Recent Forum and Blog Comments
- That's sort of the "shocker"
Mini Ovenon Forum topicEclipse Bread Challenge - Mini OvenYou are one veryCountryBoyon Forum topicRye Bread with sour cream - questions
- The oven will likely be the biggest bottleneckjstumpfon Forum topicproduction levels
- Check this outninofiolon Forum topicWhat percentage of Diastatic Malt
- So glad that your try worked out!
IceDemeteron Forum topicScaling -- Any Adjustments Besides Amounts? - I ordered. :)
Lazy Loaferon Forum topicAnother canele batch and this time right on - 1 - as those temps, probably
phazon Forum topicJust revived my starter after 5 weeks in the fridge, would love a little guidance - Use it
Mini Ovenon Forum topicJust revived my starter after 5 weeks in the fridge, would love a little guidance
- Also, forgot to ask -Can Idsuttonon Forum topicJust revived my starter after 5 weeks in the fridge, would love a little guidance
- Thanks, nmygarden!
IceDemeteron Blog postAug 17-18: Play time! Eclipse Loaves
- Both are so pretty!nmygardenon Blog postAug 17-18: Play time! Eclipse Loaves
- More details please
Mini Ovenon Basic pageYour First Loaf - A Primer for the New Baker
- Nice job!
IceDemeteron Forum topicLesson 2 Bread
- Circular references are the
phazon Forum topicPercentage of Seed to Levain
- Whole grain flour doesn't generally have
IceDemeteron Forum topicWhat percentage of Diastatic Malt
- More yeast water fun
Lazy Loaferon Blog postOngoing Yeast Water experiments
- Maybe it is the KAF version of malt powder,
IceDemeteron Forum topicBob's "Artisan Bread Flour" - 14% protein?
- Oooh - another thing I need to learn about!
IceDemeteron Blog postOngoing Yeast Water experiments
- Thanks Laurie.
Isand66on Blog postRicotta Rye with Corn Flour Sourdough - Thanks for such a comprehensive replyElsasquerinoon Forum topicSoakers with Trevor's technique
- Lucky granddaughter - to be able
IceDemeteron Blog postSolar Eclipse 2017 Bread Challenge - Bread #2
- Lovely - and yum!
IceDemeteron Blog postSolar Eclipse Bread - A Crusty Sesame Bread for a Rare Event
- How you want to incorporate them really
IceDemeteron Forum topicSoakers with Trevor's technique
- vegemite black gold...
macetteon Forum topicHappy.... - Bookmarked for the detailed advice...
IceDemeteron Blog postMore of the same
- Rye, corn, onions, potatoes, and ricotta...
IceDemeteron Blog postRicotta Rye with Corn Flour Sourdough
- YES!
IceDemeteron Blog postConsistency - you'll know it when it clicks
- lol - its a Aussie/kiwi thing eh!
leslierufon Forum topicHappy.... - Thank you for taking the timeAnonymouson Forum topicproduction levels
- Thanks, Ian,
hanseataon Blog postSolar Eclipse Bread - A Crusty Sesame Bread for a Rare Event - Thanks,
hanseataon Blog postSolar Eclipse Bread - A Crusty Sesame Bread for a Rare Event
- Thanks phaz
DanAyoon Forum topicPercentage of Seed to Levain - Production Baking
jimbtvon Forum topicproduction levels - Please tell me they were baked in a commercial oven
DanAyoon Blog postPane di alfansomura II - what can I change today?
- Diastatic Malt
jimbtvon Forum topicWhat percentage of Diastatic Malt
- Too much diastatic malt in the mix?
DanAyoon Forum topicWhat percentage of Diastatic Malt
- Butter or OilLeraon Forum topicOil the top of baked bread
- interesting
trailrunneron Blog postOngoing Yeast Water experiments - not too smalll
trailrunneron Forum topicYeast Water Troubleshooting
- Of you like to see
kendalmon Forum topicWhat percentage of Diastatic Malt - Clumping malt
Lazy Loaferon Forum topicBob's "Artisan Bread Flour" - 14% protein?
- Looks good, gwschenk
pmccoolon Forum topicLesson 2 Bread - Looking forward to it
Mini Ovenon Forum topicRye Bread with sour cream - questions
- Higher Bread in a Dutch Oven
DanAyoon Blog postOver proofed my bread again. Why do I do it?
- Thank you so very much forCountryBoyon Forum topicRye Bread with sour cream - questions
- The Results
WatertownNewbieon Forum topicScaling -- Any Adjustments Besides Amounts? - Alternativestarvingvioliston Forum topicCast iron loaf pan for batards
- about the salt
Mini Ovenon Forum topicRye Bread with sour cream - questions
- taste was good as well , but
restless bakeron Forum topicLavash bread first try - Alain Ducasse is famous ??!!
restless bakeron Forum topicducasse education french bakery and pastry program