Recent Forum and Blog Comments
- I Use our Corian Countertop
AlanGon Forum topicBench surfaces - Measuring doughLeraon Forum topicNeed help with croissant dough lamination yield
- You are right!
joc1954on Blog postMy first croissants - First differentiate what semolina you're usingAnonymouson Forum topicUse of semolina flour (coarse) vs durum (rimacinata, very fine)
- Thanks Cathy for nice words!
joc1954on Blog postMy first croissants
- Thank you!Baker Frankon Blog postMy version of Eric Kayser's Pain aux Cereales
- I'm having a hard time
Mini Ovenon Forum topicBulk fermentation ain't happening - Stunning
IceDemeteron Blog postMy first croissants - Any dough can be over-kneaded, especially
IceDemeteron Forum topicUse of semolina flour (coarse) vs durum (rimacinata, very fine)
- Thanks, Lechem!
IceDemeteron Blog postAll caught up: 50% WG Oat Porridge Loaf from July 14
- Poppin' Fresh!nmygardenon Blog postMy first croissants
- Drop Box LinkCreek Shore Farmson Forum topicovencrafters plans
- Just a thought...I seem tokatyajinion Forum topicUse of semolina flour (coarse) vs durum (rimacinata, very fine)
- IceDemeter, I didn't knowkatyajinion Forum topicBarley malt syrup and non diastatic malt powder
- Yikes, I did mean maltedkatyajinion Forum topicMalted wheat flakes and Maltex wheat cereal
- Superb progression. Gives meusername9on Forum topicJust to say thanks
- Float Test
jimbtvon Forum topicAlternative Approach for Float Test? - I call them porridge breads
Danni3ll3on Blog postAll caught up: 50% WG Oat Porridge Loaf from July 14 - I do love an oat breadAnonymouson Blog postAll caught up: 50% WG Oat Porridge Loaf from July 14
- I find maths really challengingAnonymouson Forum topicRecalculate Recipe with Soaker
- You know somethingAnonymouson Forum topicThe Return of the Tartine
- This is my starter this morning
Zuurdesemon Forum topicBulk fermentation ain't happening - 15 minutes in the mixer istgraysonon Forum topicCiabatta dense crumb. Why??
- You've confuzzled me!
IceDemeteron Forum topicMalted wheat flakes and Maltex wheat cereal
- The Nose Knows
WatertownNewbieon Forum topicAlternative Approach for Float Test? - One of the best things about
IceDemeteron Forum topicBarley malt syrup and non diastatic malt powder
- Expand During Proofing on Couche?
WatertownNewbieon Forum topicCiabatta dense crumb. Why??
- Thanks, Danni!
IceDemeteron Blog postAll caught up: 50% WG Oat Porridge Loaf from July 14
- HL6 mixerJohnCAon Forum topicHobart HL6 on ebay
- What a great idea
Danni3ll3on Blog postAll caught up: 50% WG Oat Porridge Loaf from July 14
- While I'm another one
IceDemeteron Forum topicGoing from two feedings a day to a single feeding?
- Thank you for the link to
IceDemeteron Forum topicGoing from two feedings a day to a single feeding?
- Thank you!tsb264on Forum topicGreetings from New York!
- different flour?breadmanmartyon Forum topicHas anyone used Dakota Maid Bread Flour?
- Try dropping the ferment time and the hydrationstarvingvioliston Forum topicGood crust, crumb with lots of holes but too moist
- Interesting about thekayakjackon Forum topicCiabatta dense crumb. Why??
- Fab user name, to match
IceDemeteron Forum topicJust to say thanks
- I have been studiously avoiding these
IceDemeteron Forum topicCanele de Bourdeaux with beeswax
- I'm a complete ciabatta newbie, but
IceDemeteron Forum topicCiabatta dense crumb. Why??
- Thanks IceD!
Skibumon Blog postBake 3 in m y new home and kitchen. Much improved! - I'm getting to the point
IceDemeteron Forum topicThe Return of the Tartine
- Definitely a perfect
IceDemeteron Blog postHoney Spelt Porridge Sourdough with Toasted Seeds
- Math Challenged
DanAyoon Forum topicRecalculate Recipe with Soaker - Gorgeous!
IceDemeteron Blog postMy first 'real' sourdough boule
- Nice job!
IceDemeteron Blog postBake 3 in m y new home and kitchen. Much improved!
- Beautiful results!
IceDemeteron Blog postAltamura Bread
- Yum!this one is a winner for
Isand66on Blog postHoney Spelt Porridge Sourdough with Toasted Seeds - Thanks...I made a poolishkayakjackon Forum topicCiabatta dense crumb. Why??
- Internal temperatureFordon Forum topicGood crust, crumb with lots of holes but too moist
- Love it
Fearandloafingon Blog postThanksgiving Challe