Recent Forum and Blog Comments
- Brilliant IdeaHKbreadwinneron Forum topicHow do the gas bubbles (alveoli) evolve in size?
- Whole grains if kept dry and cool (room temperature, not milled,
dabrownmanon Blog postCiabatta at 66% and 76% hydrations - BeautifulBobBouleon Forum topicEinkorn
- Well done. The organic flour
pulon Blog post100% organic white flour - Sorry Gary, there was a
DanAyoon Forum topicHow do the gas bubbles (alveoli) evolve in size? - Looks great
Isand66on Blog postMy Daily Bread inspired by Skibum and Sarah Owens - ???
gary.turneron Forum topicHow do the gas bubbles (alveoli) evolve in size? - Thank you! This was my first
Pequodon Blog postFresh Milled Spelt Sourdough - Thank you! A few years ago I
Pequodon Blog postFresh Milled Spelt Sourdough
- Thank you both!
The Roadside Pie Kingon Blog postBrioche hambuger bun - Have you considered a
DanAyoon Forum topicIshigaki 3745 Millstone - is this any good?
- Isn't it the pre-heating thatsingingloonon Forum topicEmile Henry Baguette Baker
- Scheduling/Custom Reminders?Northwoods Danon Forum topicBake Sourdough Bread like a Pro with a Free Android App
- WaterTown, I am a big fan of
DanAyoon Forum topicHow do the gas bubbles (alveoli) evolve in size?
- Gary, you wrote, "Pay
DanAyoon Forum topicHow do the gas bubbles (alveoli) evolve in size?
- Of course I do Alan!Anonymouson Forum topicScoring
- Thank youAnonymouson Forum topicScoring
- Thanks for the link, great
sjm1027on Forum topicAutolyse with SD Starter - weighing or measuring?pcakeon Forum topicHelp! For no clear reason my starter smells bad and has lost its strong rise
- I suspect that microflora ofsuaveon Forum topicHelp! For no clear reason my starter smells bad and has lost its strong rise
- I'm feeding it 100% wholebumpycrumbson Forum topicHelp! For no clear reason my starter smells bad and has lost its strong rise
- who, me?pcakeon Forum topicHelp! For no clear reason my starter smells bad and has lost its strong rise
- What do you feed it with?suaveon Forum topicHelp! For no clear reason my starter smells bad and has lost its strong rise
- wish i could help...pcakeon Forum topicHelp! For no clear reason my starter smells bad and has lost its strong rise
- No experience with it. TheJustanoldguyon Forum topicIshigaki 3745 Millstone - is this any good?
- Excess starter uses
pmccoolon Forum topicRecycling rye starter - What Michael said
pmccoolon Forum topiccold lye vs boiling lye
- I don't know. Last time Isuaveon Forum topicSubstituting diastatic malt for non diastatic malt
- Leslie, it looks like we are
DanAyoon Blog postDegree of proof before retarding @ 4 deg C - an experiment
- Oh, I can see why this is a happy dance
not.a.crumb.lefton Blog post100% organic white flour - Ebc
Yippeeon Forum topicSubstituting diastatic malt for non diastatic malt - wow!
Solanoon Blog postFresh Milled Spelt Sourdough - A quick calculation using theJustanoldguyon Forum topicFirst successful bake from freshly milled flour
- Don’t do it.
MichaelLilyon Forum topiccold lye vs boiling lye - Thank you, Dan, forDesigningWomanon Forum topicWho created the 123 Sourdough formula?
- Any info is good info! I hadnaleksdokon Forum topicAdvice on score and rise please!
- Flying saucer bread!aleksdokon Forum topicAdvice on score and rise please!
- in case the OP hasn't decided...pcakeon Forum topicPossibly looking for the unicorn of mixers
- i tried 30 g rice flour and 20 g water...pcakeon Forum topicbrown rice flour starter?
- Bought a bag...
Yippeeon Forum topicBrewhouse pre-gelatinized flaked rye vs. Bob's red mill creamy rye flakes
- on an unrelated note...pcakeon Forum topicbrown rice flour starter?
- There you are!
Yippeeon Forum topicWho created the 123 Sourdough formula?
- 60 minute bench rest
leslierufon Blog postDegree of proof before retarding @ 4 deg C - an experiment - Baguette crumb shot
leslierufon Blog postBaguettes - at last a reasonable bake
- I just had a snack
Danni3ll3on Blog postMid-Autumn Festival Special: Pineapple Char Siu Buns - Nice!!!
Danni3ll3on Blog postBrioche hambuger bun
- Beautiful!
Danni3ll3on Blog postFresh Milled Spelt Sourdough
- Thanks for Doing These Videos
WatertownNewbieon Forum topicHow do the gas bubbles (alveoli) evolve in size? - I hadn't thought of that. IJayon Forum topicAdvice on score and rise please!
- Not Rambling At All
WatertownNewbieon Forum topicAdvice on score and rise please!