Recent Forum and Blog Comments
- Actually, the board manufacturer uses
IceDemeteron Forum topicBench surfaces - Thanks, Ian!
IceDemeteron Blog postCatching up with myself: Oat Kamut Rolls from July 7
- Thanks, joc1954!
IceDemeteron Blog postAll caught up: 50% WG Oat Porridge Loaf from July 14
- Thanks, Paul!
IceDemeteron Blog postAll caught up: 50% WG Oat Porridge Loaf from July 14
- You are so right that "soaker bread" doesn't
IceDemeteron Blog postAll caught up: 50% WG Oat Porridge Loaf from July 14
- HL6 MixerPlan2buildon Forum topicHobart HL6 on ebay
- Theses look great and must
Isand66on Blog postCatching up with myself: Oat Kamut Rolls from July 7 - I have two motorized mills -Thor Simonon Forum topicHome stone mill worth it?
- Many of those "lotions...
Mini Ovenon Forum topicBench surfaces - Thank you!rebakatton Blog postAltamura Bread
- also mix a little wheat flour
Mini Ovenon Forum topicSourdough starter
- all flours can be roasted
Mini Ovenon Forum topicBarley malt syrup and non diastatic malt powder
- The OP is using Reinhart'stgraysonon Forum topicCiabatta dense crumb. Why??
- MIni Oven can I roast barleykatyajinion Forum topicBarley malt syrup and non diastatic malt powder
- IceDemeter, yet again, thatkatyajinion Forum topicBarley malt syrup and non diastatic malt powder
- IceDemeter, you mostkatyajinion Forum topicUse of semolina flour (coarse) vs durum (rimacinata, very fine)
- Keep us posted.Anonymouson Forum topicDough Splitting After Bulk?
- oh, yeah — that was a morekamkion Forum topicDough Splitting After Bulk?
- OkAnonymouson Forum topicDough Splitting After Bulk?
- I'm in the Pacific Northwestkamkion Forum topicDough Splitting After Bulk?
- How warm is it where you live?Anonymouson Forum topicDough Splitting After Bulk?
- I've seen autolyse both withkamkion Forum topicDough Splitting After Bulk?
- I think you may just be rightkamkion Forum topicDough Splitting After Bulk?
- Looks like classic signs of over fermentingAnonymouson Forum topicDough Splitting After Bulk?
- Overfermented dough!
joc1954on Forum topicDough Splitting After Bulk? - Thank youAnonymouson Forum topicThe Return of the Tartine
- Go with your instinct..
Stuart Borkenon Forum topicDough Splitting After Bulk? - definitely didn't overkamkion Forum topicDough Splitting After Bulk?
- Rye has little gluten and APF
Stuart Borkenon Forum topicDough Splitting After Bulk?
- Emailvinceaugustinon Forum topicovencrafters plans
- Plansvinceaugustinon Forum topicovencrafters plans
- Wow!
Lazy Loaferon Forum topicThe Return of the Tartine - Dough enhancer
lsumeon Forum topicRye flour - Thanks!
Fearandloafingon Forum topicJust to say thanks - Dough Enhancer
albacoreon Forum topicRye flour - Rye flour
lsumeon Forum topicRye flour
- Should all go wellAnonymouson Forum topicSourdough starter
- I will start it tonight and
KristinaMarie831on Forum topicSourdough starter - And yet...Anonymouson Forum topicSourdough starter
- If I discard too much it won
KristinaMarie831on Forum topicSourdough starter
- Sounds healthy to meAnonymouson Forum topicSourdough starter
- First I started with 2
KristinaMarie831on Forum topicSourdough starter
- If the starter is healthyAnonymouson Forum topicSourdough starter
- No it's just a levain build
KristinaMarie831on Forum topicSourdough starter
- Is this a new starter from scratch?Anonymouson Forum topicSourdough starter
- According to Calvel, who has
HansBon Forum topicRye flour - I have not found it here in
HansBon Forum topicSource for First Clear Flour in Midwest Area
- I just spent the last few
KristinaMarie831on Forum topicSourdough starter
- Tricks for Amish white bread
lsumeon Forum topicTricks for Amish White Bread
- Tricks for Amish White Bread
lsumeon Forum topicTricks for Amish White Bread