Recent Forum and Blog Comments
- 100% hydration starter will
Edo Breadon Forum topicstarter won't float - my loaves are a little smaller
leslierufon Forum topicfollow up question to another post - I "sold" my first loaves today.rgconneron Forum topicGross Margins and Net Profit
- Beauty!
Isand66on Blog postPotato Ale Bread - made with boozy, mash-fed starter! - Every miller has a different spec for their 00 flour
dabrownmanon Forum topic"00" Flour - Another great looking bake
Isand66on Blog postDavid's SD Italian Baguettes
- The double preferment recipe with the flying
dabrownmanon Forum topicWholemeal Spelt loaf nice but not risen
- Alternative formula and processJane Doughon Forum topicWholemeal Spelt loaf nice but not risen
- It is goodfotomat1on Forum topicGross Margins and Net Profit
- MIWEbrian@clarkeiplaw.comon Forum topicGross Margins and Net Profit
- check the protein contentLes Nightingillon Forum topic"00" Flour
- I stopped baking entirelychristinepion Forum topicstarter won't float
- I bet it is one of these:httprgconneron Forum topicGross Margins and Net Profit
- Mini oven Thank you for yourRB32689on Forum topicWholemeal Spelt loaf nice but not risen
- Gas fired will definitely fixrgconneron Forum topicGross Margins and Net Profit
- Oven Spring was awesomeAnonymouson Forum topicAt the end of my tether
- Freddie Kreuger was here!
alfansoon Blog postcompleting the traveling trio - The batard...
alfansoon Blog postcompleting the traveling trio
- Another beautiful bake !
Skibumon Blog postcompleting the traveling trio - Sorry Bob, I forgot to list the sugar . . .
Skibumon Blog postDouble chocolate, expresso, chipotle, almond cookies.
- Great looking breads!
Cher504on Blog postDark Silesian Rye - RGConnerbrian@clarkeiplaw.comon Forum topicGross Margins and Net Profit
- Sugar?
BobSon Blog postDouble chocolate, expresso, chipotle, almond cookies. - Your comments are appreciatedRB32689on Forum topicWholemeal Spelt loaf nice but not risen
- Don't mix up malt types, dab
pmccoolon Forum topicUsing malt extract - too much browning on crust? - PatienceGAPOMAon Forum topicSlow, runny starter--advice?
- That loaf must have sung an oratorio!
pmccoolon Forum topicAppearances
- Send Me that Horor show
dabrownmanon Blog postcompleting the traveling trio
- Stuff I like to keep close includes
pmccoolon Forum topicBaking cabinet equipment
- Most millers already put malt in their white flours
dabrownmanon Forum topicUsing malt extract - too much browning on crust?
- proofing time is affected
alfansoon Forum topicDutch oven: hot or cold
- It is a shame the recipe calls for 2nd, several
dabrownmanon Forum topicWholemeal Spelt loaf nice but not risen
- YupArjonon Forum topicDutch oven: hot or cold
- Wow this one came out El Perfecto!
dabrownmanon Blog postSprouted 4 Grain Sourdough - 50% Whole Grain with Pecans and Cranberries
- I don't think he even plugged the hole in the top
dabrownmanon Forum topicDutch oven: hot or cold
- Thanks
breadmdon Blog postSourdough Bread, Simpler - Your crumb picture still didn't come through
dabrownmanon Blog postSourdough Bread, Simpler
- Skip the baking sodafotomat1on Forum topicBagel Question
- Take 10 g of your rye starter
dabrownmanon Forum topicSlow, runny starter--advice?
- Personally, I like to use a
KathyFon Forum topicDutch oven: hot or cold - Recheck the blog.
breadmdon Blog postSourdough Bread, Simpler
- Ooohhhh! The explosive effects of
dabrownmanon Forum topicAt the end of my tether
- More good stuff!Wendy Kon Blog postSprouted 4 Grain Sourdough - 50% Whole Grain with Pecans and Cranberries
- Maybe slightly over-proved, hence the...
RoundhayBakeron Forum topicAppearances - Yes, malt contributes to
KathyFon Forum topicUsing malt extract - too much browning on crust?
- Wow! Thank you. The latecaitirilton Forum topicAdapting Reinhart's Epoxy for Dutch Oven Baking?
- Many Fresh Lofians have done
dabrownmanon Forum topicDutch oven: hot or cold
- You are reading it right.
dabrownmanon Forum topic"00" Flour
- So how is simpler?
dabrownmanon Blog postSourdough Bread, Simpler
- You do not want to use commercial yeast
dabrownmanon Forum topicAdapting Reinhart's Epoxy for Dutch Oven Baking?