Recent Forum and Blog Comments
- Thank you Yippee!
PalwithnoovenPon Blog postSourdough Brioche Mango Lava Tart - Thank you Ru!
PalwithnoovenPon Blog postSourdough Brioche Mango Lava Tart
- Thank you Ian!
PalwithnoovenPon Blog postSourdough Brioche Mango Lava Tart
- What I meant was 紅豆沙餡 as the
PalwithnoovenPon Blog postSpotlight On…Alternate Flour: Einkorn, Buckwheat & Rice
- Ha, Ha...you make me smile.....
not.a.crumb.lefton Forum topicThe importance of temperature when baking bread? - My conclusion thus far from ya'lls advice
texasbakerdadon Forum topicThe importance of temperature when baking bread? - Making yogurt is much easier than making sourdoughElsie_iuon Forum topicDead Sourdough and Deflated Ego, Going to try Again
- question re: measuring dough temp
franbakeron Forum topicThe importance of temperature when baking bread? - yes!
franbakeron Forum topicThe importance of temperature when baking bread?
- The two things I noticed about einkornElsie_iuon Blog postSpotlight On…Alternate Flour: Einkorn, Buckwheat & Rice
- Just a thought...
not.a.crumb.lefton Forum topicThe importance of temperature when baking bread?
- Are you at a stage where you
DanAyoon Forum topicHelp me learn from my first high hydration whole wheat experiment - I am usually around 80% usingbarryvabeachon Forum topicBanneton without cloth insert and high hydration dough
- It depends!
Danni3ll3on Forum topicDead Sourdough and Deflated Ego, Going to try Again - I don't think yoghurtAnonymouson Forum topicDead Sourdough and Deflated Ego, Going to try Again
- I have included it in the comment aboveElsie_iuon Blog postSpotlight On…Alternate Flour: Einkorn, Buckwheat & Rice
- Fran, how about some ice
DanAyoon Forum topicThe importance of temperature when baking bread?
- Thanks Elsie
DanAyoon Forum topicDead Sourdough and Deflated Ego, Going to try Again
- Yogurt and whey as liquid ingredientsElsie_iuon Forum topicDead Sourdough and Deflated Ego, Going to try Again
- it makes a huge difference
franbakeron Forum topicThe importance of temperature when baking bread?
- Just to clarifyElsie_iuon Forum topicDead Sourdough and Deflated Ego, Going to try Again
- Too Late!
texasbakerdadon Forum topicHelp me learn from my first high hydration whole wheat experiment
- Not sure if it's too lateElsie_iuon Forum topicHelp me learn from my first high hydration whole wheat experiment
- My opinion
DanAyoon Forum topicThe importance of temperature when baking bread?
- I'm really tempted
franbakeron Blog postSpotlight On…Alternate Flour: Einkorn, Buckwheat & Rice
- Pizza doughjmooreon Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- dabrownman, could you please
franbakeron Blog postSpotlight On…Alternate Flour: Einkorn, Buckwheat & Rice
- Oh... Nice! I'd never heard
texasbakerdadon Forum topicHelp me learn from my first high hydration whole wheat experiment
- 104% is definitely too muchElsie_iuon Forum topicHelp me learn from my first high hydration whole wheat experiment
- How successful have you been
texasbakerdadon Forum topicBanneton without cloth insert and high hydration dough
- Do you use the yogurt as part
DanAyoon Forum topicDead Sourdough and Deflated Ego, Going to try Again
- My bannetons don not have abarryvabeachon Forum topicBanneton without cloth insert and high hydration dough
- Looking good!
not.a.crumb.lefton Forum topicBaking in England
- None of this is scientific
Danni3ll3on Forum topicDead Sourdough and Deflated Ego, Going to try Again
- I chicken out with wet doughs
DanAyoon Forum topicBanneton without cloth insert and high hydration dough
- Teach me about yogurt and bran
DanAyoon Forum topicDead Sourdough and Deflated Ego, Going to try Again
- Baking Time
DanAyoon Forum topic123 Sourdough No Knead - Do Nothing Bread
- Can you detail your process and recipe
texasbakerdadon Forum topicBaking in England
- Thanks so much for the advicekrustyoneon Forum topic123 Sourdough No Knead - Do Nothing Bread
- That sir, is a work of art.
texasbakerdadon Forum topicBaking in England
- Sourdough, high-ish hydration
Felilaon Forum topicExperiment with altus - Answering your questions..
texasbakerdadon Forum topicHelp me learn from my first high hydration whole wheat experiment
- 4680359F-9C95-483E-ACC6Brimstoneon Forum topicBaking in England
- A6711699-355C-4EA0-A380Brimstoneon Forum topicBaking in England
- By Jove I think I’ve cracked it...finally...Brimstoneon Forum topicBaking in England
- Directions?
Mini Ovenon Forum topicExperiment with altus - Altus, well then what...
Mini Ovenon Forum topicExperiment with altus
- .
Mini Ovenon Blog post50% whole-grain spelt bread
- The post never gets oldElsie_iuon Blog postSpotlight On…Alternate Flour: Einkorn, Buckwheat & Rice
- Wow it has aleady been 3 years since Lucy did her
dabrownmanon Blog postSpotlight On…Alternate Flour: Einkorn, Buckwheat & Rice