Recent Forum and Blog Comments
- They're not all alike
Precaudon Forum topicwhy use a bread machine? - VWG and "dough improver"
Precaudon Forum topicVWG - Works Wonderfully, Most of the Time
- I like everything about thisAnother Girlon Blog post'Fiona' plaited enriched ww spelt with scald
- Another try
ArtisanTatumon Blog postCroissant help (plateau) - Awesome bake!
Isand66on Blog post'Fiona' plaited enriched ww spelt with scald - Beautiful bake
Isand66on Blog postOnion-Cheese-Curry Sourdough Loaf
- Still many mountains to climb, many valleys to cross
The Roadside Pie Kingon Forum topicLook what I have created!!!! - temps?
jo_enon Forum topic20231031 Air Fryer + Bread Machine 100% WW Honey Seed Bread with CLAS - will try
jo_enon Forum topicRehydrate Dried Starter
- PineappleDeno39mon Forum topicWanted Aussie pineapple donut !!!
- Lower the dough stack vs just add the scald later...
seasidejesson Blog postPushing the spelt limit with a scald - Fruit (AKA vinegar) flies
alcophileon Forum topicRehydrate Dried Starter - 50/50 mix of Caputo Tipo 00semolina_manon Forum topicFavorite Flour for Pizza Dough
- Even some yogurt liquid -tpassinon Forum topicRehydrate Dried Starter
- Looks amazing! I also live inahshlinon Forum topicLook what I have created!!!!
- dehydrated lactic acid
jo_enon Forum topicRehydrate Dried Starter
- Looks great!Would 1/3 lesssemolina_manon Blog postPushing the spelt limit with a scald
- My panettone storyverakon Forum topicRebalancing Lievito Madre
- Tell me about it!
The Roadside Pie Kingon Forum topicBack to basics. Hand development, AP flour boule. Under fermented ?
- New Bread Machine 2024
littlejayon Forum topicwhy use a bread machine? - Other than that,
pmccoolon Forum topicBack to basics. Hand development, AP flour boule. Under fermented ? - Big cavities suggest airtpassinon Forum topicBack to basics. Hand development, AP flour boule. Under fermented ?
- I am so confused!!! Plus an observation.
The Roadside Pie Kingon Forum topicBack to basics. Hand development, AP flour boule. Under fermented ?
- Waring Luna 7 qt mixerJimatthelakeon Forum topicTable top mixer
- Recent failures
rondayvouson Forum topicWhat is sourdough, and why bother? - New UM Calculator
mwilsonon Forum topicPanettone Universal Method Calculator - Flour and water - start very
Phazmon Forum topicRehydrate Dried Starter - Flour and water - wait till
Phazmon Forum topicRehydrate Dried Starter
- Fridge
mwilsonon Forum topicSponge Turns to Goo
- Leaving aside any questionstpassinon Forum topicRehydrate Dried Starter
- Salt bread
jesse.bulman82@gmail.comon Forum topicJesse Bulman's salt loaf AKA crack bread - Sourdough StarterJimatthelakeon Forum topicRehydrate Dried Starter
- Wow. Stunning, I love the
Ilya Flyameron Blog postBaklava with Handmade Phyllo from Scratch - beautiful loaves
jo_enon Forum topic20231222 Bread Machine (+oven-baked) Panettone with CLAS - Bigot Formula
- thank you
seasidejesson Blog post100% WW Spelt Yeasted Soft Fluffy Sandwich Loaf, Mixer Method, Laurel's Loaf For Learning, With Yogurt
- Only bread at the momentIntegralistaon Forum topicGreetings from Rome
- At the moment I am using Casillo integraleIntegralistaon Forum topicGreetings from Rome
- I understand why that's too fluffyIntegralistaon Forum topicGreetings from Rome
- I use a Pearsons Squaregavincon Forum topicVWG - Works Wonderfully, Most of the Time
- OP here. I had another
Mangia Paneon Forum topicVWG - Works Wonderfully, Most of the Time - Yeah it’s definitely afitzgenon Blog postOnion-Cheese-Curry Sourdough Loaf
- It would mainly be for yourtpassinon Forum topicSponge Turns to Goo
- Hold at 80F for 8 hours anddoughookeron Forum topicSponge Turns to Goo
- Clarificationdoughookeron Forum topicSponge Turns to Goo
- Yippee, you never disappoint!
The Roadside Pie Kingon Forum topic20231222 Bread Machine (+oven-baked) Panettone with CLAS - Bigot Formula
- Like the others said - play
Phazmon Forum topicBulk ferment in the tropics
- That came out beautifully!tpassinon Blog postOnion-Cheese-Curry Sourdough Loaf
- Thanks Benny!fitzgenon Blog postOnion-Cheese-Curry Sourdough Loaf
- My standard starter is 100%tpassinon Forum topicSponge Turns to Goo
- You say100% flour and water .suaveon Forum topicSponge Turns to Goo