Recent Forum and Blog Comments
- I have been rehabilitated
MonkeyDaddyon Blog postSourdough "Bagel-Crust" Squares - It took me a few seconds to put 2 and 2 together...
MonkeyDaddyon Forum topicMixing flour
- You mention La Fama often, but
MonkeyDaddyon Forum topicMixing flour
- Bulk 6 hours, final proof 14
Moostaon Forum topicHalf oven spring issue - I actually searched for
MonkeyDaddyon Forum topicHow to edit an Excel Spreadsheet using an iPad
- Sorry I messed up the description
MonkeyDaddyon Forum topicHow will salt affect an autolyse?
- thanks Alan
leslierufon Blog postA Tale of Three Mixes by Charles What-in-the-Dickens - Yes
gary.turneron Blog postStollen dough too tough for a regular mixer? - Just found Floyd's recipe ....
macetteon Forum topicTrying something new... - Outstanding ! Beautiful loaf...
macetteon Forum topicTrying something new...
- That's pretty hot for glass...nmygardenon Forum topicInverted Baking Dish to Create Steam??
- I’m not great at followingagmeneghinon Forum topicTrying something new...
- Here's the web page I bought it from...
alfansoon Blog postA Tale of Three Mixes by Charles What-in-the-Dickens - It is defintiely a mil-ritenew_berlinon Forum topicUsed older Retsel mil-rite -- are the stones okay?
- Thank you for those ratios
Long_Haired_Hippieon Forum topicCocoa (dutch processed) - Lol most of my breads are
Long_Haired_Hippieon Forum topicCocoa (dutch processed)
- Can do. I've had a number of
Long_Haired_Hippieon Forum topicCocoa (dutch processed)
- Thank you
Long_Haired_Hippieon Forum topicCocoa (dutch processed)
- Thank you :)
Long_Haired_Hippieon Forum topicCocoa (dutch processed)
- Thank you for the input. I
Long_Haired_Hippieon Forum topicCocoa (dutch processed)
- Alan, how did you buy the kindle version
leslierufon Blog postA Tale of Three Mixes by Charles What-in-the-Dickens
- Seen it, not tried it
Long_Haired_Hippieon Forum topicInverted Baking Dish to Create Steam??
- so it made good sense?
leslierufon Forum topicGluten
- Graniteware roasting pan works well for this purpose
TopBunon Forum topicInverted Baking Dish to Create Steam?? - IS this the DLX?lacoeton Blog postStollen dough too tough for a regular mixer?
- Andy, tell us more!
MontBaybakeron Forum topicCocoa (dutch processed) - I’m not great at following
DanAyoon Forum topicTrying something new... - Just another ideasyroson Forum topicExtremely Sluggish Starter
- Old Baker
DanAyoon Forum topicGluten
- These look pretty good to me!
alfansoon Blog postCroissant consistency
- Thanks for the quick responsesatedbakeron Forum topicExtremely Sluggish Starter
- Where there's a will, there's a way
alfansoon Blog postSourdough "Bagel-Crust" Squares
- That guy sure can write.
DanAyoon Forum topicGluten
- Like lox but no purist,
alfansoon Blog postSourdough "Bagel-Crust" Squares
- "We slashed it T-Rex style"
alfansoon Blog postBruschetta Sourdough
- A bit more history about your starterAnonymouson Forum topicExtremely Sluggish Starter
- Make mine a double..
alfansoon Blog postA Tale of Three Mixes by Charles What-in-the-Dickens
- Another option
trailrunneron Forum topicInverted Baking Dish to Create Steam?? - How great is that!
DanAyoon Forum topicNews article about Varda's bakery mentions The Fresh Loaf!
- Older Retselcharbonoon Forum topicUsed older Retsel mil-rite -- are the stones okay?
- Yes
trailrunneron Blog postBanana Rye SD with dates and pecans
- score outside of the dutch oven
Deedon Forum topicCold dutch oven baking? - Some Day you will try Lafama AP if you like
dabrownmanon Forum topicMixing flour - There you are giving secrets away again!
dabrownmanon Forum topicadvice on dark rye
- both on the heating pad now
dabrownmanon Blog post4 day old dough....skillet pizza
- i have a working recipeandythebakeron Forum topicCocoa (dutch processed)
- Google Sheetsbikeprofon Forum topicHow to edit an Excel file on iPad
- My maintenance routinejmooreon Forum topicCultures evolving and adapting to the environment?
- a very interesting article.
leslierufon Forum topicGluten
- 100% spongemarianaon Forum topicChasing thin, crispy, not thick/tough dough