Recent Forum and Blog Comments
- Ankarsrum Kneading TechniqueJimatthelakeon Forum topicNew to Ankarsrum - how the kneading process should be like
- Thanks Yippee
Precaudon Forum topicCLAS and white flour breads - Thanks mariana
Precaudon Forum topicCLAS and white flour breads
- Pickle juice breadmarianaon Forum topicCLAS and white flour breads
- Pickle juice bread
Yippeeon Forum topicCLAS and white flour breads - Jim, that sounds interesting,barryvabeachon Forum topicNew to Ankarsrum - how the kneading process should be like
- will try 4d clas
jo_enon Forum topicCLAS and white flour breads - White CLASmarianaon Forum topicCLAS and white flour breads
- Thanks for sharing yourjkandellon Forum topicDave Miller's method for semi dehydrated starter storage
- coarse particles
jo_enon Forum topicGreetings from the Rio Grande Valley in South Texas
- white clas
jo_enon Forum topicCLAS and white flour breads
- Mini and all, just a note and
Gadjowheatyon Forum topicFrankenlaib - I've been wondering for atpassinon Forum topicCLAS and white flour breads
- My go-to CLAS white bread
Yippeeon Forum topicCLAS and white flour breads
- The samemarianaon Forum topicCLAS and white flour breads
- Placing a pre-order
pleasant-hill-grainon Forum topicISO: aluminum bread tins - Edible but...Uplanderon Forum topicBread is too light and fluffy
- Question & Finnish Sourdough Rye Info
Brewon Forum topicGreetings from the Rio Grande Valley in South Texas - Ankarsrum Kneading TimeJimatthelakeon Forum topicNew to Ankarsrum - how the kneading process should be like
- brilliant thoughts
squattercityon Forum topickeeping crust crusty in the new tropics - Same as the last step
Precaudon Forum topicCLAS and white flour breads
- I didn’t know the name, but IWaaft1939on Blog postRoosterkoek
- BordinskyTundraRoseon Blog postGOST Borodinsky - Borodinskiy Chelb GOST (Russia)
- Great loaf!
Dave Ceeon Forum topicOnion Bread Recipe - I suggest it is shapinggavincon Forum topicBump in center of sourdough loaf
- refresh
jo_enon Forum topicCLAS and white flour breads
- Sergey's 3 day method
Precaudon Forum topicCLAS and white flour breads
- To my eyes, it looks like thetpassinon Forum topicBump in center of sourdough loaf
- thanks
jo_enon Forum topicCLAS and white flour breads
- But..
Precaudon Forum topicCLAS and white flour breads
- no 6 hr on white fl
jo_enon Forum topicCLAS and white flour breads
- Crusty crusts...therearenotenoughnoodlesintheworldon Forum topickeeping crust crusty in the new tropics
- 6 hr preferment
Precaudon Forum topicCLAS and white flour breads
- Brilliant!
GaryBishopon Forum topickeeping crust crusty in the new tropics - Desiccant packs?
alcophileon Forum topickeeping crust crusty in the new tropics - 6hr
jo_enon Forum topicCLAS and white flour breads
- Extreme weather will be the
yozzauseon Forum topicFarina Bakery Australia - Hi Jo,I can't say I am
Precaudon Forum topicCLAS and white flour breads
- komo
jo_enon Forum topicGreetings from the Rio Grande Valley in South Texas
- clas with whites and ryes
jo_enon Forum topicCLAS and white flour breads
- I gave up long ago
GaryBishopon Forum topickeeping crust crusty in the new tropics
- repeat
jo_enon Forum topicLithuanian Dark Rye (after Stanley Ginsberg)
- That looks delicious!!
jo_enon Forum topicLithuanian Dark Rye (after Stanley Ginsberg)
- Graduate student food groups
alcophileon Blog postPizza, chocolate and beer
- I could not agree more, on
OldWoodenSpoonon Forum topicFarina Bakery Australia - "Theory guides, experiment decides"
alcophileon Forum topicCalculating Thermal Mass
- Where in Texas, I'm in the
Brewon Forum topicNew Member from TX
- Thanks
Brewon Forum topicGreetings from the Rio Grande Valley in South Texas
- I did something similar in South Africa
pmccoolon Forum topicUsing day old flour/water mixtures - A factor that is sometimes overlooked
pmccoolon Forum topicUsing day old flour/water mixtures