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- My take on it has been basedtpassinon Forum topicAutolyse link repair
- I always thought autolysisalbacoreon Forum topicAutolyse link repair
- central milling seems to beUVCaton Forum topicIs Malted Barley Still Being Added To Commercial White Flours?
- Ruchmehl is high extractionsemolina_manon Forum topicRye Sourdough Bread Recipe - Rye Type 1150
- big thanksjo_enon Forum topicSergey 4-5 day clas
- I do not know which kind oftpassinon Forum topicSergey 4-5 day clas
- Any diastatic maltmarianaon Forum topicSergey 4-5 day clas
- malted barley flourtpassinon Forum topicSergey 4-5 day clas
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- successsquattercityon Blog post20230800 Authentic Hong Kong Pineapple Buns with CLAS
- Very good!marianaon Blog post50% Einkorn Take 2
- Rye flour and hoochmarianaon Forum topicStarter Flat-lined: Advice?
- Three groups of CLASesmarianaon Forum topicSergey 4-5 day clas
- Rye and RaisinsValduson Forum topicStarter Flat-lined: Advice?
- You are right. They offerRyeBreadon Forum topicRye Sourdough Bread Recipe - Rye Type 1150
- Mmmmmm! I'm heading to NYC'ssquattercityon Blog post20230800 Authentic Hong Kong Pineapple Buns with CLAS
- FormulaPizzaCalcioon Forum topicBrioche Help
- You are welcome.Yippeeon Blog post20230800 Authentic Hong Kong Pineapple Buns with CLAS
- Thank you for reading :)aly-hassabelnabyon Blog postThe Breads of Egypt - Eish senn
- Please allow me to thank youtpassinon Blog postThe Breads of Egypt - Eish senn
- FilterValduson Forum topicStarter Flat-lined: Advice?
- Once you have a stable culturePrecaudon Forum topicSergey 4-5 day clas
- could your water be an issue?squattercityon Forum topicStarter Flat-lined: Advice?
- Not oldValduson Forum topicStarter Flat-lined: Advice?
- how old is the flour you aresquattercityon Forum topicStarter Flat-lined: Advice?
- ruchmehlsquattercityon Forum topicRye Sourdough Bread Recipe - Rye Type 1150
- Funny you should ask...Precaudon Forum topicSergey 4-5 day clas
- 🍍🍍🍍Yippeeon Blog post20230800 Authentic Hong Kong Pineapple Buns with CLAS
- Some caution is appropriatetpassinon Forum topicAutolyse link repair
- Interesting questionaly-hassabelnabyon Blog postThe Breads of Egypt - Eish senn
- Day 4Valduson Forum topicStarter Flat-lined: Advice?
- Max bran recipe?jo_enon Forum topicSergey 4-5 day clas
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- one more qjo_enon Forum topicSergey 4-5 day clas
- Still touring, Simon, eatingZaphodon Forum topicBread is too light and fluffy
- I have not tried that recipe yet but...TundraRoseon Forum topicCheck Out My Buns
- Hi Rob, you can definitelyRyeBreadon Forum topicRye Sourdough Bread Recipe - Rye Type 1150
- Sharing fixedDoc.Doughon Forum topicAutolyse link repair
- For what it's worth, I wenttpassinon Forum topicAutolyse link repair
- I have an account for ChatGPTtpassinon Forum topicAutolyse link repair
- Actually, that is not atpassinon Forum topicAutolyse link repair
- Thanks, Tom!dmsnyderon Blog postPan de Cristal
- "Glass Bread"tpassinon Blog postPan de Cristal
- covering everything with ryesquattercityon Forum topicStarter Flat-lined: Advice?
- I'm with Gary. Wut nosquattercityon Blog post20230800 Authentic Hong Kong Pineapple Buns with CLAS
- AlasValduson Forum topicStarter Flat-lined: Advice?
- did you try the rye flour. Isquattercityon Forum topicStarter Flat-lined: Advice?
- lovely lovely lovely.backsquattercityon Forum topicRye Sourdough Bread Recipe - Rye Type 1150