Recent Forum and Blog Comments
- Nice!
The Roadside Pie Kingon Forum topicPizza in teglia Romana - Cheers Caroline
albacoreon Forum topicPizza in teglia Romana - These look very well done! Itpassinon Blog postThe Breads of Egypt - Barley bread
- Thanks Ian
albacoreon Forum topicPizza in teglia Romana
- Beautiful!
trailrunneron Forum topicPizza in teglia Romana - Looks great
Isand66on Forum topicPizza in teglia Romana - Enjoyable viewing
albacoreon Forum topicBrooklyn’s Hottest Pizzeria | Bon Appétit
- Thank you as always Jon. I’m
Benitoon Blog postMochi Sourdough Hokkaido Milk Bread - This one is made with wheat
Nelandon Forum topicRed Rye Malt - That's a thought.
Moe Con Forum topicOven mitts - Thanks for the Malts Informationlouiscohenon Forum topicRed Rye Malt
- Rugbrød recipesemolina_manon Forum topicRed Rye Malt
- After all we want the yeasttpassinon Forum topicStarter inactive after second day
- I like to use Thomas Fawcett
Nelandon Forum topicRed Rye Malt
- It's such a lovely country
pmccoolon Blog postHamelman's Sourdough 5-Grain Bread - It was a grand trip, David
pmccoolon Blog postHamelman's Sourdough 5-Grain Bread
- Which one did you prefer?
JonJon Forum topicRed Rye Malt - Visual perfection
JonJon Blog postMochi Sourdough Hokkaido Milk Bread
- PH of my pineapple syrup is PH 3.5
NoNeedon Forum topicStarter inactive after second day - Lovely pictures and bread Paul
JonJon Blog postHamelman's Sourdough 5-Grain Bread
- I don't know, just asking..
Moe Con Forum topicStarter inactive after second day
- thanks, just read it and used
NoNeedon Forum topicStarter inactive after second day
- Trying the pineapple juice now
NoNeedon Forum topicStarter inactive after second day
- Baking with Rye is very
Nelandon Forum topicPlease help me improve my 100% sourdough rye bread - "gumminess" and top of loaf caving downwards
- I live in Denmark and bake
Nelandon Forum topicRed Rye Malt
- This was posted twice in
joyridebakingon Forum topicREMOVED - Welcome home!
dmsnyderon Blog postHamelman's Sourdough 5-Grain Bread - Sticky Paperlouiscohenon Forum topicCIA Whole Wheat Lean Straight Dough 40% WW 70% Hydration
- bread sliced on youtubelouiscohenon Forum topicCIA Whole Wheat Lean Straight Dough 40% WW 70% Hydration
- Fermentation?
mwilsonon Forum topicRed Rye Malt - Thank you, Benny
pmccoolon Blog postHamelman's Sourdough 5-Grain Bread
- Rye maltpleveeon Forum topicRed Rye Malt
- Welcome home Paul, your trip
Benitoon Blog postHamelman's Sourdough 5-Grain Bread
- Congratulations on figuring
Benitoon Blog postMy first descent home-oven baked pizza (finally!)
- Increse extensibility
bottlenyon Forum topicVacuum Dough Question - Debra Winks (she knows hertpassinon Forum topicStarter inactive after second day
- Pineapple Juice Solution
Petekon Forum topicStarter inactive after second day - Error
The Roadside Pie Kingon Forum topicCIA Whole Wheat Lean Straight Dough 40% WW 70% Hydration
- No growth the first week
Davey1on Forum topicStarter inactive after second day - re: Vacuum Dough Questionjebon Forum topicVacuum Dough Question
- The inactive yeast that makestpassinon Forum topicStarter inactive after second day
- Quite normal
Abeon Forum topicStarter inactive after second day - You can't know because I didn
NoNeedon Forum topicStarter inactive after second day
- My Ciabatta Recipe
Frodough Bakkingson Forum topicSuccessful Ciabatta bake on third try - You didn't wait long enough.
Davey1on Forum topicStarter inactive after second day
- yep the parchment will stick
trailrunneron Forum topicCIA Whole Wheat Lean Straight Dough 40% WW 70% Hydration
- looks GREAT
trailrunneron Forum topicSuccessful Ciabatta bake on third try
- Flour can definitely absorbtpassinon Forum topicStarter runny and no longer doubling
- I love that you are into
Benitoon Blog postRed Miso Furikake (Sesame seeds and Nori) Sourdough
- Soupy starterBrenbeeon Forum topicStarter runny and no longer doubling