Recent Forum and Blog Comments
- In my experience, those that
DanAyoon Forum topicInformation on Ankarsrum Mixers - Braid on, dab!
pmccoolon Blog postFun in the kitchen this weekend - Disappointed? Hardly!
pmccoolon Blog postFun in the kitchen this weekend
- AttachmentsJetmaanon Forum topicInformation on Ankarsrum Mixers
- Thank you!Jetmaanon Forum topicInformation on Ankarsrum Mixers
- IMO, the doughhook has it’s
DanAyoon Forum topicInformation on Ankarsrum Mixers
- Ank roller vs dough hookJetmaanon Forum topicInformation on Ankarsrum Mixers
- Pretty coldKatOstrichon Forum topic1st dough fermentation - Panettone
- Penzance is a tad too far :)Anonymouson Forum topicShipton Mill biodynamic stoneground wholemeal flour
- Temp of kitchenkangsson Forum topic1st dough fermentation - Panettone
- Mine doesn't riseKatOstrichon Forum topic1st dough fermentation - Panettone
- I'm in Cornwall...
AlisonKayon Forum topicShipton Mill biodynamic stoneground wholemeal flour - Water temp calculator
RobynNZon Forum topicWater temp from kitchen sink - Reverse Processlouiscohenon Forum topicDrying Effect of Banneton
- Shorter proof worth a trylouiscohenon Forum topicDrying Effect of Banneton
- 78˚F Bulk > O/N Fridge Proof
Our Crumbon Forum topicDrying Effect of Banneton - Have you tried shortening
Danni3ll3on Forum topicDrying Effect of Banneton - Finally.
Morgan le Fayon Forum topicDanish Rye Tweaks? - Thank you, I will try to makeChicagomelrnon Forum topicBread rising unevenly
- The titles might appear similarElsie_iuon Blog postFun in the kitchen this weekend
- I think what Debra says issuaveon Forum topicLesson: Squeeze more sour from your sourdough
- Lance, I don't see thebarryvabeachon Forum topicDeck Oven Question
- I am about the last one tobarryvabeachon Forum topicNeed help with high hydration dough proofing
- Debra, sorry to be a pest ,barryvabeachon Forum topicLesson: Squeeze more sour from your sourdough
- It's kinda funny when this comment is coming from usElsie_iuon Blog postTaking a Break from Craziness
- Jet, most use the roller and
DanAyoon Forum topicInformation on Ankarsrum Mixers
- Glad to know about your progress in healthElsie_iuon Blog postI Make Fancy Do Bread – Now I’m Mad
- now that would be sad!
leslierufon Blog postI Make Fancy Do Bread – Now I’m Mad - Just put them in
Danni3ll3on Forum topicChanges when mixing sun flower seeds
- Oh forgot to say,
Danni3ll3on Blog postI Make Fancy Do Bread – Now I’m Mad
- I guess you don’t want to know
Danni3ll3on Blog postI Make Fancy Do Bread – Now I’m Mad
- Warm, but not too warm
Debra Winkon Forum topicLesson: Squeeze more sour from your sourdough - Agreed!
Danni3ll3on Blog postMy usual white bread
- OMG another Irishman
Martín Ó Céilleachairon Forum topicGreetings fellow bread enthusiasts - Maybe the flavor difference
Debra Winkon Forum topicBanana bread, commercial flavor?
- Great idea, thanks!sour man sour breadon Forum topicWater temp from kitchen sink
- Sorry Dave, should have
Cedarmountainon Blog postSourdough Donuts - There's no hard and fast rule
Cedarmountainon Blog postSourdough Donuts
- I checked Amazon.com and they have some
dabrownmanon Blog postI Make Fancy Do Bread – Now I’m Mad - I'm in your boat for sure. At least I can bake for my wife and
dabrownmanon Blog postI Make Fancy Do Bread – Now I’m Mad
- Glad you like the bread.
dabrownmanon Blog postI Make Fancy Do Bread – Now I’m Mad
- The Result
albacoreon Forum topicDeck Oven Question - now theres a great piece of
mutantspaceon Forum topicWater temp from kitchen sink - I think every baker has theirbakingmama1on Forum topicWhole Wheat for Pizza crust?
- good to hear from a fellow
mutantspaceon Forum topicGreetings fellow bread enthusiasts
- It used to be so easy to get any whole grain I wanted
dabrownmanon Blog postI Make Fancy Do Bread – Now I’m Mad
- Yes, thank you! It really
loveon Forum topicStill not understanding mixing by hand. - Thank you. This is really
loveon Forum topicStill not understanding mixing by hand.
- I really appreciated this
loveon Forum topicStill not understanding mixing by hand.
- Don't be afraid to cut the
Baking Soulon Forum topicStill not understanding mixing by hand.