Recent Forum and Blog Comments
- It was a grand trip, David
pmccoolon Blog postHamelman's Sourdough 5-Grain Bread - Which one did you prefer?
JonJon Forum topicRed Rye Malt - Visual perfection
JonJon Blog postMochi Sourdough Hokkaido Milk Bread
- PH of my pineapple syrup is PH 3.5
NoNeedon Forum topicStarter inactive after second day - Lovely pictures and bread Paul
JonJon Blog postHamelman's Sourdough 5-Grain Bread
- I don't know, just asking..
Moe Con Forum topicStarter inactive after second day - thanks, just read it and used
NoNeedon Forum topicStarter inactive after second day
- Trying the pineapple juice now
NoNeedon Forum topicStarter inactive after second day
- Baking with Rye is very
Nelandon Forum topicPlease help me improve my 100% sourdough rye bread - "gumminess" and top of loaf caving downwards - I live in Denmark and bake
Nelandon Forum topicRed Rye Malt
- This was posted twice in
joyridebakingon Forum topicREMOVED - Welcome home!
dmsnyderon Blog postHamelman's Sourdough 5-Grain Bread - Sticky Paperlouiscohenon Forum topicCIA Whole Wheat Lean Straight Dough 40% WW 70% Hydration
- bread sliced on youtubelouiscohenon Forum topicCIA Whole Wheat Lean Straight Dough 40% WW 70% Hydration
- Fermentation?
mwilsonon Forum topicRed Rye Malt - Thank you, Benny
pmccoolon Blog postHamelman's Sourdough 5-Grain Bread
- Rye maltpleveeon Forum topicRed Rye Malt
- Welcome home Paul, your trip
Benitoon Blog postHamelman's Sourdough 5-Grain Bread - Congratulations on figuring
Benitoon Blog postMy first descent home-oven baked pizza (finally!)
- Increse extensibility
bottlenyon Forum topicVacuum Dough Question - Debra Winks (she knows hertpassinon Forum topicStarter inactive after second day
- Pineapple Juice Solution
Petekon Forum topicStarter inactive after second day - Error
The Roadside Pie Kingon Forum topicCIA Whole Wheat Lean Straight Dough 40% WW 70% Hydration - No growth the first week
Davey1on Forum topicStarter inactive after second day - re: Vacuum Dough Questionjebon Forum topicVacuum Dough Question
- The inactive yeast that makestpassinon Forum topicStarter inactive after second day
- Quite normal
Abeon Forum topicStarter inactive after second day - You can't know because I didn
NoNeedon Forum topicStarter inactive after second day
- My Ciabatta Recipe
Frodough Bakkingson Forum topicSuccessful Ciabatta bake on third try - You didn't wait long enough.
Davey1on Forum topicStarter inactive after second day
- yep the parchment will stick
trailrunneron Forum topicCIA Whole Wheat Lean Straight Dough 40% WW 70% Hydration - looks GREAT
trailrunneron Forum topicSuccessful Ciabatta bake on third try
- Flour can definitely absorbtpassinon Forum topicStarter runny and no longer doubling
- I love that you are into
Benitoon Blog postRed Miso Furikake (Sesame seeds and Nori) Sourdough
- Soupy starterBrenbeeon Forum topicStarter runny and no longer doubling
- more jp ingred
jo_enon Blog postRed Miso Furikake (Sesame seeds and Nori) Sourdough - It's a short-term rest in the
Moe Con Forum topicVacuum Dough Question
- Is this what you want to see?
Frodough Bakkingson Forum topicSuccessful Ciabatta bake on third try
- Thank you Jo-en, that is very
Benitoon Blog postMochi Sourdough Milk Bread
- beautiful
jo_enon Blog postWakame and fermented tofu (Chao) loaf
- Thanks Jo_en; I hope to bake
albacoreon Forum topicWooden baking frames mark II part I - Coarsely ground
alcophileon Forum topicRed Rye Malt - I agree, in part
alcophileon Forum topicRed Rye Malt
- Diastatic
alcophileon Forum topicRed Rye Malt
- Grind it?louiscohenon Forum topicRed Rye Malt
- Rye maltpleveeon Forum topicRed Rye Malt
- hi
jo_enon Blog postMochi Sourdough Milk Bread
- Link to Malati di pizza
RichieRichon Blog postMy first descent home-oven baked pizza (finally!) - long grain
jo_enon Blog postMochi Sourdough Milk Bread
- His store used to sell Fawcett Crystal Rye Malt.
Breadzikon Forum topicRed Rye Malt