Recent Forum and Blog Comments
- An alternative conclusion ...
dmsnyderon Forum topicIs there any added nutritional value in Whole wheat flour? - Thanks, Valerie!
dmsnyderon Blog postWhole Wheat Sourdough Bread from "Josey Baker Bread"
- Proof / bakeJsirons@argmax.comon Forum topicSurface tension issues ( is it mixing, ferment, proof or shaping?)
- If people aren't posting badDavid Ron Forum topicEmbarrassing photos
- Here's one of the local pairsJustanoldguyon Blog postLive streaming Nesting Bald Eagles at Lake Pleasant AZ
- I'm pretty sure you won't find ...David Ron Forum topicIs there any added nutritional value in Whole wheat flour?
- ExperienceJustanoldguyon Forum topicEmbarrassing photos
- 100% wholewheat loafValerieCon Blog postWhole Wheat Sourdough Bread from "Josey Baker Bread"
- Your loaves are over proofed.
Danni3ll3on Forum topicSurface tension issues ( is it mixing, ferment, proof or shaping?) - Oh yum!
Danni3ll3on Blog postChocolate Yeast Water levain / rye with cherries & pecans
- If you're happy, ...David Ron Forum topicBaguette turns too crusty
- Insurance
HearthandRyeBakeryon Forum topicLiability Insurance for a Cottage Bakery - Still perfecting the Five-Grain
DanAyoon Forum topicCommunity Bake - Hamelman's Five-Grain Levain - OMG David
CUISINEDon Forum topicBaguette turns too crusty - Wow
Floydmon Blog postChocolate Yeast Water levain / rye with cherries & pecans - Look at the size of the dough you are making
Hermiton Forum topicArtisan loaves with irregular crumb -- Help - You really should wait till
Jimbohon Forum topicBread measures 95°C in centre but seems underbaked? - There may be ...David Ron Forum topicBaguette turns too crusty
- Modern Dough for Pizzerias:25
Antilifeon Forum topicNeapolitan Pizza and Teglia Romana - I think I figured out my
CUISINEDon Forum topicBaguette turns too crusty
- Never found any difference in dough development
nicodvbon Forum topicIs there that much difference between Spiral Mixer and Planetary Mixer - 45 mints...David Ron Forum topicEinkorn Bread
- I heard that spiral mixers are better for gluten developement
CUISINEDon Forum topicIs there that much difference between Spiral Mixer and Planetary Mixer
- Nice looking bread :)I pour a
NeilMon Forum topicEinkorn Bread - Yeah, to 25 gr starter.Smashinesson Forum topicAll rye starter
- If your original temperature ...David Ron Forum topicUrgent(ish) Please: Adjusting Baking Time / Temp for a larger loaf
- After feeding it should rise
Mini Ovenon Forum topicAll rye starter - Roadkill Loaf.....Mon Forum topicEmbarrassing photos
- Crumb shotMartin Crossleyon Forum topicUrgent(ish) Please: Adjusting Baking Time / Temp for a larger loaf
- Hey Ovy, I sent you a
DanAyoon Forum topicCommunity Bake - 123 SD (Tenth Anniversary)
- Yeah, I was a littleFueledByCoffeeon Forum topicIs there that much difference between Spiral Mixer and Planetary Mixer
- A Big Thank You To Joze !!Mon Blog post100% spelt sourdough bread
- 3.5 hrs into Bulk
Valduson Forum topicCommunity Bake - 123 SD (Tenth Anniversary) - If you can shape them and
DanAyoon Forum topicretarding = more blistering?
- Thanks. I'll get them rightjmooreon Forum topicretarding = more blistering?
- lovelyhreikon Forum topicUrgent(ish) Please: Adjusting Baking Time / Temp for a larger loaf
- We Americans are a
DanAyoon Forum topicretarding = more blistering?
- Let's see what happens...ISmashinesson Forum topicAll rye starter
- Great looking Baguettes!
DanAyoon Forum topicretarding = more blistering?
- The french would be in dismayFueledByCoffeeon Forum topicretarding = more blistering?
- Photo (sideways - sorry!)Martin Crossleyon Forum topicUrgent(ish) Please: Adjusting Baking Time / Temp for a larger loaf
- So glad it worked outhreikon Forum topicUrgent(ish) Please: Adjusting Baking Time / Temp for a larger loaf
- Thanks Hester :) yes, that'sMartin Crossleyon Forum topicUrgent(ish) Please: Adjusting Baking Time / Temp for a larger loaf
- go for internalhreikon Forum topicUrgent(ish) Please: Adjusting Baking Time / Temp for a larger loaf
- Scalded rye
Yippeeon Forum topicThe Rye Baker - Old dough
Yippeeon Forum topicGuang Bing - Chinese "Bagels"
- These are the Baguette's Ijmooreon Forum topicretarding = more blistering?
- Guang Bing Videolouiscohenon Forum topicGuang Bing - Chinese "Bagels"
- 光餅
Yippeeon Forum topicGuang Bing - Chinese "Bagels"
- Should it pass the float test?Tomon Forum topicReally stiff inactive sourdough starter