Recent Forum and Blog Comments
- No I was not aware, I willkitchen_monkeyon Forum topicCroissant Dough RESISTING
- Before you start enclosingkitchen_monkeyon Forum topicCroissant Dough RESISTING
- Anti-staling & anti-mold ingredients
Bob S.on Forum topicNatural Bread Preservative - Convection changes the heat transfergerhardon Forum topicNumber of loaves per bake
- Local Building Codes usually...
AlanGon Forum topicOvens and indoor air quality - Thanks everyone...
breadandthebeeson Forum topicNumber of loaves per bake - Just had another thought
RoundhayBakeron Forum topicCroissant Dough RESISTING - Have you checked your dough's temperature after...
RoundhayBakeron Forum topicCroissant Dough RESISTING
- True, most of the croissantkitchen_monkeyon Forum topicCroissant Dough RESISTING
- yes, there are manyjschmitz1949on Forum topicNatural Bread Preservative
- Yep, but 26C is good as well.
RoundhayBakeron Forum topicCroissant Dough RESISTING
- I am curious to ask is itkitchen_monkeyon Forum topicCroissant Dough RESISTING
- I tired AP flour before andkitchen_monkeyon Forum topicCroissant Dough RESISTING
- Yes I agree, I skipped thekitchen_monkeyon Forum topicCroissant Dough RESISTING
- I'm worried that if you...
RoundhayBakeron Forum topicCroissant Dough RESISTING
- flour and proofandythebakeron Forum topicCroissant Dough RESISTING
- If your starter is 100% hydrationAnonymouson Forum topic1-2-3 Bulk fermentation
- Crumb shot
theresascon Blog postI think I am in love... - ExactlyTexachusettson Forum topic1-2-3 Bulk fermentation
- Oops The Fesh Loaf gremlin got your postAnonymouson Forum topic1-2-3 Bulk fermentation
- Starter hydrationStevoon Forum topic1-2-3 Bulk fermentation
- Professor Raymond CalvelAnonymouson Forum topic1-2-3 Bulk fermentation
- thanks to you bothTexachusettson Forum topic1-2-3 Bulk fermentation
- Sourdough breads will last a week without mold...
AlanGon Forum topicNatural Bread Preservative
- Hamelman and others autolyze with levain
AlanGon Forum topic1-2-3 Bulk fermentation
- This is one bread Lucy would love to munch on.
dabrownmanon Blog postMultigrain Beer Bread - No amount of resting gets youkitchen_monkeyon Forum topicCroissant Dough RESISTING
- I think it looks more like something she
dabrownmanon Blog postSprouted Wheat and Rye Sourdough The Almost 1.2.3 Way
- Are you using the window-pane test?
RoundhayBakeron Forum topicCroissant Dough RESISTING
- I put your suggestion to thekitchen_monkeyon Forum topicCroissant Dough RESISTING
- Many thanks!Texachusettson Forum topic1-2-3 Bulk fermentation
- In my last test I used milkkitchen_monkeyon Forum topicCroissant Dough RESISTING
- Agreed!Anonymouson Forum topic1-2-3 Bulk fermentation
- Thankfully I don't face thekitchen_monkeyon Forum topicCroissant Dough RESISTING
- thanksTexachusettson Forum topic1-2-3 Bulk fermentation
- Nice looking
Apple Bettyon Blog postMultigrain Beer Bread - bulk fermentationAnonymouson Forum topic1-2-3 Bulk fermentation
- Why is that gas fires onlyreedlawon Forum topicOvens and indoor air quality
- Combustion Ovens have to Vent...
AlanGon Forum topicOvens and indoor air quality
- Looks greats Stan. Any
Isand66on Forum topicThis week's bake, part 2: GOST Borodinski - If you look closely, I swear
Isand66on Blog postSprouted Wheat and Rye Sourdough The Almost 1.2.3 Way
- grist mill?
Mini Ovenon Forum topicPopcorn Flour - Happy neighbors, indeed!
pmccoolon Blog postChocolate, almond babka!!! - That's a lovely loaf, nmygarden
pmccoolon Blog postMultigrain Beer Bread
- I think 3 T wears down
Mini Ovenon Forum topicPopcorn Bread?
- Yeast?
dablueson Forum topicPopcorn Bread? - Thanks for responding.
Wandering_Smokeon Forum topicIt's all about a KitchenAid model G - Thanks GuysBread wineron Forum topicBagels, Boiling, Baked Baking Soda
- Hobart N50Anonymouson Forum topicIt's all about a KitchenAid model G
- It's true
DivingDanceron Forum topicNew to sourdough