Recent Forum and Blog Comments
- 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
- I shall bear that in mind.....
not.a.crumb.lefton Blog postNew toy
- Trick to judge dough rise.....
not.a.crumb.lefton Forum topicpre-mix, 2 hours autolyse and a major failure (edited for better understanding)
- You can use food gradeann444on Forum topicUsing citrus in fluffy dough recipes
- I’ve owned KA for years. They
DanAyoon Forum topicUsing KitchenAid stand mixer to knead the dough
- Consider the Mock Mill
Isand66on Blog postNew toy - Agree - under proofed. What
DanAyoon Forum topicBlow out during oven rise
- Try putting the water in first.leemid51on Forum topicUsing KitchenAid stand mixer to knead the dough
- Congrats to the new toy...
not.a.crumb.lefton Blog postNew toy
- I am presently working with
DanAyoon Forum topicBulk Fermentation Bubbles
- Looks like under-fermentationjmooreon Forum topicBlow out during oven rise
- I personally like the
DanAyoon Forum topicZentrofan
- Hey Dadhreikon Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- Yes, I do like the white
albacoreon Forum topicZentrofan - Yes that dough does contain a
DanAyoon Forum topicBulk Fermentation Bubbles
- Lance, have you tried winterbarryvabeachon Forum topicZentrofan
- recipe
jo_enon Forum topicAdding color to the dough - That's more like itAnonymouson Forum topicAfter less than 24 hours, new levain starter more than doubled
- Taste
albacoreon Forum topicZentrofan
- I'm in the US near Dallas/FtRobin Dobbieon Forum topicAfter less than 24 hours, new levain starter more than doubled
- Why no bran?JeremyCherfason Forum topicZentrofan