Recent Forum and Blog Comments
- You have weighed your jarsAnonymouson Forum topicAfter less than 24 hours, new levain starter more than doubled
- Does this make more sense?41Robin Dobbieon Forum topicAfter less than 24 hours, new levain starter more than doubled
- Baps?
Mini Ovenon Forum topicBringing back the rolls! - That hasn’t been my experience
trailrunneron Blog postDouble levain SD and YW multigrain - Thanks a bunch for thosetjgmarantzon Forum topicCuts across baguette disappearing
- Fair enoughJeremyCherfason Forum topicZentrofan
- ExcellentAnonymouson Forum topicAfter less than 24 hours, new levain starter more than doubled
- wow!cranboon Forum topicUsing KitchenAid stand mixer to knead the dough
- infobikeprofon Forum topicCuts across baguette disappearing
- I always use very littleselthandon Forum topicBlow out during oven rise
- This was proofed for 2.5 hrsselthandon Forum topicBlow out during oven rise
- The Water is the Real Variable
WatertownNewbieon Forum topicWater Temp Calculation using Friction Factor - Sadly the skin of citrus is very bad for
dabrownmanon Blog postDouble levain SD and YW multigrain - Paul, im not sure if you know
DanAyoon Blog postNew toy - Thank you!
trailrunneron Blog postDouble levain SD and YW multigrain
- Seems like they're the comfort food of manyElsie_iuon Blog postPlaying with Different Bread Shapes
- Dab, I’m retarding the bulk
DanAyoon Forum topicCommunity Bake - Maurizio's SD Baguettes - Everyone is Welcome
- Type Pizza in the search box and you will get 100,000 hits
dabrownmanon Forum topicHi I am new Here
- White flour at 73% hydration makes for the scores
dabrownmanon Forum topicCommunity Bake - Maurizio's SD Baguettes - Everyone is Welcome
- Water temperature calculation
RobynNZon Forum topicWater Temp Calculation using Friction Factor - These were a bit over 50% rye but they they were great rolls
dabrownmanon Forum topicThe Rye Baker Salty Rye Rolls
- I'm finishing up the last quarter of last Friday's
dabrownmanon Blog postDouble levain SD and YW multigrain
- This was around 18 hours, butRobin Dobbieon Forum topicAfter less than 24 hours, new levain starter more than doubled
- I agree with Dan
trailrunneron Forum topicUsing KitchenAid stand mixer to knead the dough
- KA article missed an important test case
Doc.Doughon Forum topicMy Tangzhong Roux FAQ - Sounds yummy!
trailrunneron Blog postDouble levain SD and YW multigrain
- When in the process are you
copynumbervarianton Forum topicCuts across baguette disappearing - Hi TJ, I’m struggling with
DanAyoon Forum topicCuts across baguette disappearing
- Hester, I would be inclined
DanAyoon Forum topicCommunity Bake - Maurizio's SD Baguettes - Everyone is Welcome
- Fresh milled wheat not riseinglynncoble@gmail.comon Forum topicFresh milled wheat bread not rising well
- Enticing.
Bigblueon Forum topicThe Rye Baker Salty Rye Rolls - Fresh milled wheat not risinglynncoble@gmail.comon Forum topicFresh milled wheat bread not rising well
- Beautiful!
Danni3ll3on Blog postDouble levain SD and YW multigrain - Thank you, Kat!
Solanoon Forum topicpre-mix, 2 hours autolyse and a major failure (edited for better understanding) - Depends on the honey, honey.
Mini Ovenon Forum topicHow much percentage of honey can be add in to the dough ?
- Tips
Filomaticon Blog postNew toy - Thanks for the headshreikon Forum topicCommunity Bake - Maurizio's SD Baguettes - Everyone is Welcome
- Gosh...what a selection!
not.a.crumb.lefton Blog postPlaying with Different Bread Shapes - Thank you, Kat
pmccoolon Blog postNew toy - Thank you, treesparrow
pmccoolon Blog postNew toy
- Hmm, messy...
pmccoolon Blog postNew toy
- The problem isn't the ingredients but the rest of the
dabrownmanon Forum topicFresh milled wheat bread not rising well
- Wow!
dabrownmanon Forum topicThe Rye Baker Salty Rye Rolls
- My goodness. The Poster should have made Lucy her Baking
dabrownmanon Forum topic5 Bakery-Borrowed Secrets That Made Me a Better Baker
- great article !
trailrunneron Forum topic5 Bakery-Borrowed Secrets That Made Me a Better Baker
- That is an impressive loaf of bread
dabrownmanon Forum topicUsing KitchenAid stand mixer to knead the dough
- Mouth watering recipes
cfraenkelon Forum topicUsing citrus in fluffy dough recipes - KA AP Flour 4 cupsMilk 1BKSinAZon Forum topicUsing KitchenAid stand mixer to knead the dough
- I would use hail sugar
Mini Ovenon Forum topicUsing citrus in fluffy dough recipes
- Welcome
cfraenkelon Forum topicHi I am new Here