Recent Forum and Blog Comments
- Thank you iratchkaAnonymouson Forum topicWhole wheat pumpkin bread
- Hi Lechem! It doesnt matter
iratchkaon Forum topicWhole wheat pumpkin bread - As a German
hanseataon Forum topicFood Preparation and Home Bakers - If you have the time and wnat to make a mire flavorful
dabrownmanon Forum topicHow many tsp yeast for 300g Flour? - Your way should workAnonymouson Forum topicAdvice on proofing
- I wonder if you're near myrff000on Forum topicRye flour infestation and solution
- On the low end for example
kendalmon Forum topicHow many tsp yeast for 300g Flour? - Good deal, thanks for thedgaddison Forum topicAdvice on proofing
- WelcomeAnonymouson Forum topicWhole wheat pumpkin bread
- Well first of all as you say...Anonymouson Forum topicAdvice on proofing
- Weevil Wheats?
hanseataon Forum topicRye flour infestation and solution
- Ah you're right, it is 70%dgaddison Forum topicAdvice on proofing
- Final hydrationAnonymouson Forum topicAdvice on proofing
- Final dough is 75%dgaddison Forum topicAdvice on proofing
- "Bulk rise on the counter for about 12hrs"Anonymouson Forum topicAdvice on proofing
- 100g starter (which is alldgaddison Forum topicAdvice on proofing
- I like itAnonymouson Forum topicAdvice on proofing
- Rye is a different beast-as saidclazar123on Forum topicOpen crumb in hand-kneaded rye
- At our house we toast our bread most of the time, also
Weizenbroton Forum topicIs toasting baking? What is the perfect loaf? - It variesclazar123on Forum topicHow many tsp yeast for 300g Flour?
- To the answers above I would add...
Weizenbroton Forum topicCleaning after baking
- Cleaning Utensils
jimbtvon Forum topicCleaning after baking - Pastry Cloth
jimbtvon Forum topicpastry, cutting, other boards
- This is how the rolled out
BreadScienceon Forum topicpastry, cutting, other boards - In my country we make potica
BreadScienceon Forum topicpastry, cutting, other boards
- Washing utensils after baking ...
Portuson Forum topicCleaning after baking - Fantastic Detail, Mini!
albacoreon Forum topicGrahamsmjöl - I just got some newvinyei93on Forum topicIs this overproofing? Or maybe underdeveloped gluten?
- typo 00vinyei93on Forum topicIs this overproofing? Or maybe underdeveloped gluten?
- 3g dried yeastAnonymouson Forum topicHow many tsp yeast for 300g Flour?
- Science!Bread rat.on Forum topicWill science take some of the fun out of baking bread?
- For capturing steam I use theChannelZ28on Forum topicWhy Doesn't my Bread Open at the Score?
- Keep in mind that, at sometgraysonon Forum topicTriple rise?
- Thank you to all..bread1965on Forum topicFlour affecting starter development..
- New to starters but not bread baking
pairs4lifeon Forum topicSourdough panettone help - hydration
Mini Ovenon Forum topicIs this overproofing? Or maybe underdeveloped gluten? - Hi Robert
DanAyoon Forum topicLarge coffee grinder to grind wheat? - It will work just fine.
Mini Ovenon Forum topicTriple rise?
- Try using brushes instead
Mini Ovenon Forum topicCleaning after baking
- CleaningBGMon Forum topicCleaning after baking
- 1:3:2 (s:w:f) more active?
Mini Ovenon Forum topicFlour affecting starter development..
- how much dough?
Mini Ovenon Forum topicGrahamsmjöl
- I have the Mockmill 100 also,
HansBon Forum topicThree mill choices - which do you recommend? - Good choice Danni3ll3!!!
Antilifeon Forum topicNeapolitan Pizza and Teglia Romana - I bought Mockmill 100
trailrunneron Forum topicThree mill choices - which do you recommend? - Interesting..bread1965on Forum topicFlour affecting starter development..
- I had the Nutrimill and just
Isand66on Forum topicThree mill choices - which do you recommend? - Ok, that was my initialLT72884on Forum topicKnead a No-Knead Bread?
- If the hydration is the same
Mini Ovenon Forum topicFlour affecting starter development..
- There's a certain satisfactionAnonymouson Forum topicwhich starter should I keep?