Recent Forum and Blog Comments
- From the airold bakeron Forum topicWild yeast on fruits and vegetables
- Beautiful baguette, Joe!
dmsnyderon Blog postPhilippe Gosselin's Pain à l'Ancienne (according to Peter Reinhart, interpretted by dmsnyder, with modifications) - Thank you DabsAnonymouson Blog postSourdough Danish Rye/Rugbrød på surdej
- link to recipemidgebagbyon Forum topicPuerto Rican "Pan Sobao" and "Pan de Agua"
- Thanks for that - I cooked
mutantspaceon Forum topicAbout rye berries/rye grain - That’s it Kat, looking for ideas
DanAyoon Forum topicProposed Experiment - % of BF Rise - Dab is probably Correct or very close
DanAyoon Forum topicI have many ideas, this may be a good one - estimating BF
- Now..you make me think....
not.a.crumb.lefton Forum topicProposed Experiment - % of BF Rise - I love all those experiments...
not.a.crumb.lefton Forum topicLayers in dough and dough structure
- Finally got around to doingchocobo_ffon Forum topicBread measures 95°C in centre but seems underbaked?
- Muscle power...
not.a.crumb.lefton Forum topicLayers in dough and dough structure
- Volume of dough
albacoreon Forum topicLayers in dough and dough structure - An interesting idea
albacoreon Forum topicLayers in dough and dough structure
- Looks great, well done!semolina_manon Forum topicMy first success
- A little Late, but my take onxtendacomon Forum topicCroissant sheeter lamination problem
- What workedJdelmonon Forum topicNew AKM Assistent (Electrolux DLX) Mixer Arm Won't Lock
- Always cooked
Yippeeon Forum topicAbout rye berries/rye grain - milling/siftingg0g0on Blog postFun with milling and sifting
- Whole, uncooked, rye berriessemolina_manon Forum topicAbout rye berries/rye grain
- Vincent: There are thousandsDavid Ron Forum topicIs my baking method OK?
- Use the flour as packagedsemolina_manon Forum topicRye flour help w overnight country blonde
- I use whole spelt, mainly insemolina_manon Forum topic100 % whole spelt sourdough fermentation time
- Rye
Yippeeon Forum topicWhat is your favorite bread?
- Yup..bread1965on Forum topicTrouble with tartine semolina
- Funny Joe
DanAyoon Forum topicWhat is your favorite bread?
- Ohhh plain white bread
Danni3ll3on Forum topicWhat is your favorite bread? - Thank you!
Danni3ll3on Blog postHoneyed Spelt and Oat
- Batch #2
Danni3ll3on Blog postHoneyed Spelt and Oat
- Oooh, they look nice!Thischockswahayon Blog postHoneyed Spelt and Oat
- But SemolinaAnonymouson Forum topicTrouble with tartine semolina
- Abe: I think imagining thatDavid Ron Forum topicTrouble with tartine semolina
- buckwheat milk bread
Truth Serumon Forum topicWhat is your favorite bread? - rye berriesbikeprofon Forum topicAbout rye berries/rye grain
- Love to see
not.a.crumb.lefton Forum topicLayers in dough and dough structure
- David, I owe you a great debt
Portuson Blog postPhilippe Gosselin's Pain à l'Ancienne (according to Peter Reinhart, interpretted by dmsnyder, with modifications) - You did add the extra 50 g of water
Danni3ll3on Forum topicTrouble with tartine semolina
- Could have been..bread1965on Forum topicTrouble with tartine semolina
- I didn't appreicate..bread1965on Forum topicTrouble with tartine semolina
- Semolina Flour?Anonymouson Forum topicTrouble with tartine semolina
- The recipe does state semolina flour!
Danni3ll3on Forum topicTrouble with tartine semolina
- Type of mixer usedbread1965on Forum topicLayers in dough and dough structure
- Aha!Anonymouson Forum topicTrouble with tartine semolina
- Semola Di Grano Duro Rimacinatabread1965on Forum topicTrouble with tartine semolina
- If you are still trying to
DanAyoon Forum topicHelp! How to save dough that was stuck to the banneton on cloth?
- Morning David,I never had a
Arnoon Forum topicHi everyone (from London UK) - Morning Dan,Thank you. I will
Arnoon Forum topicHi everyone (from London UK)
- is there any way to make the dough firmer?zuboon Blog postDoughnuts.... Time to make the doughnuts!
- Nice! ?With a creative trickDavid Ron Forum topicMy first white sourdough loaf.
- I'm thinkingAnonymouson Forum topicTrouble with tartine semolina
- Thanks for the advice!JeremyHon Forum topicMy first white sourdough loaf.