Recent Forum and Blog Comments
- things don't go so smoothly ...tpassinon Forum topicStarter using fresh milled hard white not rising
- That is true,
Debra Winkon Forum topicStarter using fresh milled hard white not rising - SighKnead_By_Handon Forum topicI need desperate help/education
- Starter: AP vs Breadtpassinon Forum topicStarter using fresh milled hard white not rising
- observationsAnonymouson Forum topiccourage bagel
- Nice list
rgreenberg2000on Blog postJalapeño Cheese Bread - I've been thinking that bread
Debra Winkon Forum topicStarter using fresh milled hard white not rising
- Any luck at giving that a go?Anonymouson Forum topiccourage bagel
- Thanks Rich
CalBeachBakeron Blog postJalapeño Cheese Bread - I like to add buckwheat ...tpassinon Blog postBuckwheat Miche
- Why is that, Debra?tpassinon Forum topicStarter using fresh milled hard white not rising
- I was about to discard the
Debra Winkon Forum topicStarter using fresh milled hard white not rising
- CHEESE!
rgreenberg2000on Blog postJalapeño Cheese Bread
- Thanks so much, Abe, for allKimberlyMon Forum topicStarter using fresh milled hard white not rising
- I used tap water for oneKimberlyMon Forum topicStarter using fresh milled hard white not rising
- Thank you!KimberlyMon Forum topicStarter using fresh milled hard white not rising
- Thanks!
CalBeachBakeron Blog postMuscovite Rye/Podmoskovny Rye (Russia)
- Sacrilege? Most certainlysuaveon Blog postMuscovite Rye/Podmoskovny Rye (Russia)
- Dimplingmarianaon Forum topicwhy dimple Focaccia bread dough?
- Dimpling
pmccoolon Forum topicwhy dimple Focaccia bread dough? - Water Source?tpassinon Forum topicStarter using fresh milled hard white not rising
- Looks great to me
Abeon Forum topicStarter using fresh milled hard white not rising - Looks like a starter!tpassinon Forum topicStarter using fresh milled hard white not rising
- Best Suggestions before Choosing Packaging for Bakeryfastcustomboxeson Forum topicSuggestions about equipment for my new Bakery
- Rye/bread flour mix looks greatKimberlyMon Forum topicStarter using fresh milled hard white not rising
- Bread flour starterKimberlyMon Forum topicStarter using fresh milled hard white not rising
- I dock (dimple) a focaccia togavincon Forum topicwhy dimple Focaccia bread dough?
- I don't think I'll do this
sallamon Forum topicOld dough recycle from biga - Not Very Overproofedtpassinon Forum topicOverproofed?
- Hard water vs mineral water?
alcophileon Forum topicUn chlorinated water- does it make a difference - Looks good!
Abeon Forum topicOverproofed?
- I misunderstood your question
Abeon Forum topicOld dough recycle from biga
- It depends on whether youtpassinon Forum topicWhen to stop kneading
- If his theory is right, then
sallamon Forum topicOld dough recycle from biga
- Interesting
rgreenberg2000on Blog postEnglish Muffins again (12 years later!)
- If the hydration is high enough
Abeon Forum topicWhen to stop kneading
- I don't knead at all - the
phazon Forum topicWhen to stop kneading - I used to be be bah humbugMissmoneypennyon Forum topicUn chlorinated water- does it make a difference
- Old dough spoilagemarianaon Forum topicOld dough recycle from biga
- How did it turn out?
sallamon Forum topicBiga...how long does it last???
- Are you sure?
sallamon Forum topicOld dough recycle from biga
- When I joined the forum
Dave Ceeon Forum topicUn chlorinated water- does it make a difference - Thanks mwilson. The water isMissmoneypennyon Forum topicUn chlorinated water- does it make a difference
- Tap water
mwilsonon Forum topicUn chlorinated water- does it make a difference - I’m hoping it makes aMissmoneypennyon Forum topicUn chlorinated water- does it make a difference
- If it works with your process
phazon Forum topicUn chlorinated water- does it make a difference
- Thanks Benny
CalBeachBakeron Blog postTaralli Pugliesi - Italy
- Thanks jo_en
CalBeachBakeron Blog postTaralli Pugliesi - Italy
- I love a crispy crust as well
Benitoon Blog postTuna, Marinated Vegetables, Swiss Cheese and Parmigiano Reggiano Sourdough Roman Pizza - yeah its been a few bakes, iBread Bugon Forum topicless s&f for long proofs?