Recent Forum and Blog Comments
- 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
- Thank you for the variety of
Sour_Bakeron Forum topicBulk ferment in the tropics - Thank you for the reply. I
Sour_Bakeron Forum topicBulk ferment in the tropics
- This looks gorgeous and
Benitoon Blog postOnion-Cheese-Curry Sourdough Loaf - In addition to Tom’s
Benitoon Forum topicBulk ferment in the tropics
- Tony, thank you for your kind
Benitoon Blog postBaguette Noir au Levain
- Steam Injection UpdateJimatthelakeon Forum topicSteam injection
- Not having baked in thetpassinon Forum topicBulk ferment in the tropics
- The missing ingredient...
mwilsonon Forum topicSponge Turns to Goo - Nice twist on the SD baguettes
CalBeachBakeron Blog postBaguette Noir au Levain - I don't think that any of usdoughookeron Forum topicSponge Turns to Goo
- late to the conversation
rondayvouson Forum topicBuilding a bakery section with bad equipment - I don't think that any of ustpassinon Forum topicSponge Turns to Goo
- Compared to a Hobart N50,
pmccoolon Forum topicTable top mixer - Yes, and as you wrote theytpassinon Forum topicSponge Turns to Goo
- Looks different to me
pmccoolon Forum topicSponge Turns to Goo
- That took less searching thandoughookeron Forum topicSponge Turns to Goo
- A low hydration starterdoughookeron Forum topicSponge Turns to Goo
- Impressive on 1st look.clazar123on Forum topicTable top mixer
- Need a LOT more infoclazar123on Forum topicNeed some help
- Thank you always Ian. I’ve
Benitoon Blog postBaguette Noir au Levain
- I'm a little unclear on whattpassinon Forum topicSponge Turns to Goo
- Proofing Temperaturedoughookeron Forum topicSponge Turns to Goo
- Additional Informationdoughookeron Forum topicDivine inspiration--for me it way Larraburu Brother's SF SD. What was it for you?
- After 8 hours of proofingdoughookeron Forum topicSponge Turns to Goo
- That is a fantastic lookingelagergrenon Blog post100% WW Spelt Yeasted Soft Fluffy Sandwich Loaf, Mixer Method, Laurel's Loaf For Learning, With Yogurt
- Wow!
Isand66on Blog postBaguette Noir au Levain - Thank youjoegranzon Blog postMy "first" panettone, 2 years in the making
- wow
jo_enon Forum topic20231031 Air Fryer + Bread Machine 100% WW Honey Seed Bread with CLAS - cube pans?
jo_enon Forum topic20231031 Air Fryer + Bread Machine 100% WW Honey Seed Bread with CLAS
- yes freshly milled here
jo_enon Forum topicGreetings from Rome
- Example
pmccoolon Forum topicYes or No, can a fluffy loaf be made from fresh milled with no sifting?
- Nice to know that I’m not the
Benitoon Forum topicFocaccia Dough Weight for 9 x 13” pan
- I’ve never tasted my starter
Benitoon Forum topicTaste the dough during bulk fermentation?
- Wow those are lovely
Benitoon Blog post20231222 Bread Machine (+oven-baked) Panettone with CLAS - Bigot Formula
- Excellent Borg Bread, I mean
Benitoon Blog post20231031 Air Fryer + Bread Machine 100% WW Honey Seed Bread with CLAS
- That crumb compression is
Benitoon Blog postPushing the spelt limit with a scald
- All roads lead to...
mwilsonon Forum topicRebalancing Lievito Madre
- Is this another approach togordybakeron Forum topicRebalancing Lievito Madre
- Not about bread machinesJeremyCherfason Forum topicGreetings from Rome
- LM infographic
mwilsonon Forum topicRebalancing Lievito Madre
- When I first made focaccia, I
mwilsonon Forum topicFocaccia Dough Weight for 9 x 13” pan
- I believe there was too much
Benitoon Forum topicFocaccia Dough Weight for 9 x 13” pan
- unifine
rondayvouson Forum topicYes or No, can a fluffy loaf be made from fresh milled with no sifting?
- Crispy
mwilsonon Forum topicFocaccia Dough Weight for 9 x 13” pan
- you might want to start here
rondayvouson Forum topicUsing fresh milled flours exclusively