Recent Forum and Blog Comments
- Ah brilliant ideas thanks :)Aleikon Forum topicBanneton too long for Dutch oven
- One challenge you may face isjulie99nlon Forum topicHalving Croissant Recipe
- Cloth lined banneton?
Mini Ovenon Forum topicBanneton too long for Dutch oven - Due to the teeny tiny amount shown
Mini Ovenon Forum topicGiant hole in my Sourdough
- Best of luckAnonymouson Forum topicUuni 3 Pizza Oven Giveaway Competition
- A cold doughAnonymouson Forum topicFrustrated scorer.
- In fact this was not high extraction flourElsie_iuon Forum topicFor Those on a 100% Whole Wheat No Added Gluten Mission
- Improving strength of 100% hydration whole wheat doughElsie_iuon Forum topicSlap N Fold vs. Stretch N Fold
- Lovely loaf!
PalwithnoovenPon Blog postHansjoakim's 70% Sourdough Rye -- My Attempt - wow I am impressed!
leslierufon Forum topicSlap N Fold vs. Stretch N Fold - From my little understanding of baking ingredients
PalwithnoovenPon Forum topicSourdough Bagels and starter question
- Thanksdelta25on Forum topicDough too liquidy during shaping
- Uuni 3 pizza ovenchefscookon Forum topicUuni 3 Pizza Oven Giveaway Competition
- One great think about croissants
kendalmon Forum topicHalving Croissant Recipe - I'll give that a try - I washotsawceon Forum topicMore Naturally Leavened Pizza Problems
- PhotoTrishon Forum topicGiant hole in my Sourdough
- Short autolyseElsie_iuon Forum topicFor Those on a 100% Whole Wheat No Added Gluten Mission
- I too am interested in seeing if there is a
leslierufon Forum topic100% whole grain. Fresh milled. Red fife and Rye.
- Thanks Alfonso for the notice
pulon Blog postGranite slab "a la" Alfonso - "This Ganzel and Debra Wink science..."
Bigblueon Forum topicReproduction Rates of LAB to Yeast (Revisit Please) - For a less labour-intensive formulaElsie_iuon Forum topic100% whole grain. Fresh milled. Red fife and Rye.
- No decision making necessaryElsie_iuon Blog postWalnut Bread: Not One Not Two But Three Ways
- Thanks for readingElsie_iuon Forum topicFor Those on a 100% Whole Wheat No Added Gluten Mission
- Its taste is mostly contributed by the red wheatElsie_iuon Forum topicFor Those on a 100% Whole Wheat No Added Gluten Mission
- Thanks Clazar123, I do not
pulon Blog postGranite slab "a la" Alfonso
- 93% hydration is actually not highElsie_iuon Forum topicFor Those on a 100% Whole Wheat No Added Gluten Mission
- "It would be interesting to
texasbakerdadon Forum topic100% whole grain. Fresh milled. Red fife and Rye. - I forgot to add that Bakersbarryvabeachon Forum topicRofco Ovens B20 & B40
- Nice loaf. I have never usedbarryvabeachon Forum topic100% whole grain. Fresh milled. Red fife and Rye.
- I have never been to Europe,
texasbakerdadon Forum topicNeapolitan Pizza and Teglia Romana
- Most of the author's angst
texasbakerdadon Forum topicReproduction Rates of LAB to Yeast (Revisit Please)
- My grandfather retired from Beatrice Dairy
dabrownmanon Forum topicReproduction Rates of LAB to Yeast (Revisit Please) - How is your room temperature
texasbakerdadon Forum topicIs there such a thing as too much steam?
- Classic Burger Buns 100%
Antilifeon Forum topicNeapolitan Pizza and Teglia Romana - Slap and foldDsr303on Forum topicLesson Learned pretaining to Slap & Fold
- Swimming in acronyms @ texasbakerdadDesigningWomanon Forum topicIs there such a thing as too much steam?
- The oven is set to 500F for
DanAyoon Forum topicIs there such a thing as too much steam? - What is the oven's temperature set too?
texasbakerdadon Forum topicIs there such a thing as too much steam?
- Pardon my ignorance, what does RT mean?
texasbakerdadon Forum topicIs there such a thing as too much steam?
- Thanks for this video :-)
texasbakerdadon Forum topicLesson Learned pretaining to Slap & Fold
- Dan, don't sweat that "gluten damage"
alfansoon Forum topicLesson Learned pretaining to Slap & Fold - Here's another - from a French BakerAnonymouson Forum topicLesson Learned pretaining to Slap & Fold
- Mr. Hamelman's Vermont SD
alfansoon Forum topicLesson Learned pretaining to Slap & Fold
- HFCS became evil
dabrownmanon Forum topicReproduction Rates of LAB to Yeast (Revisit Please)
- Also just because it is so
mwilsonon Forum topicMore Naturally Leavened Pizza Problems - Pizza
mwilsonon Forum topicMore Naturally Leavened Pizza Problems
- Lance, I am in the middle of a test now
DanAyoon Forum topicIs there such a thing as too much steam?
- How aboutDesigningWomanon Forum topicLesson Learned pretaining to Slap & Fold
- Found itDesigningWomanon Forum topicLesson Learned pretaining to Slap & Fold
- Dab my friend. Can you link
mwilsonon Forum topicReproduction Rates of LAB to Yeast (Revisit Please)