Recent Forum and Blog Comments
- 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
- Great bake Karin! these look
Isand66on Blog postSolar Eclipse Bread - A Crusty Sesame Bread for a Rare Event - Mini OvenThank you.My wifeCountryBoyon Forum topicRye Bread with sour cream - questions
- First, the supply of gas tobarryvabeachon Forum topiclooking for new oven
- Try it and compare.
Mini Ovenon Forum topicRye Bread with sour cream - questions
- Thanks Trailrunner
MonkeyDaddyon Forum topicYeast Water Troubleshooting - Oklahoma
dablueson Forum topicChinese Cheesecake? - try some rye...wirebenderon Forum topicCannot get starter to double in under 12hrs
- All good advice so farAnonymouson Forum topicCannot get starter to double in under 12hrs
- Long slice vs short sliceJayEmSydneyon Forum topicThe best toaster for Artisan Bread shapes
- Why not just be up front about being slow?Mileson Forum topicRetsel pros and cons?
- Nice. Keep it up!
Floydmon Forum topicLesson 2 Bread - this is what I do...
trailrunneron Forum topicYeast Water Troubleshooting
- Here is a d/l link for the Dough Calculator
DanAyoon Forum topicPercentage of Seed to Levain
- I'd say start by hand
Lazy Loaferon Forum topicStarter Bread Machine
- Can you borrow one?Arjonon Forum topicStarter Bread Machine
- Bulk flour in Austinpamelastewarton Forum topicWhere do you buy your flour in bulk?
- Making your starter vigorous
Lazy Loaferon Forum topicCannot get starter to double in under 12hrs
- higher hydration and more
mutantspaceon Forum topicCannot get starter to double in under 12hrs - You've got a starter, you just need more time.
the hadsteron Forum topicCannot get starter to double in under 12hrs - PanasonicElsasquerinoon Forum topicStarter Bread Machine
- Grainmaker vs Diamant
lsumeon Forum topicNew "Grainmill" Grain Mill on Market - Any Users? - Nice stuff, I am need to getnickelmoreon Forum topicHobart N50 restoration experience
- Blue Star Gas Models
jimbtvon Forum topiclooking for new oven
- Rye Bread with sour cream - questionsCountryBoyon Forum topicRye Bread with sour cream - questions
- gas pressure needed for the Blue Star ranges
the hadsteron Forum topiclooking for new oven
- Looks good. How'd it taste?Is
gwschenkon Forum topicLavash bread first try - Nothing unusual for YW
joc1954on Blog postOngoing Yeast Water experiments - Saw this, and remembered this
phazon Forum topicGot yeast water - now what? - You are inspiring me further!
joc1954on Blog postSolar Eclipse 2017 Bread Challenge - Bread #2
- Blue Star
jimbtvon Forum topiclooking for new oven
- hot dry summer tempnovice_baker0003on Basic pageYour First Loaf - A Primer for the New Baker
- Do you think you could first
HansBon Forum topicStarter Bread Machine - For The Archives
givemethedoughon Forum topicYet another Hobart N50 restoration project. - Bobs
kendalmon Forum topicBob's "Artisan Bread Flour" - 14% protein?