Recent Forum and Blog Comments
- BKS, how much flour and how
DanAyoon Forum topicUsing KitchenAid stand mixer to knead the dough - Hey Hester. The image is
DanAyoon Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- Now i have to get my electric aroma rice cooker
dabrownmanon Forum topicwhat did the kamut host? - 100% :)Elsie_iuon Blog postPlaying with Different Bread Shapes
- Water first
hanseataon Forum topicUsing KitchenAid stand mixer to knead the dough - Amazing
hanseataon Blog postWhat To Do With Old Bread? Nice-Twice Sunflower Seed Bread
- The last time
Mini Ovenon Forum topicwhat did the kamut host? - There is something else
Mini Ovenon Forum topicMy Tangzhong Roux FAQ
- Can't wait to see it
Isand66on Blog postRed Rice Kamut Spelt Bread - Sorry for the late response
Isand66on Blog postNew toy
- My 50/50hreikon Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- Don't do too many experimentsAnonymouson Forum topicAfter less than 24 hours, new levain starter more than doubled
- Looks can be deceiving, it'sRobin Dobbieon Forum topicAfter less than 24 hours, new levain starter more than doubled
- Remember I added 2 grams ofRobin Dobbieon Forum topicAfter less than 24 hours, new levain starter more than doubled
- Congrats
Filomaticon Blog postNew toy - converting recipes to use tangzhongmaryjoboon Forum topicMy Tangzhong Roux FAQ
- I normally use the paddle forJustanoldguyon Forum topicUsing KitchenAid stand mixer to knead the dough
- Water goes in first then levain and then
dabrownmanon Forum topicUsing KitchenAid stand mixer to knead the dough
- My thoughts exactly treesparrowAnonymouson Forum topicAfter less than 24 hours, new levain starter more than doubled
- So no bulk ferment and a 30 minute proof is all
dabrownmanon Blog postWhat To Do With Old Bread? Nice-Twice Sunflower Seed Bread
- yay!
treesparrowon Forum topicAfter less than 24 hours, new levain starter more than doubled - I want one!
albacoreon Forum topicZentrofan - If you are boiling then soaking then it is called a scald
dabrownmanon Forum topicwhat did the kamut host?
- It's just percentages and IRobin Dobbieon Forum topicAfter less than 24 hours, new levain starter more than doubled
- Truth isAnonymouson Forum topicAfter less than 24 hours, new levain starter more than doubled
- Wayyyyyy too zingy discardRobin Dobbieon Forum topicAfter less than 24 hours, new levain starter more than doubled
- I'm glad I'm not the only one
treesparrowon Blog postNew toy
- Re-kneading after finding dry clumps of doughBKSinAZon Forum topicUsing KitchenAid stand mixer to knead the dough
- If I ever produce a loaf like
treesparrowon Forum topicAdding color to the dough
- Definitely get some starter
Southbayon Forum topicI baked a second round of no-rise bread - scrapingbikeprofon Forum topicUsing KitchenAid stand mixer to knead the dough
- When I tried longer autolyses
Solanoon Forum topicpre-mix, 2 hours autolyse and a major failure (edited for better understanding) - my brain in math
treesparrowon Forum topicAfter less than 24 hours, new levain starter more than doubled
- Recipe
shekayon Forum topicAdding color to the dough - Purple potato
jo_enon Forum topicAdding color to the dough - That's a beautiful loaf!
Mini Ovenon Forum topicAdding color to the dough
- Right now...Anonymouson Forum topicAfter less than 24 hours, new levain starter more than doubled
- Bake today
shekayon Forum topicAdding color to the dough
- Sift out and soak bran of whole flour
jo_enon Forum topicFresh milled wheat bread not rising well
- Thanks for this measure on
jo_enon Forum topicYeast and flavour
- The problem, and why I'llRobin Dobbieon Forum topicAfter less than 24 hours, new levain starter more than doubled
- How's it Going?
saintpaulsourdoughon Forum topicStarting a Micro Bakery? - Sitting at the airport going home...
not.a.crumb.lefton Forum topicpre-mix, 2 hours autolyse and a major failure (edited for better understanding) - I ended up doing a 6 hour
copynumbervarianton Forum topicwhat did the kamut host? - This looks like a some kind inf high % whole grain
dabrownmanon Forum topicBulk Fermentation Bubbles
- Here in AZ,4 hours soaking is plenty
dabrownmanon Forum topicwhat did the kamut host?
- Confusing it is!Anonymouson Forum topicAfter less than 24 hours, new levain starter more than doubled
- Drowned berries
Mini Ovenon Forum topicwhat did the kamut host?
- The pizza looks grand and the toppings are nice.
dabrownmanon Blog postPlaying with Different Bread Shapes
- Dog Treats
cfraenkelon Forum topicI baked a second round of no-rise bread