Recent Forum and Blog Comments
- That's one way to get around
allwaysgrowingon Blog post20180906 Breaking my electric knife... - I think you did a great job
Danni3ll3on Blog postSticky baguette situation.... - What a great idea
Danni3ll3on Blog postLess is more
- Crumb shot!
Danni3ll3on Blog postHoneyed Spelt and Oat
- Powdered milk that you buy attgraysonon Forum topicUsing / adding milk powder in recipe
- may i suggest...
iratchkaon Forum topicVolkornbrot (100% Rye) Critique - Yes, scalding or usingNZBakedon Forum topicUsing / adding milk powder in recipe
- I was a diehard adherent
alfansoon Blog postMaurizio's baguette - upping the ante - Actually, if you've seen
alfansoon Blog postMaurizio's baguette - upping the ante
- the real experience
alfansoon Blog postMaurizio's baguette - upping the ante
- Eliz, I have a KoMo Classic
DanAyoon Forum topicGrain Mill Sales? - Hotter oven and foil under the DO
Doc.Doughon Forum topicHelp-having issues with my new dutch oven, the bread came out very chewy and thick bottom crust - If you do translate, I’d like
DanAyoon Forum topicWhat is your favorite Ciabatta formula using yeast
- 19.6g salt (2% of total flour assuming 100% hydration starter)
Doc.Doughon Forum topicLoafs not rising well
- Salt...
Tyler Deanon Forum topicHelp-having issues with my new dutch oven, the bread came out very chewy and thick bottom crust - Acidity
Tyler Deanon Forum topicKomboucha as a liquid in sourdough bread
- I don’t think he uses instant
Boulangereon Forum topicRichar Bertinet - thank you !
trailrunneron Blog postLess is more - Great idea
Boulangereon Forum topicStencil for decoration
- Retardingmartinon Forum topicPani Clima Retarder Programming/Manual
- OK, Jon, I've changed my mind...
Yippeeon Forum topicHow to slice........ - Italian Millers
mwilsonon Blog postWould 'M' like my weak flour double Os? - Not perfect but pretty close?
Isand66on Blog postMaurizio's baguette - upping the ante - Yum!
Isand66on Blog postLess is more
- Hm
trailrunneron Blog postWould 'M' like my weak flour double Os?
- Meh!
Isand66on Blog postCountry Fair Entries
- Thank you
Isand66on Blog postSourdough Spelt Bialys with Caramelized Onions
- Sounds great!
Isand66on Blog postSourdough Spelt Bialys with Caramelized Onions
- Thank you!
Isand66on Blog postSourdough Spelt Bialys with Caramelized Onions
- Thanks Caroline
Isand66on Blog postSourdough Spelt Bialys with Caramelized Onions
- Thanks Alan
Isand66on Blog postSourdough Spelt Bialys with Caramelized Onions
- Of course there are live yeasts and bacteriaAnonymouson Forum topicKomboucha as a liquid in sourdough bread
- Scoring
ElPanaderoon Blog postSticky baguette situation.... - Some first thoughts on this bake
alfansoon Blog postSticky baguette situation....
- Pretzel bathjlaragon Forum topicLye bath questions for large pretzels batches
- I remember using that flour
mwilsonon Blog postWould 'M' like my weak flour double Os?
- Trailrunner. That can't be
mwilsonon Blog postWould 'M' like my weak flour double Os?
- Sorry Dan, no English
mwilsonon Forum topicWhat is your favorite Ciabatta formula using yeast
- Salzburger mill?Eliz102on Forum topicGrain Mill Sales?
- thank you Ru
trailrunneron Blog postLess is more
- Alan, those look incredible!
Ru007on Blog postMaurizio's baguette - upping the ante - I don’t worry about it
trailrunneron Blog postLess is more
- thanks for this post. Verykwbakeron Blog postOn The Other Side of Fermentation...
- This is the kind of dry milktgraysonon Forum topicUsing / adding milk powder in recipe
- nice save Abe!!
Ru007on Forum topicAnother Save
- love it!
Ru007on Blog postLess is more
- Nice Looking Crust and Crumb
WatertownNewbieon Blog postLess is more - I have always used full fatNZBakedon Forum topicUsing / adding milk powder in recipe
- Nothing Other Than 00
WatertownNewbieon Blog postWould 'M' like my weak flour double Os?
- I agree with Ford
Doc.Doughon Forum topicPLEASE help--huge blisters on side/bottom of bread.