Recent Forum and Blog Comments
- Looks fantastic!
Isand66on Blog postPecan Cherry, cranberry Porridge bread (isand66) - Thanks for the chuckle!
Isand66on Blog postSpelt Coffee Sourdough
- Thank You
Isand66on Blog postSpelt Coffee Sourdough
- Write with an offline text editor
dmsnyderon Forum topicCroissant improvement - Looks good!Anonymouson Forum topicCrumb too soft and light
- try your oven
the hadsteron Forum topicProofing box - The secret to freezinggerhardon Forum topicMailing bread?
- Crusty Vollkornbrotbigcrustyon Forum topicVollkornbrot problems
- KA Pro600Adam Hollanderon Forum topickitchenaid Pro with all steel gears?
- This is actually aclazar123on Forum topicVollkornbrot problems
- Good ideas
HansBon Forum topicThat crispy, chewy texture -- the next day - Buckwheat
Lazy Loaferon Forum topichow to add whole buckwheat groats, toasted or raw, to bread? - cgap, I've just baked
Mini Ovenon Forum topicwhat to do with white corn flour ? - do you have a microwave? makes a great bread safe
the hadsteron Forum topicThat crispy, chewy texture -- the next day
- Thanks/follow upAdam Hollanderon Forum topicFirst time making baguettes (Hamelman poolish recipe) - thoughts for next time?
- We tried HansB's suggestionjjudsonon Forum topicThat crispy, chewy texture -- the next day
- Soft is more technique than grainclazar123on Forum topicWhich grains make the lightest bread?
- Haven't heard that one...
Weizenbroton Forum topicWhich grains make the lightest bread? - I just pop the day-old loaf back in the oven...
Weizenbroton Forum topicThat crispy, chewy texture -- the next day
- Yes, Windischgirl
HansBon Forum topicMailing bread?
- Thanks :-)Jeannaon Forum topicbaked braided bread first time with the krea multi spray
- Same problem!Shanti85on Forum topicCroissants with tight crumb
- thanks Lazy Loafer
leslierufon Blog postPecan Cherry, cranberry Porridge bread (isand66) - One way to get added moisture
Mini Ovenon Forum topicHow do you get a dark crust without it going too thick?
- Good catch...
Mini Ovenon Forum topicHow do you get a dark crust without it going too thick?
- The raw ones can give
Mini Ovenon Forum topichow to add whole buckwheat groats, toasted or raw, to bread?
- There are a handful of
alfansoon Forum topicFirst time making baguettes (Hamelman poolish recipe) - thoughts for next time? - I often send bread to my college kids
Windischgirlon Forum topicMailing bread? - Time to pretty things up!
MRHon Forum topicBrick oven Build - Thanx Leslie
phazon Forum topicBaking and Humidity - Hi Postal Grunt, I finallykatyajinion Forum topicPrairie Gold whole wheat flour vs KAF white whole wheat flour
- Baguette questions
dmsnyderon Forum topicFirst time making baguettes (Hamelman poolish recipe) - thoughts for next time?
- I happen to have some baguettes in mid process right now
kendalmon Forum topicFirst time making baguettes (Hamelman poolish recipe) - thoughts for next time? - Thank you. Have not evenSergeyAUon Forum topicHow do you get a dark crust without it going too thick?
- Paneski, did you follow eachbarryvabeachon Forum topicWholewheat sourdough bread doesn't oven spring
- Or brush the loaf with boiling water
pmccoolon Forum topicVollkornbrot problems - well there you go, you learn something everyday!
leslierufon Forum topicCroissant improvement
- ThanksWendy Kon Forum topicThe Easiest German-style Spelt Recipe, Ever
- vollkronrotPeggy Nielsenon Forum topicVollkornbrot problems
- ok, that is an opps! I didn't pick up
leslierufon Blog postI must have (lava) rocks in my head!
- Hi suave. I went ahead andkatyajinion Forum topicWheat Montana White AP flour vs KAF AP and bread flour
- now that is pretty!
leslierufon Forum topicBaking and Humidity
- Substitute Spelt for
Mini Ovenon Forum topicThe Easiest German-style Spelt Recipe, Ever
- In my experience..bread1965on Forum topicWhich grains make the lightest bread?
- See the linked blog entry for a side-by-side comparison.
dmsnyderon Forum topicAnother FWSY question...
- Difficult to say
hanseataon Forum topicVollkornbrot problems - Try Firefox + Form History Control
albacoreon Forum topicCroissant improvement - In case you don't make it to Vermont
phazon Forum topicBaking and Humidity
- I'd
HansBon Forum topicMailing bread?
- Plastic wrap and oven?Teryeasta Breadloafon Forum topicThat crispy, chewy texture -- the next day