Recent Forum and Blog Comments
- start with a pain rustic or a
mutantspaceon Forum topicHELP with some bread baking/crumb structure knowledge - A Lot of us use KA AP Flour...
AlanGon Forum topicTrue Purposes of KA Flour? - Should be a Fine Experiment
AlanGon Forum topicThis might be a very stupid question
- Thank you
JamieOFon Forum topicVery Low % Levain With LOOONNG Ferment Question - OK, clear now...
JamieOFon Forum topicVery Low % Levain With LOOONNG Ferment Question
- Bread Descriptors
jimbtvon Forum topicHELP with some bread baking/crumb structure knowledge - Unless I have misunderstoodlesbruon Forum topicRetarding before dividing
- KA Protein Levels
jimbtvon Forum topicTrue Purposes of KA Flour?
- APFAnonymouson Forum topicTrue Purposes of KA Flour?
- A tangzhongAnonymouson Forum topicMy Tangzhong Roux FAQ
- Very divisive
lepainSamidienon Forum topicTrue Purposes of KA Flour? - Could be a number of thingsAnonymouson Forum topicHELP with some bread baking/crumb structure knowledge
- the 8kg bins went into fridge
mutantspaceon Forum topicRetarding before dividing
- buttermilk it is. Thanks Paul
mutantspaceon Forum topicbuttermilk or yogurt to bring a tang to bread
- In addition to starter
Doc.Doughon Forum topicMy Tangzhong Roux FAQ - TangzhongAvibabyauon Forum topicMy Tangzhong Roux FAQ
- Thanks for catching that.AnotherLoafon Blog postAnis Bouabsa's... PIZZA! Best crust ever!
- Hi just to check the "2 hour
loafsnifferon Forum topicIncreasing sourness of sourdough - Millers have multi million dollar rolling mills and
dabrownmanon Forum topicIs it Possible to Create the Flour Types at Home? - What gives rye bread its crumb structure is something
dabrownmanon Forum topicRye Soda Bread
- Protease is the enzyme that acts as a catalyst to
dabrownmanon Forum topicVery Low % Levain With LOOONNG Ferment Question
- Using one at a time seems the best choice
pmccoolon Forum topicbuttermilk or yogurt to bring a tang to bread - On the salt: converting theseColin2on Forum topicComparing Two Rustic Loaves
- Deceptive?suaveon Forum topicTrue Purposes of KA Flour?
- Thank you so much for your help!phoxphyreon Forum topicFirst loaf with new starter. Not a brick, but would appreciate suggestions
- On a separate experiment
Mini Ovenon Forum topicFirst loaf with new starter. Not a brick, but would appreciate suggestions - I sure would like to get a
Mini Ovenon Forum topicFirst loaf with new starter. Not a brick, but would appreciate suggestions
- I do okay
Lazy Loaferon Blog postTesting the Ankarsrum - This is why people
dabrownmanon Blog postAnis Bouabsa's... PIZZA! Best crust ever!
- I see more upper body workout
dabrownmanon Blog postTesting the Ankarsrum
- Yep. I was right.
dabrownmanon Forum topicIt's here, it's here!!
- how to work out hydration %
Mini Ovenon Forum topicRye Soda Bread
- I'm pretty sure why pizza is the most craved
dabrownmanon Blog postSunday Poolish Pizza
- Liz, when you say best speedbarryvabeachon Forum topicIt's here, it's here!!
- Depends
Lazy Loaferon Forum topicRetarding before dividing
- Beautiful Pizza!
dmsnyderon Blog postAnis Bouabsa's... PIZZA! Best crust ever! - Thank you David!I am making apaodecaraon Forum topicRetarding before dividing
- In a Tartine dough, therepaodecaraon Forum topicRetarding before dividing
- Really nice.
Floydmon Blog postSunday Poolish Pizza - I guess the difference liespaodecaraon Forum topicRetarding before dividing
- How long did you proof thempaodecaraon Forum topicRetarding before dividing
- PLNSJWSon Forum topicovencrafters plans
- I did work experience in a
mutantspaceon Forum topicRetarding before dividing
- plansrevcobon Forum topicovencrafters plans
- plansrevcobon Forum topicovencrafters plans
- I use a cheap thin metal bowl
phazon Forum topicBread bursting at the bottom - My pleasureAnonymouson Forum topicRye Soda Bread
- Hi Clazar123,Thanks very muchJonNornIronon Forum topicRye Soda Bread
- Thanks Lechem,This all makesJonNornIronon Forum topicRye Soda Bread
- I know what you meanAnonymouson Forum topicBread bursting at the bottom