Recent Forum and Blog Comments
- Science of Bread
jimbtvon Forum topicAerobic and anaerobic fermentation and how does it work? - That makes perfect sense....
macetteon Forum topicCotton bread bags... - The fridge is your friendAnonymouson Forum topicHow to cope with wet and sticky dough in hot weather?
- HI
inumeridiierion Forum topicfocaccia genovese - I know it works, I know not why!Anonymouson Forum topicAerobic and anaerobic fermentation and how does it work?
- SchmalznudelnCakegrrlon Forum topicCan you suggest what type of dough to make for my grandma's recipe?!
- How's it going?
Mini Ovenon Forum topicRefrigerated starter to loaf in a day? - Dry dusted
Mini Ovenon Forum topicSame results!!! Looking for thick crust?? Or help of any kind...
- I think your right...
macetteon Forum topicShortbread and raisins
- Thanks!!Nicolicious12345on Forum topicSame results!!! Looking for thick crust?? Or help of any kind...
- Looks damp in the middle toMIchael_Oon Forum topicShortbread and raisins
- Those look pretty good!
Danni3ll3on Forum topicTwo questions about baking straight from the fridge - Lovely looking crumb
Mini Ovenon Forum topicSame results!!! Looking for thick crust?? Or help of any kind...
- you have so many cupboards
Mini Ovenon Blog postBake 3 in m y new home and kitchen. Much improved!
- How to choose to store
Mini Ovenon Forum topicCotton bread bags...
- Equal parts
Mini Ovenon Forum topicMy starter has seperated again
- Patience & PerceverienceFordon Forum topicMy starter has seperated again
- Yes Mini
Skibumon Blog postBake 3 in m y new home and kitchen. Much improved! - The amount of yeast will
yozzauseon Forum topicQuestion about Loaf Size - Not reallyElsasquerinoon Forum topicRefrigerated starter to loaf in a day?
- Thank you!tsb264on Forum topicRefrigerated starter to loaf in a day?
- Are you talking about usingann444on Forum topicwhat is a problem of using pasteurized milk for fermented breads ?
- Thank you. Very helpful andWulfsigeon Forum topicsprouted buckwheat flour
- Ohhhh no...
macetteon Forum topicCotton bread bags...
- I tried onceElsasquerinoon Forum topicCotton bread bags...
- Should be fineElsasquerinoon Forum topicRefrigerated starter to loaf in a day?
- Temp and container?tsb264on Forum topicMy starter has seperated again
- There can be many reasons for
IceDemeteron Forum topicsprouted buckwheat flour - Here's how they turned out
matt.mcmillen@gmail.comon Forum topicTwo questions about baking straight from the fridge - i usually keep commercial
mutantspaceon Forum topicQuestion about Loaf Size - I am not aware of any problems with using
IceDemeteron Forum topicwhat is a problem of using pasteurized milk for fermented breads ?
- Amout of Yeastgerryp123on Forum topicQuestion about Loaf Size
- How Long?jolerrs1@me.comon Forum topicStarting a Micro Bakery?
- Evening Bread?jolerrs1@me.comon Forum topicStarting a Micro Bakery?
- Thanks for your replies!For
matt.mcmillen@gmail.comon Forum topicTwo questions about baking straight from the fridge
- I'm not convinced eitherAnonymouson Forum topicQuestion about Loaf Size
- agreed, but try it and seeArjonon Forum topicTwo questions about baking straight from the fridge
- Thanks for the math lesson. I
DanAyoon Forum topicRecalculate Recipe with Soaker - HahaAnonymouson Forum topicDump Truck of Dough?
- yup, sounds like the truck
Mini Ovenon Forum topicDump Truck of Dough?
- Looks amazing! I am sure itrerazinon Blog postSan Francisco Country Sourdough
- I've had a Tor Rey (Pro Cut)Rickoon Forum topicMeat Grinder Opinions?
- Through some diligentRickoon Forum topicSource for First Clear Flour in Midwest Area
- (a) Sprouting made it sweeter?
Mini Ovenon Forum topicsprouted buckwheat flour
- The yeast double in number every
Mini Ovenon Forum topicDo the living organisms in the Levain multiply
- I don't think there will be much differenceAnonymouson Forum topicTwo questions about baking straight from the fridge
- When you first make a starterAnonymouson Forum topicDo the living organisms in the Levain multiply
- Not an awkward question at all ---
IceDemeteron Forum topicBarley malt syrup and non diastatic malt powder
- I'm glad to be able to help a bit,
IceDemeteron Forum topicUse of semolina flour (coarse) vs durum (rimacinata, very fine)
- A quick search here for the BBA ciabatta
IceDemeteron Forum topicCiabatta dense crumb. Why??