Recent Forum and Blog Comments
- Thanks Benny!
Yippeeon Blog post20231031 Air Fryer + Bread Machine 100% WW Honey Seed Bread with CLAS - You're welcome
Yippeeon Forum topicNew York - Eli's and Fairway loafs
- Too early to tell...
Yippeeon Forum topic20231222 Bread Machine (+oven-baked) Panettone with CLAS - Bigot Formula
- Thanks Will!
Yippeeon Forum topic20231222 Bread Machine (+oven-baked) Panettone with CLAS - Bigot Formula
- Hey Jo_en!
Yippeeon Forum topic20231031 Air Fryer + Bread Machine 100% WW Honey Seed Bread with CLAS
- Thank you so much. How do you
tinpanalleyon Forum topicNew York - Eli's and Fairway loafs - Thanks!
Yippeeon Blog post20231222 Bread Machine (+oven-baked) Panettone with CLAS - Bigot Formula
- here it is
seasidejesson Blog post'Fiona' plaited enriched ww spelt with scald - repeat
jo_enon Forum topicIs discussing yogurt making OK here? - denatured milk
rondayvouson Forum topicIs discussing yogurt making OK here? - Do-ableclazar123on Forum topicRehydrate Dried Starter
- Here are a couple of TFL
albacoreon Blog postCroissant help (plateau) - Thank you
ArtisanTatumon Blog postCroissant help (plateau) - An unconventional method tip. Invented by....
The Roadside Pie Kingon Forum topicLook what I have created!!!! - hello fellow spelt baker
seasidejesson Forum topicVWG - Works Wonderfully, Most of the Time
- Egg
Isand66on Blog post'Fiona' plaited enriched ww spelt with scald - I haven't made croissants
albacoreon Blog postCroissant help (plateau)
- mmmm
seasidejesson Blog postBaguette Noir au Levain
- Agreed
albacoreon Forum topicOver Proved?
- happy improvisation
seasidejesson Blog post'Fiona' plaited enriched ww spelt with scald
- I scaled this down and it
Lemonieon Blog postSourdough sandwich bread - thanks for the glazing tip
seasidejesson Blog post'Fiona' plaited enriched ww spelt with scald
- Exactly, and yet you say it'ssuaveon Forum topicSponge Turns to Goo
- You leave out a lot of details…foodforthoughton Blog postCroissant help (plateau)
- Okay, thank you!tajohnsonon Forum topicOver Proved?
- I think it could have usedtpassinon Forum topicOver Proved?
- Panasonic (different models in US/CA and EU)
Precaudon Forum topicwhy use a bread machine? - to return to your original
squattercityon Forum topicRehydrate Dried Starter - Thanks! It was delicious.fitzgenon Blog postOnion-Cheese-Curry Sourdough Loaf
- Don't leave us in suspense!tpassinon Forum topicwhy use a bread machine?
- They're not all alike
Precaudon Forum topicwhy use a bread machine?
- VWG and "dough improver"
Precaudon Forum topicVWG - Works Wonderfully, Most of the Time
- I like everything about thisAnother Girlon Blog post'Fiona' plaited enriched ww spelt with scald
- Another try
ArtisanTatumon Blog postCroissant help (plateau)
- Awesome bake!
Isand66on Blog post'Fiona' plaited enriched ww spelt with scald
- Beautiful bake
Isand66on Blog postOnion-Cheese-Curry Sourdough Loaf
- Still many mountains to climb, many valleys to cross
The Roadside Pie Kingon Forum topicLook what I have created!!!!
- temps?
jo_enon Forum topic20231031 Air Fryer + Bread Machine 100% WW Honey Seed Bread with CLAS
- will try
jo_enon Forum topicRehydrate Dried Starter
- PineappleDeno39mon Forum topicWanted Aussie pineapple donut !!!
- Lower the dough stack vs just add the scald later...
seasidejesson Blog postPushing the spelt limit with a scald
- Fruit (AKA vinegar) flies
alcophileon Forum topicRehydrate Dried Starter - 50/50 mix of Caputo Tipo 00semolina_manon Forum topicFavorite Flour for Pizza Dough
- Even some yogurt liquid -tpassinon Forum topicRehydrate Dried Starter
- Looks amazing! I also live inahshlinon Forum topicLook what I have created!!!!
- dehydrated lactic acid
jo_enon Forum topicRehydrate Dried Starter
- Looks great!Would 1/3 lesssemolina_manon Blog postPushing the spelt limit with a scald
- My panettone storyverakon Forum topicRebalancing Lievito Madre
- Tell me about it!
The Roadside Pie Kingon Forum topicBack to basics. Hand development, AP flour boule. Under fermented ?
- New Bread Machine 2024
littlejayon Forum topicwhy use a bread machine?