Recent Forum and Blog Comments
- How much cheese did you puttpassinon Forum topicProblem with Cheddar cheese and jalapeno inclusions. Bread was saturated with grease...
- Much betterjoegranzon Forum topicRebalancing Lievito Madre
- It depends on how you measure
Doc.Doughon Forum topicFocaccia Dough Weight for 9 x 13” pan - Viscosity enhancers perhaps
Doc.Doughon Forum topicUsing gums
- That is a very interesting
Benitoon Forum topicFocaccia Dough Weight for 9 x 13” pan - Just to chime in and say yes,barryvabeachon Forum topicYes or No, can a fluffy loaf be made from fresh milled with no sifting?
- Perhaps an issue of surface area to volume ratio?
Doc.Doughon Forum topicFocaccia Dough Weight for 9 x 13” pan
- I thought this would get your interesttpassinon Blog postKasha Graham Porridge Loaf With Remarkably Open Crumb
- Sorry Nico, but you're wrong
Peter Plantecon Forum topicUsing gums - There seems to be a lot of gut opinion on this.
Peter Plantecon Forum topicUsing gums
- I've seen substitutiontpassinon Blog postKasha Graham Porridge Loaf With Remarkably Open Crumb
- Thank you very much Ian. I
Benitoon Blog postChocolate Olive Oil Cake
- That looks marvellous, Tom
Abeon Blog postKasha Graham Porridge Loaf With Remarkably Open Crumb - My LM seem to be doing bettergordybakeron Forum topicRebalancing Lievito Madre
- : ) it is!tpassinon Blog postKasha Graham Porridge Loaf With Remarkably Open Crumb
- mmmm
seasidejesson Blog postKasha Graham Porridge Loaf With Remarkably Open Crumb - Thanks ... I have a few sackstpassinon Blog postSemolina Bread
- You won't be disappointed.gavincon Blog postSemolina Bread
- Hi Tom,I used finely groundgavincon Blog postSemolina Bread
- I tend to let a refrigeratedtpassinon Forum topicBaking staight from the fridge doesn't produce results as good as letting the dough come up to room temperature.
- If a process doesn't fit the
Phazmon Forum topicBaking staight from the fridge doesn't produce results as good as letting the dough come up to room temperature. - The question is - how did it
Phazmon Forum topicTaste the dough during bulk fermentation?
- Thank you both SM and Brad
Benitoon Forum topicFocaccia Dough Weight for 9 x 13” pan
- Gavin, was the flour finelytpassinon Blog postSemolina Bread
- I have never heard of thisRobbie Bakeson Forum topicUsing fresh milled flours exclusively
- seasidejess, I think that is
Rockon Forum topicTaste the dough during bulk fermentation? - I do sometimes taste verytpassinon Forum topicTaste the dough during bulk fermentation?
- Makes sensejoegranzon Blog postMy "first" panettone, 2 years in the making
- Good callroboboticuson Forum topicTaste the dough during bulk fermentation?
- thanks
seasidejesson Blog post100% WW Spelt Yeasted Soft Fluffy Sandwich Loaf, Mixer Method, Laurel's Loaf For Learning, With Yogurt
- thank you
seasidejesson Blog post100% WW Spelt Yeasted Soft Fluffy Sandwich Loaf, Mixer Method, Laurel's Loaf For Learning, With Yogurt
- raw dough isn't safe
seasidejesson Forum topicTaste the dough during bulk fermentation?
- Amazing!
Isand66on Blog postBaklava with Handmade Phyllo from Scratch - Happy Birthday Benny 🎉🎂🎁
Isand66on Blog postChocolate Olive Oil Cake
- Wheat flour for chapatisGazon Forum topicGrinding real atta flour at home?
- the water counts toward hydration
seasidejesson Forum topicWhy sift out bran from fresh milled flour?
- Thank you!
PalwithnoovenPon Blog postBaklava with Handmade Phyllo from Scratch - Wow! Looks super soft!
PalwithnoovenPon Blog post100% WW Spelt Yeasted Soft Fluffy Sandwich Loaf, Mixer Method, Laurel's Loaf For Learning, With Yogurt
- I'm glad
seasidejesson Forum topicTxfarmer's Book Available
- you're welcome
seasidejesson Forum topicTxfarmer's Book Available
- Good looking loaves!
PalwithnoovenPon Blog postSemolina Bread
- Thank you
jo_enon Forum topicTxfarmer's Book Available - ask away
jo_enon Forum topicUsing fresh milled flours exclusively
- YT 1 lb loaf
jo_enon Forum topicGreetings from Middle Tennessee
- Thanks, I’ll start feeding itRobbie Bakeson Forum topicUsing fresh milled flours exclusively
- That difference in the amounttpassinon Forum topicForkish Loaves taking Forever to Rise
- Convert IDY to ADYrainydaybreadon Forum topicForkish Loaves taking Forever to Rise
- Happy New Year!
alcophileon Blog postLithuanian Christmas Bread—Kaledu Pyragas - I see no defect. Large holessemolina_manon Forum topicToday's Bake. What's wrong with the crumb? Please analyze.
- shaping is my weaknessBKSinAZon Forum topicToday's Bake. What's wrong with the crumb? Please analyze.