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- 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
- Hello, Brew!
pmccoolon Forum topicGreetings from the Rio Grande Valley in South Texas
- When you make your startertpassinon Forum topicUsing day old flour/water mixtures
- Toolbashmiedragoon Forum topicQuestion about croissant
- I think 10% protein in German
Ilya Flyameron Forum topicUsing day old flour/water mixtures - Proofer boxKiwiphilon Forum topicIdeas for proofing box/incubator
- Thanks for that kind thought
yozzauseon Forum topicFarina Bakery Australia - Contaminationmarianaon Forum topicUsing day old flour/water mixtures
- Those square pans look good
Breadzikon Forum topicISO: aluminum bread tins - Yes keeping well enough to
OldWoodenSpoonon Forum topicFarina Bakery Australia - Rofco catch - can be the rivnut hingetherearenotenoughnoodlesintheworldon Forum topicRofco experience: difficulty in achieving consistent quality
- This has not been mytpassinon Forum topicUsing day old flour/water mixtures
- More mass takes longer tosemolina_manon Forum topicCalculating Thermal Mass
- Thank you tpassin lookingbreadmakingon Forum topicUsing Buttermilk / Milk Kefir for making Sourdough Starter
- Glad you liked it OWS always
yozzauseon Forum topicFarina Bakery Australia
- Food safetymarianaon Forum topicUsing day old flour/water mixtures
- Thanks OldWoodenSpoon
CalBeachBakeron Blog postHoneyed Spelt and Oat Levain - You can find a lot by using the Search tool
pmccoolon Forum topicIdeas for proofing box/incubator
- Well done! Nice execution of
OldWoodenSpoonon Blog postHoneyed Spelt and Oat Levain
- Fascinating, both the bakery
OldWoodenSpoonon Forum topicFarina Bakery Australia
- Please let us know how ittpassinon Forum topicUsing Buttermilk / Milk Kefir for making Sourdough Starter
- Campbell's accessories available at Pleasant Hill Grain
pleasant-hill-grainon Forum topicISO: aluminum bread tins - Campbell's Rofco latch kit available in U.S. now
pleasant-hill-grainon Forum topicRofco experience: difficulty in achieving consistent quality
- Rofco & RackMaster electric brick ovens
pleasant-hill-grainon Forum topicSimplyBread oven
- Thank you very much tpassinbreadmakingon Forum topicUsing Buttermilk / Milk Kefir for making Sourdough Starter
- KA K-5 vs HobartJimatthelakeon Forum topicKitchenAid K5-A vs Hobart N50
- I found a 4-pack of GuinessSugarowlon Blog postGuinness Multi-Grain Potato Bread Act II
- As someone who owns aSugarowlon Forum topicKitchenAid K5-A vs Hobart N50
- SureSugarowlon Forum topic50/50 starter white and whole wheat
- Thermal MassJimatthelakeon Forum topicCalculating Thermal Mass
- Sometimes, when it takes sotpassinon Forum topicBiology of a neglected starter
- No problem…BrianShawon Forum topicBiology of a neglected starter
- What a wonderful reply andbenjamin163on Forum topicWhy bother pre-shaping?
- Really useful thank you.Ibenjamin163on Forum topicWhy bother pre-shaping?
- Thank you for this. It seemsbenjamin163on Forum topicWhy bother pre-shaping?
- Thank you for this, it's mostbenjamin163on Forum topicWhy bother pre-shaping?
- Thank you for taking the timebenjamin163on Forum topicWhy bother pre-shaping?
- Hello, Sugar,When you say youKimberlyMon Forum topic50/50 starter white and whole wheat
- Sugared LM methodSueVTon Forum topicClaudio Perando
- do you like the flavor?
WanyeKeston Blog postAtta Flour Experiment - Thank you Sue - it seems that
albacoreon Forum topicClaudio Perando - Thank you very much for the Turkish flatbreadbreadmakingon Forum topicTurkish flat bread with milk kefir
- Nicetherearenotenoughnoodlesintheworldon Forum topicKitchenAid K5-A vs Hobart N50
- Hobart vs KA vs Ankarsrum
Doc.Doughon Forum topicKitchenAid K5-A vs Hobart N50 - Molino Pizzuti courseSueVTon Forum topicClaudio Perando
- 10qttherearenotenoughnoodlesintheworldon Forum topicKitchenAid K5-A vs Hobart N50
- So many ways to go…foodforthoughton Forum topicSourdough Maintenance- Scaled Down Ken Forkish or different method?
- Rolling pin?foodforthoughton Forum topicCroissant
- I'll show you mine…Zaphodon Forum topicBread is too light and fluffy