Recent Forum and Blog Comments
- I can see some...
IceDemeteron Forum topicPea Bread.. - !
Filomaticon Blog postAnother "Complet" loaf - Looking for a villan..bread1965on Forum topicPea Bread..
- Today's fad...Anonymouson Forum topicPea Bread..
- More info neededAnonymouson Forum topicStruggling with Semolina Durum Starter...
- I love the crumb colour!
Danni3ll3on Blog postAnother "Complet" loaf - Yep, I do
Danni3ll3on Forum topicProofing calculations please
- Uh I took a look
Danni3ll3on Forum topicProofing calculations please
- Sustitute Nature
jimbtvon Forum topicProofing calculations please - Proofing calculationBaking_chemiston Forum topicProofing calculations please
- Day later
Filomaticon Blog postFirst Freshly Milled Loaves
- Interesting
Filomaticon Blog postFirst Freshly Milled Loaves
- Cute mini baguettes!
Yippeeon Blog postIn-oven slash dynamics video - Micro scaleBaker Frankon Forum topicMicro Scale
- Admetior Stainless Steel Digital Spoon Scale with 2 Spoons
Yippeeon Forum topicMicro Scale
- Bakeries
Mr. Waffleson Forum topicBakeries France and Switzerland - Carol Field's recipe turnsColin2on Forum topicPanettone Comparison
- It's Not Only Wheatdonsabion Forum topicGluten Intolerance
- I like FWSY
Danni3ll3on Forum topicBooks for Handmade Bread
- Boy Scientist :-)
drogonon Forum topicMicro Scale - Micro scalesAlan.Hon Forum topicMicro Scale
- Unless you are mixing LARGE quantities
alfansoon Forum topicBooks for Handmade Bread - Graham flour
Lazy Loaferon Forum topicGraham flour vs regular whole wheat flour - More books
Lazy Loaferon Forum topicBooks for Handmade Bread
- Some popular books areAnonymouson Forum topicBooks for Handmade Bread
- micro scales...
drogonon Forum topicMicro Scale
- Rofco B40 owner here...
drogonon Forum topicRofco Ovens B20 & B40
- Apparently...Anonymouson Forum topicGraham flour vs regular whole wheat flour
- KAMUT(R) khorasan white flour -Jame-Lon Forum topickamut white flour
- I wouldAnonymouson Forum topicMaking sourdough starter
- Looks like it is coming along nicely.
Danni3ll3on Forum topicMaking sourdough starter
- (No subject)bOjMenyekon Forum topicMaking sourdough starter
- Here's what it looks likebOjMenyekon Forum topicMaking sourdough starter
- i made it by weightbOjMenyekon Forum topicMaking sourdough starter
- help with the Ankarsrumfechetmon Forum topicPanettone Comparison
- Whole grain & pineapple juiceFordon Forum topicMaking sourdough starter
- Micro scaleAlan.Hon Forum topicMicro Scale
- Thanks!ConorMcon Forum topicRate my Sourdough!
- Looks like what we callAnonymouson Forum topicHow is this being scored to expand in this way
- removes air
inumeridiierion Forum topicHow is this being scored to expand in this way - Why is everyone so scared if carbs?Anonymouson Forum topicPea Bread..
- Just another example on how the food
Danni3ll3on Forum topicPea Bread..
- Convection oven the heat transfergerhardon Forum topicConvection oven for tartine-style
- Shape is a considerationph_koselon Forum topicConvection oven for tartine-style
- Surface area per gram is larger on small loavesph_koselon Forum topicConvection oven for tartine-style
- And I'll do it again, too
fupjackon Forum topicCroissant questions - FWIW
txbubbaon Blog postFirst Freshly Milled Loaves - Sorry for the late reply matePatMaxon Forum topicHow big a dough?
- Some ideas on what to expectAnonymouson Forum topicMaking sourdough starter
- Early days yetPatMaxon Forum topicMaking sourdough starter