Recent Forum and Blog Comments
- It's done when it's done -
Davey1on Forum topicDutch Oven and Dough Size - Thanks, Lance, I've just PM'dtpassinon Forum topicAtta-boy Baguette
- Yeah, they have nice stuff. I
Ilya Flyameron Forum topicbest UK flours? - interesting
jo_enon Forum topicbest UK flours? - Thank you
jo_enon Forum topicbest UK flours?
- Tom, check with Trailrunner
albacoreon Forum topicAtta-boy Baguette - Lance, the last time I saw atpassinon Forum topicAtta-boy Baguette
- Thanks Jon & Benny
albacoreon Blog postPagnotta Multicereali
- Another Selection of Flour Goodies
albacoreon Forum topicbest UK flours?
- Sifting
albacoreon Forum topicAtta-boy Baguette
- Actually, I always thought
albacoreon Forum topicAtta-boy Baguette
- Too interesting to NOT tryMike Wurlitzeron Forum topic100% rye with rye wild yeast water and a scald
- If the top part of the bread
TheBreadMasteron Forum topicNever use your bread machine to bake bread - Lance, very attractive loaves
Benitoon Blog postPagnotta Multicereali - Thank you very much Jon, I
Benitoon Blog postYorkville Sourdough Baguettes
- Ezio is a great master and a
Abelbreadgalleryon Forum topicThe History of Ciabatta - From what I recall, you were sifting store boughttpassinon Forum topicAtta-boy Baguette
- Lovely appearance
JonJon Blog postPagnotta Multicereali - Second the Cotswold crunch
JonJon Forum topicbest UK flours?
- What lovely crumb!
JonJon Blog postYorkville Sourdough Baguettes
- Appealing golden colour
JonJon Forum topicAtta-boy Baguette
- Here is an interesting
Ilya Flyameron Forum topicbest UK flours?
- Autolyse
alcophileon Forum topicEnzymatic reactions, how does it work, what impact does it have on taste? - Tartine’s Country LoafMile Highon Blog postAnkarsrum Assistent Mixer: Advice & Tips for New Users
- Thank You!
cfraenkelon Blog postTortas de Aceite - You’re welcome Michel, let me
Benitoon Blog postYorkville Sourdough Baguettes
- Many thanks for the photoMichelPon Blog postYorkville Sourdough Baguettes
- Carbonated waterGmon Forum topicStarter is very active but dough will simply NOT rise
- Thank you!
jo_enon Forum topicbest UK flours?
- Thanks, Paul. Yes, it istpassinon Forum topicAtta-boy Baguette
- An interesting bake, Tom
pmccoolon Forum topicAtta-boy Baguette - Instead of just going for well known flours
Abeon Forum topicbest UK flours? - Thank you very much Michel, I
Benitoon Blog postYorkville Sourdough Baguettes
- Yes one of the baguettes,
Benitoon Blog postYorkville Sourdough Baguettes
- There you go! Thanks fortpassinon Forum topicWinging A Recipe
- winging it
jo_enon Forum topicWinging A Recipe
- Bookmarked!Molly-on Blog post30% rye sourdough sandwich loaf - yes, even rye breads can be fluffy and soft!
- As usual, very nice resultsMichelPon Blog postYorkville Sourdough Baguettes
- I may have been your initial inspiration,
alfansoon Blog postYorkville Sourdough Baguettes - I don’t think so
breadforfunon Forum topicEnzymatic reactions, how does it work, what impact does it have on taste? - Hey, looks like there's a newtpassinon Forum topicEnzymatic reactions, how does it work, what impact does it have on taste?
- Basic primer
breadforfunon Forum topicEnzymatic reactions, how does it work, what impact does it have on taste?
- Such a lot of questions! Fortpassinon Forum topicEnzymatic reactions, how does it work, what impact does it have on taste?
- Are the LAB's in the doughtpassinon Forum topicWhy should one Bulkferment?
- Hi all, and thanks for thehajonneson Forum topicWhy should one Bulkferment?
- It may seem counterintuitive,fredsbreadon Forum topicQuestion about rolls… hydration, kneading, flour types…
- Compared to bottom only.
Davey1on Forum topicLoafs done extremely fast or?
- A few thoughts…foodforthoughton Forum topicSimulating T55 Flour
- I misread and used equaltpassinon Forum topicQuestion about rolls… hydration, kneading, flour types…
- Okay… So first let me gomartinoon Forum topicQuestion about rolls… hydration, kneading, flour types…