Recent Forum and Blog Comments
- lovely loaf - love the scoring
leslierufon Blog postToday's bake - Vanessa Kimbell beginners' SD - This comment is top quality,
Wild Ewokon Forum topicHelp: Getting the height of store-bought sandwich loaves - I see! So it's a balancing
Wild Ewokon Forum topicHelp: Getting the height of store-bought sandwich loaves
- Mike thank you so much for
Wild Ewokon Forum topicHelp: Getting the height of store-bought sandwich loaves
- After having madeBobBouleon Forum topicResponse to Flat Jim Lahey Bread
- This post seems to be a
Wild Ewokon Forum topicHelp: Getting the height of store-bought sandwich loaves
- looks perfect to me
trailrunneron Blog postPolenta Sourdough with Toasted Sunflower and Pumpkin Seeds - granite ware
Bred Maverickon Forum topicSteam Baker - calling all innovators - No I haven’t. I happened to have
Danni3ll3on Blog postPolenta Sourdough with Toasted Sunflower and Pumpkin Seeds - Crumb.
Danni3ll3on Blog postPolenta Sourdough with Toasted Sunflower and Pumpkin Seeds
- looks great !
trailrunneron Blog postPolenta Sourdough with Toasted Sunflower and Pumpkin Seeds
- There's more to shaping than just the shape!gerryp123on Forum topicFrisbee bread
- so many shapes so little time
kendalmon Forum topicOther uses for baguette dough? - I freeze all the time but not for long.Bread rat.on Forum topicFreezing Bread and Other Things that dry out
- 1. The more rises you cantgraysonon Forum topicHelp: Getting the height of store-bought sandwich loaves
- Low bar is exactly the point
Wild Ewokon Forum topicHelp: Getting the height of store-bought sandwich loaves
- I think the cream would justJJDanielsIVon Forum topicCadbury's Cream Egg Cookies
- I’d be proud of that loaf if I baked it.
DanAyoon Forum topicCan I get more of a rise from wholemeal flour? - Yep. I do that too. With
LevaiNationon Forum topicSome help with Bulk fermentation - Differences
pjajon Forum topicGot my new Kenwood Chef Titanium. - WOW! It sure rose a lot. Nice
DanAyoon Forum topicAdvice about sourdough culture
- Strode, how can I help
DanAyoon Forum topicRecipe Math
- Beautiful!
Isand66on Blog postMy bread short list to date for 2018 - I see an open crumbAnonymouson Forum topicThat elusive open crumb
- Trying bothBobBouleon Forum topicActive Yeast activation
- First of all, cut back on the water in your recipe.
Danni3ll3on Forum topicFrisbee bread
- Welcome...RedEngon Forum topiccanadian newbie checking in
- Not really an answer, buttgraysonon Forum topicSome help with Bulk fermentation
- What is your percentage of prefermented flour?
Danni3ll3on Forum topicMañana yeast
- Those are a bit scary-lookingtgraysonon Forum topicYeast shaped bread - what’s going wrong?
- Its possibleBobBouleon Forum topicYeast shaped bread - what’s going wrong?
- Reverse the blade?
gary.turneron Forum topicPumpernickel Bread Knife - Chef's Choice
gary.turneron Forum topicPumpernickel Bread Knife
- One more thing
suminandion Forum topicCan I get more of a rise from wholemeal flour? - Thanks Mini, hreik, and Kat!jmooreon Forum topicThat elusive open crumb
- Use some scoring
suminandion Forum topicYeast shaped bread - what’s going wrong?
- Everything asked hereAnonymouson Forum topicLevain Build Amount & Adapting for Various Recipes
- Thank you DanAnonymouson Forum topicLevain Build Amount & Adapting for Various Recipes
- But shouldn't the doughpunteron Forum topicCan I get more of a rise from wholemeal flour?
- Thanks suminandi. I'll trypunteron Forum topicCan I get more of a rise from wholemeal flour?
- Addendum
suminandion Forum topicCan I get more of a rise from wholemeal flour?
- RichieRich, the Ank does finebarryvabeachon Forum topicFavourite mixer?
- You have no ideasyroson Forum topicLevain Build Amount & Adapting for Various Recipes
- I think the recipe was
albacoreon Forum topicMy Attempt at Chocolate Cherry SD - WelcomeFordon Forum topicJust Joined
- What are you talking about?hreikon Forum topicThat elusive open crumb
- Looks open to me
Mini Ovenon Forum topicThat elusive open crumb - Thanks!
nickgon Forum topicLevain Build Amount & Adapting for Various Recipes - This is a good-looking loaf
suminandion Forum topicCan I get more of a rise from wholemeal flour?
- You mention bread yeast ...
Portuson Blog postNo Knead Spelt and Rye (77% hydration)