Recent Forum and Blog Comments
- A lovely bakeAnonymouson Blog post60% semolina bread
- Thanks! That's a good point..smallaxefarmon Forum topicRetarding dough
- Nice baking!
pulon Blog postFirst bake for 2018 - Bread on steroids...
Yippeeon Forum topicHow to make chewy 100% whole wheat bread - Almost ready...
Yippeeon Forum topicHow to make chewy 100% whole wheat bread
- This looks great!
pulon Blog postNew Year’s Eve Pizza Tradition
- Thanks! Yes, I will keep
pulon Forum topicPersimmon, cranberry sourdough and walnuts
- i feel you friend
BreadBabieson Forum topicFrustrated - I do 10 kg dough per 3.5
MichaelLilyon Forum topicBatch sizes and hydration - Try thiscgapon Blog postBreville Bread Maker BB290
- Very pretty
suminandion Forum topicPersimmon, cranberry sourdough and walnuts - Hah, looking forward to
pulon Forum topicPersimmon, cranberry sourdough and walnuts
- ohhh, yum... another variation to try
leslierufon Forum topicPersimmon, cranberry sourdough and walnuts - This is really lovely. Would
Floydmon Forum topicPersimmon, cranberry sourdough and walnuts - I followed the following recipe
Danni3ll3on Forum topicFresh fruit in Fruit cake? - OverproofingBobBouleon Forum topicbread shrink while baking?
- from your mouth to my starters ear !
trailrunneron Forum topicPersimmon, cranberry sourdough and walnuts - Yes, amber that is the word I
pulon Forum topicPersimmon, cranberry sourdough and walnuts
- Hopefully you can recover
pulon Forum topicPersimmon, cranberry sourdough and walnuts
- It would be nice to see your
pulon Forum topicRetarding dough
- Hope it warms up so you can ski pretty soon.
dabrownmanon Blog postRugelach for New Year’s - Got better oven spring than mineAnonymouson Forum topicTrevor’s Cranberry Bread and...
- the way I see the mathyolofitzon Forum topicWhy is Leaven not calculated in the Hydration Percentage?
- what is that a picture ofMuchohuchoon Blog postLucy is More Famous Than I Thought
- Kiwiburrpenickon Forum topicFresh fruit in Fruit cake?
- I did make my own spreadsheet
JustJoelon Forum topicPercentages, ratios, an extra ingredients - Any chance for the recipe?syroson Blog postNew Year’s Eve Pizza Tradition
- I know about frustrationsyroson Forum topicFrustrated
- Can’t comment on Shokupan. I
DanAyoon Forum topicPercentages, ratios, an extra ingredients - emulsifier in bread doughmarianaon Forum topicDifference in different yeast brands
- Your just teasing us
DanAyoon Forum topicSuccess ! ! !
- I made a Norwegian ChristmasJanna3921on Forum topicFresh fruit in Fruit cake?
- I was on my phone and I missed thatAnonymouson Forum topicFrustrated
- First of all, don't use all
HansBon Forum topicFrustrated - You have a ability to edit your post
DanAyoon Forum topicFrustrated
- Can't really comment on someone else's approach,
alfansoon Forum topicScoring Bread, my endeavor to learn - How old is your starterAnonymouson Forum topicFrustrated
- Thanks for the info Mariana.Bread rat.on Forum topicDifference in different yeast brands
- An updatephishieon Forum topicPoor oven spring and ear (grigne)
- Excuse the spelling.etp71426on Forum topicFrustrated
- Thanks Kendal
DanAyoon Forum topicScoring Bread, my endeavor to learn
- no way to program the heat cyclemarianaon Forum topicProgrammable machine that only heats while cooking
- Thank you, Betty!
Floydmon Forum topicHappy New Year 2018!!!
- different yeast brands are different indeedmarianaon Forum topicDifference in different yeast brands
- I haven't had your problem exactlyJustanoldguyon Forum topicKitchenaid mixer K5SS starting and stopping
- cooking the oatmealfmlyhntron Blog post[2017-016] Oatmeal Porridge Loaf
- Let's try this again-crumb shotclazar123on Forum topicBaking Powder Stollen worth making
- Tarte Flambee
gwschenkon Basic pageA Pizza Primer - It's more complicated than itsuaveon Forum topiclight rye flour
- Great advice. Perfect thank
jammie dodgeron Forum topiclight rye flour