Recent Forum and Blog Comments
- 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.
- I think it's about thetpassinon Forum topicToday's Bake. What's wrong with the crumb? Please analyze.
- When I have done it, thetpassinon Forum topicWhy sift out bran from fresh milled flour?
- Scalding bran... the water?BKSinAZon Forum topicWhy sift out bran from fresh milled flour?
- If a starter smells too
Phazmon Forum topicUsing fresh milled flours exclusively - Benny, Maurizio Leo…
breadforfunon Forum topicFocaccia Dough Weight for 9 x 13” pan - Thanks, Tpassindd77on Forum topicCold Retard - Sourdough Deflates
- Bruno Albouze has 2 focacciasemolina_manon Forum topicFocaccia Dough Weight for 9 x 13” pan
- I put it at the back of thetpassinon Forum topicCold Retard - Sourdough Deflates
- Thank you for for birthday
Benitoon Blog postChocolate Olive Oil Cake - reply to Pauldd77on Forum topicCold Retard - Sourdough Deflates
- Perhaps I missed it,
pmccoolon Forum topicCold Retard - Sourdough Deflates - Happy Birthday Benny!
CalBeachBakeron Blog postChocolate Olive Oil Cake - A thing of beauty to behold!clazar123on Blog postBaklava with Handmade Phyllo from Scratch
- As Paul said-with qualificationsclazar123on Forum topicYes or No, can a fluffy loaf be made from fresh milled with no sifting?
- Beautiful crumb on that 100%
Benitoon Blog post100% WW Spelt Yeasted Soft Fluffy Sandwich Loaf, Mixer Method, Laurel's Loaf For Learning, With Yogurt
- Thank you and Happy New Year!clazar123on Forum topicTxfarmer's Book Available
- Thank you very much Pal. You
Benitoon Blog postPan de Jamon 35% Whole Wheat Sourdough
- Thank you Pal. I’ve only
Benitoon Blog postChocolate Olive Oil Cake
- Thank you Benny!
PalwithnoovenPon Blog postBaklava with Handmade Phyllo from Scratch - Gorgeous!
PalwithnoovenPon Blog postPan de Jamon 35% Whole Wheat Sourdough
- Belated Happy Birthday Benny!
PalwithnoovenPon Blog postChocolate Olive Oil Cake
- Thank you Lance!
PalwithnoovenPon Blog postBaklava with Handmade Phyllo from Scratch
- Thanks a lot Paul!
PalwithnoovenPon Blog postBaklava with Handmade Phyllo from Scratch
- I agree with above
GlennMon Forum topicWhen retarding in fridge for 24 hrs or longer, does less levain make sense? - a French baker's lifeRick Doolingon Blog postBaking Bread in Lyon
- it can
seasidejesson Forum topicWhy sift out bran from fresh milled flour? - Here are some of your good-lookers...
alfansoon Blog postSemolina Bread - Overproofed?
seasidejesson Forum topicBig holes at top of loaves
- Yes Most Definitely
seasidejesson Forum topicYes or No, can a fluffy loaf be made from fresh milled with no sifting?
- Looks great!semolina_manon Forum topicCouronne Gascon Bordelaise
- Thanks!The Yeast I Can Doon Forum topicForkish Loaves taking Forever to Rise
- Thanks Benny,Happy New Yeargavincon Blog postSemolina Bread
- I’m super impressed with your
Benitoon Blog postBaklava with Handmade Phyllo from Scratch
- Handsome loaves Gavin, they
Benitoon Blog postSemolina Bread
- Thank you Lance. You should
Benitoon Blog postChocolate Olive Oil Cake
- Looking good!
albacoreon Blog postChocolate Olive Oil Cake - Amazing!
albacoreon Blog postBaklava with Handmade Phyllo from Scratch
- I recently made a loaf of 100tpassinon Forum topicYes or No, can a fluffy loaf be made from fresh milled with no sifting?
- I have never had overtpassinon Forum topicWhen retarding in fridge for 24 hrs or longer, does less levain make sense?
- Hi Alan,I was expecting yoursgavincon Blog postSemolina Bread
- Thumbs up!
pmccoolon Forum topicCouronne Gascon Bordelaise
- I would blame it on the flour
Phazmon Forum topicForkish Loaves taking Forever to Rise
- Yes, with qualifications
pmccoolon Forum topicYes or No, can a fluffy loaf be made from fresh milled with no sifting?
- Thank you. Yes, the doughgavincon Blog postSemolina Bread
- Thanks Tom. I try for a loftygavincon Blog postSemolina Bread
- Impressive!
pmccoolon Blog postBaklava with Handmade Phyllo from Scratch