Recent Forum and Blog Comments
- That's the thing. I've madefilipiandradeon Forum topicPre-shaping and shaping problems. Is it the flour?
- The protein level on thefilipiandradeon Forum topicPre-shaping and shaping problems. Is it the flour?
- Sure, why not?suaveon Forum topicPure maple syrup vs sugar
- Thanks to all.amateur4sureon Forum topicHoney vs sugar
- Another update. I'm on day 8;
MrOneTwoon Forum topicProblems building a starter - This discussion is so helpful!Cellarvieon Forum topicrefrigeration effect on dough strength?
- ok, got it. I will try thegongon Forum topicWrong percentages of starter, can it be saved?
- I agree with #2
T. Fargoon Forum topicWrong percentages of starter, can it be saved? - I didn't even know there was a commercial yeasted version.
alfansoon Forum topicItalian bread? - Spelt Flour
T. Fargoon Blog postNo Knead Spelt and Rye Sourdough (75% hydration)
- Raadvad reviewsdidipaternoon Blog postSerendipitous Danish Inspired Rye
- This here was a yeastedsuaveon Forum topicItalian bread?
- Perhaps
Filomaticon Blog postHamelman 5 Grain Levain - Great, bold bake!
Filomaticon Blog postButternut sqash, with pumpkin seeds, sunflower seeds and macadamia nuts
- Now that is some shreddible puimpkin bread
dabrownmanon Blog postPumpkin Loaf with Tang Zhong - looks like a nice oaf of whole grain bread to me.
dabrownmanon Forum topicVollkornbrot--first attempt
- The crumb looks great!
Ru007on Blog postPumpkin Loaf with Tang Zhong - After reading Dabrownman's commentAnonymouson Forum topicSour dough starter
- Thank you Ian!!
Ru007on Blog postA busy weekend
- WaitAnonymouson Forum topicWrong percentages of starter, can it be saved?
- I just saw your post!
Ru007on Blog postButternut squash, pumpkin seed and walnut SD
- I entered a SD bread in the county fair one time,
dabrownmanon Blog post15% spelt, 15% rye whole grain SD experiment
- Thanks Leslie!
Ru007on Blog postA busy weekend
- Lovely loaf Joze!
Ru007on Blog post15% spelt, 15% rye whole grain SD experiment
- Wow!!
Ru007on Blog postButternut sqash, with pumpkin seeds, sunflower seeds and macadamia nuts
- The thing to remember is that the yeast and LAB
dabrownmanon Forum topicSour dough starter
- One way to get to a recipe for the Italian bread
dabrownmanon Forum topicItalian bread?
- I just made this recently.
alfansoon Forum topicItalian bread?
- Type Altamura in the search box.
dabrownmanon Forum topicItalian bread?
- This community speaks for itself
dabrownmanon Forum topicItalian bread?
- Thanks, I'll have to try itMaverickon Forum topicItalian bread?
- I could care less about your weird ideas on history
dabrownmanon Forum topicItalian bread?
- Just curious why you areMaverickon Forum topichi bakers!
- thanks for posting this...
Truth Serumon Forum topicTartine Semolina Sesame Loaf - I usually use 80%, but it isMaverickon Forum topicButter or Olive Oil?
- I could see using yogurt forMaverickon Forum topicSour dough starter
- mixing speed
alfansoon Forum topichi bakers!
- thanks for the write up
bnomon Forum topicA protocol request re: steaming - Looks like a gread loaf for sure.
dabrownmanon Blog postButternut sqash, with pumpkin seeds, sunflower seeds and macadamia nuts
- Yes is what is known in the industry
alfansoon Blog postMan Overboard!
- Actually, the Armadillo taken in slices
alfansoon Blog postMan Overboard!
- One thing ... make sure toMaverickon Forum topicAdvice on getting a new Baking Scale
- Best of luckAnonymouson Forum topicrefrigeration effect on dough strength?
- OK, many thanks - will do.I
jonasron Forum topicrefrigeration effect on dough strength? - Another KD8000 user here.
drogonon Forum topicAdvice on getting a new Baking Scale - As long as you end up withAnonymouson Forum topicrefrigeration effect on dough strength?
- Will try it out
jonasron Forum topicrefrigeration effect on dough strength?
- Percentage of starterJane Doughon Forum topicrefrigeration effect on dough strength?
- If I was doing a scheduleAnonymouson Forum topicrefrigeration effect on dough strength?
- Thanks Lechem. Ideally I'd
jonasron Forum topicrefrigeration effect on dough strength?