Recent Forum and Blog Comments
- Sometimes
Flour.ish.enon Blog postSprouted Wheat Challah with Vegetable Oil - Page 152, Vermont SourdoughZscampbellcookson Forum topicHamelman Baker’s Percentages
- Experimenting
Flour.ish.enon Blog postSprouted Wheat Challah with Vegetable Oil
- In distilling whisky ...
Portuson Forum topicbakers percentage - I am about to score some loaves
kendalmon Forum topicFrench Baguette - Cranberries?
Danni3ll3on Blog postDurum Whole Wheat Ricotta Bread - French Baguette
Bakery Billon Forum topicFrench Baguette - That’s not in the book,Zscampbellcookson Forum topicHamelman Baker’s Percentages
- Will, you said, ”for what
DanAyoon Forum topicbakers percentage - It's all there
alfansoon Forum topicHamelman Baker’s Percentages - Saddle up Lucy!
Isand66on Blog post20% Whole 8 Grain Sourdough with 13% Bran Levain - I’m sure it’ll be a joy as
mutantspaceon Forum topic90% biga loaf (Italian method) - The lumps are a nightmare but
mutantspaceon Forum topic90% biga loaf (Italian method)
- Thanks again
Floydmon Forum topicConsider contributing to thefreshloaf - Quick observation on scoring (may disagree)
kendalmon Forum topicFrench Baguette
- Thank you, Dan, Alan, and
Floydmon Forum topicThanks Floyd, where would we be without this forum!
- I don't remember model numbersuaveon Forum topicSurely this proofer/retarder idea isn't unique?
- I just add 5 minutesArjonon Forum topicCold dutch oven baking?
- I like using grams also.
The Roadside Pie Kingon Forum topicbakers percentage - Try with mukgling's method
bottlenyon Forum topicFrench Baguette - Oven Maintenance
jimbtvon Forum topicNew Oven - Thank you.
The Roadside Pie Kingon Forum topicbakers percentage
- And leavening
suminandion Blog postTest proofing duration - Echoing jim and alan
kendalmon Forum topicFrench Baguette
- 30 minutes before bakingAnonymouson Forum topic90% biga loaf (Italian method)
- Oh lordie ...
Portuson Forum topicHow can I increase the time between feeding starter
- Did someone say "lumps"?
alfansoon Forum topic90% biga loaf (Italian method)
- That's to be expected. You
Isand66on Forum topicstarter smelling like acetone
- Thanks Alan
Isand66on Blog postDurum Whole Wheat Ricotta Bread
- Thanks Danni
Isand66on Blog postDurum Whole Wheat Ricotta Bread
- Thank you!
Isand66on Blog postDurum Whole Wheat Ricotta Bread
- EitherAnonymouson Forum topicHow can I increase the time between feeding starter
- Did you want the best food or
Mini Ovenon Forum topicHow can I increase the time between feeding starter - Challah bread with sesame seeds.
alfansoon Blog postSprouted Wheat Challah with Vegetable Oil
- Great suggestionElsasquerinoon Forum topicConsider contributing to thefreshloaf
- Abe, Whole grain wheat or whole grain rye?
DanAyoon Forum topicHow can I increase the time between feeding starter
- You had better reign that assistant in.
alfansoon Blog post20% Whole 8 Grain Sourdough with 13% Bran Levain
- 50% rye won't rise muchAnonymouson Forum topicHow can I increase the time between feeding starter
- That was not easyAnonymouson Forum topic90% biga loaf (Italian method)
- Can I borrow it?
DanAyoon Forum topicNew Oven
- That may be in the works...
DanAyoon Forum topicHow can I increase the time between feeding starter
- A new starter test tonight
DanAyoon Forum topicHow can I increase the time between feeding starter
- Baguette Improvements
jimbtvon Forum topicFrench Baguette
- French Baguettes
Bakery Billon Forum topicFrench Baguette
- French Baguettes
Bakery Billon Forum topicFrench Baguette
- Ahh, these look great
alfansoon Blog postDurum Whole Wheat Ricotta Bread
- It is wonderful!clazar123on Forum topicThanks Floyd, where would we be without this forum!
- French Baguettes
Bakery Billon Forum topicFrench Baguette
- Agreed. Thanks. Consider contributing.
alfansoon Forum topicThanks Floyd, where would we be without this forum!
- Love the storygeorgiabeglinon Forum topicWood-Fired Bagels