Recent Forum and Blog Comments
- Did you end up trying this?Ibread10on Forum topicSaccharomyces boulardii
- Totally agree with Danni
leslierufon Forum topicOverproving in fridge - I think I found an answer!
Danni3ll3on Blog post50% Wholewheat Community Bake - Danni’s version - Nice soft and moist crumb!Elsie_iuon Blog post50% Wholewheat Community Bake - Danni’s version
- The dough didn't feel particularly wetElsie_iuon Blog postPiquant Cheese Bumped into Ian and Lucy
- Now that makes complete sense
dabrownmanon Blog postTesting Out Remotely Hosted Images - Not at allPeteSon Forum topicA better Lame?
- Yes, a few ideas!
Danni3ll3on Forum topicOverproving in fridge
- Good for Youold bakeron Forum topicA better Lame?
- That’s odd!
Danni3ll3on Forum topicSmoking Romertopf (Clay Pot)
- Great! I found someone on the same cheese dessert boatElsie_iuon Blog postPiquant Cheese Bumped into Ian and Lucy
- Thanks for the info on the malt.
Danni3ll3on Blog post50% Wholewheat Community Bake - Danni’s version
- Completely agree Old BakerPeteSon Forum topicA better Lame?
- Well I am retired
Danni3ll3on Blog post50% Wholewheat Community Bake - Danni’s version
- The insert is flexible
DanAyoon Forum topicGrain Mill Sales? - If you research diastatic
DanAyoon Blog post50% Wholewheat Community Bake - Danni’s version
- Amazing as usualsyroson Blog post50% Wholewheat Community Bake - Danni’s version
- Darn it!
Yippeeon Forum topicPlease help! How to slice a Borodinsky loaf without harming wrist or electric knife? - no :-(
cfraenkelon Forum topicGrain Mill Sales? - Thank you!
Danni3ll3on Blog post50% Wholewheat Community Bake - Danni’s version
- Great Bake!
Isand66on Blog post50% Wholewheat Community Bake - Danni’s version - Wow!
Isand66on Blog postPiquant Cheese Bumped into Ian and Lucy
- I have no idea!
Danni3ll3on Blog post50% Wholewheat Community Bake - Danni’s version
- Boy Joe, that bread is
DanAyoon Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- degassing
kendalmon Forum topicShaping technique - Do you think the diastatic
DanAyoon Blog post50% Wholewheat Community Bake - Danni’s version
- Crumb shot!
Danni3ll3on Blog post50% Wholewheat Community Bake - Danni’s version
- Not sure but you
Danni3ll3on Blog post50% Wholewheat Community Bake - Danni’s version
- Wrap it up tight in
Mini Ovenon Forum topicPlease help! How to slice a Borodinsky loaf without harming wrist or electric knife? - Yep, I agree with wally, theVishnuton Forum topicPoke test for cold dough?
- yeah I get that too, but on aVishnuton Forum topicusr-research info!! This is horrible!
- Hi nancyd, I assume that thatVishnuton Forum topicCan I pour water in steam clean pan . . . DURING baking?
- Is the loaf unusually toughVishnuton Forum topicPlease help! How to slice a Borodinsky loaf without harming wrist or electric knife?
- Well done, great crumb!
joc1954on Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome - Thank you Leslie!
joc1954on Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- Danni, sorry for being so late with response.
joc1954on Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- May try this for my next loaf
IPlayWithFoodon Forum topicShaping technique - So I have a comment like
IPlayWithFoodon Forum topicShaping technique
- Thanks for your comments.. I
IPlayWithFoodon Forum topicShaping technique
- Dan, sorry for so late response!
joc1954on Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- Thanks GrinChaser!The
joc1954on Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- Lucy would run and hide from your Chelsea
dabrownmanon Blog post50/50 Whole Wheat Community Bake
- Soory for so late response!
joc1954on Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome
- 50% whole grain, multigrain with 25% sprouted is our
dabrownmanon Blog post50/50 Whole Wheat Community Bake
- It is funny when we think 81% hydration is a low hydration dough
dabrownmanon Blog post50/50 Whole Wheat Community Bake
- Sorry for the absence ,i was
Antilifeon Forum topicNeapolitan Pizza and Teglia Romana - Nice Productold bakeron Forum topicA better Lame?
- Yes richclever, you can
Antilifeon Forum topicNeapolitan Pizza and Teglia Romana
- If I understand with AP ttheSondelyson Forum topicDough hydration has a way of increasing
- A seedy fifty/fifty whole wheat
Portuson Forum topicCommunity Bake - Maurizio's Fifty-fifty Whole Wheat Sourdough - Everyone is Welcome