Recent Forum and Blog Comments
- Thank you alli will be asking
Baking Soulon Forum topicHello Dear Bakers - SF East Bay flours / Stone-Buhr and othersLuberon Forum topicAnother flour question
- I concur with Abeclazar123on Forum topicmixing by judgement
- Nice looking loafs. Fun to
Edo Breadon Blog postHeritage wheat: 30% Frassinetto - Thanks Hester! I am going byAnthonyon Forum topicHelp with hearth loaf crumb
- Loaf looks fine, and likelyhreikon Forum topicHelp with hearth loaf crumb
- Thanks Abe
Portuson Blog postRimacinata, 123... - thanks!
Cuisine Fiendon Blog postPanettone on lievito madre - thank you!
Cuisine Fiendon Blog postPanettone on lievito madre
- Thank you
SlowRainon Forum topicFlour recommendation - Lovely bake indeed!Anonymouson Blog postRimacinata, 123...
- Easier IMOAnonymouson Forum topicmixing by judgement
- Next time...Anonymouson Forum topicTartine country loaf fails
- It registered at 212 on myLP1975on Forum topicTartine country loaf fails
- Thanks I will try that. And ILP1975on Forum topicTartine country loaf fails
- All methods are correctclazar123on Forum topicmixing by judgement
- Better is very subjectiveclazar123on Forum topicFlour recommendation
- I would be quite pleased with that crumb!
Danni3ll3on Blog postHeritage wheat: 30% Frassinetto - I measure everything
Danni3ll3on Forum topicmixing by judgement
- Thanks Carole
Portuson Blog postRimacinata, 123...
- Thanks a lot for yourRotoron Forum topicCan you help me with my sourdough taste?
- All-Purpose vs. Bread Flour
SlowRainon Forum topicFlour recommendation
- After many fails...
TomKon Forum topicTartine country loaf fails - Hi, I baked a Panettone
Beatriceon Forum topicFlour for panettone - I'm thinking it's the weathersemolina_manon Forum topicTartine country loaf fails
- Flour shoppingLuberon Forum topicStone-Buhr Flour
- My kitchen is at 73F
Danni3ll3on Forum topicTartine country loaf fails
- This is very helpful. ThankLP1975on Forum topicTartine country loaf fails
- starterbikeprofon Forum topicMicro Bakery Starter / Levain problems
- Data point #1
pmccoolon Forum topicDo Starters survive relocation? - bellissimo!DesigningWomanon Blog postRimacinata, 123...
- I was struggling with the oven spring
Danni3ll3on Forum topicTartine country loaf fails
- Flour for panettonesuaveon Forum topicFlour for panettone
- So far...
not.a.crumb.lefton Forum topicGood place to order flour in UK to keep postage down - Thank you Liz...
not.a.crumb.lefton Forum topicGood place to order flour in UK to keep postage down
- +1doughmarkson Forum topicGood place to order flour in UK to keep postage down
- Thanks for the blini post!doughmarkson Blog postRussian Blini
- After 3 weeks of Travels,
Antilifeon Forum topicNeapolitan Pizza and Teglia Romana - All extremely helpfulStableyard Juliaon Forum topicMicro Bakery Starter / Levain problems
- You're very welcome
Debra Winkon Blog postThe Pineapple Juice Solution, Part 2 - Pain de commerce?
Danni3ll3on Blog postPdC revisited
- A very valid suggestion
Portuson Forum topicMy scale has the jitters
- Perfect!
Isand66on Blog post50 Percent Whole 5 Grain Sourdough - I have a three deck ABS gas deck oven
vardaon Forum topicDoyon vs American Baking Systems - What is PdC?clazar123on Blog postPdC revisited
- baguettesbikeprofon Forum topicBaguettes--I need HELP!
- scalesbikeprofon Forum topicMy scale has the jitters
- Ooooo, Chestzipan!
Mini Ovenon Forum topicBaking Powder Stollen worth making - All are goodclazar123on Forum topicFlour recommendation
- TFL and practice,practiceclazar123on Forum topicBread Flour vs AP in Hokkaido Milk bread