Recent Forum and Blog Comments
- Corncharbonoon Forum topicMilling Corn (Maize)
- masa fresca con maiz moradograin groweron Forum topicMilling Corn (Maize)
- test post 2grain groweron Forum topicMilling Corn (Maize)
- test postgrain groweron Forum topicMilling Corn (Maize)
- Gorgeous!
Danni3ll3on Blog postSourdough Pains au Chocolat — Happy New Year 2019!!! - Thanks Danni
Isand66on Blog postApple Cider Rye Potato Bread - Canadian flours are ALL enriched. Could that be the reason?Sellputon Forum topicIs Canadian Flour Better Than American?
- Thank you!
PalwithnoovenPon Blog postSourdough Pains au Chocolat — Happy New Year 2019!!! - Oh my goodnesshreikon Blog postSourdough Pains au Chocolat — Happy New Year 2019!!!
- I am glad to hear
Danni3ll3on Forum topicIs Canadian Flour Better Than American?
- I think this is another winner!
Danni3ll3on Blog postApple Cider Rye Potato Bread
- Thank you~
Isand66on Blog postRicotta Whole Wheat Sandwich Bread
- That's Awesome!
Isand66on Blog postCedar Mountain’s Grass Roots Bread - Mixer Version
- If the dough proofs too long
DanAyoon Forum topicHow long is too long for 2nd rise? - Paul, what are your plans
DanAyoon Forum topicExperiment - Any thoughts?
- Thanks
AlisonKayon Forum topicShipton Mill biodynamic stoneground wholemeal flour - Canadian vs American Flourmarcy goldmanon Forum topicIs Canadian Flour Better Than American?
- follow up on millsmbittyon Forum topickitchenaid grain mill
- So what's the final verdict?paul0130on Forum topicExperiment - Any thoughts?
- Good results
ATXBreadmakeron Forum topicNeed advice on bulk ferment for sourdough - Nixtamal
jo_enon Forum topicMilling Corn (Maize) - Gluten Free Sourdough...Yes!Hill Top Home Bakeryon Forum topicIs Gluten Free Sourdough Possible??
- Well I am not going to complain!
Danni3ll3on Blog postCedar Mountain’s Grass Roots Bread - Mixer Version
- Please provide more info on your oven
Povitalianon Forum topicRofco or Deck oven with Steam for small farm store bakery? - Just do what my dad does...deliciousmaliciouson Forum topicDry Nut Rolls ??
- sieving graingrain groweron Forum topicMilling Corn (Maize)
- Shorten up the bulk.
Danni3ll3on Forum topicSticky dough after bulk fermentation
- Japanese cheese tartsHlewison Forum topicChinese Cheesecake?
- This sounds delicious!
Danni3ll3on Blog postRicotta Whole Wheat Sandwich Bread
- I an really sorry to hear about Lucy!
Danni3ll3on Blog postLucy’s take On Ian’s Cheesy Garlic Holiday Knots
- I got
Danni3ll3on Blog postCedar Mountain’s Grass Roots Bread - Mixer Version
- My oval banneton
Danni3ll3on Forum topicWhat size boule and batard shaped bannetons?
- I wonder if
pmccoolon Forum topicBraided rye - Great bake!
Isand66on Blog postChocolate Cherry Sourdough
- Nice bake!
Isand66on Blog postCedar Mountain’s Grass Roots Bread - Mixer Version
- I don't let my dough touch
Edo Breadon Forum topicusing plastic wrap - Bulk rise done at 5 1/2 hours
ATXBreadmakeron Forum topicNeed advice on bulk ferment for sourdough
- rice flourPatti Yon Forum topicWould it be okay to use these for proofing bread?
- Issue with oven springArthur Lockeon Forum topicIssue with oven spring?
- Late to the PartyNancyQHedgehogon Basic pageBook Reviews
- Thanks Tom! I've got Hamelmanwvdthreeon Forum topicWhat size boule and batard shaped bannetons?
- Poor Lucy ?
Isand66on Blog postLucy’s take On Ian’s Cheesy Garlic Holiday Knots
- oh that is sad news for Lucy.
leslierufon Blog postLucy’s take On Ian’s Cheesy Garlic Holiday Knots - I bake the SFSD using a combo
DanAyoon Forum topicExperiment - Any thoughts?
- It's lovely to see
nicodvbon Forum topicVery liquid sourdough - My standard recipe is 33% ofsemolina_manon Forum topicHow to use a preferment / poolish? Cake vs ADY?
- Great!
Debra Winkon Forum topicVery liquid sourdough - A spiral staircase
Debra Winkon Forum topicVery liquid sourdough
- Yes! The course was calledpaul0130on Forum topicExperiment - Any thoughts?
- Dimensions & a formula
Our Crumbon Forum topicWhat size boule and batard shaped bannetons?