Recent Forum and Blog Comments
- Not reallyLeraon Forum topicBakipan yeast in the U.S.? Help a blind baker
- I must try it I have a rye
mutantspaceon Forum topicwhats the difference between rye and white starter in a bread - Bobs rice flour
eddierukoon Forum topicRetarding before dividing - Durum in the UK
Lazy Loaferon Forum topicThis might be a very stupid question - The thing to remember is that there are
dabrownmanon Forum topicTrue Purposes of KA Flour? - Wow
Filomaticon Forum topicCroissant help and results - Enzymes start denaturing at 140 F
dabrownmanon Forum topicThis might be a very stupid question
- The thing would worry about is the denaturing of
dabrownmanon Forum topicThis might be a very stupid question
- Biases, you ask?
alfansoon Forum topicTrue Purposes of KA Flour? - flour choice is pretty personalArjonon Forum topicTrue Purposes of KA Flour?
- Don't bake in expensive CI enamelware
dabrownmanon Forum topicBread bursting at the bottom
- This is correctBobBouleon Forum topicNo Knead Dough?
- Robin Hood bread flourArjonon Forum topicTrue Purposes of KA Flour?
- So adding a touch of malt would helpAnonymouson Forum topicThis might be a very stupid question
- Thank you AlanAnonymouson Forum topicThis might be a very stupid question
- Using a rye starter for a white bread only makes a bland
dabrownmanon Forum topicwhats the difference between rye and white starter in a bread
- Thanks for that dabrown, Ilesbruon Forum topicRetarding before dividing
- Like Doc says, ferment speed and emzyme activity
dabrownmanon Forum topicVery Low % Levain With LOOONNG Ferment Question
- Since I usually bake 50% sprouted bread
dabrownmanon Forum topicIncreasing sourness of sourdough
- AWESOMEbreadboy025on Forum topicTrue Purposes of KA Flour?
- Flour protein by types and brands (retail flour):
alfansoon Forum topicTrue Purposes of KA Flour?
- I would rather do a shaped bulk proof. I always
dabrownmanon Forum topicRetarding before dividing
- Use rice flour
dabrownmanon Forum topicRetarding before dividing
- What you are seeingclazar123on Forum topicHELP with some bread baking/crumb structure knowledge
- gluten development and yeast/LAB activity are independent
Doc.Doughon Forum topicVery Low % Levain With LOOONNG Ferment Question - Regarding labeling--I neverbreadboy025on Forum topicTrue Purposes of KA Flour?
- Wow!Anonymouson Forum topicVery Low % Levain With LOOONNG Ferment Question
- Well Lechem.......
JamieOFon Forum topicVery Low % Levain With LOOONNG Ferment Question - 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