Recent Forum and Blog Comments
- (No subject)holdeson Forum topicBaguettes & Type 55 flour
- Davey1 is correct: 1:1:1 is
squattercityon Forum topicStarter Troubleshooting - please help! - I bake almost exclusivelybarryvabeachon Forum topicOven spring in 100% WW
- To much water. If you want a
Davey1on Forum topicStarter Troubleshooting - please help! - It’s not the toaster
MTloafon Forum topicToasting pan bread - Well it's either laugh or cry about it
Abeon Forum topicLOL Spelt Sourdough - Thank you, Rob
Abeon Forum topicLOL Spelt Sourdough
- An option
Abeon Forum topicLOL Spelt Sourdough
- Glad you like the taste! It
justkeepswimmingon Forum topicOven spring in 100% WW - It sounds like your startertpassinon Forum topicStarter Troubleshooting - please help!
- Thanks for the feedbackamarcon Forum topicOven spring in 100% WW
- Great, thanks for your input.
Precaudon Forum topicRye for mushrooms = rye for baking? - That's a lovely crumb for 100
justkeepswimmingon Forum topicOven spring in 100% WW
- Yup. Their rye berries are
justkeepswimmingon Forum topicRye for mushrooms = rye for baking?
- A #30 sieve would be enoughtpassinon Forum topicEuro-style "T110" flour and bread flour differences
- Could be a bit heavy,
albacoreon Forum topicEuro-style "T110" flour and bread flour differences - It looks fine - and normal
Davey1on Forum topicOven spring in 100% WW
- Hope you are feeling somewhat
Moe Con Blog postSharing a useful hack - nice crumb, Abe. Congrats on
squattercityon Forum topicLOL Spelt Sourdough
- I punted on this for a while
Precaudon Forum topicRye for mushrooms = rye for baking?
- You have a great attitude
Benitoon Forum topicLOL Spelt Sourdough - Thank you Gavin. It
Benitoon Blog postSpelt Sourdough Baguettes 78% Hydration
- Add another degree of freedom
GaryBishopon Forum topicLOL Spelt Sourdough - I agree, buying 10 kg without
Ilya Flyameron Forum topicEuro-style "T110" flour and bread flour differences - Thank you, Paul
Abeon Forum topicLOL Spelt Sourdough
- What if…
pmccoolon Forum topicLOL Spelt Sourdough - Crumb Shot, Taste Report and Thoughts
Abeon Forum topicLOL Spelt Sourdough
- There is a better side!
Abeon Forum topicLOL Spelt Sourdough
- Lot's of practice :)
Abeon Forum topicLOL Spelt Sourdough
- Crumb
Moe Con Forum topicPBJ Bread
- How's...
Moe Con Forum topicLOL Spelt Sourdough
- Very pretty loaf !!
trailrunneron Forum topicPBJ Bread - The baguettes look reallygavincon Blog postSpelt Sourdough Baguettes 78% Hydration
- I like that attitude
GaryBishopon Forum topicLOL Spelt Sourdough
- I used to get frustrated when things like this happen
Abeon Forum topicLOL Spelt Sourdough
- Wow, Abe, how dramatictpassinon Forum topicLOL Spelt Sourdough
- Bulgurcharbonoon Forum topicWhole wheat hot cereal?
- "beautiful blow-out"
Abeon Forum topicLOL Spelt Sourdough
- As Ilya said, it sounds like
squattercityon Forum topicEuro-style "T110" flour and bread flour differences
- beautiful blow-out
squattercityon Forum topicLOL Spelt Sourdough
- In the US, bleached flour istpassinon Forum topicBleached vs unbleached flour, again...
- This food scientist will
Moe Con Forum topicBleached vs unbleached flour, again...
- Unless you use exactly the same flour
Abeon Forum topicBleached vs unbleached flour, again...
- You asked for 'any help'
Precaudon Forum topicBleached vs unbleached flour, again...
- i have watched rus brotsPapibakeron Blog postRiga bread: scalded white rye with caraway seeds, using CLAS
- Thank you all for yourbakingbuddieson Forum topicEuro-style "T110" flour and bread flour differences
- These type of intermediate
Ilya Flyameron Forum topicEuro-style "T110" flour and bread flour differences
- A must try +1!
The Roadside Pie Kingon Forum topicKing Arthur Classic Mishe. Bake off #1 - You can feed it with roomtpassinon Forum topicIs my starter ready to rock and Roll?
- I'll refresh it midweek then,
SunnyGailon Forum topicIs my starter ready to rock and Roll?