Recent Forum and Blog Comments
- Another photoSoulDreameron Forum topicMy first diagnose request
- Well, baguettes are aFueledByCoffeeon Forum topicBaguette turns too crusty
- The blistering is heavilyFueledByCoffeeon Forum topicretarding = more blistering?
- Thanks David
AlisonKayon Blog postWhole Wheat Sourdough Bread from "Josey Baker Bread" - For Wholegrain?
AlisonKayon Forum topicRegarding diagnostics
- Yep, it is nice article, pity they didn't include
CUISINEDon Forum topicLess steam vs more steam in bread baking - Real world results? - The crust?David Ron Forum topicChewier sourdough bread
- Oil and Freshness?commorancyon Forum topicOIL or NO OIL in bread
- Have you considered getting aETJishyon Forum topicBest oven for home based bread bakery
- Look at this post.
Danni3ll3on Forum topiccinnamon roll failure - I can't help imagining ...David Ron Blog postAnother Nice Pan Loaf For the Wife that Lucy Really Messed up Big Time
- Better screenshot
Steve Petermannon Forum topicAdvice wanted for Pre-ferment Flour indications when using a Culture-Starter - 1:2:3 is an awesome recipe
leslierufon Forum topicWhat should I bake? - Screen Shot
Steve Petermannon Forum topicAdvice wanted for Pre-ferment Flour indications when using a Culture-Starter
- Thanks for the tip, Carole! Ijmooreon Forum topicretarding = more blistering?
- Thanks, I've never thoughtjmooreon Forum topicretarding = more blistering?
- can't help with your questionbarryvabeachon Forum topicFamag 5 vs 8
- Nice article, I didn't readbarryvabeachon Forum topicLess steam vs more steam in bread baking - Real world results?
- I have some links that will
DanAyoon Forum topicWhat should I bake? - Cinnamon roll recipes
pmccoolon Forum topiccinnamon roll failure - Found an article About it>
CUISINEDon Forum topicLess steam vs more steam in bread baking - Real world results?
- Steve, I am curious to see
DanAyoon Forum topicAdvice wanted for Pre-ferment Flour indications when using a Culture-Starter
- Is my starter okay?
Debra Winkon Forum topicIs my starter okay? It turned into a purple alien landscape. - No kneed
Filomaticon Forum topicDense crumb in the center - Yes, Hamelman
Filomaticon Forum topicRegarding diagnostics
- Exactly
Filomaticon Forum topicThe Rye Baker
- Baker's %
Steve Petermannon Forum topicAdvice wanted for Pre-ferment Flour indications when using a Culture-Starter
- According to "Manna" by
albacoreon Forum topicItalian bread recipe on this site - Rye strt
jo_enon Forum topicAll rye starter - Regardless of what I just said...David Ron Forum topicAdvice wanted for Pre-ferment Flour indications when using a Culture-Starter
- Am I mistaken, ...David Ron Forum topicAdvice wanted for Pre-ferment Flour indications when using a Culture-Starter
- Finally satisfied, I think
Steve Petermannon Forum topicAdvice wanted for Pre-ferment Flour indications when using a Culture-Starter
- I am more novice...David Ron Forum topiccinnamon roll failure
- I guess I meant...David Ron Forum topicItalian bread recipe on this site
- Let's sort it out
Debra Winkon Blog postThe Pineapple Juice Solution, Part 2
- My concern
Steve Petermannon Forum topicAdvice wanted for Pre-ferment Flour indications when using a Culture-Starter
- Interesting...David Ron Blog postSomething a bit different
- At a guess
albacoreon Forum topicItalian bread recipe on this site
- Why does he do that?David Ron Forum topicItalian bread recipe on this site
- Thanks
Mini Ovenon Forum topicBanneton and dough size - Dense crumb, small loaves - American Italian?
albacoreon Forum topicItalian bread recipe on this site
- Complex question - no easy answer
albacoreon Forum topicDifficulty creating consistent ears
- ?Lmw4on Forum topicFamag 5 vs 8
- Impressive
Filomaticon Blog postWhole Wheat Sourdough Bread from "Josey Baker Bread"
- Clearly, yes.David Ron Forum topicFamag 5 vs 8
- The 5Lmw4on Forum topicFamag 5 vs 8
- It's helpful to have, ...David Ron Forum topicFamag 5 vs 8
- Sounds greathreikon Blog postPain de Campaign chronicles whole grain
- Low end capacityLmw4on Forum topicFamag 5 vs 8
- Testing for acid level:David Ron Forum topicBanneton and dough size - Dense crumb, small loaves