Recent Forum and Blog Comments
- Just as the plan develops
kendalmon Blog postFlour evaluation - Francine bio T55 - Congratulations on conceivingJustanoldguyon Forum topicDIY PROVING CABINET
- Very nice, LL!
Yippeeon Blog postSweet Potato Buns / Rolls - I know very well what agingJustanoldguyon Forum topicAging home ground flour - thoughts?
- Moist bread
Lazy Loaferon Forum topicPublix Breakfast Bread - Please help me tweak recipe! - WelcomeAnonymouson Forum topicHello everybody!
- There is no one formulaAnonymouson Forum topicLooking to substitute with my starter
- How did you find the Mockmill?
leslierufon Forum topicAging home ground flour - thoughts? - Here is a starting pointDwayneon Forum topicPublix Breakfast Bread - Please help me tweak recipe!
- looks lovely!
leslierufon Blog postTartine country loaf
- I like the idea of the cabinet...
eddierukoon Forum topicDIY PROVING CABINET - Thanks minioven , I'll try 10
gillpughon Forum topicChestnut flour, any recipies - Nice cabinet!
Lazy Loaferon Forum topicDIY PROVING CABINET
- Aging flour
Bob S.on Forum topicAging home ground flour - thoughts? - Love the inventiveness
pmccoolon Forum topicDIY PROVING CABINET - I'm curious ...
foodsluton Forum topicDIY PROVING CABINET - Don't want to be negativegerhardon Forum topicDIY PROVING CABINET
- Good feedsAnonymouson Forum topicLack of sourdough rise and starter performance
- Feeding 1:2:2ckstuarton Forum topicLack of sourdough rise and starter performance
- How much time do you have?Postal Grunton Forum topicDeveloping and Maintaining Starter
- 10% will work just fine
Mini Ovenon Forum topicChestnut flour, any recipies - the spoors (tracks made by animals?)
Mini Ovenon Forum topicMy sourdough bread shrunk down when i did spooring
- Do Not underestimate the importance of insuranceHomeBizInson Forum topicNecessary Insurance for Home Based Bakers
- Well the signature look is me being too lazy
Danni3ll3on Blog postCranberry 12 Grain Porridge Sourdough - What's up with Forkish?
SeattleStarteron Forum topicDeveloping and Maintaining Starter - Beautiful crumb
Flour.ish.enon Blog postCranberry 12 Grain Porridge Sourdough - I'll third that!
HansBon Forum topicAging home ground flour - thoughts? - Thanks!
SusanMcKennaGranton Blog postSchiacciata con L'uva - Nice looking loaf!
SusanMcKennaGranton Blog postTartine country loaf
- I'm even less of an expert
IceDemeteron Forum topicAging home ground flour - thoughts? - Well, the "best" recipes are always the
IceDemeteron Forum topicHello to all! new college student baker over here
- The reason to scald milk before using in a
IceDemeteron Forum topicHow do I get a softer crust?
- The question about just how much rye
IceDemeteron Forum topicHow much flour to use for a loaf of bread?
- Thank you, Flour.ish.en!
IceDemeteron Blog postSept 15: 66% Whole Grain Porridge Loaves
- thank you
seattlebreadmakeron Forum topicHelp Making My Wheat Bread Rise - Thank you for the response
seattlebreadmakeron Forum topicHelp Making My Wheat Bread Rise
- Thank you for the detailed response!
seattlebreadmakeron Forum topicHelp Making My Wheat Bread Rise
- Try getting a little more rye
Mini Ovenon Forum topicWhole grain spelt bread
- the math doesn't make sense, guys
Mini Ovenon Forum topicHow much flour to use for a loaf of bread?
- All this info can sometimes
Mini Ovenon Forum topicHow do I get a softer crust?
- Hi TruthSerum, My best friend
jiannabakeson Forum topicGluten free cookies - Wow these look like the they
jiannabakeson Forum topicmy try at croissants
- Hi IceDemeter!Thank you so
jiannabakeson Forum topicHello to all! new college student baker over here
- try the "No Muss No Fuss" system
leslierufon Forum topicDeveloping and Maintaining Starter
- Hi Lechem, Thanks for the
jiannabakeson Forum topicHello to all! new college student baker over here
- Why scald?AndreaMon Forum topicHow do I get a softer crust?
- Milk instead of water
9641rogeron Forum topicWhat happens if I use Milk instead of Water for bread? - I'll have to have a go at your recipe
Cuisine Fiendon Blog postSchiacciata con L'uva - I am no expert
Danni3ll3on Forum topicAging home ground flour - thoughts?
- I figured out how to do thisFoodfuggeryon Forum topicHow much flour to use for a loaf of bread?