Recent Forum and Blog Comments
- I will take a look nowAnonymouson Forum topicA couple of newb questions
- Yes, but...enchanton Forum topicA couple of newb questions
- Numbers...
drogonon Forum topicDoes anyone use bakers percentages? - You're jumping into the deependAnonymouson Forum topicA couple of newb questions
- Didn't mean to sound like thatAnonymouson Forum topicA couple of newb questions
- Quote:...why don't you carryenchanton Forum topicA couple of newb questions
- Link to videoenchanton Forum topicA couple of newb questions
- Thanks for posting this
Truth Serumon Forum topicSmoked paprika - Can you post a link to the video you are refering to?
Truth Serumon Forum topicA couple of newb questions
- I'm confused...Anonymouson Forum topicA couple of newb questions
- Dump all of the starter???enchanton Forum topicA couple of newb questions
- picture..
drogonon Forum topicBakers Lame - double edged razor just as good?
- Practice, practiceBobBouleon Forum topicBakers Lame - double edged razor just as good?
- Measuring in cups in the USABobBouleon Forum topicDoes anyone use bakers percentages?
- thanks Derek
jimton Forum topictop crust is cracking as loaves cool? - scalpel
_vkon Forum topicBakers Lame - double edged razor just as good? - That looks great and sounds
wassisnameon Blog postPumpkin Sourdough - Good tutorial for baker's percentage
Lazy Loaferon Forum topicDoes anyone use bakers percentages? - Here's part of one of my formula tables
Lazy Loaferon Forum topicDoes anyone use bakers percentages?
- Beautiful maybe......traditional no.merlieon Forum topicHow Roy Shvartzapel is revolutionizing panettone
- I love to see a dough formula
yozzauseon Forum topicDoes anyone use bakers percentages? - Good to knowenchanton Forum topicDoes anyone use bakers percentages?
- I'm glad you liked it I
yozzauseon Blog postZitas Bakery
- If you do decide to use double edge razor blades...
alfansoon Forum topicBakers Lame - double edged razor just as good? - TFL in its infancy...
alfansoon Forum topicDoes anyone use bakers percentages?
- The YW bread was the one with all the added flavors
dabrownmanon Blog postWow! 2 Breads for a Friday Bake - Next time I make breadenchanton Forum topicBakers Lame - double edged razor just as good?
- Looks like a much simplerreadybreadyon Forum topicHelp Needed!: gummy, dense loaf
- Looks like a much simplerreadybreadyon Forum topicHelp Needed!: gummy, dense loaf
- Thanksreadybreadyon Forum topicHelp Needed!: gummy, dense loaf
- Actually FWSY
Danni3ll3on Forum topicTemperature & time - That's what I use.
Danni3ll3on Forum topicBakers Lame - double edged razor just as good?
- OMG!!!!!!! that looks sohreikon Forum topicReinhart's foccacia with sourdough
- Quote:Does anyone here NOTenchanton Forum topicDoes anyone use bakers percentages?
- I've been using single-edgesuaveon Forum topicBakers Lame - double edged razor just as good?
- A lame's useful if you're doing hundreds of...
RoundhayBakeron Forum topicBakers Lame - double edged razor just as good? - Lucy and I always thought you two were one and
dabrownmanon Forum topicHow Roy Shvartzapel is revolutionizing panettone
- LOL
Filomaticon Forum topicHow Roy Shvartzapel is revolutionizing panettone - I'm all for trying out that green colored pistachio one
dabrownmanon Forum topicHow Roy Shvartzapel is revolutionizing panettone
- A variation on DocKinsey's idea ...
foodsluton Forum topicBakers Lame - double edged razor just as good? - Not that Wild-Yeast
Wild-Yeaston Forum topicHow Roy Shvartzapel is revolutionizing panettone - Tough to beat a 123 for an all around SD bread.
dabrownmanon Blog postBread bowls!
- Jinx
Filomaticon Forum topicHow Roy Shvartzapel is revolutionizing panettone
- for my birthdayandythebakeron Forum topicHow Roy Shvartzapel is revolutionizing panettone
- Nothing weighs down a pizza or focaccia like too
dabrownmanon Forum topicReinhart's foccacia with sourdough
- I can't see how Roy's Pannetone is easier,
dabrownmanon Forum topicHow Roy Shvartzapel is revolutionizing panettone
- Try it out and see what happens.hreikon Forum topicTemperature & time
- Awesome!
Filomaticon Forum topicReinhart's foccacia with sourdough
- Does anyone here NOT use Bakers %?Jane Doughon Forum topicDoes anyone use bakers percentages?
- blast freezer is the equivalentgerhardon Forum topicDiy blast freezer