Recent Forum and Blog Comments
- crossainthimteron Forum topiccroissants
- Oh boybikeprofon Forum topicWeak starter
- not just waterbikeprofon Forum topicHydration and wholemeal flours v white
- Thank you for your reply
gabolskion Forum topicHand-incorporating Butter Into Brioche Dough - Tried Your Suggestion
gabolskion Forum topicHand-incorporating Butter Into Brioche Dough
- Two words explain it all: time and laziness!Elsie_iuon Forum topicContinued Oddysey (and OCD) Towards Achieving Holy Grail of Open Crumb!
- No MisleadingHKbreadwinneron Forum topicContinued Oddysey (and OCD) Towards Achieving Holy Grail of Open Crumb!
- I think Reinhart had a rulebarryvabeachon Forum topicHydration and wholemeal flours v white
- Nice!
Ru007on Blog post1.5 g starter comes a long way - One more thing to addElsie_iuon Blog postCoconut Sweet Buns with 30% Purple Rice Flour
- Congrats!
Isand66on Blog postDouble Celebration Fruitcake - Tasty!
Isand66on Blog postLucy Goes Rogue With White Bread Sourdough Ciabatta With 15% Whole Kamut
- Kaya jam originates in Southeast AsiaElsie_iuon Blog postCoconut Sweet Buns with 30% Purple Rice Flour
- It depends wholly on the type
IPlayWithFoodon Forum topicHydration and wholemeal flours v white - This was the first time I worked with purple rice as wellElsie_iuon Blog postCoconut Sweet Buns with 30% Purple Rice Flour
- I might have misled youElsie_iuon Forum topicContinued Oddysey (and OCD) Towards Achieving Holy Grail of Open Crumb!
- Thank you ALL. I was
pulon Blog post1.5 g starter comes a long way - It looks interesting and
pulon Blog postCoconut Sweet Buns with 30% Purple Rice Flour
- What's the original recipe? Ijulie99nlon Forum topiccroissants
- lovely loaf Pul!
leslierufon Blog post1.5 g starter comes a long way - Good Idea, I Should Get a Set of Measuring SpoonsHKbreadwinneron Forum topicContinued Oddysey (and OCD) Towards Achieving Holy Grail of Open Crumb!
- Very big congratulations Job!
leslierufon Blog postDouble Celebration Fruitcake
- That's gorgeousDesigningWomanon Blog post1.5 g starter comes a long way
- I didn't even know that
Ru007on Blog postCoconut Sweet Buns with 30% Purple Rice Flour
- Looks great!
Ru007on Blog postPotato Rye Date Porridge Bread
- i use a 50% water/,milk
mutantspaceon Forum topiccroissants - I use my measuring spoonElsie_iuon Forum topicContinued Oddysey (and OCD) Towards Achieving Holy Grail of Open Crumb!
- 1/16 tspHKbreadwinneron Forum topicContinued Oddysey (and OCD) Towards Achieving Holy Grail of Open Crumb!
- This looks like "Arab bread"
Mini Ovenon Forum topicBlasphemy French Bread - Yes, white kimchi
Mini Ovenon Forum topicHello to everyone
- Thank you!Sweet_homeon Forum topicHome-milled flour: is grit or small hard/stone-like parts normal?
- 1. My uneducated opinion.I
loveon Forum topicAutolyse with milk or substitute the milk? - Congratulations
RobynNZon Blog postDouble Celebration Fruitcake - Lovely crust!Elsie_iuon Blog post1.5 g starter comes a long way
- Another potato bread!Elsie_iuon Blog postPotato Rye Date Porridge Bread
- I have been wondering if
loveon Forum topicHydration and wholemeal flours v white
- Yes, when you substitutebarryvabeachon Forum topicHydration and wholemeal flours v white
- The proofing time is forElsie_iuon Forum topicContinued Oddysey (and OCD) Towards Achieving Holy Grail of Open Crumb!
- I was thinking about it, if
IPlayWithFoodon Forum topicWeak starter
- The more you work with dough,oldskoolbakeron Forum topicwet dough sticks!
- Thank you!
Adam4SDon Forum topicBaking steel vs. Lodge combo - 10% dark barley flour.
Abelbreadgalleryon Forum topicDark barley loaf - Ciabatta, potatta; tomato,
Cedarmountainon Blog postLucy Goes Rogue With White Bread Sourdough Ciabatta With 15% Whole Kamut - Well done Pal, you have much
Cedarmountainon Blog postDouble Celebration Fruitcake
- Yeah A new book coming out says something like this
dabrownmanon Blog postLucy Goes Rogue With White Bread Sourdough Ciabatta With 15% Whole Kamut - Adam, have you considered a
DanAyoon Forum topicBaking steel vs. Lodge combo - Sifting (sieving) is another option
TopBunon Forum topicI want it NOW - Many thanks!
Adam4SDon Forum topicBaking steel vs. Lodge combo
- Probably not the stone
TopBunon Forum topicHome-milled flour: is grit or small hard/stone-like parts normal?
- Yeah, looks like you could have
Ru007on Forum topicHelp! Newbie at large, loaf won't hold it's shape.