Recent Forum and Blog Comments
- It went well
ATXBreadmakeron Forum topicNeed advice on bulk ferment for sourdough - When I read your title
Mini Ovenon Forum topicBraided rye - Been waiting for the crumb pictures. It is a well rewarded
dabrownmanon Blog postXmas Panettone (Massari) - recipe for croissantsdmgon Forum topicCroissant dough issues
- Sure, you can use 20-30% ofsuaveon Forum topicHow to use a preferment / poolish? Cake vs ADY?
- dusting flourFordon Forum topicWould it be okay to use these for proofing bread?
- Paul, was the Udemy course
DanAyoon Forum topicExperiment - Any thoughts? - All commercial yeasts? Nokimemersonon Forum topicPreservatives in yeast?
- Like the girls said, these were the best rolls ever!
dabrownmanon Blog postLucy’s take On Ian’s Cheesy Garlic Holiday Knots
- What ever you need recipe wise is no problem Job!
dabrownmanon Blog postLucy’s take On Ian’s Cheesy Garlic Holiday Knots
- Coffee, not Wheatlouiscohenon Forum topicIn From the Cold
- Danni, Thanks sowvdthreeon Forum topicWhat size boule and batard shaped bannetons?
- I understand now...
PalwithnoovenPon Blog post50% Sprouted Spelt Thai Basil Sun-Dried Tomatoes Walnuts SD - Thanks Anne-Marie!
PalwithnoovenPon Blog postShould I change my name?
- Louis, I grind my own, andbarryvabeachon Forum topicIn From the Cold
- Thanks Paul! That was a greatpaul0130on Forum topicExperiment - Any thoughts?
- Results?Anonymouson Forum topicNeed advice on bulk ferment for sourdough
- Required reading
pmccoolon Forum topicExperiment - Any thoughts? - Mop ropePatti Yon Forum topicWould it be okay to use these for proofing bread?
- WarmAnonymouson Forum topicShipton Mill biodynamic stoneground wholemeal flour
- It happened again...Xaimerafikion Forum topicPanettone trouble shooting. What went wrong?
- Ooo nice!
Mini Ovenon Forum topicWould it be okay to use these for proofing bread?
- You could try dropping the hydration just a bit.
Mini Ovenon Forum topicHaving Problems Scoring (bread, not drugs, that is!)
- Pal, you might be able to
Mini Ovenon Blog postXmas Panettone (Massari)
- Jaymunnie Starting questions
Mini Ovenon Forum topicI've finally done it
- I think that it might depend
Danni3ll3on Forum topicShaping before final proof: preserve or remove gas? - Go for the smaller ones.
Danni3ll3on Forum topicWhat size boule and batard shaped bannetons?
- pineapple doughnutcjlleoon Forum topicWanted Aussie pineapple donut !!!
- I live in the northernRecoil Robon Forum topicUS source for Manitoba type high strength flour, w=380-400
- thank you!AmyinSeattleon Forum topicusing plastic wrap
- Thank you!Esopus Spitzenburgon Blog postChocolate Cherry Sourdough
- Re perfect breadCara Greaton Forum topicHi from Adelaide, South Australia
- Cheers Pal.
mwilsonon Blog postXmas Panettone (Massari) - Baking temp
mwilsonon Blog postXmas Panettone (Massari)
- Doneness
albacoreon Forum topicTime baking vs temperature of bread - Yes.suaveon Forum topicPreservatives in yeast?
- Thanks for the replies! Afterdecemberroseson Forum topicInformation on Ankarsrum Mixers
- A rose by any other name... :
Anne-Marie Bon Blog postShould I change my name? - Hydration
gary.turneron Forum topicInformation on Ankarsrum Mixers - Line themFordon Forum topicWould it be okay to use these for proofing bread?
- This one might be better
dabrownmanon Blog postA little slice of heaven for the New Year
- Noisy neighbors?
Our Crumbon Blog postA little slice of heaven for the New Year - Thanks for your reply. TheLunapequenitaon Forum topicCroissant dough issues
- I have a WFO that is desighedstephiefon Forum topicWood-fired versus kitchen oven
- Time over temperature. A
Edo Breadon Forum topicTime baking vs temperature of bread - 100% Hydration is the same
Edo Breadon Forum topicKing Arthur classic starter questions
- I want to say thatRfox2014on Forum topicdenser crumb in the center
- Hmm thats a good point . I amcaribouon Forum topicShaping before final proof: preserve or remove gas?
- InstructionsPatti Yon Forum topicKing Arthur classic starter questions
- English muffinsPatti Yon Forum topicEnglish muffins using sourdough discard and ripe sourdough