Recent Forum and Blog Comments
- Beautiful !
trailrunneron Blog post40% whole wheat SD with polenta, pumpkin and sunflower seeds. - I hadn't actually thought about
Ru007on Blog post40% whole wheat SD with polenta, pumpkin and sunflower seeds. - Seems it is sold outclazar123on Forum topicThe Grain Gathering 2016
- Thanks Tom
Ru007on Blog post40% whole wheat SD with polenta, pumpkin and sunflower seeds.
- We have been pretty lucky with the pool temperature
dabrownmanon Blog postWhole Wheat Kamut Sourdough - This one looks El Perfecto inside and out.
dabrownmanon Blog post40% whole wheat SD with polenta, pumpkin and sunflower seeds.
- Bottom Up vs. Top Down
Wild-Yeaston Forum topicReality Check for Bakery Business - Thanks Floyd!
Ru007on Blog post40% whole wheat SD with polenta, pumpkin and sunflower seeds.
- Amazedtom scotton Blog post40% whole wheat SD with polenta, pumpkin and sunflower seeds.
- Salt should always be last...,
Wild-Yeaston Forum topicTartine: 30m rest after salt?
- I don't know. I don't have
Heikjoon Forum topicLittle oven spring and soft crust - Looks great.
Floydmon Blog post40% whole wheat SD with polenta, pumpkin and sunflower seeds. - I've found the polenta
Ru007on Blog post40% whole wheat SD with polenta, pumpkin and sunflower seeds.
- Thanks Pal!
Ru007on Blog post40% whole wheat SD with polenta, pumpkin and sunflower seeds.
- Chilling the dough is great.rgconneron Forum topicIt's all gone wrong :(
- Agree completely. There is
Edo Breadon Forum topicReality Check for Bakery Business - what if the dough ropes
Mini Ovenon Forum topicKnead a No-Knead Bread? - That's a party I'd go to
Crusty'son Forum topicIdea to share: Bread and Butter Bar - Ken Forkish says much the same thing.rgconneron Forum topicReality Check for Bakery Business
- Another beauty!
PalwithnoovenPon Blog post40% whole wheat SD with polenta, pumpkin and sunflower seeds. - Failed doughChrisMHon Forum topicunrisen pizza dough used as starter for new dough
- No Durum, potato, French style flours?
PalwithnoovenPon Blog postWhole Wheat Kamut Sourdough
- Lovely!
Danni3ll3on Blog post40% whole wheat SD with polenta, pumpkin and sunflower seeds. - Something is wrong with the
Isand66on Blog postWhole Wheat Kamut Sourdough - I watched a video I believe
Edo Breadon Forum topicReality Check for Bakery Business
- Sometimes simple is best asSTUinlouisaon Blog postWhole Wheat Kamut Sourdough
- I think they mean one set
Ru007on Forum topicKneading
- Great bake Ian!
Ru007on Blog postWhole Wheat Kamut Sourdough
- Hello :)Yess, now I'm happy
lotaotoon Blog postLamination: Croissant - The fresh bread!Strope23on Forum topicMy Everyday Bread in the Cuisinart Combo Steam and Convection Oven
- Now this is a weird bread even for you.
dabrownmanon Blog postWhole Wheat Kamut Sourdough
- You don't want to tear the
Edo Breadon Forum topicKneading
- Sounds like you should have
Isand66on Blog postCountry blonde
- Beautiful Bake! Perfect
Isand66on Blog postSesame Sourdough
- Great post Stan! Thanks for
Isand66on Forum topicOn Scalds and Scalding
- failed dough
yozzauseon Forum topicunrisen pizza dough used as starter for new dough - By the way, I don't regret
MichaelLilyon Forum topicReality Check for Bakery Business - It is extremely difficult
MichaelLilyon Forum topicReality Check for Bakery Business
- Cold ferment/unrisen in fridgeChrisMHon Forum topicunrisen pizza dough used as starter for new dough
- Great to hear from youJaaakobon Blog postLamination: Croissant
- BTW my dough is ~83%
MichaelLilyon Forum topicKneading
- They mean sets. I have found
MichaelLilyon Forum topicKneading
- Definitive answer
MichaelLilyon Forum topicBeautiful Crust, Great Flavor, Terrible Crumb/No Oven Spring (Tartine)
- Intuitive test: anything
MichaelLilyon Forum topicBeautiful Crust, Great Flavor, Terrible Crumb/No Oven Spring (Tartine)
- Well...
Mini Ovenon Forum topicunrisen pizza dough used as starter for new dough
- To use old dough as leaveningChrisMHon Forum topicunrisen pizza dough used as starter for new dough
- To use old dough as a leavingsuaveon Forum topicunrisen pizza dough used as starter for new dough
- The long-term success rate for micro-businesses isn't highArjonon Forum topicReality Check for Bakery Business
- I think your diagnosis is right
Ru007on Blog postCountry blonde
- Ovens...
drogonon Forum topicOvens for start-up bakery