Recent Forum and Blog Comments
- Cake flour? If you're usingtgraysonon Forum topicWhole Wheat flour, high protein but low gluten?
- Thank you so much forBreadDoeon Forum topicWhole Wheat flour, high protein but low gluten?
- The first thing you shouldtgraysonon Forum topickeeping yeasted buns fresh for as long as possible
- clazar123 - check out what I just found...!
MonkeyDaddyon Forum topicAny such thing as a tubular baking pan? - Since 1 inch is about 25.4mm
MonkeyDaddyon Blog postFirst bake with flour milled with my new Mockmill 100
- The noodle bread was cooled enough to cut
MonkeyDaddyon Forum topicA question for the baguetteers...
- No
Trevor J Wilsonon Forum topicWill science take some of the fun out of baking bread? - Thank you!BreadRoveron Forum topicHelp! I accidentally baked my best loaf yet!
- Gorgeous!
Floydmon Forum topicHelp! I accidentally baked my best loaf yet! - Congrats for getting off the ground
alfansoon Forum topicA question for the baguetteers... - Cold Proof
jimbtvon Forum topicQuestion re: Proofing Following Overnight Refrigeration - supersprout flour and ovent temps etc
Susan Brownon Forum topicPeter Reinhart's Sprouted Whole Wheat Bread - Challenge met, and question answered --
MonkeyDaddyon Forum topicA question for the baguetteers...
- Gluten Free is finding the right flours / recipeTmaxon Forum topicNew machine. 1st attempt perfect. 2nd go, a disaster!
- is YW yeast water?....ie made
mutantspaceon Forum topickeeping yeasted buns fresh for as long as possible - YW
trailrunneron Forum topickeeping yeasted buns fresh for as long as possible - protein content not strait forward
Mini Ovenon Forum topicWhole Wheat flour, high protein but low gluten? - I thought it was one or the other...Sondelyson Forum topicQuestion re: Proofing Following Overnight Refrigeration
- From what I can seeAnonymouson Forum topicIs there such thing as a Sourdough Preferment?
- Bake from the Chiller
jimbtvon Forum topicQuestion re: Proofing Following Overnight Refrigeration
- Well yes, that's the standard
Paneskion Forum topicIs there such thing as a Sourdough Preferment? - Pre-Ferment
jimbtvon Forum topicIs there such thing as a Sourdough Preferment?
- A starterAnonymouson Forum topicIs there such thing as a Sourdough Preferment?
- No clues ?Not even a littleSondelyson Forum topicQuestion re: Proofing Following Overnight Refrigeration
- thanks Mini
leslierufon Blog postPotato Cream Cheese Multigrain porridge loaf - .
Mini Ovenon Forum topicLet's blame CNN..
- Ask and
Filomaticon Forum topicOnline source for Durum Wheat Berries - One bakers experience with refrigerating sourdoughMissingDanishBreadon Forum topicRefrigeration, phytic acid, and enzyme/yeast activity
- If your off shoot starterAnonymouson Forum topicMy starter dropped after storing it in fridge
- another trick is to replace
mutantspaceon Forum topicHoney Wheat--advice needed
- Thoughts
Filomaticon Forum topicFormulas similar to Hamelman's Five-Grain Levain
- Yespurpledreadon Forum topicInjera... anyone making it successfully and consistently?
- So sorry, in that about article against soaking...MissingDanishBreadon Forum topicSoaking whole wheat- Phytic Acid
- Although this article did not see a decrease in phytic acid...MissingDanishBreadon Forum topicSoaking whole wheat- Phytic Acid
- Here are several sources that can help...MissingDanishBreadon Forum topicSoaking whole wheat- Phytic Acid
- Angels' share ...
Portuson Forum topicLet's blame CNN.. - Thanks which means i dont useHoT_CoCoon Forum topicMy starter dropped after storing it in fridge
- This was using a breadCallanderguyon Forum topicSubstitute ingredients
- I'm a believer
DanAyoon Forum topicHow to apply seed to top of bread - Spritzing will work
alfansoon Forum topicHow to apply seed to top of bread
- A recipe would helpclazar123on Forum topicSubstitute ingredients
- I could tell that there wasCallanderguyon Forum topicSubstitute ingredients
- How do you handle seed with wet doughs?
DanAyoon Forum topicHow to apply seed to top of bread
- Thanks, I'll try the
DanAyoon Forum topicHow to apply seed to top of bread
- General technique looks fine
mike_1_berryon Forum topicsd thoughts and help requested - Well I do have the occasional flop
Danni3ll3on Blog postCaramelized Onion Sourdough with Parmigiano-Reggiano and Italian Herbs - Fed and matureAnonymouson Forum topicMy starter dropped after storing it in fridge
- so you reckon stick to the
simontcon Forum topicsd thoughts and help requested - Thanka a lot ill do that ...HoT_CoCoon Forum topicMy starter dropped after storing it in fridge
- All Italian feel
Flour.ish.enon Blog postCaramelized Onion Sourdough with Parmigiano-Reggiano and Italian Herbs