Recent Forum and Blog Comments
- TX having a dehydrator helpsbarryvabeachon Forum topicVideo made me want to try sprouted grains
- We could, and it would make sense,DesigningWomanon Forum topicLesson Learned pretaining to Slap & Fold
- Have a look at Teresa Greenway's method
leslierufon Forum topic100% whole grain. Fresh milled. Red fife and Rye. - Newbieemmsfon Forum topicHi from the Newbie
- They’re standard sheets - but
mutantspaceon Forum topicbaking trays for rational combi oven - Misleading
albacoreon Forum topicReproduction Rates of LAB to Yeast (Revisit Please) - Slap & Folds and French Folds are the same
DanAyoon Forum topicLesson Learned pretaining to Slap & Fold - Lovely, KatAnonymouson Blog postThe holy grail of consistency.....Champlain hydration 70%
- I need to coin a termAnonymouson Forum topicLesson Learned pretaining to Slap & Fold
- It's such a shame we can not
Bigblueon Forum topicLesson Learned pretaining to Slap & Fold - I don't think my loaves taste
Bigblueon Forum topic100% whole grain. Fresh milled. Red fife and Rye.
- Welcome
HeidiCooksSupperon Forum topicHi from the Newbie - I just noticed you're injulie99nlon Forum topicbaking trays for rational combi oven
- Ha, ha the coil fold, aka 'e' fold, aka
not.a.crumb.lefton Forum topicLesson Learned pretaining to Slap & Fold - Welcome to the “club”, Andy
DanAyoon Forum topicHi from the Newbie
- Is this for really wet doughsAnonymouson Forum topicLesson Learned pretaining to Slap & Fold
- Baking and other artforms
kendalmon Blog postAh merde (can i say that ?) - Wecome newbie
kendalmon Forum topicHi from the Newbie
- I don't know if any if you have seen an old
dabrownmanon Forum topicLesson Learned pretaining to Slap & Fold - typically / traditionally
kendalmon Forum topicDifferent lean doughs for baguette vs boule/batard?
- Hellovasilenaziruon Forum topicAny Rofco B40 oven users here?
- Hello Kat.vasilenaziruon Forum topicAny Rofco B40 oven users here?
- The technical term for coil folds are
dabrownmanon Forum topicLesson Learned pretaining to Slap & Fold
- Most beginners can get the slap but fail on he
dabrownmanon Forum topicLesson Learned pretaining to Slap & Fold
- everything about SD bread is relative.
dabrownmanon Forum topic100% whole grain. Fresh milled. Red fife and Rye.
- Builds etcAnonymouson Forum topicProblems with Ken Forskish Pizza Dough Recipes
- LOVE the stoveclazar123on Forum topicWalnuts and their mysterious effect in sourdough
- Artofex PH0mokaon Forum topicArtofex PH-0 bench mixer
- Please explain
Filomaticon Forum topicProblems with Ken Forskish Pizza Dough Recipes - Thanks for the article, Portus
pmccoolon Forum topic?Ciabatta & French Baguette? Not in my kitchen! - 1) Two issues with freshSylvaneeron Forum topicHi from the Newbie
- I message you..
not.a.crumb.lefton Forum topicAny Rofco B40 oven users here?
- Now, I like to live dangerously....
not.a.crumb.lefton Forum topicLesson Learned pretaining to Slap & Fold
- yes, please, tell me moreCelesteUon Forum topicAny Rofco B40 oven users here?
- Hi Celeste..
not.a.crumb.lefton Forum topicAny Rofco B40 oven users here?
- If you do a search there are..
not.a.crumb.lefton Forum topicAny Rofco B40 oven users here?
- try Brook Foods in UKCelesteUon Forum topicAny Rofco B40 oven users here?
- As Carole pointed out above
alfansoon Forum topicLesson Learned pretaining to Slap & Fold - Ah, could watch this..
not.a.crumb.lefton Forum topicLesson Learned pretaining to Slap & Fold
- I suddenly had an idea.
PalwithnoovenPon Blog postPotato Onion Sourdough "Bagel-Crust" Squares - Thank you!Djint57on Blog postThe Best Panettone from Iginio Massari
- Walnuts
mikewasinnycon Forum topicWalnuts and their mysterious effect in sourdough - Ah but you have lots of fruit choices
Mini Ovenon Blog postPotato Onion Sourdough "Bagel-Crust" Squares - Haha I heard Justin Burton at
Bigblueon Forum topic100% whole grain. Fresh milled. Red fife and Rye.
- Good point, Alan
DanAyoon Forum topicLesson Learned pretaining to Slap & Fold
- I would definitely extend thetgraysonon Forum topicDelayed steps in BF / proofing
- Thank you Mini!
PalwithnoovenPon Blog postPotato Onion Sourdough "Bagel-Crust" Squares
- Peter says it is a revolution in bread making
dabrownmanon Forum topicVideo made me want to try sprouted grains
- Thank you Yippee!
PalwithnoovenPon Blog postPotato Onion Sourdough "Bagel-Crust" Squares
- Here is the original Ganzel write up
dabrownmanon Forum topicReproduction Rates of LAB to Yeast (Revisit Please)