Recent Forum and Blog Comments
- 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??
- 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?