Recent Forum and Blog Comments
- That's 100% whole wheat?Anonymouson Forum topicThis came out better than it had a right to...
- I think a recipeAnonymouson Forum topicMy breads look fine but compress really easily and turns into dough
- Thank you RuAnonymouson Forum topicBorodinsky Bread
- Merry Christmas, Skibum!
Floydmon Blog postPulla for Christmas! - Thanks
inumeridiierion Forum topicMerry Christmas - nyc hard rolljuju88on Forum topicNY Hard Rolls - HELP
- lovely
Ru007on Forum topicMerry Christmas - what a beautiful loaf!!
Ru007on Forum topicBorodinsky Bread
- Ha- Im told they cant makejuju88on Forum topicWhat's the secret to that incredibly flavorful Kaiser roll crust?
- Well, sure, the scientist. But also like whreikon Forum topicI have made some diastatic malt from spelt berries
- Thanks
inumeridiierion Forum topicMerry Christmas
- Thanks HesterAnonymouson Forum topicI have made some diastatic malt from spelt berries
- Toasting,
gary.turneron Blog postI should know better! - Wow, I'm so impressed w what youhreikon Forum topicI have made some diastatic malt from spelt berries
- Holiday cookingnmygardenon Blog post26 % Whole Sprouted 9 Grain Brioche Buns
- Spettacolare!nmygardenon Forum topicMerry Christmas
- Thank you PalAnonymouson Forum topicBorodinsky Bread
- Thank youAnonymouson Forum topicBorodinsky Bread
- Thanks for the clarificationAnonymouson Forum topicHelp with Overproofing
- That makes sense, thanks for
jimton Forum topicHelp with Overproofing - I suspect you are right
leslierufon Blog postIn pursuit of perfection! ...... still a long way to go. - Well done!
PalwithnoovenPon Forum topicBorodinsky Bread - Grazie :-)
inumeridiierion Forum topicMerry Christmas
- Thanks
inumeridiierion Forum topicMerry Christmas
- Bravo!
PalwithnoovenPon Forum topicMerry Christmas
- This is one of the freat breads to master
dabrownmanon Forum topicBorodinsky Bread - I know what you mean when the gluten strands
dabrownmanon Forum topicHelp with Overproofing
- I've never had the doughtgraysonon Forum topicnew kitchen mixer
- The panettone look great!
dabrownmanon Forum topicMerry Christmas
- Thank you. I'm pretty suretgraysonon Forum topicnew kitchen mixer
- I was hoping to makeAnonymouson Forum topicI have made some diastatic malt from spelt berries
- Thanks for your comments Ianiboron Forum topicThe Bread Ring
- It takes a while to use it up. You only need
dabrownmanon Forum topicI have made some diastatic malt from spelt berries
- A a crust guy Lucy would have bet for sure that
dabrownmanon Blog post26 % Whole Sprouted 9 Grain Brioche Buns
- Thanks DabrownmanAnonymouson Forum topicI have made some diastatic malt from spelt berries
- Remember this is still a sprouted whole grain
dabrownmanon Forum topicI have made some diastatic malt from spelt berries
- Many people here use special baguette forms
dabrownmanon Blog postFinal proofing of baguettes
- ka pro 8qt
jimton Forum topicnew kitchen mixer
- Fantastic looking Braiding!
Isand66on Forum topicThe Bread Ring - Your crumb shots look great.
Isand66on Blog postIn pursuit of perfection! ...... still a long way to go.
- Man, those look good enough to eat!
alfansoon Blog post26 % Whole Sprouted 9 Grain Brioche Buns - Drying out yeastAnonymouson Forum topicHelp with Overproofing
- dead yeast?
jimton Forum topicHelp with Overproofing
- Happy Holidays
chrisfon Forum topicLievito Madre for Panettone - Advice?
Bucks County Bread Companyon Blog postTarragon and Cranberries Bread - origin of clostridiumdlassiteron Forum topicsalt rising bread
- fermentation tempWoodson Forum topicsalt rising bread
- Thank you Yipee. The bookiboron Forum topicThe Bread Ring
- tgrayson
HansBon Forum topicnew kitchen mixer - Source of yeastclazar123on Forum topicsalt rising bread