gary.turneron Forum topicreplacing KA 600 - You must be righthreikon Forum topicSome advice please?
- I had such suspicions as you
mwilsonon Forum topicSome advice please?
- 1/2!?
mwilsonon Forum topicSome advice please?
- No.
mwilsonon Forum topicSome advice please?
- Flour v Volume
mwilsonon Forum topicSome advice please?
- Totally agree withhreikon Forum topicSome advice please?
- Right
Mini Ovenon Forum topicSome advice please? - Dried Cranberries and Pecans.
BethJon Forum topicExtra Flavor for a SourDough Loaf - Pretty straight forward,nomonza96on Forum topicWhat am I doing wrong?
- minihreikon Forum topicSome advice please?
- Is 4 kg
Mini Ovenon Forum topicSome advice please?
- The glass of water makes muchRileyon Forum topicHow fast does your Brod & Taylor come to temperature?
- Love this recipe. I also makeAlexZanderon Blog postFlour Tortillas
- Have you baked with it yet?
Mini Ovenon Forum topicAll rye starter
- Yes,AnnaDon Forum topicWhy is yeast added when making a sourdough recipe?
- to fill a pan that holds about 4 kiloshreikon Forum topicSome advice please?
- Sourdough BreadAnnaDon Forum topicWhy is yeast added when making a sourdough recipe?
- A cracked stone ...David Ron Forum topicMore deck oven talk (Modulux by Picard and others)
- Used RofcoJay586on Forum topicISO used Rofco B40
- Do you want other functionsDavid Ron Forum topicreplacing KA 600
- brook foodsCelesteUon Forum topicISO used Rofco B40
- TFL flavor explorers
Our Crumbon Forum topicExtra Flavor for a SourDough Loaf - Risen too high in both
Mini Ovenon Forum topicSome advice please?
- ankarsrumCelesteUon Forum topicreplacing KA 600
- The bagna cauda thing: YouDavid Ron Forum topicExtra Flavor for a SourDough Loaf
- More or less the sameSmashinesson Forum topicAll rye starter
- Re: captchas
Floydmon Forum topicreplacing KA 600 - Hey, Yeah the volume of theknigt76on Forum topicSome advice please?
- Thanks for the Update
WatertownNewbieon Blog post125% Hydration Levain Ciabatta, 76% overall hydration - Surely the steam is a culprit
alfansoon Blog post125% Hydration Levain Ciabatta, 76% overall hydration
- Does the recipe call for weights or measuring cups?leemid51on Forum topicNever baked bread but bought a bread maker. Need help
- notes added for further explanation.
alfansoon Blog post125% Hydration Levain Ciabatta, 76% overall hydration
- If your sourdough lacks flavorleemid51on Forum topicExtra Flavor for a SourDough Loaf
- I read that, too, Danny
Yippeeon Forum topicHow fast does your Brod & Taylor come to temperature? - when i started out a number
mutantspaceon Forum topicWhat am I doing wrong? - Regarding "simple":David Ron Forum topicStudents baking sourdough - please help a teacher out!
- That's what i thought alsomonza96on Forum topicWhat am I doing wrong?
- BTRileyon Forum topicHow fast does your Brod & Taylor come to temperature?
- thoughts
Salilahon Blog postAnd here is the small bread - Komo and Salzburger ownerjjcobbie3on Forum topicKomo Questions
- My favourite is to not mixMartin Crossleyon Forum topicExtra Flavor for a SourDough Loaf
- Too much cleaning!Keep theDavid Ron Forum topicWhat am I doing wrong?
- +10 for the above - that post really is required readingMartin Crossleyon Forum topicStudents baking sourdough - please help a teacher out!
- How are you measuring the
DanAyoon Forum topicHow fast does your Brod & Taylor come to temperature? - I think there must be somejjcobbie3on Forum topicFlour Mill/Grind Stones - Real Stone vs Ceramic Corundum / Carborundum (i.e. Sandpaper)? is Abrasive in our food SAFE?
- How didn't I think of it?
cyberon Forum topicSponge or autolyse that is the question - It's entirely possible to doDavid Ron Forum topicSponge or autolyse that is the question