Recent Forum and Blog Comments
- This is the recipe for the
rhwendton Forum topicMouse holes - (Incidentally, my every day
chickentenderon Forum topicMouse holes - In any case, you're closing
chickentenderon Forum topicMouse holes
- That sounds a tad long for
chickentenderon Forum topicMouse holes
- Nope - I normally take them
chickentenderon Forum topicMouse holes
- For this batch I did 3.5
rhwendton Forum topicMouse holes
- Just another, my recipe for bagels.
Stuart Borkenon Forum topicBagels too spongy (but still delicious) - Use less yeast or starter
Mini Ovenon Forum topicFermentation Temperature - Do you let it come up to room
rhwendton Forum topicMouse holes
- Oh my goodnesshreikon Forum topicShould I use malt? Is protein content of this flour too high?
- Glad it helped...
not.a.crumb.lefton Forum topicShould I use malt? Is protein content of this flour too high? - Another good idea.
alfansoon Blog postZiggy's back in town - A fine idea.
alfansoon Blog postZiggy's back in town
- Quickness is key for spring
chickentenderon Forum topicMouse holes
- The holes are much better.
chickentenderon Forum topicMouse holes
- you must have been looking at
alfansoon Blog postZiggy's back in town
- Interior
rhwendton Forum topicMouse holes
- Vanessa Kimbell's 'bassinage' method is...
not.a.crumb.lefton Forum topicShould I use malt? Is protein content of this flour too high?
- Clarification
rhwendton Forum topicMouse holes
- More like Jack the Knife
alfansoon Blog postZiggy's back in town
- my spelt dough has been toopcakeon Forum topicHelp with custom times for an all-spelt bread made in a Zojirushi Virtuoso
- Use whatever is handy
Mini Ovenon Forum topicWrap rye in plastic or aluminum foil
- Good first tryclazar123on Forum topicHelp with custom times for an all-spelt bread made in a Zojirushi Virtuoso
- Looks very much to me like
chickentenderon Forum topicMouse holes
- They did turn out to be pretty awesome!
Danni3ll3on Blog postCedar Mountain’s Spring Bake - To make 300g starter
Mini Ovenon Forum topicMouse holes
- Yes, I encourage you to try
sallamon Forum topicusing dough residue instead of starters - You can reduce the time too.
HansBon Forum topicFermentation Temperature - Well, Danni...to paraphrase
Cedarmountainon Blog postCedar Mountain’s Spring Bake - Well, Danni...to paraphrase
Cedarmountainon Blog postCedar Mountain’s Spring Bake
- I am very interested. Of course. The morehreikon Forum topicShould I use malt? Is protein content of this flour too high?
- Yes, Rubaud is my totally favorite...
not.a.crumb.lefton Forum topicShould I use malt? Is protein content of this flour too high?
- Spongy bagelsdough0nuton Forum topicBagels too spongy (but still delicious)
- Glad you like it Like the one we baked yesterday
dabrownmanon Blog postFinally Some Decent Bread - Just lovely bread.
dabrownmanon Blog postSourdough Hokkaido Milk Loaf
- Tried the stuff there...
sdean7855on Forum topicHelp with custom times for an all-spelt bread made in a Zojirushi Virtuoso - Shipping was highAnonymouson Forum topicRed Fife flour in Seattle area
- No worries ?
Isand66on Blog postCedar Mountain’s Spring Bake - Thanks so much notacrumbleft, this is the first time everhreikon Forum topicShould I use malt? Is protein content of this flour too high?
- That is some kind of rye bread.
dabrownmanon Blog post50% Dark Rye Sourdough with Dark Malt and Aromatics
- (No subject)
Antilifeon Forum topicNeapolitan Pizza and Teglia Romana - Usual high hydratation dough
Antilifeon Forum topicNeapolitan Pizza and Teglia Romana
- That's really interesting and
chickentenderon Forum topicusing dough residue instead of starters
- Lovely crumb and oven spring....
not.a.crumb.lefton Forum topicShould I use malt? Is protein content of this flour too high?
- I guess I don't need malt. Crumb shot to followhreikon Forum topicShould I use malt? Is protein content of this flour too high?
- Lovely bunny-tones!
Cuisine Fiendon Blog postBun-e-ttone - Oops! Aren’t rye chops
Danni3ll3on Blog postCedar Mountain’s Spring Bake
- Nice Bake
Isand66on Blog post50% Dark Rye Sourdough with Dark Malt and Aromatics
- Hi DanAnonymouson Forum topicShaping a high hydration batard
- Great bake!
Isand66on Blog postCedar Mountain’s Spring Bake