Recent Forum and Blog Comments
- The "theory" I quote is the general consensus in ItalyIntegralistaon Forum topicWhole Grain Flour – Sifting True From False
- Thank you very much!Benny
Benitoon Blog postTaiwanese Pineapple Cakes - oh no!
jo_enon Forum topicwhy use a bread machine? - ❓❓❓
Yippeeon Forum topicwhy use a bread machine? - covering window how to
jo_enon Forum topicwhy use a bread machine?
- There are more ways to usetpassinon Forum topicBread tunneling
- Those look great!semolina_manon Blog postTaiwanese Pineapple Cakes
- Thank you!! WIll update whenDoriton Forum topicBread tunneling
- Hi and thanks
jo_enon Forum topicrusbrot's Thermophi-SD Starter w/Zoji BM
- I would appreciate a copy of
mccollron Blog postBaker's percentage Spreadsheet - Found a cheaper solutionIntegralistaon Forum topicQuestions about bread machine belt replacement
- Ok...
Abeon Forum topicBread tunneling - I generally feed 1:2:2 to 1:3
Benitoon Forum topicIs this underproved ? Over fermented?
- I feed my starter the sameDoriton Forum topicBread tunneling
- Hi, A quick question aboutDoriton Forum topicIs this underproved ? Over fermented?
- Thanks Benny
WatertownNewbieon Blog postLithuanian Bread - Last foour questions...
Abeon Forum topicBread tunneling
- Thanks Abe.My starter isDoriton Forum topicBread tunneling
- Nice sound recipe
Abeon Forum topicBread tunneling
- You really don't have to convert anything.
alfansoon Forum topicUnderstanding measurements in Bread: A Baker's Book - This is the recipe I usedDoriton Forum topicBread tunneling
- imo
Abeon Forum topicBread tunneling
- Thank you!! The wasDoriton Forum topicBread tunneling
- Tunnels are usually a signtpassinon Forum topicBread tunneling
- No need to do anything
Abeon Forum topicOlder Starter lost Vigor
- Theory?
mwilsonon Forum topicWhole Grain Flour – Sifting True From False - Yes, indeed. The weight fortpassinon Forum topicUnderstanding measurements in Bread: A Baker's Book
- I’ve been seeing a few bakers
Benitoon Blog postLithuanian Bread
- Thank you Floyd, it’s good to
Benitoon Blog postTaiwanese Pineapple Cakes
- I appreciate all of the replies
DanAyoon Forum topicOlder Starter lost Vigor - Makes sense. I also just
mathbraddockon Forum topicUnderstanding measurements in Bread: A Baker's Book - Yeah, I think so.It probably
Floydmon Forum topicUnderstanding measurements in Bread: A Baker's Book - That's really cool.
Floydmon Blog postTaiwanese Pineapple Cakes
- So trust the weight and not
mathbraddockon Forum topicUnderstanding measurements in Bread: A Baker's Book
- Starter by Mail
WatertownNewbieon Forum topicOlder Starter lost Vigor
- A cup of flour isn't
Floydmon Forum topicUnderstanding measurements in Bread: A Baker's Book
- Goo gone with hot waterIntegralistaon Forum topicQuestions about bread machine belt replacement
- KISS - all ya need. Enjoy!
Phazmon Forum topicHi from Miami - Welcome back, Danfoodforthoughton Forum topicOlder Starter lost Vigor
- Turns out it is not thattpassinon Forum topicHi from Miami
- Making a starter is simple -
Phazmon Forum topicHi from Miami
- I don't see how 1:10:10 or 1chezbenon Forum topicOlder Starter lost Vigor
- Yes, one can mill by stepsIntegralistaon Forum topicWhole Grain Flour – Sifting True From False
- Also, a stone ground flour istpassinon Forum topicWhole Grain Flour – Sifting True From False
- I think in Italy it is a bit differentIntegralistaon Forum topicWhole Grain Flour – Sifting True From False
- Knowing when to end bulktpassinon Forum topicrising problems
- I had considered Bulk fermentOutdoor720on Forum topicrising problems
- Appreciate the relies
DanAyoon Forum topicOlder Starter lost Vigor
- You may be using sometpassinon Forum topicrising problems
- If I'm not mistaken I've readtpassinon Forum topicOlder Starter lost Vigor