Recent Forum and Blog Comments
- Interesting formation
DanAyoon Forum topicJimbtv? New Oven = Outrageous Oven Spring - Add more liquid?clazar123on Blog postStollen dough too tough for a regular mixer?
- Black pepper?
BethJon Forum topicFlavorless gingerbread cookies...Help - Ahh, ok. Every other forum I
loydbon Forum topicShowing new forum posts? - Home Page
jimbtvon Forum topicShowing new forum posts? - Just click the "Home" button.
HansBon Forum topicShowing new forum posts? - Doyon and Oven Spring
jimbtvon Forum topicJimbtv? New Oven = Outrageous Oven Spring
- Two channel timer modules are
albacoreon Forum topicSurely this proofer/retarder idea isn't unique? - Wine, Walnuts and CranberriesAnonymouson Blog postCranberry Walnut Wine Porridge Bread
- From my quick look at thebarryvabeachon Forum topicRational climaplus combi oven question
- Thanks all - have posteddanceon Forum topicSurely this proofer/retarder idea isn't unique?
- albacore -can you link to adanceon Forum topicSurely this proofer/retarder idea isn't unique?
- AndyPanda - PID sounds gooddanceon Forum topicSurely this proofer/retarder idea isn't unique?
- suave - really? I can't seedanceon Forum topicSurely this proofer/retarder idea isn't unique?
- HansB - I plan to have thedanceon Forum topicSurely this proofer/retarder idea isn't unique?
- Thanks Loyd
Isand66on Blog postCranberry Walnut Wine Porridge Bread - This conversion table link ...
Portuson Forum topicHow much grams is 1/4 yeast? - There are many internet
DanAyoon Forum topicHow much grams is 1/4 yeast?
- Probably a good answer
gary.turneron Forum topicHow much grams is 1/4 yeast? - I'd also love to know the
loydbon Blog postShallot Focaccia Tart!
- I burned out two KA mixers
loydbon Blog postStollen dough too tough for a regular mixer?
- Yummm
loydbon Blog postCranberry Walnut Wine Porridge Bread
- Do you meanAnonymouson Forum topicHow much grams is 1/4 yeast?
- from reading the manual 100%
mutantspaceon Forum topicRational climaplus combi oven question - New loaf
baking_baking_bakedon Forum topicBrand New - Help! - The white flour "amount"
Stuart Borkenon Forum topicDark mildly sweet Rye bread, old recipe! - Rye breadjimrichon Forum topicDark mildly sweet Rye bread, old recipe!
- Not mineclazar123on Forum topicFlavorless gingerbread cookies...Help
- About how much flour?clazar123on Forum topicDark mildly sweet Rye bread, old recipe!
- Gingerbread menalabubbaon Forum topicFlavorless gingerbread cookies...Help
- Looks awesome! Nice photos
Isand66on Blog postShallot Focaccia Tart!
- Beautiful!
Isand66on Forum topicChristmas Auvergnat
- Thanks DA
Isand66on Blog postDurum Whole Wheat Ricotta Bread
- No trouble
Flour.ish.enon Blog postA Challenging Panettone - We call it fruit cake on ths side of the pond
dabrownmanon Forum topicChristmas Cake - That looks fabulous. Does it
Flour.ish.enon Blog postA Challenging Panettone
- Mutant, I am not familiarbarryvabeachon Forum topicRational climaplus combi oven question
- Auvergnat
jimbtvon Forum topicChristmas Auvergnat
- Christmas Cake
jimbtvon Forum topicChristmas Cake
- good point
pulon Forum topicLiquid Dough Desperation - Hard to Argue With Success
jimbtvon Forum topicStarter? Yeast vs LAB
- Look down her descriptionbread1965on Forum topicDark mildly sweet Rye bread, old recipe!
- Shortening..bread1965on Forum topicDark mildly sweet Rye bread, old recipe!
- Open Crumb Mastery by Trevor J Wilson
DanAyoon Basic pageBook Reviews
- there was NO white flour in the recipe
Stuart Borkenon Forum topicDark mildly sweet Rye bread, old recipe!
- To bread1965
Stuart Borkenon Forum topicDark mildly sweet Rye bread, old recipe!
- This has to be way on the aweet side with
dabrownmanon Forum topicDark mildly sweet Rye bread, old recipe!
- Super-Heated Water
jimbtvon Forum topicTemperature guide for various stages of baking
- A bridge too far..bread1965on Forum topicChristmas Cake
- Really? Are you kidding me!!bread1965on Blog postA Challenging Panettone