Recent Forum and Blog Comments
- Thanks, Tom!
ll433on Forum topicThe official Flat bread Community bake thread - Man those look great.I…
loydbon Blog postViennoiserie trial #1: New flour, increased PFF%, double book folds, new work flow - Thanks, Rob
ll433on Blog postSourdough pepper buns
- Those look delicious.
loydbon Forum topicThe official Flat bread Community bake thread
- Thanks, Jay!
ll433on Blog postSourdough pepper buns
- Unfortunately this sort of…
Precaudon Forum topicData logging oven temperature - It's called the Baking…
Precaudon Forum topicGas Ovens, recent
- Cheers Rob. You are too kind…
mwilsonon Blog postLM Croissants Teffri-Chambelland - Thanks for your kind words…
mwilsonon Blog postLM Croissants Teffri-Chambelland
- Thanks Jon.Regarding eggs,…
mwilsonon Blog postLM Croissants Teffri-Chambelland
- Cheers Jay. Your unique bran…
mwilsonon Blog postLM Croissants Teffri-Chambelland
- Universal Method
mwilsonon Blog postLM Croissants Teffri-Chambelland
- Thanks sparkfan. I found…
mwilsonon Blog postLM Croissants Teffri-Chambelland
- Very nice, Jay!
mwilsonon Blog postViennoiserie trial #1: New flour, increased PFF%, double book folds, new work flow
- Very nicegavincon Blog postCorn-Rye Boules
- Like Rob said…
alcophileon Forum topicSour corn rye, didn't rise after refrigerating dough - I'm speechless -- do you…
squattercityon Blog postLM Croissants Teffri-Chambelland - I am thoroughly impressed!
The Roadside Pie Kingon Blog postLM Croissants Teffri-Chambelland - Thanks Michael
The Roadside Pie Kingon Blog postCommunity bake #4 Ultra high hydration, focaccia formula.
- What a beautiful outcome
JonJon Blog postLM Croissants Teffri-Chambelland - Looks good, Michael!This…
WanyeKeston Blog postLM Croissants Teffri-Chambelland - BTW, did you consider the…sparkfanon Blog postLM Croissants Teffri-Chambelland
- And what did you learn about…tpassinon Forum topicData logging oven temperature
- Start one - there is such a…
Davey1on Forum topicGas Ovens, recent - Congratulations!!! Great…sparkfanon Blog postLM Croissants Teffri-Chambelland
- They look lovely, Lin!
JonJon Forum topicThe official Flat bread Community bake thread
- Beautiful focaccia, Will…
mwilsonon Blog postCommunity bake #4 Ultra high hydration, focaccia formula.
- @SueVT - speaking of LM…sparkfanon Blog postPecan Apple Strudel Panettone
- Sounds delicious, Sue!And…
mwilsonon Blog postPecan Apple Strudel Panettone
- They sure look appealing! I…tpassinon Forum topicThe official Flat bread Community bake thread
- I would love to have it, too.BakerBuckon Forum topicAnkarsrum for sale
- 👍🏼you just made me listen to…
squattercityon Blog postSourdough pepper buns
- about that...
WanyeKeston Blog postSourdough pepper buns
- Nice! The best bake are ones that evolve from an idea.
The Roadside Pie Kingon Forum topicThe official Flat bread Community bake thread
- looks delectable, Lin.Jay: I…
squattercityon Blog postSourdough pepper buns
- Looks delicious!
WanyeKeston Blog postSourdough pepper buns
- Sourdough pepper flatbread/bun
ll433on Forum topicThe official Flat bread Community bake thread
- Thanks for the feedback!del351on Forum topicFresh Milled vs Store Bought Whole Wheat Flour?
- Nice!
Isand66on Forum topicThe official Flat bread Community bake thread - Awesome
Isand66on Blog postPoppy seed hamantaschen
- Hi! I saw the spreadsheets…audgepodgeon Blog postBaker's percentage Spreadsheet
- I ate one fresh from the…
squattercityon Forum topicThe official Flat bread Community bake thread
- Late to discussion, but it…plexon Forum topicProofing lids for half sheet pans
- Thanks, problem solved.Save
Rockon Forum topicBook: Flatbreads and Flavors - Check your settings - namely…
Davey1on Forum topicBook: Flatbreads and Flavors
- So interesting
JonJon Forum topicThe official Flat bread Community bake thread
- Thanks for the info,…
Rockon Forum topicFresh Milled vs Store Bought Whole Wheat Flour?
- I'm not sure, if 0% is…sparkfanon Forum topicFresh Milled vs Store Bought Whole Wheat Flour?
- Panettone issuesSueVTon Forum topicPanettone baking journey.
- Sweet, very sweet-looking.tpassinon Forum topicBook: Flatbreads and Flavors