Recent Forum and Blog Comments
- Yes!!!!
Danni3ll3on Blog postExperiment with Proofing and Steaming Method - I'm afraid to say I fixed itmungieon Blog postExperiment with Proofing and Steaming Method
- Do you take the temperature
Danni3ll3on Forum topicDense crumb
- Wish it worked but
Danni3ll3on Blog postExperiment with Proofing and Steaming Method
- Thanks for your reply fupjackketupat007on Forum topicReal Croissant Vs 20 Mins Croissant by Edd Kimber
- No, I'm sorry!mungieon Blog postExperiment with Proofing and Steaming Method
- thank you !
trailrunneron Blog postDate, crimson raisin and pecan SD - Sorry
Danni3ll3on Blog postExperiment with Proofing and Steaming Method
- That is gorgeous!
Danni3ll3on Blog postDate, crimson raisin and pecan SD
- Looks delicious!!!
Danni3ll3on Blog postSour Cherry, Pecan Pain au Levain
- Thank you for your response,ValerieCon Forum topicStarter instead of production leaven
- Sound advice, Lechem! I canValerieCon Forum topicStarter instead of production leaven
- thank you
trailrunneron Blog postDate, crimson raisin and pecan SD
- Looks like a successful come
Isand66on Blog postDate, crimson raisin and pecan SD - Warm
mwilsonon Forum topicQuick answer needed - Thanks you so much PaulAnonymouson Forum topicQuick answer needed
- Per Bob's Red Mill site:
pmccoolon Forum topicQuick answer needed - Thanks, Wendy!
dmsnyderon Blog postSour Cherry, Pecan Pain au Levain - The stiffer the starter thegerhardon Forum topicStarter Got Weak. Why?
- Thanks, maybe it was slightlythe_partisanon Forum topicIs this loaf overproofed?
- Sounds like both, ha ha. WeSugarowlon Forum topicExpiration Loaf
- If you have no scalesAnonymouson Forum topicStarting yet again :)
- Late replySugarowlon Forum topicStarting yet again :)
- Inconsistent Rise & DensityIntuitive Travelleron Blog postMontreal Style Bagels
- Looks great from where I'm sittingAnonymouson Forum topicIs this loaf overproofed?
- Ouchmungieon Forum topicWhen is a loaf not a loaf....
- Lovely fruit & nut loaf
Lazy Loaferon Blog postSour Cherry, Pecan Pain au Levain - Middling success!
Lazy Loaferon Forum topicWheat middling (bran) and Bread Flour mixed sourdough bread
- Can almost smell it...
Lazy Loaferon Forum topican irish soda bread made with a sort of maslin flour
- Convection oven @ AllanRI
dmsnyderon Blog postScoring Bread made with high-hydration dough
- The formula
dmsnyderon Blog postSour Cherry, Pecan Pain au Levain
- Does the 'expiration' refer to...Anonymouson Forum topicExpiration Loaf
- Other speedups
fupjackon Forum topicReal Croissant Vs 20 Mins Croissant by Edd Kimber - Didn't I see an episode of this
Mini Ovenon Forum topicExpiration Loaf - Na, 'cause the flour is fine
Mini Ovenon Forum topic"Fine" whole grain spelt flour?
- i stand corrected. you learn
mutantspaceon Forum topic"Fine" whole grain spelt flour? - Not really.
mwilsonon Forum topic"Fine" whole grain spelt flour?
- I'm not sure but...Anonymouson Forum topic"Fine" whole grain spelt flour?
- Reciperalphyoon Blog postSour Cherry, Pecan Pain au Levain
- I would not eat raw ground beef leftgerhardon Forum topicFoodborne Illness Dangers Due to Long Fermentation?
- two separate ideasandythebakeron Forum topicStarter instead of production leaven
- thanksthe_partisanon Forum topic"Fine" whole grain spelt flour?
- thats kind of an oxymoron is
mutantspaceon Forum topic"Fine" whole grain spelt flour?
- you got it !
trailrunneron Blog postSour Cherry, Pecan Pain au Levain
- Just to compare
Mini Ovenon Forum topic"Fine" whole grain spelt flour?
- ...when it's too divided...
Mini Ovenon Forum topicWhen is a loaf not a loaf....
- Ooh! Ooh! The Copper Country!
pmccoolon Blog postSour Cherry, Pecan Pain au Levain
- Grandpa would say
Mini Ovenon Forum topicRhubarb?
- My pleasure ValerieAnonymouson Forum topicStarter instead of production leaven
- Lechem. Thank you for yourValerieCon Forum topicStarter instead of production leaven