Recent Forum and Blog Comments
- WelcomeAnonymouson Forum topicNew from the Netherlands
- One of the options in thejanijon Forum topicovencrafters plans
- A Lot of Good Discussion on this is Here:
AlanGon Forum topicBack to basics. A 100% hydration starter?? What does it mean? - There is the line of thought
pmccoolon Forum topicadding rye to whole wheat starter - The biga is treated as a separate item, Chris
pmccoolon Blog postFun!!!
- Just a matter of planning and pacing, dab
pmccoolon Blog postFun!!!
- But a good kind of binge, Cathy
pmccoolon Blog postFun!!!
- Let's see, where did I put that napkin/serviette?
pmccoolon Blog postFun!!!
- Thank you! I had some with
brickowskion Blog postFirst try at Hamelman Vermont Sourdough - Interesting...I will try that
brickowskion Blog postFirst try at Hamelman Vermont Sourdough
- Well,
dabrownmanon Forum topicadding rye to whole wheat starter - Thanks, was fun to put
brickowskion Blog postFirst try at Hamelman Vermont Sourdough
- Just my opinion but I thinkgerhardon Forum topicOpening an artisan bakery - have questions
- JanijI want to build a breadmihalarason Forum topicovencrafters plans
- I keep my house at 70 duringMommaMantis3on Blog postHelp!! PPPLLLEEEAAASSSEEE
- That is one fine crumb shot!
dabrownmanon Blog postFirst try at Hamelman Vermont Sourdough
- Wow! That is some serious
dabrownmanon Blog postFun!!!
- Math talk
Doc.Doughon Forum topicBack to basics. A 100% hydration starter?? What does it mean? - That is s a fine looking bread
dabrownmanon Forum topicNice to be here
- There is a limit
Doc.Doughon Forum topicBack to basics. A 100% hydration starter?? What does it mean?
- Not exactly
Doc.Doughon Forum topicBack to basics. A 100% hydration starter?? What does it mean?
- Yes, it has info on sitejanijon Forum topicovencrafters plans
- A Baking Binge!nmygardenon Blog postFun!!!
- It does address this in part.
AlanGon Forum topicBuffering capacity of whole grain flours?
- ash content
Doc.Doughon Forum topicBuffering capacity of whole grain flours?
- Room temperature worked108 breadson Forum topicAdvice needed for beer bread
- Saunders, Ng, and Kline
Doc.Doughon Forum topicBuffering capacity of whole grain flours?
- bigacp3oon Blog postFun!!!
- More profit...
alfansoon Forum topicOpening an artisan bakery - have questions - mixers..
drogonon Forum topicOpening an artisan bakery - have questions - Ovens, etc.
drogonon Forum topicOpening an artisan bakery - have questions
- mixers
ruffinikarenon Forum topicOpening an artisan bakery - have questions - I've taken your suggestion
alfansoon Blog postMy version of Ken's Country Brown batard
- 18" x 13" ?
ruffinikarenon Forum topicOpening an artisan bakery - have questions
- "Make yourself a nice dough
sallamon Forum topicroom temperature vs cold fermentation - One scores the doughAnonymouson Forum topicAt what dough volume increase do you proceed?
- Today's bake was not very
sallamon Forum topicroom temperature vs cold fermentation
- "50% proof, while giving
sallamon Forum topicAt what dough volume increase do you proceed?
- Lovely loaves
leslierufon Blog postFirst try at Hamelman Vermont Sourdough - Really. really...Anonymouson Blog postFirst try at Hamelman Vermont Sourdough
- 18" x 13" ?
drogonon Forum topicOpening an artisan bakery - have questions
- oven size
ruffinikarenon Forum topicOpening an artisan bakery - have questions
- Sweet Vanilla ChallahAnonymouson Blog postFun!!!
- My understanding is there isjcopeon Forum topicadding rye to whole wheat starter
- ovencrafters plansmihalarason Forum topicovencrafters plans
- ovencrafters plansmihalarason Forum topicovencrafters plans
- ovencrafters plansmihalarason Forum topicovencrafters plans
- Pictures please
Doc.Doughon Forum topicTOO MANY LARGE BLISTERS IN DOUGH
- Thank you
Apple Bettyon Blog postFloyd's Polish Rye - Giant bubbles in doughRamses2on Forum topicTOO MANY LARGE BLISTERS IN DOUGH