Recent Forum and Blog Comments
- From Vito Iacopellifoodforthoughton Forum topicFocaccia Dough Weight for 9 x 13” pan
- helpful
seasidejesson Forum topicIf I want to add oil to a dough, is it true that I should add it at the end? Why? - How much?
alcophileon Forum topicUsing gums - I was just about to say bothfredsbreadon Forum topicProblem with Cheddar cheese and jalapeno inclusions. Bread was saturated with grease...
- Oil is supposed to interfere with yeast, for what I knowIntegralistaon Forum topicIf I want to add oil to a dough, is it true that I should add it at the end? Why?
- Dried Malt Extract is more than alpha-amylaseIntegralistaon Forum topicIs Malted Barley Still Being Added To Commercial White Flours?
- Look for a white flour for which 58% hydration is typicalIntegralistaon Forum topicHydration for German Recipes with American Flour
- I was amazed, too, Bennytpassinon Blog postKasha Graham Porridge Loaf With Remarkably Open Crumb
- Incredible bake Tom, so
Benitoon Blog postKasha Graham Porridge Loaf With Remarkably Open Crumb - You may have noticed I do a
Benitoon Blog postMake Bread Softer With a Scald/Yudane
- Loaf sizeIntegralistaon Forum topicNew Bread Machine User
- I’ll need to digest that
Benitoon Forum topicFocaccia Dough Weight for 9 x 13” pan
- me too
seasidejesson Forum topicUsing fresh milled flours exclusively
- CheddarJimatthelakeon Forum topicProblem with Cheddar cheese and jalapeno inclusions. Bread was saturated with grease...
- Current flourjoegranzon Forum topicRebalancing Lievito Madre
- Yes
jo_enon Forum topicFirst Clear Flour - Too fluffy?
Moe Con Forum topicGreetings from Rome - In my mind...
mwilsonon Forum topicFocaccia Dough Weight for 9 x 13” pan - As CLOSE as possiblePwrSrgon Forum topicISO - President's Choice 'The Decadent' Chocolate Chip Cookie Recipe
- I like these pans!
Precaudon Forum topicNew to L11 bread pans - FlourRolandofEldon Forum topicRebalancing Lievito Madre
- Thank you for your responses
Benitoon Forum topicFocaccia Dough Weight for 9 x 13” pan
- It's rich, moist, yet mild,tpassinon Blog postKasha Graham Porridge Loaf With Remarkably Open Crumb
- Oh, I forgot you aren't intpassinon Blog postKasha Graham Porridge Loaf With Remarkably Open Crumb
- The crumb looks so moist!
PalwithnoovenPon Blog postKasha Graham Porridge Loaf With Remarkably Open Crumb - Wow!
PalwithnoovenPon Blog postMy "first" panettone, 2 years in the making
- Thank you! Yes I have beengordybakeron Forum topicRebalancing Lievito Madre
- Thank you Ian!
PalwithnoovenPon Blog postBaklava with Handmade Phyllo from Scratch
- Greetings back at youclazar123on Forum topicGreetings from Middle Tennessee
- I use evernote
seasidejesson Forum topicBaking recipe organizer app for Android?
- hydrated starch
seasidejesson Forum topicUsing gums
- Standard us liquid volume cups
seasidejesson Blog post100% WW Spelt Yeasted Soft Fluffy Sandwich Loaf, Mixer Method, Laurel's Loaf For Learning, With Yogurt
- What is the size of your cup?therearenotenoughnoodlesintheworldon Blog post100% WW Spelt Yeasted Soft Fluffy Sandwich Loaf, Mixer Method, Laurel's Loaf For Learning, With Yogurt
- Hi Don,I have a few of those
ideal2545on Forum topicRefining home milled flour to T80 / T85 - How much cheese did you puttpassinon Forum topicProblem with Cheddar cheese and jalapeno inclusions. Bread was saturated with grease...
- Much betterjoegranzon Forum topicRebalancing Lievito Madre
- It depends on how you measure
Doc.Doughon Forum topicFocaccia Dough Weight for 9 x 13” pan - Viscosity enhancers perhaps
Doc.Doughon Forum topicUsing gums
- That is a very interesting
Benitoon Forum topicFocaccia Dough Weight for 9 x 13” pan
- Just to chime in and say yes,barryvabeachon Forum topicYes or No, can a fluffy loaf be made from fresh milled with no sifting?
- Perhaps an issue of surface area to volume ratio?
Doc.Doughon Forum topicFocaccia Dough Weight for 9 x 13” pan
- I thought this would get your interesttpassinon Blog postKasha Graham Porridge Loaf With Remarkably Open Crumb
- Sorry Nico, but you're wrong
Peter Plantecon Forum topicUsing gums - There seems to be a lot of gut opinion on this.
Peter Plantecon Forum topicUsing gums
- I've seen substitutiontpassinon Blog postKasha Graham Porridge Loaf With Remarkably Open Crumb
- Thank you very much Ian. I
Benitoon Blog postChocolate Olive Oil Cake
- That looks marvellous, Tom
Abeon Blog postKasha Graham Porridge Loaf With Remarkably Open Crumb - My LM seem to be doing bettergordybakeron Forum topicRebalancing Lievito Madre
- : ) it is!tpassinon Blog postKasha Graham Porridge Loaf With Remarkably Open Crumb
- mmmm
seasidejesson Blog postKasha Graham Porridge Loaf With Remarkably Open Crumb