Recent Forum and Blog Comments
- Ok, thanks, I appreciate theThe Yeast I Can Doon Forum topicForkish Loaves taking Forever to Rise
- Birds of a feather...
alfansoon Blog postSemolina Bread - LM looking bettergordybakeron Forum topicRebalancing Lievito Madre
- Handsome loaves
Our Crumbon Forum topic60% Home-Milled Grain - I've read of yeast problemstpassinon Forum topicForkish Loaves taking Forever to Rise
- Thank you so much!
PalwithnoovenPon Blog postBaklava with Handmade Phyllo from Scratch - Looks great! Love semolinasemolina_manon Blog postSemolina Bread
- Well done. Big baklava fansemolina_manon Blog postBaklava with Handmade Phyllo from Scratch
- Thank you very much 🙏🙏🙏🙏 Paul
Benitoon Blog postChocolate Olive Oil Cake - Thank you for the kind words,fredsbreadon Blog postJust another panettone post
- Happy (belated) birthday, Benny!
pmccoolon Blog postChocolate Olive Oil Cake - What a great way to cap off the yearAnother Girlon Blog postMy "first" panettone, 2 years in the making
- Sooo nice looking! Itpassinon Blog postSemolina Bread
- Hi Benny,Thank you for your
jo_enon Forum topicfalafel aroma wafting... - LM consistencyjoegranzon Forum topicRebalancing Lievito Madre
- Well Challah has eggs in it
Abeon Forum topicGluten Free Challah Wanted! Please Share - Purely gorgeous!tpassinon Forum topic60% Home-Milled Grain
- 500 gr ww and 80% hydr
jo_enon Forum topicNew Bread Machine User
- Which bread machine?
Abeon Forum topicNew Bread Machine User
- Beautiful loaf!
jo_enon Forum topic60% Home-Milled Grain
- Thanks for the suggestions!pogrmmanon Forum topicShokupan
- Thank you Jo, I hope you do
Benitoon Blog postPan de Jamon 35% Whole Wheat Sourdough
- Yummy, I love falafel and
Benitoon Forum topicfalafel aroma wafting...
- Should be yummy. Happy Newtpassinon Forum topicDoes scalding bran denature the enzymes too much?
- Beautiful Loaflouiscohenon Forum topicDoes scalding bran denature the enzymes too much?
- With the water in the scald,tpassinon Forum topicDoes scalding bran denature the enzymes too much?
- what a treat
jo_enon Blog postPan de Jamon 35% Whole Wheat Sourdough
- Nice WW Crumblouiscohenon Forum topicDoes scalding bran denature the enzymes too much?
- I got a very nice 100% WWtpassinon Forum topicDoes scalding bran denature the enzymes too much?
- I sift and scald when I am
Benitoon Forum topicDoes scalding bran denature the enzymes too much?
- Wonderful bakes both of you
Benitoon Forum topicChristmas Sourdough Couronne de Bordelaise
- Very nice Will, well done on
Benitoon Forum topicToday's exercise. Benny 's Newfoundland savory dinner rolls.
- So happy to see your success
Benitoon Forum topic12/29/2023. Aim - Baguette practice.
- Joe a huge congratulations to
Benitoon Blog postMy "first" panettone, 2 years in the making
- Thanks, Benny! The loaf alsotpassinon Blog postOatmeal Graham Flour Sourdough Pullman Bread
- Tom that bread looks just
Benitoon Blog postOatmeal Graham Flour Sourdough Pullman Bread
- You always knock them out of
Benitoon Blog postRye with flax
- Fred those are beautiful
Benitoon Blog postJust another panettone post
- That is a stunning loaf of
Benitoon Blog postLithuanian Christmas Bread—Kaledu Pyragas
- Workday 100% WW @ 85% Hydrationlouiscohenon Forum topicDoes scalding bran denature the enzymes too much?
- Workday 100% WW @ 85% Hydrationlouiscohenon Forum topicDoes scalding bran denature the enzymes too much?
- Not out of woods yetgordybakeron Forum topicRebalancing Lievito Madre
- How about tubes (like
Moe Con Forum topicartistic bread - Here's a link about Germantpassinon Forum topicHydration for German Recipes with American Flour
- If you want challah but something sweet
Abeon Forum topicartistic bread
- similar symptoms, but probably a different causecascokidon Forum topicFWSY Overnight Country Blonde Troubles
- The quest for perfection is the siren sweetly singing in my ear.
The Roadside Pie Kingon Forum topic12/29/2023. Aim - Baguette practice. - Thank you everybody!
Mangia Paneon Forum topicPizza Crust. How To Bake it Properly. - Oxygen / Mixing
mwilsonon Blog postMy "first" panettone, 2 years in the making - bran fine grind
jo_enon Forum topicDoes scalding bran denature the enzymes too much?