Recent Forum and Blog Comments
- pH > 5
mwilsonon Forum topicPanettone Universal Method Calculator - Smoothed By LOWESStpassinon Forum topicCommon acids
- Thanks Peter
mwilsonon Blog postA new starter is born
- Excellent work
mwilsonon Forum topicCommon acids
- Thanks
mwilsonon Forum topicCommon acids
- Could it be my starter - yes
phazon Forum topicBig holes at top of loaves - Giorilli Sugar Concentration
Jaschreiberon Forum topicPanettone Universal Method Calculator - Improving!
pmccoolon Forum topicMore Kaiser rolls practice. The traditional fold shaping method. - A Last Comment on Lifting the Bagels
Bronzeon Blog postBagels from BBA - Rose Hill Sourdough has them:
Kjknitson Forum topicWood Pulp bannetons - I’ve had the beechwood
Kjknitson Forum topicKOMO CLASSIC Will Beechwood dry out and split? Beechwood vs Walnut?
- B6000C is newer, stillfreemanon Forum topicBlack and decker B900SC and B6000C
- Thanks! I concur.
The Roadside Pie Kingon Forum topicMore Kaiser rolls practice. The traditional fold shaping method. - Hi Michael!Did you resolve
MrGullbergon Forum topicPanettone Universal Method Calculator - Just don't buy whirlpool.seemesk8on Forum topicNeed a new oven
- Welcome!
Bronzeon Forum topicHi from Indiana!
- Looks great.
Bronzeon Forum topicI am hoping for quick reply.
- That's just great.
Bronzeon Forum topicBlame it on the pink slime....
- Kaiserpleveeon Forum topicMore Kaiser rolls practice. The traditional fold shaping method.
- I appreciate your contribution to this website!
Bronzeon Blog postWhole Wheat Sandwich Bread
- Yep!
Bronzeon Forum topicOver Added Yeast in Biga
- are your orange and lemon
metropicalon Forum topicDIY vanilla - I've got my first batch goingsamsonon Forum topicDIY vanilla
- A mother jar is simply a jardom1972on Forum topicDIY vanilla
- Awesome
Isand66on Blog postHatch Chile and Cheese Bread - Thank you, I saw a similarseemesk8on Forum topicWood Pulp bannetons
- I was looking at those andseemesk8on Forum topicWood Pulp bannetons
- Both bakes were covered with plastic with elastic band...big_weighton Forum topicDoes Retarding Length of Time Affect Crust and Bottom
- mother jar?
metropicalon Forum topicDIY vanilla
- Oh my! Yes, I'd be afraid to
chocoberrieon Forum topicJapanese Milk Bread & Fruit Sandwiches! [食パンとフルーツサンド] - I usually start new and putdom1972on Forum topicDIY vanilla
- I don't claim to know
Precaudon Forum topicFive ways to limit dough climb - I didn't think it was the
Moe Con Forum topicFive ways to limit dough climb - Yeah, I sneak it up to higher
Moe Con Forum topicJapanese Milk Bread & Fruit Sandwiches! [食パンとフルーツサンド]
- If you are at the point of starting over...joegranzon Forum topicAnother Lievito Madre Thread
- Grinding your own durum flour
Abeon Forum topicsemolina color - Oops, I meant durumchlebaon Forum topicsemolina color
- Elmendorf is good!Anzeon Forum topicFlour in the Boston area
- I hope your warm refresh worksSueVTon Forum topicAnother Lievito Madre Thread
- Thanks Moe! Have you tried
chocoberrieon Forum topicJapanese Milk Bread & Fruit Sandwiches! [食パンとフルーツサンド]
- 24 hours laterGEspoon Forum topicAnother Lievito Madre Thread
- Flour choices
pmccoolon Blog postInfinity Bread (ft. Spelt)
- Yes, I read that
Precaudon Forum topicFive ways to limit dough climb
- Spiral vs C-hook
Moe Con Forum topicFive ways to limit dough climb
- Great!
Moe Con Forum topicJapanese Milk Bread & Fruit Sandwiches! [食パンとフルーツサンド]
- Those buns, enriched withWyanteeon Blog postKing Arthur yeasted burger buns
- You're very welcome and likewise!
Breadzikon Forum topicNew to L11 bread pans - Thanks
WatertownNewbieon Blog postInfinity Bread (ft. Spelt) - Thanks
WatertownNewbieon Blog postInfinity Bread (ft. Spelt)
- If the second loaf dried outtpassinon Forum topicDoes Retarding Length of Time Affect Crust and Bottom