Recent Forum and Blog Comments
- Hi,gavincon Forum topicSourdough Starter from the frig. Help!
- Here's The Smoothed Graphtpassinon Forum topicCommon acids
- I'll point out two things.tpassinon Forum topicSourdough Starter from the frig. Help!
- I use Italian recipes all the
Martadellaon Forum topicLievito di birra in the US - What is the recipe?
Abeon Forum topicLievito di birra in the US - Thank you guys for theJConstanteon Forum topicLievito di birra in the US
- Thanks for the data.I cantpassinon Forum topicCommon acids
- In Italy the default is fresh
Ilya Flyameron Forum topicLievito di birra in the US - Real Steps
mwilsonon Forum topicCommon acids - I don't steam bread with high
Ilya Flyameron Forum topicReal 100% rye bread in a cloche or dutch oven or not?
- What a weird smoother routinetpassinon Forum topicCommon acids
- I'm not in the market for a
Rockon Blog postAnkarsrum Assistent Mixer: Advice & Tips for New Users - acid concentrations and pH
mwilsonon Forum topicCommon acids
- Vacuum
mwilsonon Forum topicLM lacks vitality
- Ginsberg's red rye malt ≠ solod
alcophileon Blog postSlow-Baked Finnish Rye Jalkuunileipa (Finland) - I can't really offer any
alcophileon Forum topicReal 100% rye bread in a cloche or dutch oven or not?
- That last diagram sure brings
chocoberrieon Forum topicFrom: Microbiology of Fermented Foods 🤓 - Thanks,If a recipe just saysJConstanteon Forum topicLievito di birra in the US
- Thanks for the complement
CalBeachBakeron Blog postSlow-Baked Finnish Rye Jalkuunileipa (Finland) - Thanks for the complement
CalBeachBakeron Blog postSlow-Baked Finnish Rye Jalkuunileipa (Finland)
- The name refers to the method of baking onlyAnonymouson Blog postSlow-Baked Finnish Rye Jalkuunileipa (Finland)
- I hesitate to post anything
squattercityon Forum topicReal 100% rye bread in a cloche or dutch oven or not? - Lievito di birra, sometimes
Martadellaon Forum topicLievito di birra in the US
- Yummy
Martadellaon Forum topicToday's exercise: Kaiser rolls, stamped/folded
- Thank you! We ate a ton of
Martadellaon Blog postRye with altus, mashed potatoes and roasted sunflower seeds
- Thank you! We ate a ton of
Martadellaon Blog postRye with altus, mashed potatoes and roasted sunflower seeds
- Thank you for your kind words
Martadellaon Blog postRye with altus, mashed potatoes and roasted sunflower seeds
- Thank you very much, Paul!
Martadellaon Blog postRye with altus, mashed potatoes and roasted sunflower seeds
- Looks great
Martadellaon Blog postSlow-Baked Finnish Rye Jalkuunileipa (Finland)
- I wouldn't
Martadellaon Forum topicReal 100% rye bread in a cloche or dutch oven or not?
- I'd say not
Precaudon Forum topicReal 100% rye bread in a cloche or dutch oven or not? - Thanks all - some great ideas
albacoreon Forum topicLM lacks vitality - zojirushi?
jo_enon Forum topicReal 100% rye bread in a cloche or dutch oven or not? - The lidTexas Yankeeon Forum topicLight rye “lid” on dark pumpernickel
- Looks richVickiePNWon Blog postMini loaf
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- Cracks!
occidentalon Blog postSpelt Loaf - Thanks!
occidentalon Blog postSpelt Loaf
- Looks
occidentalon Forum topicToday's exercise: Kaiser rolls, stamped/folded
- Those are a couple of
alcophileon Blog postSlow-Baked Finnish Rye Jalkuunileipa (Finland)
- Used S600 vs New Royal Lee?
Andy Averyon Forum topicLee Household Flour Mill - my Review / Evaluation - Used S600 vs New Royal Lee?
Andy Averyon Forum topicLee Household Flour Mill - my Review / Evaluation
- Well I built my self aJimatthelakeon Forum topicSteam injection
- I would love to have a
alcophileon Blog postRye with altus, mashed potatoes and roasted sunflower seeds
- Congratulations!
The Roadside Pie Kingon Blog postSanta came early! - Nice Looking Bread
WatertownNewbieon Blog postSpelt Loaf - English Spelt
mwilsonon Blog postSpelt Loaf
- Thank you all for the input!!JConstanteon Forum topicLievito di birra in the US
- The stamp is beautifulSarion Forum topicA question about stamping (if you call it that way)
- Here's a 50% spelt loaf Itpassinon Blog postSpelt Loaf